Grandma Helen's Best Yeast Rolls - 3 Ways Recipe
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Peanut Butter Rolls |
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Ingredients: |
Ingredients: 2 cups milk
1 cup butter
2 Tbl granulated yeast (quick yeast works well, but regular will work too)
2 Tbl sugar
1/2 cup warm, not hot, water
4 eggs, beaten
3/4 cup sugar
8-9 cups unbleached flour
1 tsp salt
2 cups creamy peanut butter
1 cup sugar
Frosting:
1/2 cup butter
4 cups powdered sugar
1 tsp vanilla extract
2-3 Tbl half n' half
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Directions: |
Directions:About a half hour before you start making the rolls, put the 2 cups milk into a saucepan and heat on medium heat until little bubbles just begin to form around the edges and milk sizzles when you tip the pan slightly. Remove from heat and add the one cup of butter, let sit until butter melts and mixture comes back to room temperature. In a large mixing bowl (if you have a stand mixer with a dough hook, this works well, otherwise you can do it all by hand), whisk together the yeast, 2 tbsp sugar and the 1/2 cup warm water (water should be no more than 110º, or like baby formula tested on your wrist). Let yeast mixture sit for about 10 minutes until it foams up. This will activate the yeast (and let you know your yeast is good). Once yeast mixture is foamy, add milk mixture, ensuring it has cooled to the same warm temperature as the yeast mixture. Any temperature above 110º will kill the yeast and your rolls will not rise. Add eggs, 3/4 cup sugar and 4 cups flour. Beat well for about 5 minutes, with dough hook or by hand. Add salt and 2 cups flour, beating well again. Add remaining flour 1/2 cup at a time, until dough clings to dough hook, or forms a soft dough (there may be a little flour that you don't use, that's okay, adding it will result in a tough finished product.) Knead for about 10 minutes by hand or 6 minutes with dough hook. Turn out into a buttered bowl, turning to coat top with butter too. Cover loosely with a towel and set aside to rise until doubled in size - 45 to 90 minutes, depending on the temperature in your kitchen.
Meanwhile, lightly grease, or spray with cooking spray, three 12" x 15" x 1" baking sheets.
When dough has risen to double, punch it down and divide into two equal portions. Spray a clean countertop and your rolling pin with cooking spray (you can use flour to roll out the dough, but this can dry out your dough and make a dryer roll). Roll out the first portion of dough into a large square, until dough is about 3/4" thick. Spread 1/2 the peanut butter over the bottom 2/3 of the dough. Sprinkle about 1/2 cup of sugar over the peanut butter evenly, this will keep the peanut butter from melting and oozing out when baked. Fold the top 1/3 of the dough toward you, half way over the peanut buttered section. Then fold both layers once more toward you, over the remaining 1/3 of the dough, pinch the raw edges together tightly. You will end up with a 3 layered rectangle. Cut 1" strips the short way (so if your original square was 15" x 15" you will end up with a 5" x 15" rectangle and will have 15 strips that are 1" x 5". Twist each strip 3 times and place them on the prepared baking sheet in two long rows. Repeat with second portion of dough. Cover with a non-terry kitchen towel and set aside to rise until double. Preheat oven to 350º. When rolls have risen, bake for 20-25 minutes until golden brown. Remove from oven. Let cool about 10 minutes before frosting.
To make frosting, beat butter until fluffy, add vanilla, powdered sugar and half n' half, beat well, adding a little extra cream if needed for a fairly soft icing. Spread over warm rolls. Best if served warm, but still good later.
You can make these the night before and serve fresh for breakfast by doing all the steps up to letting the rolls rise on the baking sheet. Instead of letting them rise, place the pans in your refrigerator loosely covered with plastic wrap overnight. About 90 minutes before you want to serve them, take them out, remove plastic wrap, cover with a kitchen towel and place them on top of your stove to finish rising (they will have risen quite a bit in the refrigerator overnight.) Preheat oven to 325º. Bake for 25 minutes until golden brown, frost as directed above.
*** If you want to be extra decadent, sprinkle mini chocolate chips over the peanut butter after you sprinkle it with the sugar and before folding the dough - Chocolate Peanut Butter Rolls! |
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Cinnamon Rolls |
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Ingredients: |
Ingredients: 2 cups milk
1 cup butter
2 Tbl granulated yeast (quick yeast works well, but regular will work too)
2 Tbl sugar
1/2 cup warm, not hot, water
4 eggs, beaten
3/4 cup sugar
8-9 cups unbleached flour
1 tsp salt
1/3 cup ground cinnamon
1/2 tsp ground nutmeg
2 cups sugar
2 tbsp warm water
Frosting:
1/2 cup butter
4 cups powdered sugar
1 tsp vanilla extract
2-3 Tbl half n' half
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Directions: |
Directions:Follow directions for making peanut butter rolls up to the point where you roll out the dough, including preparing the baking sheets. Instead of a large square, roll out the dough into a large rectangle, 12" x 18". Stir together the 1/3 cup cinnamon, 1/2 tsp nutmeg and 2 cups sugar, combining thoroughly.
Sprinkle the 2 tbsp warm water across the surface of the rolled out dough. spread it around the dough evenly with your hand so the surface is damp, but not wet. Sprinkle half the cinnamon/sugar mixture evenly over the surface of the dough, leaving a 1/2' strip uncovered along one 18" edge. Beginning at the cinnamon covered 18" edge, roll up jelly-roll style as tightly as possible when you get to the end, pinch the edge against the roll tightly to seal the edge. Roll the entire roll so the seam is against the counter. Using an 18" piece of unflavored dental floss or heavy duty sewing thread, cut 12 rolls by putting the string under the dough and bringing the ends up and crossing over and through the dough. This cuts the rolls without crushing the edges. Place the 12 rolls on the baking sheet in 3 rows of 4, evenly spaced. Cover with a kitchen towel and let rise until double. Bake at 325º for 20-24 minutes until golden brown. Remove from oven and let cool for 10 minutes before frosting. Serve warm.
Follow directions for frosting in peanut butter roll recipe. |
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Dinner Rolls |
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Ingredients: |
Ingredients: 2 cups milk
1 cup butter
2 Tbl granulated yeast (quick yeast works well, but regular will work too)
2 Tbl sugar
1/2 cup warm, not hot, water
4 eggs, beaten
3/4 cup sugar
8-9 cups unbleached flour
1 tsp salt
1/4 cup melted butter
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Directions: |
Directions:This dough also makes delicious dinner rolls. Follow the directions for peanut butter rolls above up to placing the dough into a buttered bowl and letting it rise. When dough has doubled in size, punch dough down and form dough into rolls, using about 2 ounces of dough each. Place two inches apart on greased baking sheets, cover with non-terry kitchen towel, and let rise until double. Bake at 350º for about 15 minutes until golden brown. Remove from oven and brush with melted butter. Serve warm.
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Number Of
Servings: |
Number Of
Servings:24 |
Preparation
Time: |
Preparation
Time:3 hours |
Personal
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Personal
Notes: Grandma Helen taught me this recipe for cinnamon rolls. I love the dough and started using it for dinner rolls. I had some peanut butter yeast rolls at a ladies' retreat many years ago and adapted this recipe to re-create the peanut butter rolls. Peanut butter rolls and cinnamon rolls have become a family must when we are all together. Often I will divide the dough recipe into thirds and make 1/3 dinner rolls, 1/3 cinnamon rolls and 1/3 peanut butter rolls.
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