Grandmas Rolls Food

GRANDMA'S YEAST ROLLS

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.

GRANDMA'S DINNER ROLLS

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.

GRANDMA'S CINNAMON ROLLS

Steps:

• Mix sugar and water together.
• Sprinkle with yeast.
• Let stand 10-15 minutes or until dissolved.
• Add flour, salt, sour cream, vanilla, and 3 tablespoons sugar.
• Make into soft dough.
• Roll out on floured surface, to within 3/8 to 1/2 inch thick.
• Brush dough with melted butter.
• Sprinkle with cinnamon and sugar (that has been stirred together).
• Roll up, jelly roll fashion, cut into 12 slices.
• Place in greased 9x13 pan.
• Let rise until doubled.
• Bake 350 degrees until lightly browned.
• Ice while warm with 3 tablespoons evaporated milk, 1/4 tsp vanilla, 1 c icing sugar, that has been stirred together well.

GRANDMA'S DINNER ROLLS RECIPE

Steps:

• Place milk in a microwave-safe glass measuring cup. Microwave for 4 minutes. Place in refrigerator and allow to cool to between 105 - 110 degrees F.
• Melt butter and set aside to cool.
• In the bowl of a stand mixer fitted with the dough hook, combine the 6 cups of flour and salt.
• Remove the milk from the refrigerator and whisk in the yeast and sugar. Allow to rest for 5 minutes.
• Beat the 2 eggs into the melted butter. Add the yeast, sugar and milk mixture to the flour and salt and knead on low speed until dough begins to come together. Stop mixer and add the eggs and melted butter. Knead the dough, scraping down the sides of the bowl if necessary, for 6 minutes.
• Remove the dough hook and bowl from the stand mixer. Cover the dough ball in the bowl loosely with a towel.
• Place the dough bowl in a warm spot and allow to rise for about 60 minutes or until dough is doubled in size.
• Gently push down on the dough to deflate. Place on clean counter and evenly divide dough into 8 log-shaped pieces, using a bench scraper or sharp knife.
• Cut each of the eight dough logs into four equal pieces, giving you 32 rolls. Gently cup each roll in your hand to "plump" them up a bit in the center.
• Place the rolls in well-greased baking dishes, spaced about 1/2-inch apart. Place dishes in a warm spot and cover loosely with a towel. Allow rolls to rise in baking dishes for 60 minutes more.
• Bake at 375 degrees for 14 - 18 minutes. Watch closely in the last few minutes to make sure tops don't over brown.
• Brush the tops of the rolls with melted butter when they come out of the oven. Serve warm.

GRANDMA RITA'S SOFT BUTTER ROLLS

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.

GRANDMA BONNIE'S CINNAMON ROLLS

Steps:

• Combine water, yeast, and 1 tablespoon sugar in the bowl of a stand mixer fitted with the paddle attachment. Let sit until foamy, about 5 minutes.
• Add remaining sugar, 1/4 cup oil, egg, and salt; mix until combined. Scrape paddle attachment and switch to the dough hook. Mix in flour, 1 cup at a time, until dough comes away from the sides of the bowl. Continue kneading for about 3 more minutes.
• Add a bit of oil on the dough and roll the dough in the bowl until all sides are coated. Cover with a towel and let rise until at least doubled in size, about 45 minutes.
• Punch down the dough and transfer to a floured surface. Roll out into a rectangle. Pour melted butter onto the dough and sprinkle with sugar and cinnamon to taste. Add pecans. Roll up lengthwise and cut into 12 rolls. Transfer to a greased 9x13-inch baking dish and let rise for 15 minutes.
• Preheat the oven to 350 degrees F (175 degrees C).
• Bake rolls in the preheated oven until golden brown in color, about 15 minutes.
• While the rolls are baking, combine powdered sugar, melted butter, and vanilla for topping. Add 1 tablespoon milk and mix to a pourable consistency, adding more if necessary.
• Remove rolls from the oven. Immediately pour topping over top and sprinkle with pecans.

GRANDMA'S ORANGE ROLLS

Steps:

• In a large bowl, dissolve yeast in water. Add the milk, shortening, sugar, salt, egg and 3 cups flour. Beat until smooth. Stir in enough remaining flour to form a soft dough. , Knead on a lightly floured surface until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. Meanwhile, in a small bowl, combine filling ingredients; set aside., Punch dough down; divide in half. Roll each half into a 15x10-in. rectangle. Spread half the filling on each rectangle. Roll up, jelly-roll style, starting with a long end. Cut each into 15 rolls. , Place, cut side down, in two greased 11x7-in. baking pans. Cover and let rise until doubled, about 45 minutes. , Bake at 375° for 20-25 minutes or until lightly browned. In a small bowl, combine the confectioners' sugar, butter, extract and enough milk to achieve desired consistency; spread over warm rolls. Freeze option: Cover and freeze unrisen rolls. To use, thaw in refrigerator overnight. Let rise, covered, in a warm place until doubled, about 1-1/2 hours. Bake and frost rolls as directed.

