Earlier this week I shared on my Facebook page that I had made some delicious homemade rolls for dinner from a recipe. Best part is I had just pulled them out of the freezer just like the popular Rhodes rolls, allowed them to rise on my counter for a few hours and then popped them in the oven.
Everyone (okay five of you... :) ) wanted the recipe. So I thought I would share it here for all to enjoy. Truth is the original recipe to make them up fresh is very easy and quick. Most of the time is spent letting your stand mixer do all the kneading for you or waiting for the dough to rise. I'm no Supermom. If you're new around here you may not know I have five kids. four and under. Three of those kidlets are one year old. So yeah - busy, busy. And these rolls are super quick (especially straight from the freezer) and budget friendly!
|My kiddos snackin on some yummy bread. This picture is proof that I "keep it real"... missing pants? dirty faces? Sure. Happy, healthy fed kiddos? #momwin|
Now these rolls are delicious and gobbled up quickly. I make these at least 2-3 times each month. I made 8 dozen for Thanksgiving dinner this year for my extended family.
Depending on your family size my recommendation is to double the recipe and then make at least half of these into freezer ready rolls. Instructions for this are at the bottom of this post.
First, I must thank my amazing friend LaVerne for sharing her recipe with me. Actually she was generous enough to share several bread recipes that will be coming your way over the next few weeks and months. She credits a certain 'Sister Snarr' with the original recipe too. So thanks Sister Snarr!
Would you like to make some too?
Homemade "Sister Snarr" White Rolls
It starts off pretty simple. Combine warm water, sugar and yeast. Mix it up a bit and let stand for 5 minutes. It should look like this.
Next you add in your salt and oil (I prefer to use Extra Virgin Olive Oil). Then start adding your flour in slowly. I usually dump in half and then turn on my mixer.
Then I add in the flour 1 cup at a time. Once the dough isn't sticky and is pulling away from the sides and following the dough hook around you're good.
Let the stand mixer "knead" the dough for about 10 minutes.
Then get out a BIG bowl and spray it with non stick cooking spray or oil it up. Turn your dough over into this new bowl.
You can cover with a damp cloth or my personal favorite is some plastic wrap that I've sprayed with more non stick cooking spray so it doesn't stick. Allow to rise until doubled, about 30 minutes.
Then punch down dough, and form into balls by making a circle with your index finger and thumb of your left hand, and using the right hand, push the dough through the hole to make a smooth-topped roll.
|Use about this much dough.|
|Make circle with index finger and thumb. Set dough on top of hand and push through circle.|
|After you push it through the circle it will look like this.|
Cover and allow to rise for about 30 minutes more.
Bake at 400F for 10-15 mins depending on your oven. Check to be sure that they are golden brown. While hot, take a stick of butter (REAL butter) and using the end of the stick, run it over the tops of the rolls, covering each one completely.
|Cause butter makes everything delicious.|
Homemade "Sister Snarr" White Rolls
Recipe Credit: LaVerne & Sister Snarr
- 2 cups warm water
- ½ cup sugar
- 2 tablespoons yeast
Combine above ingredients in bowl of heavy duty mixer and allow to “work” for five minutes. Mixture should be bubbly and spongelike. Then add:
- 2 tablespoons oil (I prefer Extra Virgin Olive Oil)
- 1/8 teaspoon salt (I usually use a bit more)
Slowly add in bread flour while using dough hook, starting with about half the bread flour. Dough should pull away from the sides of the bowl and follow the dough hook around, but should not be sticky. I use 5 cups of flour per recipe. This may vary and you may need less flour. Be careful not to add too much flour or the rolls will be heavy. Machine knead for about 10 minutes. Place in oiled bowl, and turn to cover top with oil. Cover with towel and allow to rise 30 minutes. Punch dough down, and form into rolls by making a circle with your index finger and thumb of your left hand, and using the right hand, push the dough through the hole to make a smooth-topped roll. Place in a sprayed jelly roll pan; you should have 35 small rolls, five rows of seven rolls. Cover with a towel and let rise 30 minutes. Place in preheated 400 degree oven for 10-15 minutes, or until tops lightly brown.
FREEZER ROLL Instructions:
Now if you're making them into freezer rolls like Rhodes rolls you might be familiar with then you'll want to follow these directions after you form them into balls (I recommend putting them on cooking sheets and spacing about 1 inch apart). Pop rolls into freezer on your pans BEFORE you let them rise. This is super important! BEFORE. Give them 1 - 2 hours to flash freeze then go rescue them. (I'll admit I once forgot about them for 2 days and they still survived) Get out freezer size quart or gallon size bags and write out the baking directions. Then fill with your rolls and stick back in the freezer until you're ready to use them. Easy. Peasy.
Baking instructions for freezer rolls: Spray pans with non stick cooking spray, place rolls in pans, cover with damp towel or greased plastic wrap and allow to rise (several hours). Once rolls have doubled in size or so bake at 400F for 10-15 minutes or until golden brown. Remove from oven and spread butter over top of rolls and allow to cool.
What do you think? You could spend one day making these up and have them fresh for dinner or lunch that day then pull out your freezer supply throughout the month without any extra effort.
I'd love to hear from you!