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My review
Grandma's Yeast Rolls
6
Dotty Snyder Grohman
"I have adapted these yeast rolls from my grandmother's yeast bread recipe. I have increased the sugar to create a little sweeter roll than Grandma used to make and replaced her refrigerated cake yeast with dried (easier availability). They are delicious served with Danish Lurpak® butter (it's a little tangy, just like Grandma's)! Rolls can be made the night before and reheated, covered in foil, at 300 degrees F for about ten minutes."
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Ingredients
2 h 30 m servings 169Original recipe yields 24 servings (24 rolls)
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- Dissolve 1 tablespoon of sugar into the water in a small bowl. Sprinkle the yeast over the water; let stand 5 minutes until the yeast softens and begins to form a creamy foam. Meanwhile, whisk the flour, the remaining sugar, and salt together in a bowl. Once the yeast has foamed, stir the melted lard into the yeast, then stir the yeast mixture into the flour until a sticky dough forms.
- Turn the dough out onto a lightly-floured surface and knead until smooth and elastic, about 10 minutes. You may need to add additional flour to keep the dough from sticking. Once elastic, cover the dough with the mixing bowl, and allow to rest for 15 minutes. Grease a 9x13-inch baking dish with lard.
- Cut the dough into three equal sections, then cut each section into 8 pieces. Form into balls and place into the prepared baking dish in 6 rows of 4. Cover with a light cloth and let rise in a warm place (80 to 95 degrees F (27 to 35 degrees C)) until doubled in volume, about 45 minutes.
- Preheat an oven to 325 degrees F (165 degrees C).
- Bake in the preheated oven until the tops of the rolls are golden brown and the bottoms sound hollow when tapped, about 1 hour. Allow to cool at least 10 minutes before eating.
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Footnotes
- Partner Tip
- Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
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Reviews
Read all reviews 3036 Ratings
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Most helpful positive review
1/24/2010
I Found If You Bake On Greased Flat Cookie Sheet. That These Rolls Come Out Bigger And Better Looking. If There To Sweet Then Next Batch Omit 1/4 Cup Sugar. I Tryed With 3 Yeast Total Instead Of...
Most helpful critical review
9/25/2010
am I the only one who ended up with about 3 cups too much flour?
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1/24/2010
I Found If You Bake On Greased Flat Cookie Sheet. That These Rolls Come Out Bigger And Better Looking. If There To Sweet Then Next Batch Omit 1/4 Cup Sugar. I Tryed With 3 Yeast Total Instead Of...
10/27/2010
i found this recipe to be just what the doctor ordered. i tripled the sugar though because my family loves sweet rolls. they were a huge hit at easter dinner this last year.
8/18/2009
Almost as good as Grandma's. After all, you all can't knock your own grandmother's cooking!
9/25/2010
am I the only one who ended up with about 3 cups too much flour?
2/5/2011
These were far too stiff. I wondered if the recipe was incorrect. Maybe it should have called for 2 3/4 cup of water rather than 1 3/4? Very dry and didn't rise well.
11/24/2010
I used 5 cups of flour initially and only had to add another 1/2 cup for the right consistancy. A big hit! They are delicious and everyone loved them. I will use this recipe again and again. ...
1/4/2012
These rolls are amazing sweet, tender, and easy to make. Would make this again and again.
11/27/2010
The rolls did not raise well, and while they tasted good, the texture was very thick and heavy. They would probably be better with more yeast, and less flour.
2/4/2012
I knew when I seen "lard" in the recipe it was a old recipe, so it had to be good. My mom has been making these rolls as long as I can remember. We have them every year at Thanksgiving. Best ...