Granny Burfords Hot Rolls Recipes

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GRANNY ROSE'S HOT ROLLS

These hot rolls are the perfect accompaniment to your Thanksgiving dinner. Try using rosemary leaves to create a monogram.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes     Bread Recipes

Yield Makes 2 dozen

Number Of Ingredients 8



Granny Rose's Hot Rolls image

Steps:

  • Bring milk, sugar, salt, and 2 tablespoons butter to a simmer in a large saucepan, stirring until sugar and salt have dissolved and butter has melted. Remove from heat, and let cool to 110 degrees.
  • Meanwhile, sprinkle yeast over warm water in a small bowl, and let stand until foamy, about 5 minutes. Stir into milk mixture. Add 5 cups flour, and stir until a stiff dough forms (if dough is too sticky, add more flour, 1/4 cup at a time).
  • Turn out dough on a lightly floured work surface, and knead until smooth. Transfer to a large buttered bowl, cover with a clean kitchen towel, and let rise in a warm, draft-free place until doubled in size, about 2 hours.
  • Divide dough into 24 pieces. Roll each piece into a smooth ball. Space 2 inches apart on buttered baking sheets, and cover each with a towel. Let rise until doubled in size, 45 minutes to 1 hour.
  • Preheat oven to 400 degrees. Melt remaining 2 tablespoons butter, and lightly brush on top of rolls. Decorate with rosemary if desired. Bake until golden brown, 10 to 15 minutes. Let cool on sheets on wire racks.

2 cups whole milk
3 tablespoons granulated sugar
1 1/2 teaspoons salt
4 tablespoons unsalted butter, room temperature, plus more for bowl and baking sheets
1 envelope active dry yeast (1 scant tablespoon)
1/4 cup warm water (110 degrees)
5 to 6 cups all-purpose flour, plus more for dusting
Rosemary leaves (optional), for garnish

GRANDMA RITA'S SOFT BUTTER ROLLS

Want a roll that stays soft for days? Try these fluffy, soft rolls made with butter and love. This is my Grandma's recipe. The rolls are quick to rise due to the two packages of yeast. A special thanks to Baking Nana for writing the directions that are clear and easy to follow.

Provided by Lela

Categories     Bread     Yeast Bread Recipes     Rolls and Buns

Time 1h55m

Yield 18

Number Of Ingredients 10



Grandma Rita's Soft Butter Rolls image

Steps:

  • Pour milk into a glass 2-cup measuring cup and heat in the microwave until it starts to boil and climb the sides, about 1 minute. Add butter, 1/4 cup sugar, and salt to the scalded milk; set aside to cool until it gets below 110 degrees F (45 degrees C).
  • Dissolve yeast and 1 teaspoon sugar in warm water in a large bowl. Let stand until the yeast softens and begins to form a creamy foam, about 10 minutes.
  • Pour milk mixture into the yeast mixture; add 2 cups bread flour and egg. Stir the mixture with a wooden spoon until smooth. Add remaining flour, 1/2 cup at a time, mixing thoroughly after each addition, until the dough is smooth and a little tacky.
  • Turn dough out onto a sheet of flour-dusted waxed paper and lightly knead to pull dough together; shape into a ball. Place dough in a large, lightly-oiled bowl, and turn to coat. Cover with a towel and let rise in a warm place for about 30 minutes.
  • Line a baking sheet with parchment paper. Divide dough into thirds. Break each third into six evenly sized balls and arrange onto prepared baking sheet. Cover balls with a towel to rise further for another 30 minutes.
  • Preheat oven to 350 degrees F (175 degrees C).
  • Bake in preheated oven until browned, about 15 minutes.

Nutrition Facts : Calories 131.6 calories, Carbohydrate 21.1 g, Cholesterol 16.7 mg, Fat 3.4 g, Fiber 0.8 g, Protein 3.9 g, SaturatedFat 1.9 g, Sodium 156.1 mg, Sugar 3.6 g

¾ cup milk
¼ cup butter
¼ cup white sugar
1 teaspoon salt
4 ½ teaspoons active dry yeast
1 teaspoon white sugar
½ cup warm water (110 degrees F/45 degrees C)
3 ½ cups bread flour, divided, or as needed
1 egg, lightly beaten
1 tablespoon all-purpose flour, or more as needed, for dusting

GRANNY'S HOT BUTTERY ROLLS

This icebox dough requires no kneading,and can be made up to 4 days ahead.Just take it out of the refrigerator,let rise and bake for perfect rolls every time. I have enjoyed these rolls for more than 30+ years.I do hope you'll enjoy the too.

