Matooz' Rolls

I have never cooked rolls (or even bread for that matter) in my life but I was really craving some yummy homemade rolls so I stole this recipe from my sis-in-law Suzanne's blog. She has made these rolls for lots of family occasions including thanksgiving and christmas and they never disappoint and are requested often. I was nervous to try them because last time I tried baking bread it ended horribly but I'm happy to say these were a success! Even I (the baker) was raving about how good they turned out :) I halved this recipe and got about 2 pans worth of rolls which was plenty for us but it is a great amount if you're cooking for a large group.  Taken from http://www.suzmatooz.blogspot.com/2009/02/for-jo-ive-been-promising-bryans-very.html

My Family's Roll Recipe
In a medium/small bowl combine 2 Tbsp. yeast and 1 Tbsp. Sugar into 1/2 cup warm water. Set in a warm place. The yeast needs time to rise and become active. (maybe 10-15 mins.)

In a large bowl combine:
1 Cup butter (melted)
1 Cup Sugar
1 Cup Boiling Water

Stir until the sugar is dissolved. Add the ingredients from the first bowl (yeast, etc) to this mixture.

Add: 4 eggs, beaten
1 cup cold water
2 tsp. salt
7 1/2 cups Flour  ( I needed more flour at sea level, dough should be a little shiny and just barely too sticky to roll out)
in the order they are listed and mix with a spoon.

Cover and refrigerate overnight. About 2 to 3 hours before baking remove from fridge and form rolls.

For crescent rolls, divide dough into fourths and roll each part out into circle and spread with melted or softened butter. Cut into wedges with a pizza cutter and roll up each piece, beginning at wide end of triangle.

Cover (we just usually use a clean dish towel) and let rise for 3 hours.

 

Bake at 425 for 8 to 12 minutes. Altitude and humidity seem to affect these a lot, so check them often to see how long it takes where you live! (I barely needed 8 min at sea level)

J.D.'s Rolls

Pic Courtesy of Google images

These rolls first made their appearance 3 or so years ago at Thanksgiving at home in Georgia when The Ethington's came to dinner. Everyone was blown away by their softness and delicious taste. I made them again last week for Christian's birthday since he's always begging me to make good rolls. I was reminded how incredibly scrumptious they are. They are just as good, if not better than Lion House rolls and they don't call for shortening, either, like the LH ones do. So, I can feel a little better about making them. Also, I'm kind of cursed when it comes to baking bread and I haven't yet been able to goof this recipe up, so it's pretty fool proof.

J.D.'s Rolls
from J.D. Ethington


1/2 c lukewarm water
2 T yeast
2 T sugar
1 can evaporated milk (the bigger one, I think it's 8-10 oz)
1 can warm water (use evap milk can)
1/2 c melted butter
1/2 c sugar
4 eggs
1 T salt
10 c flour

Combine yeast mixture: 1/2 c luke warm water, 2 T yeast, and 2 T sugar. Set aside to bubble for 5 -10 min.

Combine: evap. milk, can warm water, butter, 1/2 c sugar, eggs, 1 T salt and mix well. Add yeast mix. Add 10 c flour and mix for 10 minutes. Raise til size doubles, shape, raise again until doubled. Bake at 350 for 15-20 min.

Cheesy Parmesan Italian Biscuits

Don't let this recipe scare you! When I saw that I was rubbing mayonnaise on these I thought it sounded so nasty! However, these were so DELICIOUS! I halved the recipe and spread a lot less on the biscuits and they were still really tasty!

Cheesy Parmesan Italian Biscuits
Mom Spark

1 c. grated Parmesan (I used the kind in the green bottle, the way my mom did, but feel free to fancy it up and use freshly grated Parmesan)
2/3 c. mayo
2-3 Tbsp. fresh chopped green onion
Garlic powder to taste
Italian seasoning to taste
1 can Hungry Jack flaky biscuits

Mix all ingredients except biscuits. Flatten biscuits on an ungreased cookie sheet. Spread an equal amount of filling over all biscuits. Bake 13-15 minutes, eat hot! Makes about 10 biscuits.

Gram's Dinner Rolls

If you are looking for a soft, moist, fluffy, no-nonsense, easy roll recipe that will have you craving more, then this is for you. I have personally made these rolls at least a dozen times and never ONCE have they gone wrong...they could not be easier- 1 1/2 hours start to finish, promise. A few tips: this dough is very sticky. It calls for 4-5 cups of flour- the less you use, the fluffier your roll. So, if you are feeling like its too sticky, add more flour, but its just going to make your roll more dense. Also, I have made these with (hard white) whole wheat flour and they turned out wonderfully as well. Taylor requested these today (she's home sick!)...besides donuts, these are definitely her food of choice. Please give these a try- they are the BEST rolls we've ever eaten.

picture courtesy Janette Davis

Gram's Dinner Rolls
Blogging- Its Whats for Dinner

2 Cups warm water
2 Tablespoons yeast
½ Cup sugar
1/3 to ½ Cup vegetable oil (I use Canola)
1 Tablespoon salt
2 Eggs
4 ½ to 5 Cups of flour - (do not use more than 5 cups)

