Martha Stewart’s Health Rolls

Bring to a boil in saucepan, reduce to a summer and cook until tender (12-25 minutes) then let cool:
½ C. wheat
2 C. water
Combine and proof:
1 C. warm milk
1 T. yeast
½ C. honey
Add:
2 eggs
½ C. quick cooking oatmeal
1 ½ C. whole wheat flour
1 t. pepper
1 T. salt
cooled bulghur wheat
Knead. Cover and let rise 1 ½- 2 hours.
Oil two round cakes pans with:
olive oil.
Roll 2 ounce portions of dough into balls and place 11 balls of dough in each cake pan. Brush tops of balls with olive oil.
Cover with plastic wrap and set aside to rise again until half again as large (20-25 minutes).
Sprinkle tops of rolls with:
3 T. mixed seeds (poppy, sesame or fennel)
Bake 375 degrees, 20-22 minutes.

Ann Strong’s Orange Rolls- the ones you all love!!!!

Combine:
2 cubes melted butter
rind of 1 orange
½ C. orange juice concentrate
1 C. sugar
Pour over:
2 pkg. Pillsbury butterflake rolls stood on end in a ring mold.
Bake 350 degrees 25 minutes.

Lion House Dinner Rolls

In a glass bowl, Combine:
2 T. yeast
2 C. warm water
Set aside to prove for 5-10 minutes until it's bubbly.

Mix together: 1/3 C. sugar
1/3 C. butter (lightly softened)

Add in:
2 ½ t. salt
2/3 C. nonfat dry milk
1 egg

Add in yeast mixture and mix.

Add in gradually: 4 ½ C. flour

Knead, Cover and let rise for 45 min in a warm place, punch down.
Cut into pizza slices and roll into crescent shapes.
Place on greased tray.
Cover and let rise again for about 30 min.
Bake at 375 degrees for 15 minutes.
Take out when light brown.


Notes from Mom:

Water for yeast: If it's too hot, it will kill the yeast. If it's not hot enough, the yeast won't grow. Has to be hot to the hand.  Yeast feeds on sugar, so mom always puts a spoonful of sugar in.  Stir it into the dry yeast. Don't microwave, will be too hot.

Start over with the yeast if you don't get a good bubbly proof.

Add extra sugar and butter - maybe 1/2 C. each.

Soften the butter.  If it's hot it will kill the yeast.

Adding flour: add 3 cups and see how it does.  Gradually add until the dough starts to pull away from the sides.  Switch mixing attachment for hook.  Knead for a handful of minutes.

Janey Barrett’s Hot Rolls

Combine and proof:
2 t. yeast
½ C. warm water
½ t. sugar
Combine:
1 C. boiling milk
½ C. butter
½ C. sugar
1 t. salt
Add:
3 eggs
yeast mixture
4 ½ C. flour- no more
Knead 5 minutes, rise to double, punch down.
Roll into circle and cut into triangles.
Roll from large end to small and
Bake 350 degrees 7 minutes.
Take out when light brown.

Linda Smith’s Hot Rolls

Combine and proof:
1 T. yeast
½ C. warm water
pinch sugar
Combine separately:
1 C. scalded milk
1 C. margarine
3 eggs
½ C. sugar
1 t. salt
4 C. flour
Add yeast and mix well.
Let rise up to 4 hours.
Roll out, brush with melted butter, cut and roll into crescents.
Let rise up to four hours.
Bake 350 degrees 18 minutes.

Great Grandma Scoffield’s Pecan Rolls

Combine and let sit:
1 T. yeast
¼ C. warm water
Add:
1 C. warm milk
½ C. sugar
½ C. shortening or butter
2 eggs
3 ½ C. flour
½ t. vanilla
Let rise one hour.
Drop into each muffin tin cup:
½ t. butter
2 t. sugar
drops of water
chopped pecans
Drop batter, by spoonful, into tins.
Let rise.
Bake 350 degrees 18 minutes.

Grandma Packer’s Pecan Rolls

Place in bottom of jelly roll pan:
2 C. chopped pecans
Top with mixture of:
2/3 C. dark karo
2/3 C. brown sugar
4 T. butter
Roll dough into a rectangle.
Roll jellyroll style.
Cut and place close together on pecan mixture.
Bake 400 degrees 18-20 minutes

Grandma Packer’s Hot Rolls

Scald:
4 C. milk
Add:
2/3 C. sugar
¾ C. butter
2 T. salt
4 eggs
4 T. yeast dissolved in 1 C. warm water
11 C. flour
Mix, let rise, punch down, let rise again, roll.
Bake 400 degrees 18-20 minutes.

Cinnabon Rolls

Rolls:
Combine in bowl & stir until dissolved:
½ C. warm water
2 pkg. dry yeast
2 T. sugar
Combine in another bowl:
1 3 ½ oz. vanilla pudding mix, not instant, prepared according to directions
½ C. margarine, melted
2 eggs
1 t. salt.
Add yeast mixture and blend.
Gradually add & mix well:
6 C. flour
Place in a greased bowl.
Cover and let rise.
Punch down and let rise again.
Roll out dough.
Spread on dough:
1 C. soft butter
2 C. brown sugar
4 t. cinnamon
Roll tightly and cut in 2 inch pieces.
Place rolls on a lightly greased cookie sheet 2 inches apart.
Flatten slightly.
Cover and let rise until double.
Bake at 350 degrees 15 to 20 minutes until golden brown.
Combine & frost warm rolls:
8 oz.. creamed cheese
½ C. margarine
1 t. vanilla
3 C. powdered sugar
1 T. milk

Aunt Kathy’s Ham Rolls Continental

Roll, secure with toothpicks, and place in a baking dish:
6 ¼ inch thick slices of ham
6 Swiss cheese slices
Broccoli spears
Melt:
2 T. butter
Add and cook until tender:
1 C. raw onion rings
Blend in:
2 T. flour
½ t. salt
½ t. dry mustard
¼ t. basil
dash pepper
Add and stir until thickened:
1 C. milk
Pour over ham, cover with foil and bake 30 minutes at 350 degrees.
Serve with hot rolls and orange Jell-O salad.