Nancy Folta’s Famous Hot Rolls

Nancy Folta’s Famous Hot Rolls

1 pkg. or 1 Tlb yeast

1 ¼ cup water

1 cup milk

¼ cup sugar

¼ cup margarine or butter

1 tea. salt

1 egg

3 ½ cup flour

Dissolve yeast in water. Set aside. Heat together milk, sugar, margarine, or butter, and salt until milk is scalded. Cool to luke warm. Add yeast mixture and milk mixture with ½ of the flour. Add the other half of the flour until it forms soft dough consistency. Let rise 1 hour. Form into bow knots or parker house style. Let rise another hour or until double in size. Bake at 375˚ for 10 minutes, then at 350˚ for 10 more minutes. 

Refrigerator Crescent Rolls – Shirley Orr

Refrigerator Crescent Rolls – Shirley Orr

1 cup milk

1 square butter

½ cup warm water

1 tea sugar

1 pkg. yeast

4 ½ cups flour

½ cup sugar

3 eggs

1 tsp salt

Scald milk and butter, cool to warm. Beat eggs, add ½ cup sugar and add to milk mixture and beat. Mix yeast and 1 tea sugar in water and let foam. Add to other mixture. Add 2 cups of flour. Mix salt in 1/3 cup of flour. Add the rest of the flour by hand. Cover and place in the refrigerator. 5 ½ before you want to serve. Remove form refrigerator. Let dough rest for ½ hour and divide in half. Roll into circle and cover with soft or melted butter. Cut like a pie into 16 pieces. Roll each piece toward center. Place in 9x13 pan. Cover and let rise 4 – 5 hours. Bake at 350˚ for 20 minutes. 

Sweet Rolls

Sweet Rolls

½ cup margarine – melted

½ cup sugar

2 teas. salt

2 cups milk

Put this mixture into a glass bowl in the microwave for 3 minutes. 

½ cup warm water about 80˚. 

2 Tlbs. yeast

Dissolve the yeast into the warm water. 

3 ½ to 4 cups flour

Add milk in with the flour mix. Add yeast. 

2 eggs

Mix 5 minutes, add the rest of the flour, about 7 cups altogether. Divide into 3rds and let rise for 1 hour. Roll out in a large rectangle and cover with melted butter and cinnamon and sugar. Raisins and walnuts also if desired. Let rise again and bake at 375˚ for 10 minutes, and then 350˚ for 10 minutes. 

Sticky Buns – Annette Baird Sandberg

Sticky Buns 

1 cup brown sugar

1 small box butterscotch cook pudding (do not cook)

¾ cup sugar

4 Tlb cinnamon

¾ cup butter

¼ cup vanilla extract

1 cup chopped pecans or walnuts

24 frozen dinner rolls

Spray bundt pan with non-stick spray. Place frozen rolls in pan. Mix items 1 and 2 together. Mix items 3 and 4 together. Melt butter and vanilla. Pour items 3 and 4 over rolls, then items 1 and 2. Next pour butter mix over top and then sprinkle nuts. Cover with foil. Let rise in or out of the refrigerator. Preheat oven to 325˚. Bake for 40 minutes. Remove foil. Bake 15 more minutes. Remove from oven and turn over.

Hard Rolls – Paula Shomaker

Hard Rolls – Paula Shomaker

¼ cup water

½ cup sugar

½ cup butter

Heat together.

3 tea. salt

1 ¼ cup cold water, add to the above mixture

3 tea. yeast, dissolve in:

1 cup warm water

6 cups flour or more

Let rise, push down again. Pull dough off size of an egg, set on baking sheet. Beat up 1 egg, add ½ tea. water. Brush on top of the dough. Sprinkle with sesame seeds. Bake for 15 minutes at 425˚

Grandma Kenna’s Homemade Rolls

2 Tlbs. dry yeast

1 cup warm water

3 Tlbs. sugar

2 cups milk

6 Tlbs. margarine

3 eggs beaten 

flour 

3 Tlbs. sugar

1 Tlb salt

1. In small bowl combine 2 Tlbs. Yeast, 1 cup warm water and 3 Tlbs. sugar. Let rise. 

1. Put milk and margarine into sauce pan and scald. Add 3 Tlbs. sugar and 1 Tlb salt. Pour into mixing bowl and cool to luke warm in cold water bath. . 

1. Add three beaten eggs, Add 1 cup flour and mix well. 

1. Add yeast mixture. 

1. Add enough flour to make sticky dough, about 6 more cups. Mix well with KitchenAid mixer. 

1. Let dough rise about 1 hour.

1. Cut out dough, dip dough in butter and let rise again, about 1 hour. 

1. Bake at 400˚ for 15 minutes.