Rolls Grandma Susies Recipes

GRANDMA'S ROSEMARY DINNER ROLLS

Steps:

• In a small bowl, dissolve yeast in warm water. Place the flour, sugar, 2 teaspoons rosemary and salt in a food processor; pulse until blended. Add the warm milk, egg and yeast mixture; cover and pulse 10 times or until almost blended. , While processing, gradually add oil just until dough pulls away from sides and begins to form a ball. Process 2 minutes longer to knead dough (dough will be very soft)., Transfer dough to a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour. , Punch down dough. Turn onto a lightly floured surface; divide and shape into 12 balls. Roll each into a 15-in. rope. Starting at 1 end, loosely wrap dough around itself to form a coil. Tuck end under; pinch to seal., Place 2 in. apart on greased baking sheets. Cover and let rise until doubled, about 30 minutes., For egg wash, in a small bowl, whisk egg yolk and milk; brush over rolls. Sprinkle with remaining rosemary. Bake at 350° until golden brown, 18-22 minutes. Remove from pans to wire racks; serve warm.

GRANDMA BONNIE'S CINNAMON ROLLS

Steps:

• Combine water, yeast, and 1 tablespoon sugar in the bowl of a stand mixer fitted with the paddle attachment. Let sit until foamy, about 5 minutes.
• Add remaining sugar, 1/4 cup oil, egg, and salt; mix until combined. Scrape paddle attachment and switch to the dough hook. Mix in flour, 1 cup at a time, until dough comes away from the sides of the bowl. Continue kneading for about 3 more minutes.
• Add a bit of oil on the dough and roll the dough in the bowl until all sides are coated. Cover with a towel and let rise until at least doubled in size, about 45 minutes.
• Punch down the dough and transfer to a floured surface. Roll out into a rectangle. Pour melted butter onto the dough and sprinkle with sugar and cinnamon to taste. Add pecans. Roll up lengthwise and cut into 12 rolls. Transfer to a greased 9x13-inch baking dish and let rise for 15 minutes.
• Preheat the oven to 350 degrees F (175 degrees C).
• Bake rolls in the preheated oven until golden brown in color, about 15 minutes.
• While the rolls are baking, combine powdered sugar, melted butter, and vanilla for topping. Add 1 tablespoon milk and mix to a pourable consistency, adding more if necessary.
• Remove rolls from the oven. Immediately pour topping over top and sprinkle with pecans.

GRANDMA SUSAN'S NUT ROLL

Steps:

• DISSOLVE the yeast in ½ cup of the scalded milk (still hot) and 1 Tablespoon of sugar.
• COMBINE the rest of the dough ingredients and knead BY HAND until the dough is soft and elastic.
• REFRIGERATE the dough for a minimum of 10 hours. Don't keep the dough in the refrigerator for more than two days.
• DIVIDE the dough into eight balls and let rise in a warm place for 2½ - 3 hours.
• PREPARE the filing ingredients by mixing them all together in a medium-size bowl and beat the eggs (in a separate bowl) while you are waiting for the dough to rise.
• ROLL the dough out onto a well-floured surface into a rectangle, no more than ¼" thick. Brush the dough with some melted butter. Be liberal with this application - remember you have 1 cup of melted butter for eight rolls. The butter helps the filling stick and keeps the rolls moist in the middle.
• SPREAD the filling out on top of the butter. Sprinkle some cinnamon on top of the filing. Put as much on as you like, this is just fo taste, and not absolutely necessary to the recipe. Then, drizzle the honey over top of all of this. Again, be liberal in applying this.
• ROLL UP the dough loosely. The length of the roll doesn't matter, it just needs to fit onto your cookie sheet. Make three or four small slits diagonally across the top of the roll.
• BRUSH with beaten eggs.
• BAKE at 350º for 24-30 minutes. Your cook time will depend on how thick you rolled out your dough and how much filling you piled up inside. When done, your dough will be a beautiful golden brown color on the outside, and the slits which you cut in the top will have opened up and some filling will probablystart to bubble out. Try baking one roll first. When you think it's finished, cut it in half. You will be abl to see whether the dough in the middle is cooked. If not - just adjust your baking time accordingly.
• SERVE the roll, by cutting slices off about 1" thick. With the filling that we used here, butter works GREAT as a spread.
• Please let me know if you have any questions! Good luck and enjoy!

