Granny Everman’s Yeast Rolls
Granny Everman’s Yeast Rolls
These rolls are a favorite whenever they are served. My husband’s cousin Patti usually makes them in large batches for the youth camp we support every year. They are light and delicious and keep well for days.
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2½ cups water, divided
2 tsp salt
1 tsp sugar
5 cups flour
¾ cup sugar
½ cup safflower oil (or canola)
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Glass, Ceramic, or Enamel bowl to proof yeast
Rolling pin and floured workspace
Buiscuit cutter (clean, dry large soup can or medium drinking cup also works)
cookie sheet or baking pan
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Make sure you have time to bake. Each rise takes about 2 hours for a total of 4 hours. Also, you will need to preheat the oven to 400° degrees F prior to baking and each batch will need to bake for about 20 minutes.
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Mix 2 packages of dry yeast in 2 cups of warm water in an enamel, ceramic, or glass* bowl. Stir until yeast is dissolved. Set aside.
Mix salt and 1 tsp sugar in ½ cup lukewarm water and stir until dissolved. Set aside.
Mix together flour and sugar.
To the yeast mixture, add the sugar/salt mixture. Stir in oil. Combine with the flour mixture until you get a soft dough. (You may need to add a little more flour.)
Let rise for 2 hours.
On lightly floured surface, roll until about ¾ inch thick and cut. Place on greased pan. Let rise for 2 hours.
Bake in preheated 400° degrees F oven for 20 minutes or until golden
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Makes about 24 good sized yeast rolls.
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| Low in saturated fat No cholesterol |
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Often, yeast will not proof well in certain types of metal or plastic containers. Glass is best because it is nonporous, but ceramic or enamel also works. The better proof you get on the yeast, the lighter and fluffier these rolls will turn out.
Hallee
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I’m making rolls for Thanksgiving, and planning on making your recipe, though I’ve never made them before – how’s that for trusting you? Lol.
I have never shaped rolls using a biscuit cutter before – I’ve always formed balls, then shaped them. My biscuit cutter is fluted. Should I opt for a drinking glass instead?
And my last question (for now) do you bake them on a cookie sheet, or in a cake pan – like, do the sides touch and you have soft sides, or are they more like a hard roll, with crusty sides?
Camille:
This recipe won’t matter what you use to cut it. It’s very — springy. I’m not quite sure how to describe it. The dough is almost elastic? I think you’ll understand when you make it. I have used the fluted biscuit cutter and a glass and it didn’t matter. I don’t even roll it out. I kind of pat it out.
I did not like the way they turned out in the cake pan all together. The recipe worked, but the inside ones were too soft. I like them better separated on a cookie sheet. They won’t really be crusty – they’ll be browned and soft.
I’m excited you’re making it! This is such an amazing recipe!
Thanks! I appreciate the help. I’m happy that I can make them on a cookie sheet – I always end up with, say, 2 rolls too many for a cake pan, lol.
Have you ever substituted any of the white flour for whole wheat? I think that I will make white for Thanksgiving, as my mom is making dinner and everything is bound to be super-healthy, so some white rolls aren’t going to kill anyone. But just wondering for the future. Maybe if I substituted only 1 cup of the white flour for 1 cup of whole wheat?
That’s how I’m going to try it, but I’ve not done it yet. It’s SUCH an amazing recipe that I just haven’t really been willing to play with perfection. But it’s on my list of things I want to do. I’ll do half and half, then more then more. I have a grain mill on the way and we’re looking at buying grain in bulk to mill freshly, so soon I won’t be buying flour at all and will have to learn how to make all of my recipes with whole grain.