Memaws Rolls Recipes

Steps:

• In a mixing bowl, stir in yeast and 1 cup of warm water until the yeast dissolves. Add the other cup of water.
• Add shortning, sugar and salt. Stir vigorously and mash the lumps of shortning against the side of the bowl as you sift in the flour one cup at a time.
• Stir until the dough is firm.
• Smooth down and cover with cloth or lid - let rise until double in size ( about 1-1/2-2 hours). DO NOT GET TOO WARM OR SIT ON A HOT STOVE TOP.(I turn my oven on 250 for ONE minute, then turn it OFF -- and let them rise in the warm oven).
• When dough has doubled dump out onto a floured board or coutertop, knead lightly until you can cut or pinch into rolls.
• Place in a greased pan and let rise again, approximately 1-1/2 - 2 hours. Cook until browned, brush with butter and eat.

Steps:

• In a medium saucepan over medium heat, warm milk, water, sugar and salt. Remove from heat, and mix in the eggs and yeast.
• Measure flour into a large bowl. Make a well in the flour, and pour milk mixture into it. Do not stir. Cover with a lid, and let stand for 20 to 30 minutes.
• Pour melted margarine into flour, and mix well. Add more flour if too sticky. Knead lightly. Cover, and let rise for 20 to 30 minutes.
• Shape the dough into rolls, and place on a baking sheet. Let rise again for 20 to 30 minutes.
• Bake rolls in a preheated 400 degrees F (205 degrees C) oven for 15 minutes, or until done.

Steps:

• 1. Mix the water, sugar, and yeast together in a small bowl or measuring glass. 2. In a large bowl mix together flour and salt. 3. Add in vegetable oil and start to mix. 4. Pour in dissolved yeast mixture and stir with your hands (They're gonna get messy). 5. Once it forms a ball dump onto a floured counter and knead. 6. Knead dough until it becomes smooth. 7. You may need to add a tablespoon or two more of water if the dough is too dry. 8. Once well-combined place dough in a large oiled bowl and cover with a damp cloth. 9. Place in a warm area of the house to rise for about an hour until the dough has doubled in size (I use my laundry room with the dryer running). 10. Once doubled if you poke it with your finger it shouldn't push back out. 11. Punch down dough. 12. To form even balls for your rolls split the dough in half then half each of those in half and so on and so on until you have 32 balls*. 13. Form rolls and place in a grease circular pie plate 7 around and one in a center. (I use disposable pan so I can freeze a lot). 14. Place covered in a warm place and allow to rise again for about an hour 15. Preheat oven to 350 degrees 16. Brush melted butter on the tops of the risen rolls Eating right away: 1. Place in the oven and bake for 20 min or until golden brown Freeze directions: 1. Only bake for 10 to 15 minutes until set but not golden brown yet. 2. Allow to cool completely. 3. Cover with foil and place into a gallon sized freezer bag. 4. To bake later allow to defrost completely. 5. Preheat the oven to 350 degrees. 6. Place in the oven and bake for 10-20 minutes until golden brown. Note: *If making Mamaw sized rolls divide dough into 16 even rolls and follow all remaining directions.

Steps:

• 1. Preheat oven to 350 degrees F 2. Grease a 13x9 baking dish with butter or cooking spray, set aside 3. Sprinkle flour on your work surface 4. Once Mamaw's dough has risen and doubled in size punch it down and turn it out onto the floured surface 5. Form it into a log shape and then pat down to form a rectangle 6. Roll out the dough to 16 inches by 20 inches Cinnamon Filling 1. In a medium bowl mix the brown sugar, butter and cinnamon until an even paste if formed. 2. Very carefully spread the cinnamon filling over the dough to all the edges but one long edge. 3. Starting from the long edge with the filling to the end start to carefully roll towards the edge with no cinnamon until you make a long log. 4. Cut the end of the roll off so that you end up with a flat edge on either end. 5. Cut 1 1/2 inch to 2 inch slices. 6. Pick up each roll and carefully tuck the edge with no cinnamon under the bottom of the roll and set it in the baking pan. 7. Repeat with all the rolls (if you have extra you can bake them off in a cake pan). 8. Place in the oven and bake for 25-30 minutes or until they are golden brown. Cream Cheese Icing 1. While the cinnamon rolls are baking start your icing. 2. Place the cream cheese and butter into the bowl of a stand mixer and beat with the whisk attachment until light and fluffy. 3. Add in the confectioners' sugar on slow speed until incorporated. 4. Pour in the vanilla extract and then beat until light and fluffy. 5. As soon as the cinnamon rolls are done place 1 teaspoon of the icing onto each roll and spread it so that it melts into the cracks of the cinnamon swirl. 6. Allow the cinnamon rolls to cool for 5 to 10 minutes but not all the way then frost them with the remaining cream cheese icing.

Steps:

• Combine 3/4 cup flour, undissolved yeast, sugar and salt in a large bowl. Heat milk, water and butter until very warm (120 degrees to 130 degrees F). Add to flour mixture. Beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add 1/4 cup flour; beat 2 minutes at high speed. Stir in enough remaining flour to make soft dough. Knead on lightly floured surface until smooth and elastic, about 8 to 10 minutes. Cover; let rest 10 minutes.
• Divide dough into 12 equal pieces; shape into balls. Place in greased 8-inch round pan. Cover; let rise in warm, draft-free place until doubled in size, about 30 minutes.
• Bake in preheated 375 degrees F oven for 20 minutes or until done. Remove from pan; brush with additional melted butter, if desired. Serve warm.