GRANDMA'S YEAST ROLLS

Steps:

• Dissolve 1 tablespoon of sugar into the water in a small bowl. Sprinkle the yeast over the water; let stand 5 minutes until the yeast softens and begins to form a creamy foam. Meanwhile, whisk the flour, the remaining sugar, and salt together in a bowl. Once the yeast has foamed, stir the melted lard into the yeast, then stir the yeast mixture into the flour until a sticky dough forms.
• Turn the dough out onto a lightly-floured surface and knead until smooth and elastic, about 10 minutes. You may need to add additional flour to keep the dough from sticking. Once elastic, cover the dough with the mixing bowl, and allow to rest for 15 minutes. Grease a 9x13-inch baking dish with lard.
• Cut the dough into three equal sections, then cut each section into 8 pieces. Form into balls and place into the prepared baking dish in 6 rows of 4. Cover with a light cloth and let rise in a warm place (80 to 95 degrees F (27 to 35 degrees C)) until doubled in volume, about 45 minutes.
• Preheat an oven to 325 degrees F (165 degrees C).
• Bake in the preheated oven until the tops of the rolls are golden brown and the bottoms sound hollow when tapped, about 1 hour. Allow to cool at least 10 minutes before eating.

GRANDMA CAROL'S PUMPKIN ROLL

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Butter a 12x17-inch jelly roll pan and line with parchment paper; butter the parchment paper. Generously dust a kitchen towel with confectioners' sugar.
• Beat eggs, white sugar, and pumpkin together in a bowl until creamy.
• Sift flour, baking soda, cinnamon, cloves, and nutmeg together in a separate bowl; gradually stir into egg mixture. Stir to combine. Spread batter evenly into the prepared pan.
• Bake in the preheated oven for exactly 10 minutes.
• Immediately turn cake onto the prepared kitchen towel. Starting at a long end, roll up pumpkin cake and towel. Let rolled cake rest for 10 minutes.
• Beat cream cheese, butter, 16-ounce package confectioners' sugar, and vanilla extract together in a bowl until smooth; fold in pecans.
• Unroll cake; spread with the filling. Roll up cake (without towel). Cut off any jagged ends. Cover and refrigerate until chilled. Cut cake in half if desired; sprinkle with confectioners' sugar before serving.

SUSHI ROLL

Steps:

• In a medium saucepan, bring 1 1/3 cups water to a boil. Add rice, and stir. Reduce heat, cover, and simmer for 20 minutes. In a small bowl, mix the rice vinegar, sugar ,and salt. Blend the mixture into the rice.
• Preheat oven to 300 degrees F (150 degrees C). On a medium baking sheet, heat nori in the preheated oven 1 to 2 minutes, until warm.
• Center one sheet nori on a bamboo sushi mat. Wet your hands. Using your hands, spread a thin layer of rice on the sheet of nori, and press into a thin layer. Arrange 1/4 of the cucumber, ginger, avocado, and imitation crabmeat in a line down the center of the rice. Lift the end of the mat, and gently roll it over the ingredients, pressing gently. Roll it forward to make a complete roll. Repeat with remaining ingredients.
• Cut each roll into 4 to 6 slices using a wet, sharp knife.

GRANDMA'S THANKSGIVING LEFTOVER ROLLS

Steps:

• In a small bowl, dissolve yeast in warm water. In a large bowl, combine egg, sugar, yeast mixture and 2 cups flour; beat on medium speed until smooth. Stir in enough remaining flour to form a soft dough (dough will be sticky)., Turn dough onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour., In a large skillet, cook sausage, onion and celery over medium sausage is no longer pink and vegetables are tender, 8-10 minutes, breaking sausage into crumbles; drain if needed. Stir in turkey and seasonings., Punch down dough. Turn onto a lightly floured surface. Roll into an 20x12-in. rectangle. Spread cranberry sauce to within 1 in. of edges; sprinkle with cheese and top with sausage mixture. Roll up jelly-roll style, starting with a long side; pinch seam to seal. Cut into 12 slices., Place 1 in. apart on a parchment-lined baking sheet, cut side down. Cover with a kitchen towel; let rise in a warm place until almost doubled, about 35 minutes., Preheat oven to 350°. Brush rolls with beaten egg. Bake until lightly browned, 25-30 minutes. Remove from pan to a wire rack; serve warm.