Wednesday, May 25, 2011

Famous Fool Proof Lowe Rolls

Kelly here, back from adventures in Europe! I'd like to welcome our next guest poster, Kate! I met Kate several years ago when we were neighbors in the best neighborhood you could ask for. She has great fashion, fantastic hair (every girl's dream- I try not to covet too much), a knack for all types of craftiness (though she'll deny it), and an adorable baby. She's also a great cook and has made a previous more subtle appearance on this blog with the Chinese Egg Rolls and killer ginger sauce. You can check out her personal blog here. Thanks to Kate for this great recipe!
 I've always been a little intimidated by making homemade rolls.  For some reason I just picture myself burning them, stirring them too much, making them tough, making them too dry and the list goes on.  In fact, my husband is the one who usually makes these rolls for our family because its his family recipe and he used to make them as a kid with his mom.  Once I finally made them, however, I realized how non-tempermental they are, not to mention they are always a mouth watering hit wherever we take them.  That said, here is how you do it! -Kate 


2 packages or 2 Tbsp Yeast
2 Cups Milk
1/2 Cup Sugar
2 tsp Salt
2 Eggs
7-71/2 Cups Flour
1/2 C Shortening (part butter is ok)

  1. Soften yeast in 1/2 Cup warm water (approx. 5 min). Scald milk in the microwave.
  2. Combine milk, sugar, shortening, and salt.
  3. Add 3 1/2 cups of flour.  Beat well, and if using a mixer keep it at a decent speed so you don't burn your motor.  (I know, these are hefty rolls!)
  4. Add yeast mixture and eggs.
  5. Gradually add remaining flour to make a soft dough and mix well.  Add a little flour if its too sticky. Put in a greased bowl (we tripled the recipe in the picture so we have two huge bowls). Cover with a dish towel and let rise in a warm place about 2 hours.
Shape into rolls by:
  1. Cutting the dough in half.
  2. Roll out each ball like into a circle on a floured surface.
  3. Butter the surface with a basting brush or the back of a spoon.
  4. Cut each circle into 12 pizza shaped slices.  
  5. Roll from the outside in, making a crescent shape. (if the dough starts to contract just stretch it as you roll)  
  6. Place on cookie sheet, cover and let rise 1 hour. Bake at 400 degrees 12-15 Minutes. 


Kate and Peter Lowe said...

You are too sweet! Hope people like these!

Frieda Loves Bread said...

So cool that your hubby bakes these rolls! Looks like the recipe makes a ton ~ great post!

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