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The Best Rolls Ever (Grandma's Sticky Rolls) Recipe

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This recipe for The Best Rolls Ever (Grandma's Sticky Rolls), by , is from Beyond the Beans, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Sally Truett
Added: Saturday, November 25, 2006


2 cups warm water
2 packages yeast (not quick)
1/2 cup sugar
2-3 tsp salt
1 cup unseasoned mashed potato
1/2 cup butter at room temperature
2 eggs
7 cups flour

Boil one large potato until tender. Drain, reserving water, and mash to make 1 cup. Use about 1 1/2 cups of the boiled water with 1/2 cup cold water to make the 2 cups warm water.

Add yeast and stir to dissolve. Add sugar, salt, mashed potato, and butter. Stir until butter is melted and incorporated. Add eggs and then start adding flour, a cup at a time. After adding about 5 cups, start kneading with your hands and turn dough out onto a board. Keep adding flour and kneading until desired consistency is achieved.

Place in buttered bowl, cover and let rise about 45 minutes. Punch down, cover with foil and place in refrigerator overnight. (You might have to place a weighted plate on top as well to keep the dough from rising out of the bowl).

To make pecan rolls, melt some butter in a bowl. Mix cinnamon and brown sugar in another bowl. Grease a muffin tin and sprinkle 5 to 6 pecans into each cup.

Roll about 1/4 cup dough into a rope and dip into butter and then sugar mixture. Tie into a knot and place in a muffin cup. Repeat for all cups, cover loosely and let rise until doubled in size.

Bake at 375 for 10-12 minutes. Turn rolls onto foil while still hot.

** Leftover dough will keep in refrigerator up to 2 days. Also makes great cloverleaf rolls.

Personal Notes:
Personal Notes:
Family Reunion 2006

This one almost went in twice. Cousin Linda makes this all the time too. She got it from her mom and Linda thinks she got it from Grandma.




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