Grandma Hardys Rolls Recipes

GRANDMA'S CINNAMON ROLLS

Steps:

• In a large bowl, dissolve yeast and 1/2 teaspoon sugar in 1/4 cup warm water. Let stand for 5 minutes. Add the remaining sugar and water, butter, egg, salt and 1-1/2 cups of 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, 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, combine topping ingredients; pour into a greased 13x9-in. baking pan; set aside. Combine filling ingredients; set aside. , Punch dough down and turn onto a lightly floured surface. Roll into a 15x8-in. rectangle; spread filling over dough. Roll up from the long side. Seal seam. Slice into 15 rolls; place with cut side down over topping. Cover and let rise until nearly doubled, about 30-45 minutes. , Bake at 375° for 25 minutes or until golden brown. Cool 3 minutes; invert pan onto a serving plate.

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'S YEAST ROLLS

Steps:

• 1. Cream margarine and shortening with sugar until light.
• 2. Add eggs slowly, blending well between each addition.
• 3. Dissolve yeast in lukewarm water (110 degrees; be sure that water is not too hot).
• 4. Sift together flour and salt.
• 5. Add half of the flour to the egg mixture and mix well.
• 6. Then add half of the milk to the egg mixture and mix well.
• 7. Add dissolved yeast.
• 8. Add remainder of milk and flour to make a soft dough.
• 9. Cover dough; let rest for 10 minutes.
• 10. Turn dough out onto a lightly floured surface and knead for 8 to 10 minutes or until dough is smooth and elastic.
• 11. Place dough in a lightly greased bowl large enough to hold the dough when doubled in size, turning once to grease the surface.
• 12. Cover; let rise in a warm place (90 F) until double in size (about 2 hours).
• 13. Fold dough over from 4 sides to knead lightly.
• 14. Cover and let rise again until double in size.
• 15. Turn dough out onto a lightly floured surface and shape as desired.
• 16. To Make Cloverleaf Rolls: Shape dough into small balls. Three balls should half-fill a greased muffin pan.
• 17. Brush with melted margarine or butter.
• 18. Let rise in a warm place (90 F) until double in size (about 25 to 30 minutes). Do not let rolls "over-rise". Bake in a pre-heated 350 F oven until both the top and bottom of rolls are golden brown, about 10 to 12 minutes.
• 19. Remove from oven and brush top of rolls with melted margarine.

GRANDMA DELSIE'S CINNAMON ROLLS

Steps:

• 1. Scald milk in a saucepan; add shortening, sugar, and salt. Cool to lukewarm.
• 2. Sprinkle yeast on warm water; stir to dissolve.
• 3. Add 1 1/2 cups of the measured flour to the milk mixture; beat well. If not using a mixer, beat with a wooden spoon.
• 4. Beat in eggs and yeast.
• 5. Gradually stir in enough remaining flour, a little at a time, to make a soft dough that leaves the sides of the bowl. Dough will be slightly sticky.
• 6. Turn onto lightly floured board cover and let rest for 5 minutes.
• 7. Knead, incorporating a little more flour as necessary, until smooth, satiny, and no longer sticky, about 8 to 10 minutes. Keep your hands dusted with flour to prevent sticking. Kneading is necessary to produce the great texture of these rolls.
• 8. Place in a lightly greased bowl, invert to grease top, cover, and let rise until doubled, for 1 to 1 1/2 hours. Punch down and turn onto a board.
• 9. Divide in half. Lightly grease counter or board. Roll each half into a 14 x 6-inch rectangle.
• 10. For the filling, combine 1 cup of sugar, 1/2 cup of melted butter, and 1 Tbsp ground cinnamon.
• 11. Spread half of the mixture on each rectangle. Scatter 1/2 cup of raisins on each rectangle (optional).
• 12. Roll up the rectangle lengthwise as for jelly roll. Seal the edges and cut dough into 1-inch slices. Put cut side down in 2 well-greased square baking pans. Cover and let rise until doubled. Brush butter on the tops very lightly.
• 13. Bake 25-30 minutes in a preheated oven at 350 degrees. Makes 32 rolls, however, the exact number will depend on the size you cut them.
• 14. For the icing, mix 1 cup confectioners' sugar with milk or cream to enable spreading consistency. Add 1/2 tsp vanilla and a dash of salt.
• 15. Frost while rolls are still warm. Note 1: Though this dough can be made by hand mixing, I mixed the dough in my Kitchen Aid mixer. I let the Kitchen aid mixer knead the dough for 10 minutes on low and then I hand-kneaded the dough another 5 minutes before placing them in the bowl to rise. Note 2. I like to let my dough rise in the oven. I cover it with a lightweight cloth and put it in the oven. I put a shallow pan of hot water beneath the bowl of dough on a lower rack in the oven. Note 3: I cut the rolls between 1 1/2 inches and 2 inches because Grandma's cinnamon rolls were always big. These can be baked in a round, rectangle, or square pan.
• 16. Every time I bake these for my family, my first memory of these rolls come back to me. I was 4 years old and I was out on the tractor with Grandpa one chilly morning. We had just left the barn and were moving hay to the pasture for his cows. I caught a whiff of something in the air. I said," Grandpa what is that good smell?" He lifted his head and said, "Oh wee! Grandma's baking cinnamon rolls." I was sitting on top of this lap and he turned that tractor around so fast that I almost fell off. We got to the house and raced inside the kitchen door and I guess Grandma had been watching us from the window. She was standing there with her rolling pin, slapping it in her hand. She looked sternly at Grandpa and said, "If you're ever going to drive the tractor like that again while that child is with you, you're going to be seeing stars." Grandpa and I sat down and Grandma placed a glass of milk and one of her big cinnamon rolls in front of us. When Grandma had her back to us, I leaned in and whispered, "Grandpa, this is so yummy I think it's worth seeing the stars." Grandpa smiled back at me and winked. From then on when I was with Grandpa on the tractor I would say, "Go faster Grandpa." He would reply, "No siree, Grandpa don't want to see stars today." We would laugh and giggle.

