Rolls (Patty Hartley)


  • 1/2 cup warm water (4 ounces)
  • 2 tablespoons yeast
  • 2 tablespoons sugar
  • 2 cups hot water
  • 1/2 cup sugar
  • 1/2 cup oil
  • 2 teaspoons salt
  • 3 eggs
  • 8 cups flour (2 pounds 8 ounces)
  • 1/2 cup butter, melted


  1. Combine 1/2 cup warm water, yeast, and 2 tablespoons of sugar in a large bowl.  Let sit for 5 minutes.
  2. Add 2 cups hot water, sugar, oil, salt, and eggs.  Add 8 cups of flour, 1 cup at a time.  Dough should be sticky.  Knead until well mixed.
  3. Cover with plastic wrap and let double in size, at least one hour.
  4. Don’t punch down when ready to roll out.  Roll out on surface sprayed with Pam.  Pam rolling pin.  Roll out to about 1/2 inch thick, cut into strips, dip into butter, roll up,placing on pan seam side down.
  5. Place on greased pan.  Let rise at least 1/2 hour to 1 hour.
  6. Bake 400 degrees for about 12 minutes or until golden brown.
  7. Brush the top with butter.

Cinnamon rolls

  • Roll out dough.  Brush with melted butter, cinnamon-sugar mixture, brown sugar, raisins if desired.  Roll up, slice 1 1/2 inches thick.  Put on pan, rise, bake, glaze.

Pineapple rolls

  • 1 can crushed pineapple mixed with 1/2 cup sugar and 3 tablespoons cornstarch.  Bring to a gold and set aside to cool.
  • Roll out dough into a rectangle and brush with melted butter.  Roll up, cut in 1 1/2 inch slices.  Put in pan.   Push down the middle put a big scoop of pineapple in the middle.  Let rise and bake.  Glaze
  • Glaze: Powered sugar, milk, vanilla, butter.  Stir and glaze hot rolls

Parmesan cheese rolls

  • Pinch dough off into walnut size and roll into balls, dip into butter and into a mixture of parmesan cheese, garlic salt, and crushed parsley flakes.

Orange rolls

  • Combine rind from one orange with sugar.  Roll out dough.  Brush dough with melted butter and sprinkle with sugar mixture.
  • Glaze- Combine orange juice, powder sugar, butter.   Drizzle over hot baked rolls.

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