Grandma’s Rolls

It’s not just in the name… this truly is the recipe for my grandmother’s family-famous rolls, modified for mixing in a bread machine.  Shape them into traditional oval-shaped rolls for sandwiches or bake in a muffin pan as cloverleaf rolls.

Ingredients:

  • 1 cup warm water
  • 1/4 cup vegetable or olive oil
  • 1 egg
  • 4 cups unbleached bread flour
  • 1/4 cup sugar
  • 1 teaspoon salt
  • 2 1/4 teaspoons yeast

Place ingredients into the bread machine (liquid first, then flour and remaining dry ingredients) and run the dough cycle.  When finished, remove the dough and place onto a non-stick surface.

To make traditional dinner rolls:

Divide the dough into 16 even pieces for large sandwich rolls, or 24 pieces for smaller rolls.  Shape each by hand into a ball and flatten slightly.  Place on a lightly-greased cookie sheet (vegetable spray works well) and cover with a dish towel.  Allow dough to rise for approximately 1 hour, then bake in a pre-heated oven at 350 degrees F for 15 minutes.  Rolls should be lightly browned when finished.

To make cloverleaf rolls:

Pinch off small portions of the dough and roll into a ball.  Place three dough balls into each cup of a greased (vegetable spray) muffin pan.  The balls should not be higher than half the height of the cup, to allow adequate room to rise, as shown below:

Cover rolls with a dish towel and allow dough to rise for approximately 1 hour.  Bake in a pre-heated oven at 350 degrees F for 15 minutes.  Rolls should be lightly browned when finished.

Leave a Reply

Your email address will not be published. Required fields are marked *