Provided by marty olguin

Categories     Other Breads

Time 3h15m

Number Of Ingredients 8



Granny's hot buttery rolls image

Steps:

  • 1. Combine the warm water and the yeast in a large bowl.Let mixture stand until yeast is foamy,about 5 minutes.
  • 2. Stir in butter,sugar,eggs,and salt.Beat in flour,1 cup at a time,until dough is too stiff to mix(some flour may not be needed).Cover and refrigerate 2 hours or up to 4 days.
  • 3. Grease a 13in by 9in baking pan.Turn the chilled dough out onto a lightly floured board.Divide dough into 24 equal-size pieces. Roll each piece into a smooth round ball;place balls in even rows in the the prepared pan. Cover and let dough balls rise until doubled in volume,about 1 hour.
  • 4. Preheat oven to 375 degrees. Bake until rolls are golden brown, 15-20 mins. Brush warm rolls with melted butter,if desired. Break rolls apart to serve.
  • 5. helpful hints* *in this recipe,don't use quick rising dry yeast,since it is designed to raise breads quickly. *before adding the yeast mixture,use an instant read thermometer to check temperature of water.

1 c warm water (105 f--115 f )
2 pkg active dry yeast
1/2 c butter, melted (1 stick)
1/2 c sugar
3 eggs
1 tsp salt
4- 4 1/2 c unbleached all-purpose flour
additional melted butter (optional)

SCHOOL CAFETERIA HOT ROLLS

Recipe for hot rolls (from school food service 1968-1990).

Provided by Trampisjr

Categories     Bread     Yeast Bread Recipes     Rolls and Buns

Time 2h55m

Yield 42

Number Of Ingredients 8



School Cafeteria Hot Rolls image

Steps:

  • Dissolve yeast in warm water in a mixing bowl. Let stand until yeast is frothy, about 5 minutes.
  • Add 2 cups flour, sugar, and salt to the yeast mixture. Beat with an electric mixer for 2 minutes. Add shortening and eggs; beat for 2 minutes more. Slowly add remaining flour and mix well. Let dough rise in a warm place, undisturbed, until doubled in size, about 1 hour.
  • Punch down dough and divide into 42 pieces. Shape each piece into a ball and arrange on a rimmed baking sheet. Let rolls rise in a warm spot, undisturbed, until doubled in size, about 1 hour.
  • Preheat the oven to 350 degrees F (175 degrees C).
  • Bake in the preheated oven until golden brown, 25 to 30 minutes. Remove from the oven and gently brush tops with butter.

Nutrition Facts : Calories 115.3 calories, Carbohydrate 17.3 g, Cholesterol 11.8 mg, Fat 4 g, Fiber 0.6 g, Protein 2.4 g, SaturatedFat 1.4 g, Sodium 59.7 mg, Sugar 2.5 g

2 (.25 ounce) packages active dry yeast
2 cups warm water
6 ½ cups all-purpose flour
½ cup white sugar
1 teaspoon salt
½ cup melted shortening
2 large eggs
4 tablespoons unsalted butter, or as needed

GRANNY'S DINNER ROLLS

This is an old family recipe on my husband's side. The family tradition is to dip these rolls in a cinnamon/sugar mixture. Everyone loves them! The prep time does not include the time you need to let them rise. Also the yield my differ depending on your preferred method of shaping your rolls. Although this may seem to have many steps, this recipe is quick and easy. Trust me! These were the first homemade rolls I've ever made. And the last, nothing else I have tried compares.

