It hasn’t been until recently that I’ve really started appreciating family recipes. My grandmother on my mom’s side is an excellent cook. She lives out of state, so I don’t get to enjoy the fruits of her labor often. When I do, it is indeed a treat. More often than not we tend to get together around the holidays. This is one of two roll recipes that she’s pretty famous for. If nothing else, everyone always wonders if grandma’s rolls are going to be on the menu. A couple of years ago I realized how important it was for me to be more hands on in the kitchen with her rather than off doing other things. It’s one thing to get a recipe, but it’s a completely different thing actually watching and helping get the tips and tricks that you won’t find written down. This year I won’t be able to head out of state with the family for Thanksgiving so I decided to attempt to duplicate this family treasure. I pulled out my very special handwritten recipe and away I went. One bite in and a flood of memories came rushing over me. Success!
Grandma's Quick Yeast Rolls
Grandma's Quick Yeast Rolls are perfect for the holidays!
- 2 packets or 4 1/2 tsp. quick rise yeast
- 1 c. lukewarm water
- 1 tsp. sugar
- 1 c. milk
- 2 1/2 tsp. salt
- 3/4 c. sugar
- 2 eggs well beaten
- 1/3 c. butter flavored shortening melted
- 6 1/2 c. sifted flour
- In a small bowl or cup, dissolve yeast and 1 tsp. of sugar; set aside. In small saucepan scald milk (bring to a boil), then add salt & 3/4 c. sugar. Remove from heat and cool to lukewarm.
- When cooled, whisk in yeast mixture to milk and add beaten eggs. Transfer to the bowl of a stand mixer. Using the dough hook attachment slowly add in 4 c. of flour kneading until smooth. Add cooled melted shortening; mix until fully incorporated. Add remaining flour until dough becomes a smooth elastic consistency.
- Transfer to clean, lightly greased bowl and let rise until doubled in size. Form rolls in to desired shape. Let rise another 30 minutes. Bake 15-20 minutes at 350.
[My 2 Cents]
My grandma loves butter, so one trick I learned from her was to dip shaped dough in melted butter before baking (or you could brush the rolls with melted butter). I found that my rolls weren't browning the way that I wanted them to, so the last few minutes of baking I brushed again with melted butter. The end result is a delicious buttery dream-come-true!
Adapted from A family recipe from my grandma