GRANDMOTHER'S OLD FASHIONED BUTTER ROLL
If you like butter, you'll love these simple but delicious butter rolls. They're baked in a sweet milk sauce. Just the thing for a cold morning.
Provided by Donna Young
Categories Bread Quick Bread Recipes
Time 1h10m
Yield 12
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 7x11 inch baking pan.
- In a large bowl, mix together flour and salt. Cut shortening in thoroughly with a pastry blender until mixture resembles breadcrumbs. Stir in water and press dough together with your hands. Roll out pastry into a large rectangle. Spread the butter evenly over the pastry, then sprinkle on 1/4 cup sugar and nutmeg. Roll up the dough jelly roll style and pinch to seal. Cut into 12 even slices. Place the rolls in the prepared pan.
- In a small saucepan, heat milk, 2/3 cup sugar and vanilla until mixture begins to bubble. Pour milk mixture over rolls.
- Bake in preheated oven until brown, about 30 to 40 minutes.
Nutrition Facts : Calories 409.7 calories, Carbohydrate 33.2 g, Cholesterol 33.8 mg, Fat 29.6 g, Fiber 0.6 g, Protein 3.6 g, SaturatedFat 12.1 g, Sodium 195.8 mg, Sugar 17.3 g
GRANDMA'S DINNER ROLLS
These buttery, homemade dinner rolls are really something special. Perfect for holidays or when you're feeling ambitious in the kitchen.
Provided by Land O'Lakes
Categories Rolls Yeast Butter Savory Baking Creating New Traditions Dairy Breakfast and Brunch Bread Side Dish
Yield 18 rolls
Number Of Ingredients 10
Steps:
- Place warm water into bowl; stir in yeast and 1/4 teaspoon sugar until dissolved. Let stand 5-10 minutes or until mixture starts to foam around edges.
- Place milk and butter into 1-quart saucepan; cook over low heat, stirring occasionally, until butter is almost melted.
- Combine 1/4 cup sugar and salt in bowl. Add warm milk mixture; mix well. Add egg; beat at medium speed until well mixed. Check temperature in bowl. It should be less then 115°F. If it is warmer, let mixture cool slightly. Add yeast mixture; continue beating until well mixed. Add 2 cups flour; beat until mixture is smooth.
- Stir in enough remaining flour with wooden spoon, 1/2 cup at a time, until dough is easy to handle. Let dough rest 5 minutes.
- Turn dough onto lightly floured surface; knead about 5 minutes or until smooth and elastic, adding more flour if dough is sticky. Place into greased bowl; turn greased-side up.
- Cover; let rise in warm place 45-60 minutes or until double in size. Dough is ready if indentation remains when touched.
- Punch down dough. Divide dough in half. Cut each half into 9 equal pieces. Shape each piece into a ball. Place balls onto large greased baking sheets. Cover with plastic food wrap; let rise 30-45 minutes or until almost double in size.
- Heat oven to 350°F.
- Bake 10-13 minutes or until light golden brown. Brush warm rolls with melted butter, if desired.
Nutrition Facts : Calories 130 calories, Fat 3 grams, SaturatedFat grams, Transfat grams, Cholesterol 20 milligrams, Sodium 160 milligrams, Carbohydrate 22 grams, Fiber 1 grams, Sugar grams, Protein 3 grams
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
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
OLD-FASHIONED SOUTHERN BUTTER ROLLS
This is a very old recipe. I've read that butter rolls may have originally come about as a way for Southern cooks to use up biscuit dough scraps. Whatever the history behind this old-timey treat, it's one of my favorite comfort foods. Try adding finely chopped apple to the filling.
Provided by Cat Berner
Categories Dessert
Time 1h
Yield 12 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350. Grease a large baking dish; set aside.
- In a large bowl, combine flour and salt. Cut shortening in until mixture looks like course crumbs. Add water, and stir just until combined. Use your hands to press dough together until it forms a ball.
