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Gramma's Rolls


tejon
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Gramma's Rolls

Serves 12 as Side.

Growing up, I remember one thing from every big holiday meal - Gramma's rolls. They were buttery and rich, perfect to pull apart layer by layer. These are delicious with just about any meal, and they freeze well, which makes them convenient to make ahead. But be sure to make plenty - they get eaten quickly!

  • 3/4 c milk
  • 1/2 c sugar
  • 1-1/2 tsp salt
  • 1/2 c butter
  • 3/4 c warm water
  • 1 T yeast
  • 2 large eggs
  • 5 c flour

Preheat oven to 375 degrees. Grease baking sheets.

Scald the milk (heat over medium flame until small bubbles appear around the edges); stir in sugar, salt and butter; cool to lukewarm. Measure the warm water into a large bowl. Sprinkle the in the yeast; stir until dissolved. Stir in the milk mixture, eggs and 3 cups flour; beat until smooth. Stir in additional flour to make a soft dough.

Turn dough out onto a floured board; knead until smooth and elastic, about 8 minutes. Place the dough in a bowl and cover. Let rise in a warm place until doubled in bulk, about 30 minutes. Punch the dough down and turn out onto a lightly floured board.

Split dough into 3 pieces. Roll each piece into a 12 inch circle. Brush with melted butter, then cut into 12 wedges. Roll each wedge from the wide end to form a crescent, then place on baking sheet with the pointed end underneath. Squeeze sides together to form a "C" shape.

Bake at 350 degrees for 12 to 15 minutes, or until lightly golden. Brush with more melted butter and cool on racks.

This recipe makes 36 rolls, enough for around 12 people.

Keywords: Vegetarian, Easy, Bread, American, Christmas

( RG1874 )

Kathy

Cooking is like love. It should be entered into with abandon or not at all. - Harriet Van Horne

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