Provided by Richele

Categories     Yeast Breads

Time 30m

Yield 18 rolls

Number Of Ingredients 9



Granny's Dinner Rolls image

Steps:

  • Preheat over to 425F Mix throughly sugar and oil.
  • Add boiling water and let cool.
  • Add egg and yeast (dissolve yeast in 2T water first).
  • Mix well.
  • Add cold water, salt, flour.
  • Do NOT knead.
  • Mix enough to ensure through mixing.
  • Kneading or over mixing will cause the dough to become tough.
  • Cover and refrigerate for at least 1 hour.
  • Can last 5 days.
  • Roll out on a lightly floured surface.
  • You may shape these into Parker House Rolls, Butterhorns or Rosettes, whatever you perfer.
  • Brush with melted butter (and garlic salt if you prefer.) and let rise for 1 hour.
  • (Although they come out better if you allow them to rise in this step, you may skip it.) Bake for 12-15 minutes.

3 cups flour
1/4 cup sugar
1/2 cup boiling water
1/2 cup oil
1 egg
1 fresh yeast cakes or 1 dry yeast
2 tablespoons water
1 teaspoon salt
1/2 cup water, cold

HOMEMADE HOT ROLLS

We have a small close-knit community, so when someone dies, the women get together and prepare dinner for the family. I had taken food to one of these dinners, and helped served. I was lucky enough to get in line before the hot rolls were all gone. They were DELICIOUS! I asked who made them, and found out it was a woman by the name of Alice Ash. I asked her for the recipe, but she didn't have the recipe with her. A few days later, I received the recipe from my mom, who'd gotten it from her neighbor. Alice had given it to the neighbor, to give to my mom, to give to me! That's small town networking!

Provided by H. Cato

Categories     Breads

Time 40m

Yield 24 Or one 9x13 1/2-inch baking pan

Number Of Ingredients 7



Homemade Hot Rolls image

Steps:

  • Dissolve yeast in warm water.
  • Stir sugar, salt, and half of the flour into the yeast mixture.
  • Beat in the eggs and shortening.
  • Add the remaining flour and beat until smooth.
  • Scrape down the sides of bowl, and cover with a cloth, and let rise in a warm place, until doubled in bulk (approx. 30 minutes).
  • Stir down the dough.
  • Add more sifted flour until it can be worked with hands (just add gradually until it feels right).
  • Knead a few times, not a lot; just get it worked in and ready to pinch off into rolls.
  • Pinch the rolls off (medium sized), and place in a greased pan.
  • It may take two pans; one small, and one larger, for all the dough.
  • You can also make loaves of bread out of it.
  • Allow it to rise again, until doubled in bulk.
  • Bake at 375-400 for 15-20 minutes .
  • When done, brush with butter (while hot).
  • Note: You can also use this recipe to make bread loaves (it should make 2 loaves in traditional bread pans), or cinnamon rolls.
  • For the cinnamon rolls, roll the dough out, sprinkle with cinnamon and sugar, and roll up like a jelly roll.
  • Slice off, place in a baking pan, and bake at the same temperature as the rolls, until done.
  • Coat with frosting made with powdered sugar, milk, and a dash of vanilla.

Nutrition Facts : Calories 120.2, Fat 2.8, SaturatedFat 0.7, Cholesterol 17.6, Sodium 200.8, Carbohydrate 20.2, Fiber 0.8, Sugar 2.2, Protein 3.2

2 (1/4 ounce) packages dry yeast
2 cups water
4 tablespoons sugar
4 1/2 cups well sifted flour (sift an additional 2 cups or so to knead with when ready to place in pan)
2 teaspoons salt
2 eggs
4 tablespoons soft shortening

GRANNY FOSTER'S REFRIGERATOR ROLLS

Sara Foster uses this dough to create a variety of sweet breakfast pastries, including sticky orange-coconut pinwheels and killer pecan sticky buns.