- Turn out onto a floured surface, and roll dough out into a large rectangle. The dough should be rolled fairly thinly, like you would dough for cinnamon rolls. Spread butter evenly over the top, then sprinkle with 1/4 cup sugar and nutmeg. Roll up tightly, and pinch ends to seal. Cut into 12 equal slices. Place cut side down in baking dish.
- In a saucepan, heat 2/3 cup sugar, milk, and vanilla until bubbles form. Remove from heat, and pour over top of rolls. Bake 30-40 minutes.
- *Note: These rolls can also be made without the milk sauce if you'd like, with a little milk or cream being poured over individual servings instead.
GRANDMA'S EASY POTATO ROLLS
These fluffy rolls (King Arthur Baking) are easy to mix up in a jiffy, since they take potato flour instead of mashed potatoes (potato flakes can be substituted). I mix them in my bread machine and the dough is silky and easy to shape. They turn out "picture perfect." They work out perfectly if you shape into 16 balls and put in 2 round pans (8 each).
Provided by Roxygirl in Colorado
Categories Breads
Time 45m
Yield 10 serving(s)
Number Of Ingredients 9
Steps:
- Mix and knead together all ingredients in bread machine (or in mixer).
- If mixing by hand, let dough rise about 90 minutes (or follow your bread machine's dough cycle).
- Your dough might not have risen exactly double.
- Transfer the dough to a lightly greased work surface and divide it into 16 pieces.
- Round each piece into a smooth ball.
- Place the balls in a 9x 13 pan, or 2 9 inch round pans, or separately on cookie sheet.
- Cover the pan and let the rolls rise for about 1 hour or until doubled in bulk.
- Preheat the oven to 325.
- Bake the rolls for 30 minutes (tenting lightly with aluminum foil after 20 minutes to prevent overbrowning).
- Rolls should be golden brown when done. Brush with additional melted butter.
- Let cool slightly and turn out on a rack to cool.
GRANDMA'S NO-KNEAD YEAST ROLLS
These are wonderful rolls, especially when you slather them with butter. Even I can make these and I don't consider making bread as one of my specialities. My aunt and I compete at Christmas dinner to see who can eat the most. I'm not revealing my record. :)
Provided by HappyMommy1422
Categories Yeast Breads
Time 1h30m
Yield 24 rolls
Number Of Ingredients 6
Steps:
- Dissolve yeast in the lukewarm water.
- Sift together flour, salt and sugar.
- Cut in lard.
- Add yeast and water.
- Mix until well blended and keep mixing until dough forms elastic strands.
- Place dough in a greased bowl.
- Cover and allow to rise 30 minutes.
- Place dough on a floured board, smooth gently with your hands and roll out to desired thickness.
- Cut out (and shape, if desired. I usually cut them out with a drinking glass then fold the dough in half.).
- Place rolls in a greased pan.
- Cover and allow to rise in a warm place for 45 minutes.
- Brush with butter and bake at 450 degrees for 15 minutes.
GRANDMA'S YEAST ROLLS
I have adapted these yeast rolls from my grandmother's yeast bread recipe. I have increased the sugar to create a little sweeter roll than Grandma used to make and replaced her refrigerated cake yeast with dried (easier availability). They are delicious served with Danish Lurpak® butter (it's a little tangy, just like Grandma's)! Rolls can be made the night before and reheated, covered in foil, at 300 degrees F for about ten minutes.
Provided by Dotty Snyder Grohman
Categories Bread Yeast Bread Recipes
Time 2h30m
Yield 24
Number Of Ingredients 6
Steps:
- Dissolve 1 tablespoon of sugar into the water in a small bowl. Sprinkle the yeast over the water; let stand 5 minutes until the yeast softens and begins to form a creamy foam. Meanwhile, whisk the flour, the remaining sugar, and salt together in a bowl. Once the yeast has foamed, stir the melted lard into the yeast, then stir the yeast mixture into the flour until a sticky dough forms.
