GoodGrandma℠ had the opportunity to bake homemade rolls with a dear friend, Kate. She has been making rolls for years! She learned when she was only 12 years old. Since that time, her yearly assignment for Thanksgiving dinner is homemade rolls. Kate has had A LOT of practice and has truly perfected the art of baking delicious homemade rolls.
I have to admit, Kate made it look so easy!!! Not only was Kate kind enough to spend an afternoon helping me, but she also shared her recipe with me (she permitted me to share it with GoodGrandmas). It’s the recipe of the lady who taught her years ago. Thank you, Ramona!
Ramona’s Rolls ~ Kate’s Rolls
Combined in bread mixer:
- 6 cups water, almost hot
- 1 cup melted Crisco
- 1/2 cup instant milk
- 1 cup of sugar
- 2 tbsp salt
- 5-pound bag of flour (20 cups) plus 2 cups
- 3 tbsp yeast
- 3 eggs
- Add everything to mixer, using 6 cups of the flour. Kate uses her Bosch mixer.
- Beat on high for 2 to 3 minutes.
- Add remaining flour, beat until sides of mixer are clean.
- Let rise, covered 40-60 minutes, or until doubled in size.
- Punch down, shape into rolls (8 inch length, tie-in a knot).
- Place on a greased cookie sheet.
- Let rise until doubled, approximately 35 minutes.
- Bake at 350 degrees for approximately 20 to 25 minutes.
- Makes great cinnamon rolls too!!! I know this first hand!
I learned a few essential techniques, never fail, dough making tips from Kate. First, when adding the sugar and the instant dry milk, slightly mix the two dry ingredients before using the mixer. Next, when adding the yeast, place it on the flour, not directly into hot water (see picture) before mixing. Lastly, don’t add the eggs until the other ingredients have been slightly mixed. This way, the eggs won’t “cook” in the hot water. Helpful tips!
In addition to dinner rolls, Kate also showed me how she makes her heavenly cinnamon rolls! I have to be honest, I never knew there was so much brown sugar inside a cinnamon roll. No wonder they are sooo good! Kate used cinnamon flavored dental floss to slice the dough, making a clean cut. Just like the rolls, place the cinnamon rolls in a greased pan and let rise a second time. Then bake at 350 degrees for 20 to 25 minutes.
As far as the icing, Kate suggests the following recipe from The Girl Who Ate Everything.
Cinnabon Copycat Icing:
- 8 oz cream cheese, softened
- 1/2 cup butter, softened
- 3 cups confectioners’ sugar
- 1 teaspoon vanilla extract
- 1/8 teaspoon salt
Practice makes perfect, and Kate has proven that with her homemade dinner rolls! Thanks again, Kate (a future GoodGrandma in the making). Happy baking! 🧡👵🏼💡
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