My first memory of my grandmother is when I am about three and I am helping her pinch off rolls from this recipe. She insisted on bread at every meal until the day she died. She used her china, silver and crystal and every meal and you felt completely at ease. No one asked if they were store bought because at first bite you know these are the real deal. I changed the recipe to using milk instead of water. I also melted butter in the baking pan versus she used vegetable oil. I suspect that she only used water and oil because she was a product of the depression era. These never fail, always impress but most importantly they make your guests happy! I know there are lots of recipe's by grandmothers listed but these haved served our family for generations. In fact, my rolls are a little varied in size because I let my three year old daughter help me every time I bake them. Hope someone enjoys them as much as my family has. - cowgirlculture —cowgirlculture
Dinner rolls seem to come in a spectrum from crusty and savory to soft and sweet, and these rolls were firmly on the soft and sweet end, I would actually consider eating them as a dessert! However, the quantity of sugar could easily be altered to suit individual tastes. The milk-based dough was easy to work with and made for a nice, soft crumb. Nearly everyone I served them to remarked that the flavor was strikingly similar to Auntie Anne's Pretzels. The full 1/4 pound of butter left the rolls quite saturated (but smelling amazing) -- I would halve the amount of butter the next time. It took me close to half an hour to bake the rolls so they weren't still doughy in the center. Overall this is a nice, easy roll recipe that will be pleasing to many and is definitely kid-friendly. —fiveandspice
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