Robin Wellhouse Recipe

Grandma Nash's Hot Rolls

By Robin Wellhouse rwellhouse

Recipe Rating:
 3 Ratings
Prep Time:
Cook Time:

Robin's Story

My Grandma Nash used to make these rolls for each meal. However, nothing was measured with a cup or measuring spoon and nothing was written down. When she was ill with cancer, back in the early 60’s, my dad carried his mother to the kitchen and had her scoop out all the ingredients. My mom carefully measured everything out so this delicious family recipe would not be lost with Grandma’s passing. She died less than a week later. We share it with all those who love a great hot roll recipe. This has no dairy (unless you brush the tops with real butter) or eggs, so it can be made for a Vegan’s diet as well. Enjoy!


2 1/2 c
very warm water
2 Tbsp
(or 2 packets) active dry yeast
1/2 c
1 Tbsp
(heaping) of salt
3/4 c
7 - 8 c
all purpose flour (divided - 3 c initially, then 4 - 5 later)

Directions Step-By-Step

In a large mixing bowl, dissolve yeast in the warm water. Add sugar, salt, shortening & 3 cups of flour. Mix until pancake batter consistency (it will look chunky, because the Crisco will not be completely melted). Cover with plastic wrap & set on top of pan ½ filled with hot (not boiling) water. Cover with towel & let rise until double in a warm area (about 30 - 45 minutes).
When doubled, stir in remaining flour & knead until smooth & elastic. Dough will be soft & slightly sticky. Divide into 24 parts & form balls of dough. Place in two 9X13 pans, cover again with plastic wrap and a towel, let rise an additional 30 to 45 minutes or until doubled.
Bake in a preheated 375 degrees oven for 25 minutes, or until golden brown. Brush with melted butter or margarine.

About this Recipe

Course/Dish: Other Breads
Collection: Grandma's Table

  • Comments

  • 1-5 of 16
  • user
    susan simons imbossmare - Nov 26, 2010
    These sound wonderful..I have a sally Lunn recipe that is very close to this, I used to make all our bread using that recipe. TY for posting this I'm going to have to try it.
  • user
    Robin Wellhouse rwellhouse - Nov 26, 2010
    Every time I go to my hometown in Frederick, Oklahoma, the family there buys a 50 lb bag of flour for me to make these with (the whole bag). lol! Hope you enjoy them as much as we do! Hot, right out of the oven, slathered with butter and burning your fingers is the best way to enjoy them!
  • user
    Trina Alaniz bagma - Nov 27, 2010
    Robin, is there a slight sweet taste to these?
  • user
    Robin Wellhouse rwellhouse - Nov 28, 2010
    Yes, but not overpowering. I'll add more sugar if I'm making sticky buns. I've used splenda as well, but you have to let the dough rise a lot longer.
  • user
    Trina Alaniz bagma - Nov 28, 2010
    Thank you.