Grandma Pam’s Hot Rolls Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: Mix wet ingredients:
1-2tbsp active dry yeast
2tbsp sugar
2 cups warm water
leave about 15min until foamy.
Mix dry ingredients:
4 cups AP flour
1/3 to 1/2 cup sugar
Pinch of salt
Keep on hand:
Butter for greasing 9x13 pan and spreading over dough prior to first rise
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Directions: |
Directions:Once yeast mix is foamy, add wet yeast mixture to dry ingredients and knead until you can see light through a thin stretch w/o too much dough tearing. Or you can see air pockets forming between layers.
Once ready to proof, use your hands to spread a thin film of neutral oil or butter (I use butter) over the outer surface of your dough ball. Cover your dough and leave until doubled in size (usually 30-40 min). I typically use a clear mixing bowl covered by a loose lid or plastic wrap.
After initial rise, you can punch down and leave for a second, shorter rise, or shape your loaves or rolls and allow for second rise in greased 9x13 pan. Be careful not to overproof - a light finger press should almost spring back entirely.
Preheat oven to 350º when you start shaping the rolls. Once shaped, allow the rolls to rise for 15-20 min covered by plastic wrap - grease the side of the plastic wrap that will touch the raw dough.
Bake rolls at 350º for 20-30 min until golden brown and hollow sounding when tapped w/ a fingernail.
This recipe will also fill two standard size loaf pans for sliced bread. Bake time will be longer - listen for the hollow sound. |
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Number Of
Servings: |
Number Of
Servings:12-15 |
Preparation
Time: |
Preparation
Time:2-3hrs |
Personal
Notes: |
Personal
Notes: "But MOMMY! there's always room for more rolls," -Gemma, age 5, after 6 rolls!
When Nickie and I were kids, leftover rolls would be used the next morning for bread and gravy, one of Nickie’s favorite breakfasts. Our grandma Ruth used to do the same for our mom and her many brothers as well. To make bread and gravy, tear your leftover rolls into bite size pieces and slather them with a warm, very peppery whole milk bechamel gravy. Bacon gravy also works well!
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