3X A Week My Grandmother Made These Buns! Glen And Friends Cooking

3X A Week My Grandmother Made These Buns! Glen And Friends Cooking
This is my Grandmother's recipe - not exactly a Parker House Rolls Recipe, but her take on the easy yeasted bread roll. This is a slightly sweet dinner roll recipe, and a perfect Thanksgiving dinner rolls recipe... But my Grandmother made these 3X a week - so you don't need a special occasion to make them.
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Ingredients:
30 mL (2 Tbsp) warm water (105º-115ºf)
10 mL (2 tsp) active dry yeast
250 mL (1 cup) warm milk
30 mL (2 Tbsp) butter
1 egg lightly beaten
750 mL (3 cups) all-purpose flour, + 1/2 cup extra
60 mL (¼ cup) granulated sugar
7 mL (1½ tsp) salt

Method:
Rehydrate the yeast in the warm water.
To the warm milk add the butter and egg.
In the bowl of a stand mixer, mix the flour, sugar, salt, water, and milk mixtures.
With a dough hook; mix just until it becomes a ragged ball.
Let rest 15-25 minutes.
After resting; knead 10-12 minutes, adding a little flour if the dough is too sticky.
After kneading; cover and let rest until doubled in size.
Preheat oven to 350ºF.
Turn the dough out on your bench; divide into 16 pieces.
Shape the pieces into balls and place in a greased 16x9” glass baking dish.
Cover and let rest, until buns double in size.
Bake for about 25-30 minutes, or until the internal temp is at least 190ºF.

0:00 Welcome to Glen And Friends Cooking
0:25 Story of my Grandmothers easy bread roll recipe
1:02 Blooming yeast in warm water
1:33 Mixing the milk, butter, egg
3:00 Mixing all of the ingredients together
3:45 The pre knead rest / autolyse rest
4:15 Kneading the bread dough
6:45 How do you know bread is kneaded enough
7:10 Shaping the bread dough into rolls
11:28 Tasting the dinner rolls recipe

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[GlenAndFriendsCooking]

Thanks for watching Everyone! Please leave us a comment, like and share the video if you enjoyed it.
Here are the videos I mention:

[lesliemoiseauthor]

"Don't worry. It'll be all right.". "But where's the fun in that?" "It's an art form." Words to live by! And I will be right over to eat some of those beautiful buns.

[MrRKWRIGHT]

Looks delicious., Glenn. On a somewhat tangential note, one of my best recipes was handed down by my grandfather who was part of a traveling band of clowns which toured the country in the 1930s and 40s. Not only did he fully participate as a performer (juggling and spraying seltzer mostly) but he was also in charge of the Clown Chuckwagon, and over the years, came up with a nice selection of mostly campfire stews (or "or stewge" as Gramps used to call them), , soups and casseroles. One of my favorites, casseroles, which I still prepare frequently, consists of baked beans and wieners (for the KETO portion of the meal), macaroni and cheese. and a couple handfuls of those big orange circus peanuts - a sweet yet savory bake-up that's a hit with everyone who tries it. Gramps had one clown name for performing with his fellow troupers at carnivals, civic events, etc., throughout the central Midwest ""Antsy Pants" - but around the campfire at breakfast or suppertime, when most of these talented vagabond buffoons had removed their make-up and hung their giant shoes in their campers, (but oddly enough not all of them) Gramps was affectionately known among the boys as "Yummo." He told me how it wasn't unusual for farmers to donate a hen or two and maybe a couple of dozen eggs, in return for a brief barnyard slapstick performance by a couple of the boys for the farmer, his family and his hired hands.. He also told me as soon as he got back to camp with the chickens, the alcoholic Geek who traveled with them would inevitably beg permission to bite the heads of the pullets when Gramps was ready to get those birds cooking. Seemed that this particular Geek actually not only savored the taste of the live chickens he was required to eat (which were usually provided by the promoter of the event at which the troupe was performing) - but craved more when "off=the-clock" Talk about a Carnivore diet!! Wow!!! Reportedly, he was known to comment that "live chicken pairs well with a pint of Carstairs White Seal Blended." By the way, Grandma also traveled with Gramps. She was the seamstress - making a good number of the clown suits from her own design and repairing all them when required. So of course Gram and Gran rolled along from town- to -town with a big foot pump operated sewing machine in their trailer, - in addition to all the pots, pants, cutlery, stirrers, etc. My Dad was born in a campground in Posey County, Indiana, delivered by a local midwife and plopped into a casserole baking dish as soon as Gramps cut the umbilical cord with his second best onion chopping knife. As for me, I married young and did well for myself in doing so. My wife is the daughter of an oiutdoor parking lot magnate in a major city in Ohio. I was dowried with three downtown lots. I've had a comfortable life pretty much doing whatever I want all day while other people collect money on my behalf while sitting down in booths, watching TV, reading (or even snoozing between customers arriving and honking the horns to wake 'em up). Consequently, for awhile, I was able to open a couple of storefront business which specialized in selling "clown suits for the whole family, " including custom made if somebody wanted them - and even clown suits for the family pets. The seamstresses I hired used Gram's patterns, of course. . The stores were called "Hem and Ha!" - and with every sale, I usually threw in a copy of one of Gramps' recipes for a clown casseroles, "silly stew, " "buffoon bread, "Punchinello Porridge, , " or what have you. Of course, they all pair well with seltzer water.