Put warm water and yeast in large bowl and add the rest of the ingredients. Mix until ingredients are incorporated- add more flour if needed, but beware! :) The dough will be messy and sticky, but its worth it. Turn oven to warm (I put mine on 180 F) and put dough in oven to raise- I use an oven-safe big bowl. It will take about 20 or 30 minutes, it should be double in bulk. Pour out on floured surface and sprinkle flour on top so that you can roll out the dough to about 1/2 inch thick- remember, the dough will be sticky/messy. Cut with a round cup or plastic glass, spread melted butter on top, fold the circle over and put on cookie sheet. Don't try to mess with the dough too much, don't try to make perfect-looking rolls like Mom's- they don't need to be Martha Stewart, just cut them out in whatever shapes/sizes work best without wasting too much dough. Put in pan just barely touching each one and let raise till double in bulk in warmed oven again. Bake at 350 degrees for 15 or 20 minutes. If you have questions, call me. I will be more than happy to help because you need to try these! Enjoy!

Grandma's Rolls

Pic courtesy of Sister's Cafe

Ok, so I really believe I am cursed when it comes to baking bread. It NEVER turns out for me. I decided to give it another shot this week, though and found this recipe on one of my faves, the Sister's Cafe, and guess what??? They turned out beautifully! Let me tell you, Christian has been saying ALL week that these are the best rolls he's ever tasted. They are creamy, soft, and fluffy. You really must try them.

Grandma’s Dinner Rolls

adapted from The Sister's Cafe

2 rounded Tb yeast
1 ½ cups warm water
1 cup warm milk
½ cup sugar (2/3 c for sweet rolls)
6 Tb shortening (I know, I don't like using shortening, and I sure you could sub butter, but it worked)
2 tsp salt
4 eggs (I only had 3 eggs, so I substituted 1 egg for 1 Tbl ground flaxseed with 3 Tbl water)
7-8 cups flour (I used half white whole wheat and half all-purpose white)

Beat first 7 ingredients until smooth (it's not going to be completely smooth b/c of the shortening). In an electric mixer with a dough hook, add flour one cup at a time until dough forms a ball, cleaning off edge of bowl. Knead 5 minutes (or 10 minutes by hand). Let rise until double. Punch down dough and let rise until double again. (To make this easier, I leave the dough in the mixing bowl with dough hook, covered with a damp towel. When it has risen double, I turn on the machine briefly to gently punch down the dough. Then I cover again with the towel and allow to rise again.) Punch down again and divide into 3 parts. Roll out each part and form into rolls. *I prefer butterhorn rolls: roll each segment of dough into a circle. With a pizza cutter, cut into fourths then each fourth into thirds - making 12 pie shapes. Roll each one up starting at the wide end. Place on cookie sheet and let rise briefly. Watch carefully as rolls will rise very quickly now after 2 risings. Optional: dust lightly with shortening or non-stick spray before baking, it makes the rolls glossy. Bake at 350 degrees for 14-16 minutes, until lightly browned.

Orange Rolls

Finally! Finally! I have conquered a roll. This has been my nemesis. I cannot bake. These were SO, SO good! I ended up using about 6 cups for flour and not orange rinds...but they were amazing! Also, I did not refrigerate mine over night but just let them rise.

Orange Rolls (Sister's Cafe Blog)

1/2 cup sugar
1/2 cup shortening
2 tsp salt
1 1/2 cup warm water
4 1/2 cups Better for Bread Flour - divided (note: my mom lives in UT and this works for her, I always end up adding a bit more flour here in OR, so you may need to adjust a little)
3 eggs, well beaten

2 Tbsp rapid rise yeast

Mix all ingredients together in mixer except for yeast and half of the flour. Then sprinkle yeast on mixture and add remaining flour. Mix until sticky. About 5 min. Place in lightly greased bowl and cover with a towel. Raise until double. About 2 hours.

Punch dough down and cover bowl with a damp towel. Refrigerate. (I make the dough the night before and then refrigerate it till whenever I'm ready to make it the next day)

Roll out as desired. Shape. (I divide the dough into thirds, roll each ball into about a 14" circle (about 1/4" thick) like a pizza crust and then use my pizza cutter to cut it into 12 triangles, then I roll them up into crescent shapes) Brush with melted butter. Place on baking sheets and cover lightly with plastic wrap sprayed with cooking spray. Let raise 2-3 hours. Bake at 350 for 15-20 min or 375 for 12 min.

Makes 3 dozen

Filling:
2 Tbsp melted butter
1/2 cup sugar
1 tsp orange rind (I use more)
1/2-1 tsp orange juice

Glaze:
1 cup powdered sugar
2 Tbsp orange juice
1/2-1 Tbsp grated orange rind
1 Tbsp melted butter

Brush filling onto rolls before rolling them up (and before they rise) so it's on the inside, then dip tops of rolls in glaze when rolls have cooled. Makes enough for 16-20 rolls.