Recipe by Richele
This is an old family recipe on my husband's side. The family tradition is to dip these rolls in a cinnamon/sugar mixture. Everyone loves them! The prep time does not include the time you need to let them rise. Also the yield my differ depending on your preferred method of shaping your rolls. Although this may seem to have many steps, this recipe is quick and easy. Trust me! These were the first homemade rolls I've ever made. And the last, nothing else I have tried compares.
Top Review by glitter
These are excellent. My mother made these all the time with the butter, cinnamon and sugar, my ultimate favorite. I also like the the butter but I like fresh minced garlic instead of salt. I never had this recipe in measurements thanks...it was a handful...glitter
- 3 cups flour
- 1⁄4 cup sugar
- 1⁄2 cup boiling water
- 1⁄2 cup oil
- 1 egg
- 1 fresh yeast cakes or 1 dry yeast
- 2 tablespoons water
- 1 teaspoon salt
- 1⁄2 cup water, cold
Directions See How It's Made
- Preheat over to 425F Mix throughly sugar and oil.
- Add boiling water and let cool.
- Add egg and yeast (dissolve yeast in 2T water first).
- Mix well.
- Add cold water, salt, flour.
- Do NOT knead.
- Mix enough to ensure through mixing.
- Kneading or over mixing will cause the dough to become tough.
- Cover and refrigerate for at least 1 hour.
- Can last 5 days.
- Roll out on a lightly floured surface.
- You may shape these into Parker House Rolls, Butterhorns or Rosettes, whatever you perfer.
- Brush with melted butter (and garlic salt if you prefer.) and let rise for 1 hour.
- (Although they come out better if you allow them to rise in this step, you may skip it.) Bake for 12-15 minutes.