My Mom's Rolls and Bread Recipe

When I think about Thanksgiving and Christmas Dinners, I think about these rolls. We grew up on this recipe, so naturally I am pretty fond of them. All of the in-laws that have married in love them too. My husband rates these rolls a "10" and he is always honest in his ratings. (I love asking him what he rates the new meals I try). They hit the spot every time I make them. I make a huge batch and they are all gone in a day. 

I use this same recipe to make bread and I've also made these smaller for a Meatball Slider meal and they worked perfectly. My family likes these rolls very tall for our Christmas dinners. They are perfect for any size you make them. I will share with you 4 different quantities you can make them. I adjust the recipe based on how many people I am feeding.

My Mom's Rolls and Bread Recipe

Half Recipe 

(Makes about a 9x13 pan of regular sized Rolls or about 1 or 2 small loaves or Bread) 

4 Cups Flour

1/4 Cup Powdered Milk

1/2 Tablespoon Yeast

1/4 Cup Sugar

1/2 Tablespoon Salt

1 1/2 Cups Warm Water

2 Tablespoons Olive Oil (or other) 

I haven't tried full wheat, but it tastes great with 1/2 white and 1/2 wheat. 

See below for instructions to make by hand. 

For a breadmaker, put in dry ingredients first, and then wet last. Set on the dough setting and then when it is finished, make into rolls or bread. Let them rise for an hour and then bake them at 350 for 22 minutes for Rolls, or 30 minutes for Bread. I spread a light layer of butter once it comes out of the oven. 

I don't know the official way to shape rolls. You could roll them out in a circle, cut like a pizza and roll them up into a crescent roll shape. What I've always done is to grease my hands first. Then I take a portion of the dough by pinching it off from the bowl. I use my thumb to push the dough through my other hand. When I get the size I am working with, I pinch it off, and that's it. 

They will rise for an hour and double in size before you bake them. 

My Full Sized Recipe

Makes about 2 pans of Rolls or about 3 loaves of bread

8 cups flour

1/2 Cup Powdered Milk

1 Tablespoon Yeast

1/2 Cup Sugar

1 Tablespoon Salt

3 Cups Warm Water

1/4 cup Oil

Prepare the same as above. 

1 1/2 Sized Recipe

6 Cups Flour

6 Tablespoons Powdered Milk

6 Tablespoons Sugar

1/2 Tablespoon + 1 1/2 teaspoon Yeast

1/2 Tablespoon + 1 1/2 teaspoon Salt

3 Tablespoons Oil

2 1/4 Cup Warm Water

My Mom's Actual Recipe

2 packages Yeast (2 Tablespoons)

1 Cup Warm Water

Dissolve yeast in warm water

5 Cups Hot Water

1 Cup Sugar, Honey, or Brown Sugar

6 teaspoons Salt
1/2 cup Oil or Shortening
10 Cups Whole Wheat Flour
6 Cups White Wheat Flour

Combine the Hot Water, sugar, salt and oil and cool. Once cooled, add the yeast mixture and combine. Then add the flour. Knead for 10 minutes by hand. Let rise for 1 hour or until the dough has doubled. Divide into 5 loaves, and rise again for another hour or until it has doubled. Bake for 40 minutes at 350 degrees. *I do my loaves closer to 30 minutes. 

Garlic Knots and Breadsticks

Garlic Knots and Breadsticks

This recipe for Garlic Knots and Breadsticks is so easy to do. I got this recipe years ago, from my friend Amy, when we still lived in Vegas. We started doing dinner once a month with our families and every month we would switch houses. I was still so new in the kitchen and nervous to try new things. I pretty much only had 2 good meals to offer our guests. If I saw a recipe with yeast in it, I quickly went on to the next one. 

My friend made an amazing dinner of Spaghetti and Breadsticks one night. I seriously could not stop eating the breadsticks. Eventually I mustered up the courage to make them, and I have never looked back. We have used this recipe for years now. I've added a little to it and changed the method some, but the base is still there. 

When I first started making them, I made them by hand. Now I have a breadmaker and use that just because it is even easier. I do my breadsticks 3 different ways. #1. Pan Sized. If I am really pressed for time, I pour all the dough in the pan and spread it in, and cut before baking (or after). #2. Cut the dough in strips and bake them individually. #3. Tie the strips in knots. 

I used methods #2 and #3 today. Baking it as a big cookie sheet size still tastes great, but the individual sized pieces crisp up a little better. 

I usually make both, garlic knots and breadsticks, at the same time. With the long pieces that stretch out too much, I just tie them in a knot, and with the pieces that are the perfect size, I keep them as a breadstick. 

Amy's Breadsticks

1 Tablespoon Yeast

2 Tablespoons Sugar

1/2 teaspoon salt

3 1/2 cups flour

1 1/2 cups warm water

optional: Dried Basil (about 1 1/2 tsp)

 optional: Minced Garlic (about 1 Tbsp)

1 stick of Melted Butter

Lawry's Garlic Salt

To make by hand, dissolve the yeast with the warm water, in a large bowl, for several minutes. Add the sugar, salt, basil, garlic, and flour. Mix the dough until it starts to form a ball. Push the dough around the bowl to get all the flour. Turn out on a flat surface and continue to knead, adding extra flour if the dough is still sticky. Knead for 5-8 minutes until the dough is no longer sticky and all the ingredients have been combined well. Spray non-stick cooking spray in the bowl and put the dough back in to rise. Let the dough sit in a warm place for 30 minutes. The dough is now ready to be rolled out. 

To make in a mixer, Add in the ingredients, except the yeast, and let the machine pulse for several minutes. Add in the yeast and continue to mix on low for 10 minutes. Let sit and rise for 30 minutes and then the dough is ready to be rolled out.

For a bread maker, put in the dry ingredients first, and the wet on top. Let it do the work for you! 

When the dough is ready to be rolled out, generously spray non-stick cooking spray on your counter. You can use flour, but I don't like my breadsticks to taste floury. Preheat the oven to 375. Drop the dough on the sprayed counter and roll out into a rectangle. Cut the rectangle in half lengthwise and then in strips in the opposite direction. (I use a pizza cutter) Melt the stick of butter in the microwave and set your cookie sheet close by. Dip each breadstick into the butter and coat both sides. Place on the cookie sheet if you were planning on keeping them as a breadstick, or lightly tie the dough if you wanted to make a garlic knot. Lightly, yet evenly, sprinkle the garlic salt on top. You want a nice flavor but don't want overkill. Bake at 375 for 18-20 minutes. You want the breadsticks to be lightly golden brown on top and crispy brown on the bottom. After the breadsticks come out of the oven, lightly brush them with the remaining butter, since most of the butter melts off in the oven. 

You will see this picture many times on my recipe posts. It is my favorite garlic salt and I use it all the time. I am not paid to say this. We are just big fans over here. It's a game changer for a lot of recipes. 

If you are pressed for time, you can let your breadsticks rise for just 20 minutes.To make the pan size version, you will dump your butter in the cookie sheet, then you will drop in your dough and spread it around with your fingers. Flip once so the butter will coat both sides. Wiggle it around with your hands to stretch it and then cut the breadsticks in the pan, sprinkle the garlic salt on top and bake it like that. 

Serve with your favorite meal and enjoy! 

You won't be able to stop at just 1!