This recipe is treasured by my family. My mother's great friend, Linda Zuro, was known as one of the best bakers in my church congregation growing up. We all wanted her to make our desserts and rolls for any gathering. She didn't use recipes to bake--it was all in her head. She could tell by the consistency of the dough if it was right. My mom watched her make rolls once, and, being a home economist, my talented mother created this similar recipe--which is why I call them Rose's Rolls. Linda passed away in a tragic car accident in the Spring of 2006, so we are all so glad to have this almost-momento of her fantastic baking. Without further ado.... Rose's Rolls
2 c. warm water
2 T. active dry yeast (or 2 pkgs.)
1/2 c. sugar
3 c. flour
1 egg
1/4 c. vegetable oil
2 t. salt
2 c. flour
Directions:
In a large bowl combine water and yeast. Let proof 2 minutes. Add sugar, 3 c. flour, egg and oil. Stir with spoon until well mixed. Add salt, stir.
Add 2 c. flour. Stir as much as you can and then begin kneading in bowl. Once most of flour is incorporated, transfer dough to counter and knead until fairly smooth. Only knead 1-2 minutes or it will toughen the dough—it will be very moist. Clean the bowl, spray it with Pam, and return dough to bowl. Turn once to coat dough. Cover and let rise for 30 minutes to 1 hour in “summer day” oven.
Punch down and split dough into halves. Roll halves into rectangle (6x20 inch rectangle or about 1/2 inch thick). With a pizza cutter, cut the dough crosswise in 3/4 inch strips, roll each strip in flour, and tie in knot, tucking ends underneath. Place on greased cookie sheet, leaving 1/2 inch between each roll. Let raise until nearly doubled in size again (you will see air pockets through the dough’s surface).
Bake for 10-13 minutes at 380-400 degrees.
Cook’s Note: These rolls have been affectionately nicknamed “Mormon Rolls.”
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Cut dough in 1" strips.
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Tie dough in knot and tuck ends under.
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Dough should be very sticky. Like for reals.
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Knotted rolls ready to raise.
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Knotted rolls raised and ready for oven.
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Rolls should be just barely golden.
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The rolls should be barely touching.
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This is the perfect color for Rose's Rolls.
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Brush tops of rolls with butter. |
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