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Granny Rose’s Hot Rolls
Credit:
Anna Williams
Recipe Summary
Yield: Makes 2 dozen
Ingredients
Ingredient Checklist
2 cups whole milk
3 tablespoons granulated sugar
1 1/2 teaspoons salt
4 tablespoons unsalted butter, room temperature, plus more for bowl and baking sheets
1 envelope active dry yeast (1 scant tablespoon)
1/4 cup warm water (110 degrees)
5 to 6 cups all-purpose flour, plus more for dusting
Rosemary leaves (optional), for garnish
Cook's Notes
Rolls can be stored in an airtight container for up to 2 days.
Gallery
Granny Rose’s Hot Rolls
Credit:
Anna Williams
Recipe Summary
Yield: Makes 2 dozen
Gallery
Granny Rose’s Hot Rolls
Credit:
Anna Williams
Granny Rose’s Hot Rolls
Credit:
Anna Williams
Granny Rose’s Hot Rolls
Recipe Summary
Yield: Makes 2 dozen
Recipe Summary
Yield: Makes 2 dozen
Yield: Makes 2 dozen
Makes 2 dozen
Ingredients
Ingredients
- 2 cups whole milk
- 3 tablespoons granulated sugar
- 1 1/2 teaspoons salt
- 4 tablespoons unsalted butter, room temperature, plus more for bowl and baking sheets
- 1 envelope active dry yeast (1 scant tablespoon)
- 1/4 cup warm water (110 degrees)
- 5 to 6 cups all-purpose flour, plus more for dusting
- Rosemary leaves (optional), for garnish
Directions
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.
Cook's Notes
Rolls can be stored in an airtight container for up to 2 days.
Cook’s Notes
Rolls can be stored in an airtight container for up to 2 days.
Reviews (4)
Add Rating & Review
4 Ratings
5 star values:
1
4 star values:
0
3 star values:
2
2 star values:
0
1 star values:
1
Reviews (4)
Add Rating & Review
4 Ratings
5 star values:
1
4 star values:
0
3 star values:
2
2 star values:
0
1 star values:
1
Add Rating & Review
4 Ratings
5 star values:
1
4 star values:
0
3 star values:
2
2 star values:
0
1 star values:
1
4 Ratings
5 star values:
1
4 star values:
0
3 star values:
2
2 star values:
0
1 star values:
1
4 Ratings
5 star values:
1
4 star values:
0
3 star values:
2
2 star values:
0
1 star values:
1
- 5 star values:
- 1
- 4 star values:
- 0
- 3 star values:
- 2
- 2 star values:
- 0
- 1 star values:
- 1
Martha Stewart Member
Rating: Unrated
11/20/2010
You don't really have to knead the dough by hand, do you?
Martha Stewart Member
Rating: Unrated
10/04/2008
I tried this for Thanksgiving, and everyone raved about them! I have since made them three times. There are never any left over for the next day because my family eats them right away. Granny Rose must have been an excellent cook.
Thanks for sharing Martha.
Martha Stewart Member
Rating: Unrated
09/28/2008
I have not been a great baker,but I tried this recipie and turned out very well. They were the best rolls that I have made yet. I will keep trying this recipie Until I have it down.
Martha Stewart Member
Rating: Unrated
11/20/2010
You don't really have to knead the dough by hand, do you?
Rating: Unrated
Rating: Unrated
10/04/2008
I tried this for Thanksgiving, and everyone raved about them! I have since made them three times. There are never any left over for the next day because my family eats them right away. Granny Rose must have been an excellent cook.
Thanks for sharing Martha.
Rating: Unrated
09/28/2008
I have not been a great baker,but I tried this recipie and turned out very well. They were the best rolls that I have made yet. I will keep trying this recipie Until I have it down.
All Reviews for Granny Rose’s Hot Rolls
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
All Reviews for Granny Rose’s Hot Rolls
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
