Homemade Rolls

November 30, 2010


This recipe is from my mom actually. She has been making these rolls for quite some time and they have always made our guests come back for more. The thing that is great about these rolls, and which is what my family loves to do, is that if you find that the batch you made is too big, you can freeze the already baked rolls in a ziplock bag and pop them in the freezer. Then when you want some with dinner you can either microwave them or put them in the oven until warm. It is as simple and delicious as that. This is a recipe that should be read all the way through before making them because you do have to let the dough rise. 


What we put on our rolls for thanksgiving was cranberry butter. I homemade our cranberry sauce but using store bought works the same. I will dare you to try my cranberry sauce because not only is it easy but it is very very fast. You just put it all in one pot at the same time and bring it to a boil, mash, and store. I hope you enjoy these two recipes and that they find their way into your recipe box because they can be used for multiple occasions!


Homemade Rolls
Make around 20 rolls
I cut mine out with a 2 inch. round cookie cutter.

2 pkgs. (2 Tbs.) active dry yeast
1/2 c. lukewarm water
3/4 c. butter (if using salted, do not add salt)
1 c. boiling water
1 c. cold water
3/4 c. sugar
2 eggs, lightly beaten
7-8 c. all purpose flour

-Dissolve yeast in the lukewarm water for 5 minutes. Set aside.
 -Combine the butter with the boiling water and stir until butter is melted. Cool and place in a very large bowl. Add the cold water, sugar, salt, eggs, and yeast. Mix well. Add enough flour (between 7-8 cups) to make a soft dough that when beaten does not stick to the sides. Around about the 5th cup I had to flour my counter and kneed the dough on the counter to incorporate the flour. (You can either refrigerate for up to 10 days if you do not want to bake right away or you can go onto the next step.) 
-Roll out the dough to about 1 inch thick. Cut out the rounds, or any shape you would like, and place on an ungreased cookie sheet. Let rise for 1 -2 hours or until puffy. 
-Preheat the oven to 375 degrees. Bake for 12-15 minutes, depending on the size of the roll, until they start to slightly brown. 


Cranberry Butter

1/4 c. cranberry sauce (recipe below)
1 stick unsalted butter, room temperature

-Place in a medium size bowl and whisk with a hand held mixer until incorporated. Place butter on press n' seal and roll up into a log. Let set in refrigerator for an hour. Serve at room temperature.


Honey- Orange Cranberry Sauce
Makes approximately 1 1/4 cups

1 c. whole cranberries (fresh or frozen)
1/3-1/2 c. sugar
3/4 c. water
1 Tbs. cinnamon
2 Tbs. honey
zest of half an orange

-Combine all ingredients in a medium saucepan. Bring to a boil. Turn the heat down to low and let simmer for 5 minutes. Take off the heat and mash berries with the back of a wooden spoon. Let cool in a jar or bowl. Store in refrigerator. 



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