Crites Family Stuff

Description

I found this recipe in a Relief Society Magazine (back when they still printed them) and have used it many times over the years. Makes a very light, soft roll. I have used the recipe for each of the variations and it provides an easy way to make orange and pecan rolls.

Ingredients for 36 servings

• 1 cup shortening
• .75 cup sugar
• 2 tsp salt
• 1 cup boiling water
• 2 packages yeast
• .5 cup lukewarm water
• 4 eggs
• 7 cups approximately flour
• 1 cup cold water

Steps

1. Bring one cup of water to boiling. Add shortening, sugar and salt, and stir to blend. Set aside to cool. Add yeast to the 1/2 cup lukewarm water to soften. Beat eggs and add the yeast and water mixture. Add the cold water to the shortening, sugar and boiling water mixture to cool it down. (If used too hot, it will kill the yeast.) Add the flour alternately with the shortening yeast mixture to make a soft dough, adding more flour if necessary. Knead lighty until mixed. Let rise until double in bulk. Punch down and form into dinner rolls and let rolls rise until double in bulk. Bake at 350F for approximately 1/2 hour or until lightly browned.
2. For orange rolls, let the dough rise until double in bulk. Punch down and roll out as you would for cinnamon rolls. Spread with 2 tbsp melted butter which has been mixed with 2 tsp orange juice. Sprinkle with 1/4 cup granulated sugar and 1 tbsp grated orange rind. Roll loosely as for jelly roll, seal edges and cut in 1 inch slices. Let rise until double in size and then bake at 350F for about 30 minutes or until lightly browned.
3. For pecan rolls, Let the dough rise until double in bulk. Punch down and roll dough as for cinnamon rolls. Spread with melted butter and sprinkle with 1/4 cup brown sugar and 1/4 cup of finely chopped pecans. Combine 2 cups brown sugar, 1/4 cup light corn syrup, 1 tbsp butter and beat slowly until blended. Place mixture in bottom of greased individual muffin tins or greased shallow pans along with pecan halves. Place rolls over mixture. Let rise until double in size. Bake in 350F oven for approximately 1/2 hour, or until lightly browned.

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Description

These were Jack's favorite rolls. They are very rich and gooey, but so tasty.

Ingredients for 12 servings

• 1 package yeast
• 2 tbsp warm water
• .25 cup boiling hot milk
• .5 cup granulated sugar, divided
• 3 tbsp shortening
• .5 tsp salt
• 1 large egg
• 2 cups sifted flour
• 1 tsp grated lemon peel
• .25 tsp ground ginger

Steps

1. Sprinkle yeast over warm water. Let stand 5 minutes to soften. Meanwhile stir hot milk, 1/4 cup of the sugar, shortening and salt together. When lukewarm, add egg, 1-1/2 cups flour, lemon peel, ginger and yeast. Beat on mixer at medium speed 2 minutes. Stir in remaining 1/2 cup flour to make a moderately soft dough. Knead a few seconds to smooth out and round up dough. Cover and let rise in warm place until doubled, 1 to 1-1/2 hours.
2. Meanwhile, prepare the walnut pan coat by melting 1/4 cup of butter in a small sauce pan. Add 1/2 cup brown sugar packed, 2 tbsp dark corn syrup and 1 tbsp water. Stir over moderate heat until mixture reaches simmering and sugar dissolves. Turn into 9 inch layer cake pan and sprinkle with 1/2 cup of walnuts.
3. When dough has risen, turn out onto a floured board. Roll out to an 8x12 inch rectangle. Spread with butter. Sprinkle with 1/2 cup finely chopped walnuts and remaining 1/4 cup sugar mixed with cinnamon. Roll tightly, starting from long side of dough. Cut in 1 inch slices. Arrange cut side down in prepared pan, placing 3 rolls in center, and 9 around the edges. Let rise until doubled, 40 to 50 minutes. Bake 375F about 25 minutes until browned and baked through. Loosen edges. Invert over plate. Let pan rest on rolls 1 minute so syrup drains. Serve warm.
4. This recipe is also so good by substituting pecan nuts for the walnuts. This is the way Jack preferred the recipe.

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Description

We have these every Sunday morning for breakfast. We have recently stopped making the sugar glaze and eating them plain. They are still yummy.

Ingredients for 12 servings

• .33 cup sugar
• 3 tbsp yeast
• .5 cup oil
• 1.25 cup warm water
• 2 eggs
• 1.5 tsp salt
• 5.25 cups flour
• .25 cup melted butter
• 1.5 tsp cinnamon
• .5 cup sugar
• Raisins (optional)

Glaze:

• 2 cups powdered sugar
• .25 cup hot water
• 1 tsp butter

Steps

1. In a large bowl mix 1/3 cup sugar, yeast, oil and water. Cover and let stand in warm place for 15 minutes.
2. Blend the eggs and add to the mixture. Gradually add flour and salt to the yeast mixture to make a soft dough. Knead dough 5 minutes. Roll dough into rectangular shape about 1/4 inch thick.
3. Brush dough with 1/4 cup melted butter. Sprinkle with remaining sugar, cinnamon, and raisins. Roll up and cut into 1 inch slices. Slice with dental floss. Place rolls in an ungreased pan. Let rolls rest 10-30 minutes. Bake at 425F for 10 minutes or until golden brown. Frost with the sugar glaze when warm.
4. Mix together the powdered sugar, hot water and 1 tsp butter. Glaze the rolls.

