Grammys Yeast Rolls Recipes

GRAMMY'S BEST CINNAMON ROLL RECIPE

Steps:

• Butter (to spread on rolled dough) Ingredients for sprinkling: Sugar, brown sugar and cinnamon Combine milk, shortening, sugar and salt. Cook on stove just until bubbles form around edge of pot. (don't boil) Cool to lukewarm. I then add the milk mixture to my mixing bowl and do everything from this point on in the mixer. Add yeast to 1/4 cup very warm water (check temperature on yeast package to activate) then add water/yeast mixture to the lukewarm milk mixture. Add Eggs. Gradually stir in flour to form soft dough. Beat vigorously. Cover with damp cloth. Let rise until double - turn out onto a floured surface; knead dough slightly. Let rise 10 minutes (covered). Roll out to 1/4″ - spread on butter and then sprinkle with white sugar, brown sugar, cinnamon and raisins(optional). How much you add is really up to you, I like to do a nice thin coat of white sugar and then follow with a matching amount of brown sugar and then the cinnamon. Roll it up (like a rug, literally) and then cut into slices. Place in pans and cover, let rise again to double. Bake at 350degrees for 15 minutes (or until golden)

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.

GRAMMA'S OLD-FASHIONED CINNAMON SWEET ROLLS

Steps:

• In a liquid measuring cup, heat milk/water to "wrist-warm" (do NOT boil; just warm).
• Add yeast and 2 tablespoons of the sugar (you'll use the rest in the next step). Stir the yeast and sugar; let this "work" for about 5 or 10 minutes. You should have some bubbly, frothy stuff in the cup when you return. (If not--your yeast is no good, dump it out and get better yeast.).
• Pour yeast-milk into mixing bowl, and add remaining sugar, butter, eggs, salt and 1 cup of the flour. Using beater, mix this mess for about a minute.
• Switch to the paddle (flat beater) or a dough hook, and add remaining flour one cup-at-a-time. The dough will form a ball, and feel slightly sticky. You may not need the entire 5 1/2 cups (depends on humidity, too).
• Fill medium glass bowl with hottest tap water. If your oven can be adjusted to 100 degrees, set it to 100 degrees. Also, if your oven has a light, turn it on; place the hot water on the bottom of the oven. Close the door.
• Grease a large, glass bowl. Remove dough from mixing bowl to a floured table/counter-top; knead for 1 minute; form into a ball and place in greased bowl, turning to get grease on all sides. Cover bowl loosely with a sheet of plastic wrap.
• Turn off 100 degree oven, place bowl of dough into oven; close the door. Set the timer for 1 hour.
• Clean up the mess BUT leave floured counter-top AS IS.
• At the end of one hour the dough should've risen to about double the size. If not, let it go for another 15 minutes (set the timer--it's easy to forget---out of sight, out of mind!).
• Gather filling ingredients: 1/4 cup of melted butter; cinnamon; brown sugar; raisins and/or chopped nuts (optional).
• Punch down the down; remove from bowl; with a large butcher knife, cut dough into two equal parts. Set one aside (cover with plastic wrap).
• Grease two 13x9-inch pans with BUTTER (no substitutes are allowed -- this is GRAMMA's recipe). :-) humor me, okay?.
• On floured counter-top, lay dough and with a rolling pin, shape & roll into large rectangle, oh about 8 x 16 inches or a bit larger, keep thickness consistent throughout.
• Pour HALF of the melted butter over this, and spread with a pastry brush, right out to the edges. Sprinkle generously with cinnamon (like 1-2 tablespoons), then a handful of brown sugar, spreading it evenly with fingers; right to the edges!
• Sprinkle some raisins and chopped nuts -- if using. Keep these closer to the long side closest to you.
• HERE's THE HARD PART: Starting at the side closest to you, LOOSELY roll away from you. Loosely is the KEY word. Tuck in any runaway raisins or nuts.
• Use that big knife to divide the roll in half in the middle. Then cut each half into SIX equal portions, for a total of 12 rolls.
• Starting in the middle of the roll (nicest shaped rolls) and working to the sloppy outside roll piecs, set them along the outside edges of the buttered pan, spacing evenly in the pan. Put the two end rolls in the very center of the pan. Set the cut side DOWN (so the top looks flat-ish). Set this pan on the stove for now.
• Repeat with remaining dough; vary the ingredients -- if you skipped raisins or nuts, maybe add some to this pan of rolls.
• Check if the water in the oven is still warm, if not dump out and start with fresh hot water. Put plastic wrap on both pans (re-use the other piece), and pop in the warm oven. Set the timer for 45 minutes. Go do something productive---clean the counter-top before all that stuff gets hard! :-D.
• When the rolls have risen to the top of the pan (or a smidgen over), remove them from the oven, preheat oven to 350. When it's warm bake them for 20 minutes; tops will be golden brown.
• Cool on a rack; then frost with a cream cheese/butter cream frosting (slather it on thick like Gramma does for the grandkids!).
• You have JUST entered the Pearly Gates!