- Turn the dough out onto a lightly-floured surface and knead until smooth and elastic, about 10 minutes. You may need to add additional flour to keep the dough from sticking. Once elastic, cover the dough with the mixing bowl, and allow to rest for 15 minutes. Grease a 9x13-inch baking dish with lard.
- Cut the dough into three equal sections, then cut each section into 8 pieces. Form into balls and place into the prepared baking dish in 6 rows of 4. Cover with a light cloth and let rise in a warm place (80 to 95 degrees F (27 to 35 degrees C)) until doubled in volume, about 45 minutes.
- Preheat an oven to 325 degrees F (165 degrees C).
- Bake in the preheated oven until the tops of the rolls are golden brown and the bottoms sound hollow when tapped, about 1 hour. Allow to cool at least 10 minutes before eating.
Nutrition Facts : Calories 168.8 calories, Carbohydrate 32.4 g, Cholesterol 2 mg, Fat 2.5 g, Fiber 1.1 g, Protein 3.8 g, SaturatedFat 0.9 g, Sodium 195.3 mg, Sugar 6.3 g
GRANDMA'S OLD-FASHIONED YEAST ROLLS
This recipe is one of our family traditions. We don't know how old it is, but it is at least Depression Era (no milk, no eggs). It was handed down from my Grandma Pearl Nash. She never wrote down the recipe, always measured by memory and her hands. She developed breast cancer in the early 60's and shortly before she died. My Daddy asked her to measure out all the ingredients so the recipe would not be lost. He carried her into the kitchen, where she carefully placed the ingredients on newsprint paper. My mama (who my kids called Tutu) shifted the ingredients into measuring cups and spoons to record the amounts.
Provided by Asgard Ranch
Categories Roll and Bun Recipes
Time 2h40m
Yield 24
Number Of Ingredients 7
Steps:
- Dissolve yeast in warm water in the bowl of a stand mixer fitted with the dough hook. Stir in sugar and salt until you see foam rising. Add 3 cups flour and 3/4 cup shortening; mix with the dough hook until the mixture is the consistency of a thick pancake batter.
- Fill a pot with hot (not boiling) water.
- Remove the mixer bowl and cover it with plastic wrap and a towel. Place the bowl over the pot of hot water, making sure the bottom does not touch the water. Let rise until doubled in size, 45 minutes to 1 hour.
- Place the bowl back on your stand mixer and gradually mix in remaining 4 cups flour until dough is smooth and elastic; you may need to add up to 1 additional cup.
- Heavily grease two 9x13-inch pans with shortening.
- Divide dough into 24 balls. Place 12 balls into each of the prepared pans; cover with plastic wrap and a towel. Let rise in a warm area until doubled in size, about 1 hour; balls will start out at about 1 1/2 inches in diameter but will rise and touch the sides of the pans.
- Preheat the oven to 375 degrees F (190 degrees C).
- Bake rolls in the preheated oven until golden brown on top, 25 to 30 minutes. Remove from the oven and brush melted butter over top.
Nutrition Facts : Calories 241.6 calories, Carbohydrate 32.3 g, Cholesterol 10.2 mg, Fat 10.6 g, Fiber 1.1 g, Protein 4.1 g, SaturatedFat 4.1 g, Sodium 272.3 mg
GRANDMAS BUTTER ROLLS
My grandmother taught me to make these when I was small then I would make them for my dad each year after I was grown when we would visit for many years.
Provided by Beverly Palmer
Categories Other Desserts
Number Of Ingredients 8
Steps:
- 1. combine flour,salt and baking powder in bowl, slowly add milk making a biscuit like dough. This may not take all the milk. Pour out onto a floured surface and nead the dough until it can be rolled out about 1/2" thick. Add dabs of butter all over the dough sprinkle with combined cinnamon and sugar. You may add mor or less to taste. Roll up in a long roll and slice in 1 inch slices. place side by side in 9x13 cake pan and pour milk over the rolls until covered. Bake in 350 oven for about 40 minutes. Serve warm.
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