[Slide]

Glen, your wife is awesome! She knows exactly when to show up - TASTING TIME! 🙂

[broadwayfarms]

Imagine a bread pudding the next day with these

[chucklitka]

My grandmother also made buns very similar to yours several times a week as well. "Parkerhouse Rolls is what it says on the recipe card that I have. She used cake yeast, and melted shortening. They were raised on the shelf above her wood fired cook stove and baked in it. She glazed her buns with a mixture of milk and sugar. My mother makes similar buns. That recipe does not use eggs but produces similar results. I've cut that recipe in half so that I can use the stand mixer to kneed, and settle for only a dozen buns. Those buns and her homemade bread are part of the many fond memories of those couple weeks we would spend on the grandparents dairy farm.

[user]

I love that you both genuinely did a happy dance after the first bite. I can only imagine the good memories you both have tied to this bread. Thanks for sharing!

[robviousobviously]

I have my grandmother's potato water sweet bread recipe by making her stop and put her "handful" on a piece of paper and and measure it.. still have my original scribbles and my niece made them about 2 weeks ago... it worked... so 4 generations of success.. glad it wasn't lost to the sands of time.

[colleenuchiyama]

I think you channeled a whole bunch of grannies with this recipe. I, too, learned this recipe(almost the exact same one!) from my granny, no measures, all by feel. My granny’s were always way dark because she was pretty much blind. She also took this dough and made sweet rolls with it. Boy were we some lucky kids, huh?

[lenalyles]

That's the same recipe my grandmother taught me. She never measured, she used her hand as her measurement tool. My mother did too. My son had watched me and helped me make bread and rolls and when he got to college he called wanting the measurements. Long phone call he made his first rolls.

[thebitterfig]

I love when bread recipes give internal temperatures. So handy.

[little_forest]

That recipe is extremely similar to Bavarian "Rohrnudeln", which are one of the traditional sweet dishes in Bavaria. Usually you would eat it with certain jams and vanilla sauce as the main dish. You also find them sometimes filled with plum jam. Those buns really also look exactly like "Rohrnudeln", obviously, being the almost same recipe and the same method to put them in a tray and bake them. Awesome!
And actually, my mother manages to get the smooth top of a bun without pinching/stretching or rolling on the countertop, but only rolling them between her hands in a certain way that I can barely replicate.

[jombie]

Hi guys, I want to thank you for your espectacular recipe, and let you know I just baked them and they are absolutely divine. If you just happen to read my comment, know that you made my family and I very happy!

Wishing you two the very best 🥰

[LindaM]

I have an old house that's a bit drafty in places, with cold spots here and there. One of the best things I ever did was replacing my stove with one that has a Bread Proof function so I don't have to worry about where to put my bread to rise.

[sshirleyks]

I only hope that I can be a grandmother remembered so fondly. ❤️

[crystalwright]

Those look great!! I asked my mom for her bread recipe. There isn't one. She measured the yeast in the lid from the yeast can, used a tablespoon for the sugar, the teacup that stays in the flour is her measuring cup, etc....

[RalleDue]

They look exactly like the buns, we in Denmark eat, on the evening before and/or on the morning of the holiday called Great prayer day. Actually, it's just 3 weeks from today (April the 22nd)
The only difference is the addition of half to a whole teaspoon of ground cardamom in the dough. I definitely going to make these buns with a little cardamom in the near future :)

[scottstewart]

You KNOW its an AWESOME recipe when Julie Grabs seconds with a look of absolute Joy on her face! LOL

[gerrybraynard]

I made these for my 86 year old neighbors and she said they taste just like her moms. I now make them almost weekly for them

[papa.and.mimis.country.life.]

My great-grandmother Hanna (1891-1980) taught me how to cook without measuring. It developed a sense of how things should look, taste, and smell. But, by golly, I don’t mind at all having a recipe with measurements! Watching from near Modesto, California.