GRANDMA'S ROLLS

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.

GRANDMA'S OLD-FASHIONED YEAST ROLLS

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.

GRANDMA'S PERFECT CRESCENT ROLLS

Steps:

• Melt the butter in a medium saucepan over medium heat until completely melted. Add the milk and sugar, turn heat to very low, and bring the mixture to about 105 degrees, or until the mixture is warm to the touch.
• Add the mixture to a mixing bowl and add the beaten egg. Immediately add the yeast and let stand until mixture is foamy, about 5 minutes. If using instant yeast, you may simply add the yeast with the flour without proofing first.
• While yeast activates, measure 7 cups flour in large mixing bowl and add the salt. When yeast mixture is ready, add the flour and knead, adding more flour as necessary, until you have a soft, slightly sticky dough. Knead 6 to 7 minutes, then place in large bowl, cover, and let stand until dough has doubled in size.
• Divide dough into quarters, then shape the first piece into a round. Roll out dough into a 10-inch circle and cut dough into 8 to 10 triangles, depending on how large you want your rolls. Dip each triangle into the melted butter so that most, but not all, of the dough is coated with butter. Allow the excess to run off, then roll from short side oposite the point into a crescent shape. Place on cookie sheets lined with parchment so the rolls are almost touching. Repeat with the remaining sections of dough until all the rolls have been rolled.
• Let the rolls rise in a warm place until very puffy, though not necessarily doubled in size. Preheat the oven to 350 degrees and bake rolls for 12 to 15 minutes, or until golden brown. Remove from oven, let stand 5 minutes, then brush with additional melted butter and sprinkle lightly with kosher or sea salt. Serve warm or at room temperature.
• This dough can also be made into parkerhouse rolls or any other rolls you wish.

GRANDMA'S GERMAN CABBAGE ROLLS

Steps:

• Core the cabbage and put in a large microwave-proof bowl. Add 1/3 cup water and cover with plastic wrap. Microwave on high for 20 minutes, remove soft leaves and continue microwaving until all the usable leaves are soft. Stack the leaves as you remove them and cover.
• Mix the filling ingredients in a separate bowl and get your large casserole dish out. (You may need another small casserole dish).
• Place filling near the base of each cabbage leaf and roll up, placing seam side down in the casserole. Crowd the rolls as much as possible. Continue until you are out of filling.
• Spoon the tomato soup over the rolls evenly.
• Bake at 300-325 degrees for at least 2 hours, covering when they start to brown.
• I've guessed at the serving sizes since Grandma didn't tell me! And cabbage rolls do take a long time but are worth it all.

GRANNY'S DINNER ROLLS

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 YEAST ROLLS

Steps:

• In a large bowl, dissolve yeast in warm milk. Add the sugar, applesauce, egg whites, salt and 2 cups flour; beat until smooth. Stir in enough remaining flour to form a soft dough., Turn onto a lightly floured surface; knead until smooth and elastic, 6-8 minutes (dough will be slightly sticky). Place in a bowl coated with cooking spray, turning once to coat top. Cover and let rise in a warm place until doubled, about 1 hour., Turn dough onto a lightly floured surface; divide into 24 pieces. Shape each portion into an 8-in. rope; tie into a knot. Place on 2 baking sheets coated with cooking spray., Cover and let rise until doubled, about 30 minutes.Bake at 375° until golden brown, 12-16 minutes. Remove from pans to wire racks to cool.

GRANDMAS CINNAMON ROLLS

Steps:

