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Grandma Gracie's Homemade Rolls Recipe

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This recipe for Grandma Gracie's Homemade Rolls, by , is from Rappahannock Shores Association Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Kay Baber

Category:
Category:

Ingredients:  
Ingredients:  
1 cup warm water (105-112)
6-8 tbsp. granulated sugar, divided
2 pkgs. active dry yeast
1 cup warm milk (105-112)
⅓ cup honey
2 large eggs, beaten
2 tsp. salt
⅔ stick of butter, melted
7 - 8 cups bread or all-purpose flour, approximately, divided
More melted butter for brushing rolls

Directions:
Directions:
Put water in a 2 cup measure and add 1 tbsp. of sugar and the yeast. Let sit for a few minutes until it bubbles.
In a large bowl of stand mixer, put the milk, remaining sugar, honey, eggs and salt. Mix well (may use paddle or dough hook), then add yeast mixture, then the melted butter.
Mix in 3-4 cups of flour, then add in more until mixture forms a soft dough.
Put dough on a floured surface and knead it, adding more flour as necessary until it is no longer sticking to the surface (about 5 minutes). Now put the dough in a greased bowl, cover, and let rise about 45 minutes. Punch the dough down and let rise again until double in size.
To shape into rolls, roll out dough on a floured surface and cut with a round biscuit cutter. Put a little melted butter in the edge of the pan and rol the edges of the rolls in the butter before placing them close together in the pan. Brush the tops with melted butter. Let rise uncovered in a warm place until double in size. Bake in a preheated 400 oven until brown, about 15-20 minutes.

Number Of Servings:
Number Of Servings:
About 36 rolls
Personal Notes:
Personal Notes:
This recipe was a second place winner in a contest held by the Richmond Times Dispatch and entered by Grace Chewning. These rolls taste exactly like the rolls my grandmother Gracie prepared. Since she never used a recipe, I have borrowed this one from this namesake of hers. Sometimes I make cloverleaf rolls from the dough. Also, I will put the dough in the refrigerator to rise, removing only enough for one meal at a time. The dough will keep like this for a week. I have also partially cooked a dozen or so rolls and then placed them in the freezer, turning them into brown and serve rolls to be eaten when I didn't have the time to shape the dough and let it rise a final time.

 

 

 

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