Granny Roses Hot Rolls Martha Stewart Recipes

DINNER ROLLS

Steps:

• Place water in a small bowl; sprinkle with yeast, and let stand until foamy, about 5 minutes. In a large bowl, whisk together milk, butter, sugar, salt, and 2 eggs. Whisk in yeast mixture.
• Using a wooden spoon, stir in 6 cups flour, 1 cup at a time, until you have a soft, shaggy dough (if necessary, add up to 1/2 cup more flour). Turn dough out onto a floured work surface; knead until smooth and elastic, 5 to 10 minutes. Butter the inside of a large bowl; place dough in bowl, turning to coat. Cover bowl with plastic wrap; let stand in a warm spot until dough has doubled in size, about 1 1/4 hours.
• Butter two 13-by-9-inch baking pans. Divide dough in half. Roll each half into a 15-inch rope; cut each rope into 15 1-inch pieces. Press each piece into a disk, then shape into a ball. Arrange dough balls in prepared pans. (To make ahead: Wrap pans well, and freeze, up to 2 months.) Cover pans loosely with plastic; let stand in a warm spot until rolls have doubled in size, about 1 1/4 hours (2 hours more if frozen).
• Preheat oven to 375 degrees, with racks in upper and lower thirds. In a small bowl, beat remaining egg until blended; brush onto rolls. Bake until golden brown, about 20 minutes, rotating pans back to front and top to bottom halfway through. Let rolls cool 15 minutes before serving.

GRANNY ROSE'S HOT ROLLS

Steps:

• Bring milk, sugar, salt, and 2 tablespoons butter to a simmer in a large saucepan, stirring until sugar and salt have dissolved and butter has melted. Remove from heat, and let cool to 110 degrees.
• Meanwhile, sprinkle yeast over warm water in a small bowl, and let stand until foamy, about 5 minutes. Stir into milk mixture. Add 5 cups flour, and stir until a stiff dough forms (if dough is too sticky, add more flour, 1/4 cup at a time).
• Turn out dough on a lightly floured work surface, and knead until smooth. Transfer to a large buttered bowl, cover with a clean kitchen towel, and let rise in a warm, draft-free place until doubled in size, about 2 hours.
• Divide dough into 24 pieces. Roll each piece into a smooth ball. Space 2 inches apart on buttered baking sheets, and cover each with a towel. Let rise until doubled in size, 45 minutes to 1 hour.
• Preheat oven to 400 degrees. Melt remaining 2 tablespoons butter, and lightly brush on top of rolls. Decorate with rosemary if desired. Bake until golden brown, 10 to 15 minutes. Let cool on sheets on wire racks.

STUFFED CABBAGE

Steps:

• Using a paring knife, remove center core of cabbage. In a large nonreactive stockpot, bring 2 quarts water to a boil. Add cabbage and cook 2 to 3 minutes or until outer leaves are bright green and tender. Lift cabbage from water, and remove outer leaves. Return cabbage to boiling water, and repeat brief cooking and removal of leaves until all leaves are cooked. Reserve 2 cups cabbage cooking water. Trim thick center vein from bottom of each leaf. Reserve four large outer leaves to line bottom of pan.
• In a medium skillet, melt butter over medium heat. Add onion and garlic, and cook until golden and tender, about 8 minutes. In a large bowl, combine onion mixture, rice, beef, pork, salt, pepper, parsley flakes, green pepper, and celery. Stir to combine.
• Add about 1/3 cup rice filling to one cabbage leaf. Fold sides of cabbage over filling, and, starting with the stem end, roll the cabbage up. Repeat with remaining leaves and filling.
• Line a 5-quart Dutch oven with reserved outside leaves. Transfer stuffed cabbage leaves to Dutch oven.
• In a large bowl, combine tomato puree and the reserved 2 cups of cabbage cooking water. Pour some of the tomato sauce over cabbage to almost cover. Sprinkle apple over top of cabbage leaves. Bring to a boil and immediately reduce to a gentle simmer; cover. Cook for 1 hour or until cabbage is very tender, adding additional tomato sauce as needed.
• Place sour cream in a small bowl, and ladle in about 3/4 cup of tomato sauce from the cooked stuffed cabbage rolls. Whisk to combine. Add sour cream mixture back to Dutch oven, and stir to combine. Serve with additional sour cream.

