This is a Great- Grandma Verna recipe and for me, they fall into the category of comfort foods, family memories and Sunday dinners. These are great to serve next to a warm soup on a cold winters day or next to a freshly grilled steak on a warm summer night. The recipe makes a lot of rolls so they are the perfect thing for a large family dinner or to take to an social gathering.
Please note, these do require some prep-work so make sure you plan that into your meal prep, as well as read the entire recipe before beginning these rolls. I promise you, they are so worth it! I usually start mine the night before we're going to eat them.
Don't let the time that goes into them trick you into thinking they are hard, they are not hard to make! They do require you to be at home but complicated they are not!
Great-Grandma Verna Dinner Rolls
- 2 Tbsp. Yeast
- 2 Tbsp. Sugar
- 2 cups warm water
- 1 cup butter (melted)
- 1 cup sugar
- 6 eggs (beaten)
- 1 1/2 tsp. Salt
- 8 cups flour
1. Pull out your largest Tupperware bowl and grease the sides with crisco.
2. Mix together the yeast, sugar and water and set aside.
3. In a large kitchen mixer add the butter, sugar, eggs, and salt while using the beater attachment. Slowly add in the flour, one cup at a time. After you've added a few cups of the flour, switch your attachment from the beaters to the dough hook and add the yeast mixture. Continue to add the rest of the flour with the dough hook and mix until well combined.
4. Place in large Tupperware bowl and let rise for two hours. * Press the mixture down with a spoon. Cover it and place in the fridge overnight.
5. The next day, lightly butter the bottom of two large cookie sheets and set aside.
6. Separate the dough into 4 equal parts and set aside three sections to work with just one of them.
7. Sprinkle a small amount of flour onto a clean and dry counter top and roll out the first section to resemble a large pizza crust.
8. Cut the dough into 12 pieces, like you would cut a pizza.
9. Roll up each "pizza slice" beginning from the "crust" end and place onto buttered cookie sheet.
10. Continue with the remaining three sections of dough. You will have 3 rows of 8 rolls, so a total of 24 rolls per cookie sheet.
11. Let rise for 3-4 hours.
12. Bake at 375 for 10-12 minutes.
* My favorite thing to do is mix everything together on a Saturday night, sit down to watch a movie with Jaren, punch them down before I go to bed, and then roll them out before church the next morning. That way they can rise while I am at church and I can bake them when I get home. Like I said, not hard! Just a little prep work required.
Have you made these yet? I would love to hear about it! What was the occasion? Did you family love them? Reach out and let me know!
Comments