Granny T's Rolls
Granny T’s Rolls
YouTube link with minimal visual help…You got this tho. Minimal help is how I was taught so welcome to the family!
1/2 warm water
2 packages quick rise yeast
1 1/2 warm whole milk
1/2 sugar
2 tsp salt
2 eggs
1/2 butter
7 to 7 1/2 cups flour (I used half whole wheat and half kamut flour)
Add water, milk, and sugar to a small pot and warm to 100 degrees F. Take off heat. Stir in yeast packages and let it get foamy. Shift the rest of the ingredients into a giant bowl. Mix it all together until you can poke it with your finger and the dough bounces back but is not sticky. Flour your giant dough ball and place in a different giant bowl with a heating pad on med. Cover and let it sit for an hour and rise until its doubled in size. Punch it down and re-form it into a ball. Let it rise again for 45 min. Punch it down again and now you are ready to roll (it out).
In 2 cast iron pans or 1 giant pyrex warm equal parts in each pan and while your dough is rising for the last time:
1/2 stick of butter
1/2 bag of brown sugar
1 container of heavy whipping cream
Full disclosure about the last: My grandma was in her 90’s when she relayed this recipe. She was likely drinking gin and really didn’t have super accurate measurements. So if you are here and reading every word with sweat on your brow measuring every thing to the grain might I invite you to also pour yourself a drink and through caution to the wind for a second and have some fun. Its going to be alright. Moving along then…
Once your dough has risen 2 times, grab it and work it for a bit then roll it out. On your rolled out dough butter the whole surface area and then sprinkle a hearty dose of cinnamon and sugar. Roll the dough up and slice them into 3 inch chunks. Nestle them into the pans with the melted butter/milk/brown sugar with 1/2 inch space between each roll and bake at 350 for 15 min or until they are done. When they have cooled, place a plate over the top and flip it upside down and viola! EAT!