NO-KNEAD DINNER ROLLS

Steps:

• Pour warm water into a large bowl; sprinkle with yeast, and let stand until foamy, about 5 minutes.
• Add sugar, butter, eggs, and salt; whisk to combine. Add flour; mix until incorporated and a sticky dough forms. Brush top of dough with butter; cover bowl with plastic wrap, and set aside in a warm place until dough has doubled in bulk, about 1 hour.
• Turn dough out onto a well-floured work surface. With floured hands, roll dough into a thick log. Cut into 18 equal pieces (halve log, cut each half in thirds, then cut each piece into thirds again).
• Brush a 9-by-13-inch baking pan with butter. One at a time, flatten each piece of dough, then fold edges toward the center, pressing to secure, until a smooth ball forms. Place dough balls in prepared baking pan, smooth side up (you should have 3 rows of 6). Cover loosely with plastic wrap, and let rise in a warm place until doubled in bulk, 30 to 40 minutes. (Alternatively, refrigerate, at least 4 hours and up to 1 day.)
• Preheat oven to 400 degrees. Remove plastic wrap; brush rolls with butter. Bake until golden and rolls sound hollow when tapped on bottom, 35 to 40 minutes (tent with aluminum foil if browning too quickly). Pull rolls apart, and serve warm.

SALT AND PEPPER ROLLS

Steps:

• Preheat oven to 350 degrees, with rack in lower third. Place 2 tablespoons olive oil in an 8-inch square baking dish. Divide pizza dough into 16 pieces. Form each piece into a tight ball and place in dish, turning to coat with oil. Cover dish with plastic wrap; set aside in a warm, draft-free place until balls double in size, 40 to 45 minutes (or refrigerate overnight; bring to room temperature and let rise before baking). Season each roll with salt and pepper and bake until golden brown, 35 minutes. Brush rolls with 1 tablespoon oil and let cool slightly. Serve warm.

GARLIC ROSEMARY KNOTS

Steps:

• Heat oven to 375 degrees. In a small bowl, combine olive oil, rosemary, garlic, salt, and pepper. Line two large baking sheets with parchment, and set aside.
• Working on a floured work surface, cut dough into 2-ounce portions. Roll each to an 11-inch length. Dip each in oil mixture; tie into a knot. Place knots at least 1 1/4 inches apart on prepared baking sheets. Cover with plastic wrap; set aside to rise until dough does not spring back when pressed with a finger, about 20 minutes. Bake until golden, about 20 minutes. Cool on a wire rack 5 minutes before serving.

PARKER HOUSE ROLLS

Steps:

• In the detached bowl of an electric mixer, whisk together water, yeast, and a pinch of sugar. Set aside until mixture is foamy, 5 to 10 minutes.
• Attach bowl to mixer fitted with the dough-hook attachment. On low speed, add 7 tablespoons melted butter, milk, salt, remaining 3 tablespoons sugar, and eggs. Slowly add enough flour to make a sticky dough. Increase the speed to medium-high and knead until dough is smooth but still sticky, about 5 minutes. Turn dough out onto a lightly floured work surface and knead dough a few times. Brush the inside of a bowl with butter. Place dough in bowl; cover bowl with plastic wrap sprayed with nonstick cooking spray. Set aside in a warm place until doubled in size, about 2 hours.
• Generously brush a 9-by-13-inch baking pan with butter. Turn dough out onto a floured work surface. Roll into a 12-by-16-inch rectangle. Using a pizza wheel or a sharp knife, cut dough lengthwise into 4 equal strips. Cut dough crosswise into 8 equal sections. You will have 32 rectangles. Brush dough generously with remaining 3 tablespoons melted butter. Fold each rectangle in half, and place in prepared baking pan, overlapping slightly, 8 across, and 4 down. Brush tops with remaining 3 tablespoons melted butter. Cover pan with buttered plastic wrap. Set aside to rise until dough does not spring back when pressed with a finger, 25 to 30 minutes.
• Heat oven to 350 degrees. Bake until golden, 35 to 40 minutes. Cool for at least 5 minutes before turning out of pan.

GRANNY'S HOT BUTTERY ROLLS

Steps:

• 1. Combine the warm water and the yeast in a large bowl.Let mixture stand until yeast is foamy,about 5 minutes.
• 2. Stir in butter,sugar,eggs,and salt.Beat in flour,1 cup at a time,until dough is too stiff to mix(some flour may not be needed).Cover and refrigerate 2 hours or up to 4 days.
• 3. Grease a 13in by 9in baking pan.Turn the chilled dough out onto a lightly floured board.Divide dough into 24 equal-size pieces. Roll each piece into a smooth round ball;place balls in even rows in the the prepared pan. Cover and let dough balls rise until doubled in volume,about 1 hour.
• 4. Preheat oven to 375 degrees. Bake until rolls are golden brown, 15-20 mins. Brush warm rolls with melted butter,if desired. Break rolls apart to serve.
• 5. helpful hints* *in this recipe,don't use quick rising dry yeast,since it is designed to raise breads quickly. *before adding the yeast mixture,use an instant read thermometer to check temperature of water.