Grandmas Dinner Rolls Food

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GRANDMA'S ROLLS



Grandma's Rolls image

These are a Hill tradition at Thanksgiving - Grandma had these rolls mastered and always made it look easy. However it seems every year someone has a roll failure - no one does it like Grandma I guess. Prep time includes rising time.

Provided by Hill Family

Categories     Yeast Breads

Time 3h20m

Yield 40-50 rolls

Number Of Ingredients 11

3 3/8 active dry yeast (1 1/5 pkgs yeast)
2 tablespoons warm water
3 cups buttermilk
3 cups all-purpose flour
1/2 cup sugar
1/2 melted shortening or 1/2 canola oil
3 eggs, slightly beaten
1 teaspoon baking soda
2 teaspoons salt
5 cups flour
melted butter

Steps:

  • Mix the yeast into the warm water, then slowly add the buttermilk. Stir in 3 cups of flour - set to the side until double in size. Add the remaining ingredients -this is a fairly wet dough.
  • Put the dough into a large greased bowl - make sure to grease the top of the dough (I use cooking spray). Place plastic over the top and set aside until double again. At this stage you can also place in the refrigerator until the next day.
  • Place some flour on the counter and roll the dough out. Melt some butter in a shallow dish. Use a biscuit cutter and cut out the dough. Dip one side into melted butter, use knife to make a crease in the center, fold over pinching slightly and place on a greased jelly roll pan. Continue until pan is full - don't forget to leave a little room to let them rise. This recipe usually takes a large cookie sheet and a medium size sheet. Cover and let rise.
  • Cook for 20 minutes at 350 degrees.

GRANNY'S DINNER ROLLS



Granny's Dinner Rolls image

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

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

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.

GRANDMA'S OLD-FASHIONED YEAST ROLLS



Grandma's Old-Fashioned Yeast Rolls image

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

2 ½ cups warm water
1 ½ tablespoons active dry yeast
½ cup white sugar
1 tablespoon salt
¾ cup shortening (such as Crisco®)
7 cups all-purpose flour, divided, or more as needed
½ cup butter, melted

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

DIVAS CAN COOK GRANDMA'S HOMEMADE YEAST ROLLS



Divas Can Cook Grandma's Homemade Yeast Rolls image

No kneading or a bread machine is required with this recipe which makes it great for people who normally can't bake yeasty things (like me). Around the holidays, my grandmother's phone starts ringing off the hook from friends wanting her to make them a batch of these rolls for their holiday spread. If only they knew just how easy these soft, buttery yeast rolls were to make. Well, now you do! *NOTE*NOTE* If you using Rapid Rise "Highly active" yeast skip the refrigeration step and let the dough rise in a covered bowl for 10 -15 minutes in a warm place. Proceed with the rest of the recipe. Highly active yeast replaces the first rise.

Provided by yesdivascancook

Categories     Yeast Breads

Time 3h42m

Yield 30 rolls, 30 serving(s)

Number Of Ingredients 8

3 1/4 cups all-purpose flour, divided
1/4 ounce active dry yeast (rapid rise)
1 1/4 cups milk
1/4-1/2 cup sugar
1/4 cup butter flavor shortening
1 egg
1 teaspoon salt
butter (for dipping the rolls)

Steps:

  • In a large bowl, add 1 1/4 cups flour.
  • Add in the yeast and whisk until combined. Set aside.
  • In a saucepan over medium heat, add milk, sugar, and shortening.
  • Stir constantly until shortening has melted. Do not boil.(check the back of your yeast package to see how hot the liquid needs to be in order to activate the yeast. It is usually between 115-130 degrees F. Use a cooking thermometer).
  • When the liquid reaches the recommended temperature, pour it into the flour mixture.
  • Add in the egg.
  • Beat on low speed for 1 minute and then on high speed for 3 minutes.
  • Add in the salt and the remaining flour (2 cups).
  • Use your hands or a rubber spatula to incorporate the rest of the flour until a soft dough forms.
  • Grease a plastic bowl with vegetable oil and place the ball of dough into the bowl.
  • Cover and refrigerate for at least 2 hours.
  • Remove from the refrigerator and punch down the dough with your fist to release the air.
  • Spread a thin layer of melted butter on the bottom of a 9x13 pan.
  • Take chunks of the dough and form it into desired shape.
  • Dip the dough in a bowl of melted butter and place it in the pan.
  • Repeat with the remaining dough. Keep the rolls close together.
  • Cover the pan with a thin kitchen towel and let sit in a warm place for at least 1 -1 1/2 hours. The rolls will double in size.
  • Bake for 10-14 minutes or until golden.
  • Brush them with honey butter or herb butter if desired.

GRANDMA'S ROSEMARY DINNER ROLLS



Grandma's Rosemary Dinner Rolls image

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

1 package (1/4 ounce) active dry yeast
1/4 cup warm water (110° to 115°)
3 cups bread flour
2 tablespoons sugar
1 tablespoon minced fresh rosemary, divided
3/4 teaspoon salt
2/3 cup warm 2% milk (110° to 115°)
1 large egg, room temperature
1/4 to 1/3 cup canola oil
EGG WASH:
1 large egg yolk
2 tablespoons 2% milk

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.

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