Recipe: Rose's Rolls - Braided with QR Codes for Tutorial Reels

Rose's Rolls - Braided

This recipe uses the Original Rose's Rolls recipe adapted for a KitchenAid or other stand mixer.

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

1. In a stand mixer bowl, combine water and yeast with a whisk. Proof 5 minutes or until bubbly or frothy.

2. Add sugar, 3 c. flour, egg, oil, and salt. Mix on low speed until evenly mixed (1-2 minutes).

3. Add 2 c. flour and mix on low speed until flour is incorporated and dough is fairly smooth. Only knead 3-4 minutes or it will toughen the dough—dough should be very moist and sticky and coat your fingers and palms. This is the magic dough consistency for these rolls.

4. Cover and let rise for 30 minutes to 1 hour in “summer day” oven until doubled in size.

5. Scrape dough onto floured surface and fold a few times to tighten the gluten. Let rest 5 minutes. Roll or press by hand into rectangle about 12-14” long and 1/2” thick. Cut the dough into 3/4” to 1” inch strips. Dust each strip in flour and pinch the ends of 4 strips together at the top. Weave a 4-strand braid, pinching the ends together. Set aside. Repeat cutting strips and braiding until dough is used up. Using a pizza cutter, cut braided strips into equal pieces (4-5” long works best), tuck cut ends underneath towards center, and place on greased baking sheet about 2-3” apart (15 rolls per 13x17-inch baking sheet).

6. Cover with plastic wrap sprayed with Pam. Let raise until nearly doubled in size again (you will see air pockets through the dough’s surface). Bake for 10-13 minutes at 400 degrees until golden. Do not overbake.

7. Brush tops with melted butter and let cool 5-10 minutes before serving.

Makes 28-32 braided dinner rolls.

Cook’s Note: See roll tutorial reels on Instagram @MrsLeesSweetShoppe. *I like to use 1 TBS active dry yeast with 1 TBS active sourdough starter/levain.

Dough Texture & Kneading

Cutting Dough into Strips

Braiding Dough

Forming Rolls 

The printer-friendly recipe contains QR codes for easy access to tutorial reels.

 

 

Recipe: Oatmeal Craisin Raisin Breakfast Cookies

If you like the chewy breakfast cookies at Wendy's, you will probably love these even more. My mom, Rose Wride, created this original recipe to copycat the cookies mentioned above, but in the process, she improved it. To learn more about my amazing home-economist, recipe-book author mother, click here.

Oatmeal Craisin Raisin Breakfast Cookies

1 cup butter, softened

1-1/4 cups brown sugar

3 large eggs

1 teaspoon pure vanilla extract 

1 tablespoon molasses 

1-3/4 cups all-purpose flour

1 teaspoon baking soda

1/2 teaspoon salt

1/2 teaspoon ground cinnamon

3 cups old-fashioned rolled oats

1/2 cup Craisins (dried cranberries)

1/2 cup raisins

3/4 cup walnuts, coarsely chopped (optional)

Instructions: 

1. Preheat oven to 350-degrees.

2. In a medium bowl, mix butter, brown sugar, eggs, vanilla and molasses until light and fluffy. 

3. Stir in all-purpose flour, soda, salt and cinnamon until just moistened. 

4. Add the rolled oats and mix well.

5. Stir in Craisins, raisins and walnut pieces. Dough will be stiff and slightly sticky. 

6. Drop by spoonfuls about 2-inches apart on a baking sheet, and bake 12-14 minutes in a 350-degree oven until golden on the edges. The centers will look slightly shiny and undercooked. Remove the baking sheet from the oven and let cookies finish cooking on the pan for about five minutes. Transfer to a wire rack to cool. 

Makes about 2-1/2 dozen cookies.

Cook's Note:  Molasses keeps these cookies soft and chewy. Store covered at room temperature for up to one week. These cookies freeze well and maintain their soft, chewy texture--just pop them into a ziploc, and then set the ziploc on the counter to thaw 30 minutes before you want to eat them. If the cookies look like they will spread too much, stir in a rounded tablespoon of flour before baking.

Meet My Mom: Rose

My mom, Rose Wride, is one of the most talented cooks and bakers I know. Whatever gifts in the kitchen that I possess can be directly attributed to her. She cooked and baked from scratch every single day for her six children, even though she worked full time.  

She has a bachelor's in home economics, and can sew, cook, bake, invent, clean, decorate, and cut hair. As the Director of Home Economics for Vita-Mix, she wrote The Versatile Vita-Mix cookbook published in 1993. Though she now works for the USDA, she continues to test recipes and make the most delicious meals and baked goods. I wish she could run a Bed & Breakfast, or even a bakery.

She is the real deal, and her talents and gifts have inspired me since I was a little girl wanting to learn to do the same things she did well.

So when you see a recipe with my mom's name next to it, like Rose's Rolls AKA Best Rolls Ever, you should definitely try it. Her recipes will make you famous within your circles.

Recipe: Rose's Cinnamon Rolls

Rose’s Cinnamon Rolls

1 batch Rose’s Rolls recipe

1/2 - 3/4 c. butter, softened

Brown sugar

Cinnamon

1/4 - 1/2 c. butter, melted

For Drizzle: powdered sugar, butter, vanilla, and water or milk. Advanced bakers can guestimate the amounts. If you would like a specific recipe, check out my Cream Cheese Frosting recipe.

 

Instructions:

1. Roll out dough into rectangle about 1/4 to 1/2 inches thick. Spread rolled out dough with a 1/8” layer of softened butter.

2. Sprinkle about 3/8” brown sugar on top of butter layer. 

3. Lightly sprinkle cinnamon on top of brown sugar until sugar is a shade darker. Starting with wide end, roll up dough and pinch edges to seal. Cut into 1 to 1-1/2 inch slices using quilting thread wrapped around rolled up dough and pulled tightly while crossing thread ends, dip sliced roll in melted butter, and place butter-side up in a greased casserole dish. 
   

4. Bake for 16-20 minutes at 380 degrees, depending on oven, until golden brown.

5. Once out of oven, turn out on rack to cool for 5 minutes. Return to baking pan and coat with glaze made from powdered sugar, butter, vanilla, and water. The drizzle should be thick enough to ribbon from a spoon.

Cook’s Note: To make bubble bread, roll scraps of dough into a rectangle, 1/2 inch thick. Use a pizza cutter to cut it into 1-inch squares. Dip the squares in melted butter, then a cinnamon and sugar mixture. Place in a generously buttered baking pan. Let rise until doubled and bake at 380 degrees for about 15-30 minutes, depending on size of pan and thickness of dough.

Recipe: Rose's Rolls AKA Best Rolls Ever!

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:

1. 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.

2. 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. 

3. 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.” 

Cut dough in 1" strips.

Tie dough in knot and tuck ends under.

Dough should be very sticky. Like for reals.

Knotted rolls ready to raise.

Knotted rolls raised and ready for oven.

Rolls should be just barely golden.

The rolls should be barely touching.

This is the perfect color for Rose's Rolls.

Brush tops of rolls with butter.