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'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.

PERFECT HOMEMADE CARAMEL ROLLS

Steps:

• In a measuring cup, mix together warm water, yeast, and 1/2 tsp sugar. Allow to rise for 5-10 minutes while you get started on the rest of the dough.
• In the bowl of a stand mixer fitted with a dough hook pour the warm milk over the butter and to get it melting. Add in the eggs and sugar and mix.
• Once the yeast mixture has grown add it to the bowl of the stand mixer along with the salt and 3-4 cups of flour. Mix with the dough hook.
• Slowly add in the remaining flour until the dough comes together. It should be soft and not overly sticky. Knead for several minutes to bring it together.
• Put the dough in a large bowl coated in oil or cooking spray and let rise for 2-3 hours, or doubled in size.
• Once the dough has doubled, punch it down and allow it to rise for an additional 1-2 hours.
• After punching the dough down, start the caramel sauce. Add brown sugar and butter (plus optional cream) to a sauce pan and melt over low heat. You do not want this to boil!
• Stir the sauce continually until the sugar is completely dissolved. There will be butter remaining on the top of the sugar - do not add more sugar! The caramel sauce will become too thick if extra sugar is added.
• Pour the finished caramel sauce into two 9x13 glass pans. You can use metal pans but I've always had the best luck using glass. Allow the caramel to cool while you continue with the rolls.
• After the second rise, split the dough in half and on a floured surface, roll out the dough into a rectangle, about 6"x12". This doesn't need to be perfect, but you do want the dough to stay about 1/4" inch thick.
• Spread softened butter over the dough. I usually start with a few tablespoons up to half a stick for each half of the dough. You need enough butter for the filling to stick. Spread brown sugar and cinnamon over the butter. I usually use about 1/2-3/4 cup per half of the dough because we like them really full of filling, but you can cut back on this if you'd like.
• Starting at one side, roll the dough evenly and somewhat tight. Not too tight, or they won't have room to expand! You can pinch the end closed, but I never do and don't have an issue.
• Cut the log into even-sized rolls. I start by cutting it in the middle, lining the two sides up side by side, and cutting those in half, then each half into three rolls for a total of 12 rolls. You could cut them thinner if you want more small rolls. I've used both a bench scraper and a pizza cutter for slicing my rolls - both work fine.
• Place the rolls into one pan of caramel then repeat with the second half of dough into the second pan of caramel.
• Let the rolls rise on the counter for 30 minutes while your oven preheats to 350*. Make-ahead directions are below!
• Bake the rolls for 20-25 minutes or until the tops are starting to brown.
• Remove from oven and place a large flat cookie sheet on the top of each pan. Very, very carefully flip the pan to invert the rolls on to the cookie sheet. This will allow the rolls to release from the pan and all the caramely goodness to ooze all over the rolls. This may or may not be one of my favorite steps ;) But be careful! That caramel is hot and can burn you.
• Use a rubber spatula to scrape out any lingering caramel. Let cool just long enough to be safe then enjoy! Rolls will last on the counter up to 3 days.
• Follow steps 1-14 above. Once you've put the rolls in the pans, cover and place in the fridge to rise overnight.
• Remove from the fridge and allow to rise on the counter for 30 minutes while the oven preheats to 350*. Continue following steps 16-18 above. Enjoy!