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Ingredients for 16 servings

• 1 cup butter, melted
• .75 cup brown sugar, firmly packed
• 1 cup marshmallows
• 18 frozen rolls

Steps

1. Cook butter, brown sugar, and marshmallows until melted. Spray bundt pan with nonstick spray. Arrange frozen rolls in pan. Pour syrup evenly over rolls. Raise overnight in frig. Bake at 325F for 25-30 minutes. Turn upside-down on platter. Syrup will run over the rolls. Cool or eat hot.

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Ingredients for 36 servings

• 2 pkgs yeast
• 2 cups lukewarm water
• 1 cup butter or margarine, melted
• 1 cup sugar
• 6 beaten eggs
• 1.5 tsp salt
• 8 cups flour

Steps

1. Mix yeast with 2 tbsp sugar and 2 cups water. Add melted butter, sugar, and eggs. Mix well. Sift flour. Add flour and salt and mix well.
2. Option 1: Let dough rise 2 hours. Then stir down and refrigerate overnight.
3. Option 2: Put in refrigerator immediately and refrigerate overnight.
4. In the morning, separate the dough into four equal parts. Roll into a large circle and brush with additional melted butter (butter, this time is a must). Cut like a pie into 12 pieces and roll, beginning with the wide end. Place on a buttered cookie sheet with the small "tail" of the roll down on the sheet so it retains its shape. Let rise 4-5 hours. Bake at 375F for 10 minutes. Remove from oven and brush with melted butter again!

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Description

Jennifer Crites: We used this roll recipe to make sandwiches for Katie's wedding reception.

Ingredients for 24 servings

• 1 cup heated milk
• .5 cup butter
• 1.5 tbsp yeast
• 1 tbsp sugar
• 1 cup warm water
• .5 cup sugar
• 4 eggs
• 4 cups flour (more)
• 1 tsp salt

Steps

1. Heat milk. Add cube of butter to melt and cool the milk. In a separate bowl, dissolve yeast in 1 cup water and 1 tbsp sugar and set aside. Beat 1/2 cup sugar and eggs. Add in flour, salt and milk mixture, and dissolved yeast. Knead together to make a slightly gooey dough. Add more flour as needed. Rise double, punch down. Roll out and cut into circles. Dip in melted butter and fold in half to form Parkerhouse rolls. Allow to raise and bake at 375F for about 10 minutes or until brown.

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Description

We used to have a tradition of passing these out on Christmas Eve to our best friends. The kids would deliver them hot to our friends' doors.

Ingredients for 72 servings

• 2 cups scalded milk
• 1 cup sugar
• 3 rounded tbsp yeast
• 12 cups flour
• 1 tbsp salt
• 1 cup water
• 1 cup melted margarine
• 1 tbsp sugar
• 6 beaten eggs

Streusel Topping

• .5 cup melted margarine
• 1 cup flour
• 1 cup sugar
• Sliced almonds

Glaze

• 2 lbs powdered sugar
• 1 tbsp vanilla
• Canned milk

Steps

1. Combine 1 cup water and 1 tbsp sugar and 3 tbsp yeast and let it set until it activates. After the scalded milk cools down, combine all the ingredients except flour and then start adding the flour slowly until it has all been added. It will take more than is suggested. Knead 5 minutes by machine and let rise until double and then beat down and roll out. Divide dough in half and work with half at a time. Melt 1 cube margarine and pour half on each part of the dough. Sprinkle with cinnamon and sugar. Roll up and slice into 1-inch pieces. Put in greased pans and sprinkle with streusel topping. Let rise until ready and bake at 375F for 15-20 minutes. This recipe fits into 6 round aluminum cake pans perfectly.
2. Struesel Topping: 1 cube melted margarine, 1 cup flour, 1 cup sugar. Mix all together and sprinkle over rolls before baking. Top with sliced almonds immediately after taking them from the oven and cover with a glaze made from 1-2 lb sack powdered sugar, about 1 tbsp vanilla and enough canned milk to make it about the consistency of Elmer's glue.

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Ingredients for 8 servings

• 3 pkgs (10 each) buttermilk biscuits (Hungry Jack)
• .75 cup sugar
• .5 cup butter
• 1 orange zest

Steps

1. Oil or spray generously one bundt cake pan. Put biscuits in the pan on their sides close together. Melt butter with the zest. Add sugar. Drizzle the butter mixture over the rolls. Bake at 350F for about 25 minutes or until done.

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Description

These rolls are fast and easy to make and have been requested to be included in our cookbook.

Ingredients for 24 servings

• 2 dozen Rhoades frozen dinner rolls
• 1.5 cups of grated Parmesan cheese (in the can-not fresh)
• 2 tsp garlic powder
• 1 tsp dried parsley flakes
• .5 cup melted butter

Steps

1. Combine the cheese, garlic, and parsley into a bowl. Mix well. Melt the butter in another bowl. Make an assembly line of the frozen rolls, butter bowl, cheese bowl, and a 10x15x1 baking sheet. Dip each roll first into the butter, then roll it in the cheese mixture, and place it on the pan. Repeat this process until all the rolls are in the pan. Drizzle any remaining butter around the rolls. Cover with a towel or plastic wrap that has been sprayed with cooking oil and allow to rise double. Rising time will vary with room temperature, but allow at least 3 hours. Bake in a preheated oven at 350F for 15-20 minutes. Make sure that they are thoroughly cooked. WIth the cheese topping they tend to brown up faster and appear to be done when they aren't fully baked.
2. The cheese mixture freezes well and can be stored in a freezer bag if you have left overs. Remove it from the freezer about 20 minutes before using. The beauty of these rolls is you can make more or less than 2 dozen at a time because you're using frozen rolls.

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