Grandma Raymond and Sara who took on being our new roll maker in the family!
If you asked me what my top favorite smells would be, these would hit in the top 5. These rolls are my childhood. These rolls contain core memories with my grandma on a cool morning in her kitchen. These rolls take me back to when life was carefree and everything was magical.
Unfortunately for me, I can no longer eat these rolls. But, if you can tolerate gluten, you can! And by golly are they the best rolls.
My grandma, Margaret Raymond, the “Mar” in “MarGro,” used this recipe as her base for loaf bread, rolls, cinnamon rolls, and doughnuts. You truly can’t get better than this.
Whenever we make this, it’s a flashback for all of us to the good old days when Grandma was here. It’s the perfect comfort food for holidays or to make any day special. Here’s to Grandma! Have an extra roll for me!
Grandma’s Yeast Rolls
Ingredients:
2 cups of milk
2 eggs
½ cup sugar
½ cup oil (a mild olive oil is what I would use)
2 teaspoons salt
2 tablespoon yeast
6 - 6 ½ cups bread flour
butter for topping
Instructions:
In a small to medium sauce pan, whisk the milk, eggs, sugar, oil and salt over a low heat. Whisk it constantly until the mixture gets to 100-110 degrees. Do NOT over heat. Add the yeast and mix well.
Transfer the milk and yeast mixture into a kitchen aid (or the like) mixer with a bread hook. Add the bread flour starting with less then adding more so that it forms a cohesive dough. Let your stand mixer do the work and mix it with the bread hook for 10-15 minutes to knead it. If you don’t have a stand mixer, knead it out on a floured surface for this long. The longer you knead it the finer the crumb.
Place the dough in a very large, greased bowl. Set it in a warm area covered with a kitchen towel to rise for about an hour or until doubled in size.
Once the dough has doubled, punch it down and knead again. Grease a 9×13 pan or two to place the rolls in. Form the rolls by pinching off about 1/2-3/4 cup of dough and shaping it into a ball. Place the rolls into the pans almost touching but still leaving some room (they’ll get bigger!). Cover with a kitchen towel again and let rise another hour or until doubled in size.
Preheat your oven to 350 degrees. Bake your rolls for 15-18 minutes or until golden and when you tap on the top they sound hallow. Butter the tops of your rolls and serve warm with more butter. Enjoy!!
