These rolls are from my maternal grandmother, Ruth Rice, who happens to be a fantastic cook! Grandma has always baked her own breads, canned and bottled her own fruits, veggies, jams, pickles, etc (grown in her enormous garden), made all kinds of wondrous candy and even raised her own chickens! She takes the concept of work ethic to a whole new level – and I have only touched on her food related accomplishments! I love going to Canada to visit her and my grandpa because I get to stuff myself with all that delicious comfort food while spending time with them! :) She is a wonderful woman with a big heart and a no nonsense attitude (a combination I adore). This is her famous roll recipe that I am about to share with you. She uses it for dinner rolls and sweet rolls… and they are always a hit. FYI I tried them with butter instead of shortening and they were still really good but just weren’t the same…
Grandma’s Dinner Rolls
submitted by Brittany
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
2 tsp salt
7-8 cups flour
Beat first 7 ingredients until smooth. 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. Bake at 350 degrees for 17-20 minutes, until lightly browned.
**DO NOT overbake. They should be a light golden color. Disregard the picture and how brown they look. I overbaked them on accident!! Also I added ground flax seed (always do with bread) so that is what the little flecks are.