Big Mimi's Rolls

By • December 10, 2010 • 0 Comments

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Author Notes: This was my Mississippi grandmother's roll recipe and her cook Ethel prepared them for us constantly. It is a fairly simple recipe, but it does require the dough to rise three times. A neighbor kept our family supplied with jars of tart Pomegranate Jelly made from fruit harvested from a tree in her yard. These rolls taste heavenly fresh from the oven, but as children we dearly loved to eat them toasted for breakfast and accompanied by spoonfuls of Mrs. Frazier's luscious pomegranate jelly. Be sure to butter them again just as they come out of the oven. Please note that this old recipe dates from the days before convection ovens and adjust the temperature accordingly. - IncognitoIncognito

Food52 Review: Fluffy and buttery with a brown domed top, Incognito's dinner rolls are a great complement to a weeknight or special meal. The circular halves slide apart easily so you can tuck some butter or jelly between them. Keep in mind that the dough needs to rise three separate times, so be sure to allow enough time to attend to these rolls and bake them off before dinner! – NatalieA&M

Serves a family of six with leftovers

First Rise

  • 1/2 cup sugar
  • 1/2 cup vegetable oil; Wesson preferred
  • 2 cups whole milk
  • 2 1/4 teaspoons dried yeast (1 package)
  • 2 1/2 cups flour
  1. Pour the sugar, vegetable oil and milk into a small saucepan. Heat liquid until lukewarm, stirring well to dissolve the sugar.
  2. Pour 1/2 cup of the warm liquid into a glass. Check the temperature which should be about 105-115 F. Add the yeast and dissolve completely. Pour dissolved yeast back into milk mixture.
  3. Measure 2 1/2 cups flour and sift into a large mixing bowl. Add all of the warm liquid to the flour. Beat well. Cover the bowl and allow dough to rise for one hour in a warm place.

Second and Third Rise

  • 1/2 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 3 cups flour, slightly less
  • Butter
  1. Sift all dry ingredients together. Punch down dough and add sifted dry ingredients. Beat until mixed well. Allow to rise again for one hour.
  2. Roll out dough to 1/3 inch thickness on a floured board. Cut into circles with a round cookie cutter and place on a buttered baking sheet. Melt butter in a small skillet and brush the tops of the dough circles. Top each with a second circle of dough which has been dipped in butter. Cover baking sheet with waxed paper and allow rolls to rise for one more hour. Bake rolls 5 minutes in a preheated 475 degree F oven. Tops should be golden brown. Butter inside of rolls before serving immediately.
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