Grandma Nashs Hot Rolls Recipes

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 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.

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.

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 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.