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.
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
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.
CLASSIC DINNER ROLLS
Who can resist warm yeast rolls, fresh from the oven?
Provided by Fleischmann's Yeast
Categories Trusted Brands: Recipes and Tips ARGO®, KARO®, FLEISCHMANN'S®
Time 1h30m
Yield 12
Number Of Ingredients 7
Steps:
- Combine 3/4 cup flour, undissolved yeast, sugar and salt in a large bowl. Heat milk, water and butter until very warm (120 degrees to 130 degrees F). Add to flour mixture. Beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add 1/4 cup flour; beat 2 minutes at high speed. Stir in enough remaining flour to make soft dough. Knead on lightly floured surface until smooth and elastic, about 8 to 10 minutes. Cover; let rest 10 minutes.
- Divide dough into 12 equal pieces; shape into balls. Place in greased 8-inch round pan. Cover; let rise in warm, draft-free place until doubled in size, about 30 minutes.
- Bake in preheated 375 degrees F oven for 20 minutes or until done. Remove from pan; brush with additional melted butter, if desired. Serve warm.
Nutrition Facts : Calories 107.9 calories, Carbohydrate 18.5 g, Cholesterol 5.9 mg, Fat 2.3 g, Fiber 0.6 g, Protein 2.8 g, SaturatedFat 1.4 g, Sodium 115.3 mg, Sugar 2.6 g
MOM'S HOT ROLLS
This old family recipe is the best of the best. Plus you can make the dough up ahead of time, keeping refrigerated until needed. That lets you have delicious old-fashioned yeast rolls or cinnamon rolls on the table in half the time. (I have modified the directions to be more clear about how much flour to use.)
Provided by puppitypup
Categories Yeast Breads
Time 16h15m
Yield 3 dozen, 24-30 serving(s)
Number Of Ingredients 12
Steps:
- Heat milk and shortening in large bowl in microwave until shortening melts.
- Meanwhile, dissolve yeast and pinch of sugar into warm water.
- In a smaller bowl, whisk the salt, soda, sugar and first portion of flour.
- Stir in half the flour mixture into the milk mixture. Stir in the yeast mixture, then stir in the remaining flour.
- Let rise 1 1/2 hour in a warm place covered with a damp dish towel.
- Whisk together baking powder and last portion flour. Stir into the batter.
- Cover bowl with a plate and let rise in refrigerator 12-24 hours.
- Shape rolls (see two options below) and let rise in a warm place for 1 1/2 - 2 hours. Bake at 400 degrees for about 15 minutes or until done.
- PARKERHOUSE METHOD.
- Roll dough out on floured board to about 3/8" thick. Place on cookie sheet and brush with melted butter. Fold each one almost in half.
- CLOVERLEAF METHOD.
- By hand, shape dough into 1" balls, dip in melted butter and place 3 per hole in a greased muffin tin.
- Put remaining dough back into fridge and use within the next few days. Makes great cinnamon rolls too.
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.
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.
HOMEMADE DINNER ROLLS
Bake your own yeasty, buttery and golden Homemade Dinner Rolls with Food Network's easy recipe.
Provided by Food Network
Categories side-dish
Time 41m
Yield 24 to 30 rolls
Number Of Ingredients 9
Steps:
- In a standing mixing bowl with dough hook, dissolve yeast in warm water. Let sit until lightly foamy, then stir in sugar and add egg, salt, warm milk, and 4 ounces of butter. Slowly add 5 cups flour, adding more as needed to make an elastic dough. Mix well, then roll out to floured surface and knead dough for about 5 minutes.
- Place dough in buttered bowl, cover with towel, and set in a warm place to rise until double in bulk, about 1 hour.
- Lightly oil the muffin pan. Punch down dough and form dough into 1-inch balls. Place 3 balls in each muffin tin. Fill muffin pan, cover with towel, and allow to rise an additional 1/2 hour.
- Preheat oven to 425 degrees F.
- Brush with remaining melted butter. Bake in preheated oven for 10 to 15 minutes, until golden brown.
GRANNY FOSTER'S REFRIGERATOR ROLLS
I got this recipe off of Martha Stewarts website you also use this recipe for the Sticky Orange Coconut Pinwheels.
Provided by Petdrwife
Categories Breads
Time 50m
Yield 2 dozen rolls
Number Of Ingredients 10
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°, 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°. 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.
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