Yeast Breads

Gammy’s Rolls

Gammy's Rolls
  • 1 cup scalded milk
  • ⅓ cup butter (Knudson)
  • ⅓ cup sugar
  • 1½ Tbsp. yeast, dissolved in ¼ cup tepid water
  • ½ tsp. salt
  • 1 egg
  • Flour (half cake flour, half all-purpose (AP) flour—King Arthur AP flour preferred)
  1. Cool scalded milk to room temperature.
  2. Add dissolved yeast, salt, half of the sugar.
  3. Beat in enough flour to make batter, not dough.
  4. Beat well, cover in warm place and let rise.
  5. “Take it young”—don’t let it rise too much.
  6. Stir it down and add the remaining ingredients (butter, remaining half of sugar, and egg).
  7. Stir in enough flour to make stiff dough.
  8. Be careful not to add too much flour—enough flour so it isn’t sticky, but not past sticky.
  9. Don’t handle the dough too much.
Regular Rolls
  1. Roll into balls
  2. Place on well-buttered pans.
Crescent Rolls
  1. Roll into circle.
  2. Butter with melted butter.
  3. Cut into triangles and roll into crescent rolls.
  4. Place on well-buttered pans.
Cinnamon Rolls
  1. Roll out dough.
  2. Place pats of butter 2 inches apart.
  3. Sprinkle with cinnamon, white sugar, and nuts (walnuts or pecans)
  4. Roll up.
  5. Place on well-buttered pans.
  6. Let rise until double size.
  7. Cook at 300° in preheated oven for 6 minutes on each side.
  8. Brush the tops 2-3 times during baking with butter.