Thursday, January 19, 2012

Grandma's Hot Rolls

I'm trying to bake bread 50ish times in 2012 and I plan on posting lots of pics, recipes, and info on how well they worked! Check back each week or so to see what I've been baking up!

This week I made my Grandma's hot rolls. My Grandma used to keep these rolls on hand at all times-this is what my Dad took ham sandwiches to school on and what my Grandad ate at his lunch on the railroad, so they are extra-special to me. Most people seem to agree they are pretty delicious too (I took them to Thanksgiving at my in-laws house and a good number of them were eaten). Anyway, it's a pretty easy recipe and so far always turns out really well.

What you need:
  • 2 1/2 cups warm water
  • 1/2 cup honey
  • 1/2 cup olive oil
  • 1 tsp salt
  • 1 egg
  • 7 1/2 cup flour
  • 1 packet (2 1/2 tsp) of dry active yeast

What you do:
  • Pour the water into a bowl (I use the bowl of my stand mixer).
  • Add the other ingredients and mix.
  • Knead for 8 minutes (I let my mixer do the kneading but usually for more like 6 minutes)
  • Scrape down sides of bowl if necessary and pour a little oil down the side to prevent sticking.
  • Cover with clean cloth and let rise until double (about an hour)
  • Punch down and let double again (another hour, maybe a little less)
  • Roll into balls (use a 1/3 cup measuring cup the first time to get a feel for the size)
  • Let rise on baking sheet until doubled again (not too long-maybe 15-30 minutes)
  • Bake 375 for 20 minutes or until golden brown
My notes:
  • This recipes ends up baking 24 rolls when I make them about 1/3 of a cup each, but I don't actually measure.
  • I use a metal lasagna pan to bake mine and they all run into each other, but that just makes them extra soft and fluffy
  • Toddler NOT thrilled he had to wait 20 more minutes to eat rolls
  • These are delicious with half whole wheat flour and I've even made them with all white whole wheat flour and enjoyed them, but reduce the amount of flour slightly because whole wheat flour is denser and will dry out your dough too much if you use the full amount.
What foods make your think of your grandparents?


Stacy said...

Oh, I definitely have to try these! Thanks for the tidbit about using all white whole wheat flour (I've definitely got caught with too dry dough before and didn't really know why). I love anything that uses honey instead of sugar, and my fiance just loves having bread around so... win win!

Crunchy Con Mommy said...

Stacy-my husband loves the honey taste too-these are his favorite bready thing I've made so far!
And yeah I read that about wheat flour somewhere not too long ago and realized that's why my whole wheat pancake batter was so thick! Lol. I'd probably only use 7 cups of whole wheat flour for this recipe, but you could even start with 6 1/2 and add more until the texture looks good to you-you can always add more if it doesn't look right!