• Milk,water and shortening is recommended to be at 80 mdegrees,egg(room temp).
• Set machine at "Manual Setting"after mixing is completed,remove dough from machine,and place on a lightly floured surface,roll or pat to a 12 x 9 inch rectangle.Brush with 1/4 cup melted butter.Combine 6 talblespoons sugar,1/4 cup chopped nuts and 3/4 reaspoon cinnamon;sprinkle over dough.Starting with shorter side roll up tightly.Pinch edges to seal.Cut into 12 slices.Place in greased 13 x 9 inch pan.Cover;let rise in a warm place until almost double in volume ( about 30 minutes).
• Bake at 375 20 - 25 minutes.
• Glaze: Combine 1 cup powdered sugar,1-1/2 tablespoons melted butter,1/4 teaspoon maple flavor and 2 tablespoons hot coffee.Blend until smooth.Drizzle over hot baked rolls.
• Pecan Sticky Buns:.
• 1 3-1/2 oz package Butterscotch Pudding Mix.
• 1/2 cup Brown Sugar.
• 1/2 cup Butter.
• In saucepan heat and stir the Brown Sugar and butter until thoroughly mixed.Remove from heat.
• Remove dough from bread machine and roll into a 13 x 9 inch rectangle sprinkle the butterscotch mix evenly over the rectangle ( i sprinkle some pecan pieces on top of this)Spread the heated sugar mixture over the pudding .
• Starting on shorter side roll up tightly Pinch edges to seal.Cut into 12 slices. Place whole or pecan pieces over bottom of a 13 x 9 inch pan.Place the dough slices over pecans,cover and let rise in a warm place until doubled in size (about 30 minutes).
• Bake at 375 20 - 25 minutes.
• Remove from oven and immediately turn upside down on cookie sheet or other prepared surface.

GRANDMOM'S CINNAMON ROLLS

Steps:

• Prepare dough: Heat milk in a saucepan over medium heat until just about to boil, 3 to 4 minutes. Add sugar, shortening, and salt; remove from heat and let cool to lukewarm, about 10 minutes.
• While the milk mixture is cooling, sprinkle yeast over water and let sit for 10 minutes.
• Pour lukewarm milk mixture into a bowl; add 1 cup flour and beat well. Beat in yeast mixture and egg. Gradually beat in remaining 2 1/2 cups flour. Cover and let rise until doubled in size, about 1 hour. Test by pressing a finger into the dough; a fingerprint should stay.
• Preheat the oven to 375 degrees F (190 degrees C). Grease two 9-inch square baking pans.
• Prepare filling: Mix sugar, melted butter, and cinnamon together in a bowl.
• Turn dough out onto a lightly floured board and divide in half. Roll one piece into a 16x8-inch rectangle. Spread 1/2 of the filling over top. Start at the long edge of the rectangle and roll up as for a jelly roll. Cut into eight 1-inch slices and place cut-sides down into one prepared baking pan. Repeat with remaining rectangle.
• Bake in the oven until golden brown, 20 to 25 minutes.
• Meanwhile, prepare frosting by mixing confectioners' sugar and water together in a bowl.
• Remove rolls from the oven. Transfer to a large serving plate and spread frosting over top.

GRANDMA'S EASY POTATO ROLLS

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 CABBAGE ROLLS

Steps:

• Cook cabbage in boiling water just until outer leaves pull away easily from head. Set aside 12 large leaves for rolls. Refrigerate remaining cabbage for another use. Cut out the thick vein from the bottom of each leaf, making a V-shaped cut., In a large bowl, combine the egg, onion, rice, dill, paprika, savory, salt and pepper. Crumble beef over mixture and mix well. Place 1/3 cup meat mixture on a cabbage leaf; overlap cut ends of leaf. Fold in sides. Beginning from the cut end, roll up. Repeat with remaining cabbage leaves and filling., Combine the sauerkraut, tomatoes and bacon. Spoon half into a 6-qt. slow cooker. Arrange six cabbage rolls, seam side down, over sauerkraut mixture. Top with remaining sauerkraut mixture and rolls. Add broth to slow cooker. Cover and cook on low for 6-8 hours or until a thermometer inserted in rolls reads 160°.

GRANDMA'S BEST CINNAMON ROLLS

Steps:

• Directions To make dough: Measure all dough ingredients into bread machine pan in the order suggested by manufacturer.
• Process on dough/manual cycle.
• To shape and fill: When cycle is complete, remove dough to floured surface.
• If necessary, knead in additional flour to make dough easy to handle.
• Roll dough to 18 x 8 inches; brush with melted butter.
• Sprinkle with brown sugar, cinnamon and raisins, if desired, to within 1/2 inch of edges.
• Roll up tightly from long side, pinching seam to seal; cut into 9 equal pieces.
• Place, cut sides up, in greased 8 x 8-inch pan.
• Cover; let rise in warm place 45 to 60 minutes or until doubled.
• Bake at 350°F for 25 to 30 minutes or until done.
• Remove from pan; cool on wire rack.
• In small bowl, mix powdered sugar and softened butter with fork until blended; stir in honey until smooth.
• Drizzle or spread on rolls.

GRANDMA'S NO-KNEAD YEAST ROLLS

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.