Nanas Rolls Recipes

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NANA'S CINNAMON ROLLS



Nana's Cinnamon Rolls image

Provided by Patrick and Gina Neely : Food Network

Categories     dessert

Time 2h40m

Yield 8 rolls

Number Of Ingredients 16

2 (1/4-ounce) packages dry yeast
1/2 cup warm water
4 eggs
1/2 cup sugar
2 teaspoons salt
5 cups all-purpose flour
1/2 cup butter, melted
2 tablespoons all-purpose flour
1 stick butter, melted
3/4 cup brown sugar
1 tablespoon ground cinnamon
1/4 cup chopped pecans
1/2 cup raisins
1 1/2 cups powdered sugar
3 tablespoons milk
1 teaspoon vanilla extract

Steps:

  • Spray a large mixing bowl with nonstick spray.
  • Dissolve yeast in water in a bowl of a standing mixer with dough hook. Let sit for 5 minutes.
  • In a large measuring cup beat together eggs, sugar and salt. Whisk in egg mixture to the bowl of yeast. Add 1 cup flour and mix until smooth. Add melted butter and mix well. Add remaining 4 cups of flour in stages and mix until stiff dough is formed. Add dough to greased bowl. Place bowl in a warm area with a towel on top. Let rise until it doubles in size, about 1 hour.
  • Preheat oven to 400 degrees F. Grease a 9 by 13 by 2-inch pan
  • On a cutting board, sprinkle 2 tablespoons flour. Punch down and roll out dough to approximately 12 by 15-inch rectangle. Spread with butter. Sprinkle sugar, cinnamon, pecans, and raisins. Roll dough into a large pin wheel cylinder and cut ends off the roll. Cut into 8 portions. Put in greased pan, pin wheel side down and let rise to double in size. Bake for 20 to 25 minutes until browned evenly. Remove from the oven and allow to cool completely.
  • Mix in medium size bowl with whisk until smooth.
  • Drizzle glaze over on top of the cooled rolls.

MY NANA'S YEAST ROLLS



My Nana's Yeast Rolls image

Make and share this My Nana's Yeast Rolls recipe from Food.com.

Provided by leyna m

Categories     Yeast Breads

Time 3h15m

Yield 48 rolls

Number Of Ingredients 9

1 (1/4 ounce) package active dry yeast
1/2 teaspoon sugar
1/2 cup hot water (110-115 degrees)
1/2 cup shortening
1/2 cup sugar
1/2 teaspoon salt
1 egg, beaten
2 cups hot water (110-115 degrees)
7 cups bread flour

Steps:

  • dissolve yeast sugar and 1/2 cup water in small cup or bowl. let stand for 15 minutes
  • cream shortening and sugar add salt and egg.
  • add yeast mixture and 2 cups hot water.
  • gradually add flour. once all incorporated knead on lightly floured surface for 10 minutes. let rise in warm place for 1 hour 30 minutes.
  • punch down and form into rolls (I use 2 old roasting size pans) 4 rolls across 6 down.
  • cover and let rise for 1 hour.
  • bake for 10-15 minutes at 400 degrees.

GRANDMA RITA'S SOFT BUTTER ROLLS



Grandma Rita's Soft Butter Rolls image

Want a roll that stays soft for days? Try these fluffy, soft rolls made with butter and love. This is my Grandma's recipe. The rolls are quick to rise due to the two packages of yeast. A special thanks to Baking Nana for writing the directions that are clear and easy to follow.

Provided by Lela

Categories     Bread     Yeast Bread Recipes     Rolls and Buns

Time 1h55m

Yield 18

Number Of Ingredients 10

¾ cup milk
¼ cup butter
¼ cup white sugar
1 teaspoon salt
4 ½ teaspoons active dry yeast
1 teaspoon white sugar
½ cup warm water (110 degrees F/45 degrees C)
3 ½ cups bread flour, divided, or as needed
1 egg, lightly beaten
1 tablespoon all-purpose flour, or more as needed, for dusting

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.

Nutrition Facts : Calories 131.6 calories, Carbohydrate 21.1 g, Cholesterol 16.7 mg, Fat 3.4 g, Fiber 0.8 g, Protein 3.9 g, SaturatedFat 1.9 g, Sodium 156.1 mg, Sugar 3.6 g

NANA'S CARAMEL CINNAMON ROLLS



Nana's Caramel Cinnamon Rolls image

Make and share this Nana's Caramel Cinnamon Rolls recipe from Food.com.

Provided by jamerlynn

Categories     Yeast Breads

Time 2h30m

Yield 12 rolls, 12 serving(s)

Number Of Ingredients 12

1 cup brown sugar
1 cup whipping cream
3 -3 1/2 cups flour
1/4 cup sugar
1 teaspoon salt
2 1/4 teaspoons yeast
1 cup warm water (130)
1 egg
2 tablespoons melted butter
1/2 cup soft butter
1/2 cup brown sugar
2 teaspoons cinnamon

Steps:

  • Sprinkle brown sugar in greased 9x13-inch pan. Pour over whipping cream, set aside.
  • In large bowl, combine 1 1/2 cups flour, sugar, yeast, and salt. Add water, egg, and melted butter; beat at low speed until moistened.
  • By hand, stir in 1 1/2- 2 cups flour. Knead 3 minutes; let rest 10 minutes.
  • Roll dough to a 7x15-inch rectangle. Spread with butter; sprinkle with brown sugar and cinnamon. Roll up tightly and seal edges. Cut into 1-inch rolls.
  • Place in prepared pan. Cover and let rise until doubled.
  • Bake at 350° for 20-25 minutes.
  • Invert onto serving plate.

Nutrition Facts : Calories 396.1, Fat 17.7, SaturatedFat 10.8, Cholesterol 70.2, Sodium 287.5, Carbohydrate 56, Fiber 1.2, Sugar 30.8, Protein 4.6

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