GRANDMA'S FAMOUS CINNAMON ROLLS

Steps:

• In medium bowl add milk, water and shortening. Heat in the microwave or on stove until warm (I usually go about 2 minutes, 30 seconds but each microwave is different and you don't want it hot enough to kill the yeast, just very warm). In the bowl of your Kitchen Aid mixer or large mixing bowl (if stirring by hand), combine yeast, sugar, 3 cups of flour and salt. Add warm liquid mix to this dry mixture and combine until smooth. Allow this to sit for 5 minutes (covered with a clean dish towel) to allow yeast to activate. You should see a few bubbles after 5 minutes. Add in remaining 4 cups of flour and mix well. You want the dough to be smooth and elastic as this will develop the gluten. I usually add a dough hook attachment for the last cup of four so it can do a bit of kneading/stretching for me. After all flour is added, allow the mixer to stretch the dough for 5-7 minutes and make sure that everything is incorporated smoothly.Pour dough into a large pre-greased bowl (I just spray it with non-stick spray or use shortening). Cover and allow to rise for 1 hour. Dough should double in size. Sprinkle counter top with flour and dump out risen dough. Sprinkle the top of the dough with flour and very lightly (without mashing the dough down and allowing it to keep its bubbly structure), gently roll into a rectangular shape approximately 16x20)Spread room temperature butter over your rectangle (make sure the butter is not melted!). Sprinkle brown sugar and cinnamon on top. Tightly roll the dough up (starting with the long side and rolling away from you) and form into a roughly 19" long roll. You can pat the roll and shape it slightly so its even from end to end. Use dental floss to slide under the roll and bring the strings up and around to make a slice. This works much better than a knife so you don't smash the dough. Cut the roll into 12 even slices (I always cut in half and then into fourths so I can cut each section into 3 rolls to help with even cutting). Spray sheet sprayed with cooking spray. Cover with a flour sack towel and allow to rise 30 minutes.Preheat your oven to 350 F and bake for 25-30 or until rolls are golden brown.Remove from the oven and place on a cooling rack. Allow rolls to cool for 10-15 minutes before frosting.

GRANDMA HARDY'S ROLLS

Steps:

• Scald milk but do not boil. Add sugar and butter. Cool. When milk is below 120 degrees, mix in egg. Mix yeast with warm water. Add to milk mixture along with salt. Stir in flour until mixture can't take any more. Let rise once, then punch down. Form into rolls and let rise again. Bake until done.

GRANNY'S HOT BUTTERY ROLLS

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.

THE ULTIMATE DINNER ROLLS RECIPE BY TASTY

Steps:

• In a liquid measuring cup or small bowl, combine the warm milk, warm water, melted butter, and sugar.
• Sprinkle the yeast evenly over the wet ingredients, stir to combine, and let stand for 5 minutes, until foamy
• In a large bowl, combine the flour and salt, and stir to combine. Beat 1 egg, then add to the bloomed yeast mixture. Pour the wet ingredients into the flour and use a knife to stir until the mixture just comes together and forms a dough. Turn the dough out onto a lightly floured surface and knead for 5-10 minutes, or until the dough becomes smooth. Add more flour as needed to keep the dough from sticking. To test if it's done, tear off a small piece of dough and stretch into a thin layer. If the dough doesn't rip, it's ready. Or, press a finger into the dough to see if it bounces back.
• Lightly grease a large glass bowl with oil. Add the dough, cover with plastic wrap, and let rest for 1 hour, or until doubled in size.
• Punch down the dough, then turn out onto a floured surface. Knead for a few more minutes, just until the dough is smooth, about 2 minutes.
• Divide the dough into 16 equal balls, roughly the size of tangerines.
• Knead the balls, gathering the edges of the dough toward the center to make a taut, round ball with a smooth top.
• Place the rolls on a parchment paper-lined baking sheet. Cover with plastic wrap and let rise for 30 minutes.
• Preheat the oven to 375˚F (190˚C).
• Beat the remaining egg in a small bowl. Uncover the rolls and brush with the egg wash. Lightly sprinkle the rolls with sea salt.
• Bake for 25-30 minutes, or until the rolls have lightly browned and doubled in size.
• Enjoy!

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!).
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