Provided by Martha Stewart

Yield Makes about 2 dozen 2 1/2-inch rolls

Number Of Ingredients 8



Granny Foster's Refrigerator Rolls image

Steps:

  • Combine water, yeast, and 1 teaspoon of sugar in a small bowl; stir to combine. Let stand in a warm place until small bubbles form on the surface, about 5 minutes.
  • Meanwhile, heat milk, 8 tablespoons (1 stick) butter, salt, and remaining 2 teaspoons of sugar in a small saucepan over very low heat. Cook, stirring constantly, until sugar has dissolved and butter has melted. Be sure not to let the mixture become hotter than 115 degrees. or it will kill the yeast. Remove from heat, and pour into a large bowl; add the yeast mixture. Stir until combined. Add 6 cups flour, and stir until mixture forms a soft dough. It may be necessary to add the remaining 1/2 cup flour.
  • Transfer mixture to a lightly floured work surface, and knead until the dough is smooth, 5 to 8 minutes.
  • Lightly oil a large bowl, and place dough in bowl. Cover, and let rise in a warm place until doubled in size, 30 to 45 minutes. At this point, dough may be stored, tightly covered, in the refrigerator for up to 2 weeks. Allow dough to reach room temperature before proceeding with the recipe.
  • Punch dough down, and divide equally in half. Place on a clean work surface, and cover loosely with a kitchen towel or inverted bowl. Let rest for 5 to 10 minutes.
  • Preheat oven to 375 degrees. Lightly butter a baking sheet; set aside. Melt remaining 3 tablespoons butter; set aside.
  • Working with one piece of dough at a time, roll out on a lightly floured work surface until 3/4 inch thick. Using a 2 1/2-inch biscuit cutter, cut out about 2 dozen rolls. Place rolls on prepared baking sheet, and let rise until rolls have doubled in size, 15 to 20 minutes. Brush tops lightly with melted butter. Repeat with remaining dough.
  • Bake until golden brown, 15 to 20 minutes. Serve immediately.

1/2 cup warm water (105 degrees to 115 degrees)
1 quarter-ounce package dry yeast
1 tablespoon sugar
2 cups milk
11 tablespoons unsalted butter, plus more for baking sheet
1 teaspoon salt
6 to 6 1/2 cups all-purpose flour, plus more for kneading
1 tablespoon vegetable oil

BASIC GRANARY BREAD DOUGH (FOR ROLLS OR A LARGE LOAF)

Nothing beats homemade bread straight from the oven - ready in just 35 minutes

Provided by Lesley Waters

Categories     Buffet, Side dish

Time 35m

Yield Makes 12 rolls or one large loaf

Number Of Ingredients 9



Basic granary bread dough (for rolls or a large loaf) image

Steps:

  • Mix the flours and salt together in a large bowl, then stir in the sugar and yeast. Make a well in the centre of the flour and pour in the warm milk, beaten egg, olive oil and enough of the water to form a soft, wet dough.
  • On a lightly floured surface, knead dough for 10 mins until smooth. Put the dough in a lightly oiled bowl, cover with oiled cling film, then leave to rise in a warm place until doubled in size. The dough is now ready to be shaped.
  • To make 12 rolls, divide the dough into 12 pieces and shape into rolls. Lightly flour 3 baking sheets. Place the rolls onto the sheets and cover loosely with oiled cling film. Set aside in a warm place for 30 mins or until they have doubled in size.
  • Heat oven to 200C/fan 180C/gas 6. Brush the bread with beaten egg and sprinkle with sesame and poppy seeds. Bake for 15-20 mins until deep golden brown and well risen.
  • To make a flowerpot loaf, leave the dough to rise for about 1 hour, or until doubled in size. Soak one large or eight small terracotta flowerpots in cold water for about 30 mins. Dry thoroughly, then brush the inside of the pots with oil and line with parchment paper. Shape dough into a smooth round with a roughly pointed shape at one end so it half-fills the pot. Leave until doubled in size.
  • Heat oven to 190C/fan 170C/gas 5. Brush the top of the loaf with beaten egg, sprinkle with poppy or sesame seeds and bake for 45-50 mins (15-20 mins for small loaves) until golden. Let it sit for 5-10 mins, then take out of the pot and leave to cool on a wire rack.

Nutrition Facts : Calories 232 calories, Fat 4 grams fat, Carbohydrate 42 grams carbohydrates, Sugar 3 grams sugar, Fiber 3 grams fiber, Protein 9 grams protein, Sodium 0.7 milligram of sodium

225g strong white flour
225g malted granary bread flour
1 tsp salt
1 tsp caster sugar
7g sachet easy-blend yeast
150ml warm milk
1 egg , beaten
1 tbsp olive oil
100-150ml warm water

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