Rosanne's Rolls

These rolls were so tasty I never did manage to get a picture of them before they were all gobbled up!

Rosanne Smith's Favorite Rolls

1 Tbsp dry yeast
1/2 cup lukewarm water
1 Tbsp sugar
1 tsp baking powder

Mix yeast, sugar, and baking powder. Pour lukewarm water over yeast mixture and briefly stir until there are no dry clumps. Set this mixture aside.



1 cup warmed milk
1/3 cup shortening, butter, or margarine
1/3 cup sugar
2 tsp salt
2 eggs
4 to 4 1/2 cups all-purpose or bread flour
1/4 cup melted butter

Scald the milk and add the shortening, sugar, and salt. Stir with wire whisk until dissolved. (You can set pan in cold water in the sink to cool once the shortening, salt, and sugar are dissolved. Do NOT add flour to the cooled mixture).

When milk is lukewarm, beat in eggs with wire whisk.

Add the yeast mixture and stir in. Add in 2 cups flour. Whip in with whisk. Continue to add flour until the dough will stay mounded and none of it is runny, wet, and shiny looking. As the dough gets thicker, you will have to use a strong spoon. Do not over-stir the dough--mix just until flour is mixed in and none of the dough looks wet and shiny.

Let rise in bowl or pan until doubled.

To roll out, divide dough into thirds. Prepare a cookie sheet (not stainless steel) by greasing it with Crisco (not Pam). Melt 1/4 cup butter. Put down a sheet of waxed paper or a smooth towel and sift flour onto the surface.

Put 1/3 of the dough onto floured wax paper.

Pat into a circle about 1/2 inch thick. Dab surface with melted butter.

Cut circle into 6 to 10 pieces with a pizza cutter.

Roll pieces up from the wide to the pointed end. Repeat with remaining dough.

Place rolls onto greased cookie sheets

Dab remaining butter on individual rolls.


Cover with a light dish towel and allow to reise until at least double (1 1/2 5o 2 hours). Place rolls into an oven that has been preheated to 400 degrees. Immediately turn oven down to 350 degrees and bake 10 to 15 minutes.


Sweet roll variation:
Divide dough in half and roll into 2 rectangles. Dab with melted butter and sprinkle with brown or white sugar, cinnamon, raisins (if desired), and nuts (if desired). Roll up from long side and cut into 1/2 to 3/4 inch slices. Let rise until at least double. Bake as above. May be served plain or frosted.

Thanks Rosanne!