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
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.
GRANDMA NASH'S HOT ROLLS
My Grandma Nash used to make these rolls for each meal. However, nothing was measured with a cup or measuring spoon and nothing was written down. When she was ill with cancer, back in the early 60's, my dad carried his mother to the kitchen and had her scoop out all the ingredients. My mom carefully measured everything out so...
Provided by Robin Wellhouse
Categories Other Breads
Time 2h25m
Number Of Ingredients 6
Steps:
- 1. In a large mixing bowl, dissolve yeast in the warm water. Add sugar, salt, shortening & 3 cups of flour. Mix until pancake batter consistency (it will look chunky, because the Crisco will not be completely melted). Cover with plastic wrap & set on top of pan ½ filled with hot (not boiling) water. Cover with towel & let rise until double in a warm area (about 30 - 45 minutes).
- 2. When doubled, stir in remaining flour & knead until smooth & elastic. Dough will be soft & slightly sticky. Divide into 24 parts & form balls of dough. Place in two 9X13 pans, cover again with plastic wrap and a towel, let rise an additional 30 to 45 minutes or until doubled.
- 3. Bake in a preheated 375 degrees oven for 25 minutes, or until golden brown. Brush with melted butter or margarine.
GRANNY BURFORDS HOT ROLLS
My favorite hot roll recipe ever! And a secret! Granny always ate the middle roll, right out of the oven, to see if it was done. Now it's a family tradition to eat the middle roll , always remembering her! We always see who can be there first. " Special times are family times! "
Provided by Sheila Bealmer
Categories Other Breads
Time 3h20m
Number Of Ingredients 8
Steps:
- 1. Mix water and yeast : 1 tablespoon sugar let stand 5 minutes. Cream shortening, sugar, salt and beaten eggs , add milk mix in 6 cups of flour . Now knead your dough with the last cup of flour if the dough is to sticky add a bit more flour , knead that dough , t makes it lighter and better. Now in large well greased bowl put the dough in oil a bit on the top of the bread as will , not allot but about 1 1/2 tablespoons . Now cover the dough with plastic wrap and let rise until double . Make out into roll or Cinnamon rolls place in a greased baking pan or on a sheet cake pan let raise until double again . Bake at 350 degrees for 20 minutes . This recipe makes 35-40 rolls , so I make both rolls for our family , it works well. 2 9X13s then.
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
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.
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
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.
GRANNY ROSE'S HOT ROLLS - MARTHA STEWART
From Martha Stewart Living Thanksgiving 2007. Posting here for safe keeping to try this Thanksgiving.
Provided by Pixies Kitchen
Categories Yeast Breads
Time 1h35m
Yield 24 serving(s)
Number Of Ingredients 10
Steps:
- Bring milk, sugar, salt, and 2 tablespoons butter to simmer in a large saucepan, stirring until sugar and salt has dissolved and butter has melted. Remove from heat and 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 to sticky, add more flour a 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, covered with a clean kitchen towel. let rise until double in size about 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. Rolls can stored in an airtight container up to 2 days.
Nutrition Facts : Calories 130.6, Fat 2.8, SaturatedFat 1.6, Cholesterol 7.1, Sodium 154.4, Carbohydrate 22.4, Fiber 0.7, Sugar 2.7, Protein 3.4
GRANDMA'S ROSEMARY DINNER ROLLS
My grandma (I called her Baba) made these in her coal oven. How she regulated the temperature is beyond me! She always made extra rolls for the neighbors to bake in their own ovens. At lunchtime, my mom and aunts delivered the formed rolls. -Charlotte Hendershot, Hudson, Pennsylvania
Provided by Taste of Home
Time 55m
Yield 1 dozen.
Number Of Ingredients 12
Steps:
- In a small bowl, dissolve yeast in warm water. Place the flour, sugar, 2 teaspoons rosemary and salt in a food processor; pulse until blended. Add the warm milk, egg and yeast mixture; cover and pulse 10 times or until almost blended. , While processing, gradually add oil just until dough pulls away from sides and begins to form a ball. Process 2 minutes longer to knead dough (dough will be very soft)., Transfer dough to a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour. , Punch down dough. Turn onto a lightly floured surface; divide and shape into 12 balls. Roll each into a 15-in. rope. Starting at 1 end, loosely wrap dough around itself to form a coil. Tuck end under; pinch to seal., Place 2 in. apart on greased baking sheets. Cover and let rise until doubled, about 30 minutes., For egg wash, in a small bowl, whisk egg yolk and milk; brush over rolls. Sprinkle with remaining rosemary. Bake at 350° until golden brown, 18-22 minutes. Remove from pans to wire racks; serve warm.
Nutrition Facts : Calories 194 calories, Fat 6g fat (1g saturated fat), Cholesterol 32mg cholesterol, Sodium 163mg sodium, Carbohydrate 28g carbohydrate (3g sugars, Fiber 1g fiber), Protein 6g protein.
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
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.
GRANNY'S YEAST ROLLS
My mom made these every Thanksgiving, and Christmas, and we would fight over them until the second pan came out of the oven! They take quite a while to rise, so these are best started out first thing before cooking the rest of your dinner
Provided by Rita Sullivan
Categories Other Breads
Time 5h15m
Number Of Ingredients 7
Steps:
- 1. Preheat oven to 400 degrees. Dissolve yeast in warm water. Add egg, sugar, salt, and melted butter. Stir in flour. Cover bowl with kitchen towel and set aside and let rise until doubled in size (about 2 hours with ordinary yeast)
- 2. Using two 9 inch glass pie plates, either use vegetable oil spray, or vegetable oil to grease pans. Pour out onto to floured dough board or counter. Work in enough dough to be able to pinch off pieces. and make into rolls.
- 3. Usually when I'm making my rolls, I cover my hands with vegetable oil, and usually have a small amount in the pie plates where I can put the roll into the pan, then turn it over where the top of the roll is oiled.
- 4. Set rolls aside, covered with paper towels and out of any drafts, again until doubled in size, approx. 1/2 - 2 hours. Bake in oven until golden brown, approx. 15 minutes.
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