GRAMMY'S YEAST ROLLS

Steps:

• 1. Mix sugar and dry milk in a large bowl, Dissolve 1 yeast packetin 2 3/4 cups of warm water. Once dissolved incorperate it into the sugar and dry milk.
• 2. Then add 3 Tbsp.Vegetable oil and 1 Tsp. salt. Add about 5 cups of flour or enough to make a soft dough.
• 3. Cover and let rise for one hour.- Knead and press, form into rolls and let rise on a cooking sheet or baking stone. Bake at 350 deg. for about 20 -25 min. Or until golden brown on top, Brush with butter and serve.

CLASSIC DINNER ROLLS

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.

GRAMMY'S OAT ROLLS

Steps:

• In a large bowl, combine the oats, whole wheat flour, butter, 2 tablespoons honey, molasses and salt. Stir in boiling water; cool to 110°-115°. Dissolve yeast in warm water; add remaining honey and let stand for 5 minutes. Stir yeast mixture into oat mixture with egg and enough all-purpose flour to form a soft dough. , Turn onto a floured surface; knead 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., Punch dough down. Turn onto a lightly floured surface; divide into 16 pieces. Shape each piece into a ball. Place in two greased 9-in. round baking pans. Cover and let rise until doubled, about 45 minutes., Bake at 350° for 25-30 minutes or until golden brown. Remove from pans to wire racks to cool.

YEAST DINNER ROLLS

Steps:

• In a large bowl, dissolve yeast in a warm water. Add milk, eggs, sugar, butter, salt and 4 cups flour until smooth. Add enough remaining flour to form a soft dough. Turn onto a floured surface; knead 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 1-1/2 hours. Punch dough down; divide into four portions. Shape each into eight rolls; place 20 rolls in a greased 13-in. x 9-in. baking pan. Place 12 rolls in a greased 8-in. square baking pan. Cover and let rise in a warm place until doubled, about 20-30 minutes. Bake at 375° for 15-20 minutes or until golden brown. Brush with butter if desired. Serve warm.

BAKING ESSENTIALS: NO EGG, NO MILK DINNER ROLLS

Steps:

• 1. PREP/PREPARE
• 2. What is Yeast? Yeast is a tiny plant-like microorganism that exists all around us - in soil, on plants and even in the air. It has existed for so long; it is referred to as the oldest plant cultivated by man. Yeast's main purpose in life is to act as a catalyst, in the process of fermentation. A process that is essential in the making of bread. In simple terms, it makes the gas that causes the bread to rise. There are two main types of yeast used in bread baking Regular Active Dry, and Instant Yeast. Regular Active Dry yeast has several other names, such as: Fast-Rising, Rapid-Rise, Quick Rise, and/or Bread Machine Yeast. The two types of yeast can be used interchangeably; with the main advantage of the Regular Active Dry yeast has a faster rising time (half the time of Instant), and it only needs one rising. So, if you want to speed up your bread making, you could substitute an equal amount of Instant yeast with Regular Active Dry yeast. Instant Yeast does not require warm liquid to be activated. This type of yeast has been genetically engineered from different strains of yeast to produce breads. Rapid rise yeast is also more finely granulated than active dry yeast, so it does not need to be dissolved in water first. It can be added directly to the dry ingredients, making it a popular choice for use with bread machines. If opened, yeast will keep 6 months in the refrigerator and 12 months in the freezer. If stored at room temperature and opened without a protective outer container, it loses its power at about 10% per month. The freezer is where I keep mine. It will take approximately one hour in a warm place until the dough is just about doubled in bulk.
• 3. There are two mains ways to make this recipe; one would be using a stand mixer, fitted with a dough hook the other would be to knead the dough by hand. These instructions reflect using a stand mixer; however, if you prefer, you could put the ingredients into a large bowl, and do the mixing/kneading by hand.
• 4. Gather your Ingredients (mise en place).
• 5. Add the yeast, warm water, and sugar, to the bowl of your stand mixer, give a swirl, and allow to sit for 5 minutes.
• 6. Chef's Note: As you probably know, this is called "Proofing" the yeast. If after 5 minutes, the yeast/liquid mixture does not get frothy on the top (Blooming), your yeast is dead, give it a proper burial, and get some new yeast. RIP.
• 7. Add the melted butter, salt, and 2 cups of the flour to the bowl with the yeast mixture, and mix on low speed using the dough-hook attachment, until just combined.
• 8. Add the 2 additional cups of flour, one cup at a time, until combined.
• 9. Increase the speed of the mixer to medium, and allow to mix until the dough is smooth, and it begins to climb up the dough hook.
• 10. It should look like this, when finished.
• 11. Add a bit of oil to a bowl, and add the dough. Turn it over a few times to coat with the oil,
• 12. Cover, and place in a warm, non-drafty place, until double in size.
• 13. Chef's Tip: I like to use one of my ovens. I turn it on for about 60 seconds, and then turn it off. That gives the dough a nice warm environment with which to rise.
• 14. The rise time will depend on several factors: 1. The type of yeast you used. 2. The temperature of room (or oven) that the dough is placed. 3. The power left in your yeast (older yeast takes longer to rise). With all things being equal (as they say), you can probably expect a wait of about 1 hour.
• 15. Remove the dough and give it a few folds on a lightly flour dusted surface.
• 16. If you are using a cupcake pan, spray it with a bit of oil, before using.
• 17. Pinch off a bit, and roll in your hands to form a sphere (they should be about 1 inch / 2.5cm). Then place into the wells of a cupcake pan, or just spread them out on a parchment-lined baking sheet.
• 18. Cover, and allow to rise for an additional 30 - 40 minutes.
• 19. While the dough is rising, place a rack in the lower position, and preheat the oven to 400f (205c).
• 20. Brush the tops with butter, sprinkle with a bit of flaked sea salt (optional), then place into the preheated oven, and bake until the rolls begin to brown, about 16 - 20 minutes.
• 21. PLATE/PRESENT
• 22. Serve while nice and warm with just about any meal, or just slater with some butter and jam, and tuck in. Enjoy.
• 23. Keep the faith, and keep cooking.

GRAMMY'S CRESCENT ROLLS

Steps:

• Add yeast to warm water to dissolve with 1/4 teaspoon of sugar. Mix the cooled milk, butter, salt, sugar and eggs. Add the yeast mixture to this. This is real sticky so let it set for a few minutes the knead flour into it until firm or soft. Let rise is bowl, covered, for 1 1/2 hours. Divide into 2 , roll each 1/2 into circle. Brush with additional melted butter. Cut rolls into 12 triangle wedges and roll up into crescents.Place on 2 baking sheets. Cover. Let rise another hour. Makes 2 dozen Bake at 375 for 12 minutes. Brush top with butter after taking out of oven.