When I was a kid, we spent many a Sunday dinner at my dad's mother's house. The one thing that my siblings and I always gobbled up were her rolls. Later on, I asked my grandma if I could have her recipe and her secret was revealed, she used Rhodes Rolls. In college, I moved in with my maternal grandmother and was baking with her when she shared this recipe with me, which she got from her best friend, Adren. It is one of those recipes that is amazing as is, but can easily be transformed into cinnamon rolls or garlic swirls or whatever your bread loving heart desires. Although I love Rhodes, when I really want a homemade feel, this is the recipe I turn to.
Makes approximately 30 - 36 medium rolls.
Ingredients:
2 Tablespoons Dry Yeast
1/2 cup warm Water
2 Tablespoons Sugar
1 3/4 cups Water
Juice from one Orange* (about 1/4 cup)
4 beaten Eggs
1/2 cup Sugar or Honey
1/2 cup unsalted Butter, melted
2 teaspoons Salt
6 - 8 cups Flour
1/2 cup unsalted Butter, really soft or even melted is fine
Directions:
In a large bowl, gently combine the yeast and water, then sprinkle with the 2 tablespoons of sugar. Let stand for 10 minutes (should be frothy).
To the yeast mixture, add the remaining ingredients with the exception of the flour and stir with a wooden spoon until combined. Add the flour, a couple cups at a time, until the dough is sticky but manageable. Then knead the dough for about 10 minutes or so. I usually do this in the bowl, but if you prefer, you can turn the dough out onto a floured surface. With the dough in a mixing bowl, cover the dough with a greased sheet of Seran Wrap and a towl. Let rise in a warm place for 1 hour (should double in size).
Line 2 cookie sheets with parchment paper. Punch dough, then knead for about a minute. Divide the dough in two. At this point you have a few options of how you can shape the rolls.
The easiest way (which is what I did in the photo) is to roll each half on a floured surface into a rectangle about 1/4" - 1/2" thickness, spread each rectangle with 2 tablespoons butter, cut into 12 - 16 equal rectangles, fold each tiny rectangle in half, then in half again. Place on prepared cookie sheets either touching or about 1" apart.
For a croissant look, roll each half on a floured surface into a circle about 1/4" - 1/2" thickness, spread each circle dough with 2 tablespoons butter, then roll, starting with the larger side and place on the prepared cookie sheets about 1" apart.
For rounds, roll out each half on a floured surface to 1/4" - 1/2" thickness, then use a floured cup or biscuit cutter to cut circles. Place a bit of butter on one circle, then top with another and place on prepared cookie sheets either touching or about 1" apart.
Cover and let rise again for about 30 - 40 minutes.
Preheat the oven to 375F. Brush the tops of the rolls with the remaining 1/4 cup butter. Bake for 15 - 20 minutes.
*Originally, this recipe was for Orange Rolls and included the zest from the orange. I omitted it because I didn't really like the flavor.
Ingredients:
2 Tablespoons Dry Yeast
1/2 cup warm Water
2 Tablespoons Sugar
1 3/4 cups Water
Juice from one Orange* (about 1/4 cup)
4 beaten Eggs
1/2 cup Sugar or Honey
1/2 cup unsalted Butter, melted
2 teaspoons Salt
6 - 8 cups Flour
1/2 cup unsalted Butter, really soft or even melted is fine
Directions:
In a large bowl, gently combine the yeast and water, then sprinkle with the 2 tablespoons of sugar. Let stand for 10 minutes (should be frothy).
To the yeast mixture, add the remaining ingredients with the exception of the flour and stir with a wooden spoon until combined. Add the flour, a couple cups at a time, until the dough is sticky but manageable. Then knead the dough for about 10 minutes or so. I usually do this in the bowl, but if you prefer, you can turn the dough out onto a floured surface. With the dough in a mixing bowl, cover the dough with a greased sheet of Seran Wrap and a towl. Let rise in a warm place for 1 hour (should double in size).
Line 2 cookie sheets with parchment paper. Punch dough, then knead for about a minute. Divide the dough in two. At this point you have a few options of how you can shape the rolls.
The easiest way (which is what I did in the photo) is to roll each half on a floured surface into a rectangle about 1/4" - 1/2" thickness, spread each rectangle with 2 tablespoons butter, cut into 12 - 16 equal rectangles, fold each tiny rectangle in half, then in half again. Place on prepared cookie sheets either touching or about 1" apart.
For a croissant look, roll each half on a floured surface into a circle about 1/4" - 1/2" thickness, spread each circle dough with 2 tablespoons butter, then roll, starting with the larger side and place on the prepared cookie sheets about 1" apart.
For rounds, roll out each half on a floured surface to 1/4" - 1/2" thickness, then use a floured cup or biscuit cutter to cut circles. Place a bit of butter on one circle, then top with another and place on prepared cookie sheets either touching or about 1" apart.
Cover and let rise again for about 30 - 40 minutes.
Preheat the oven to 375F. Brush the tops of the rolls with the remaining 1/4 cup butter. Bake for 15 - 20 minutes.
*Originally, this recipe was for Orange Rolls and included the zest from the orange. I omitted it because I didn't really like the flavor.
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