Perfectly Shaped Rolls & Naomi’s Rolls: Whole Wheat Food Storage Recipes

Posted by Crystal-Everyday Food Storage on Tuesday, November 17, 2009 · Comments

Well, it’s definitely time to talk Thanksgiving favorites and the best place to start is with rolls! (So what that means is you should check back for more great Thanksgiving recipes and tips!) If you’re anything like me, you can be a little intimidated by yeast breads. I’m going to give you a GREAT roll recipe, the exact roll recipe that my family has served for YEARS at our big Thanksgiving feast. My mom usually has all our family in the area down (40 or so people) over and these are the rolls that are served. My Aunt Naomi introduced this roll recipe to our family and since my mom as TONS of sisters (not exaggerating…okay…well..maybe I am a little…) this recipe I’m sure has spread the country since we all love it so much! I’ve also included a video to teach you how to easily and quickly shape perfect looking rolls. Enjoy!

**GETTING STARTED TIP** One of the greatest things about using powdered milk in recipes is that you don’t have to scald it! So use powdered milk in any recipe calling for scalded milk with out scalding it! See how food storage actually SAVES TIME and MESS! I love it!

Naomi’s Rolls

1/2 C. Sugar
1 Extra-Large Egg (2 T. Dry Egg Powder + 1/4 C. Water)
1 T. Shortening
1 C. Milk (3 T. Dry Powdered Milk + 1 C. Water)
1 t. Salt
4 1/2-5 C. Flour (enough to make a sticky dough) I usually do 1/4 to 1/2 Whole wheat flour
1 pkg yeast (2 1/2 t. yeast), softened in 1/2 C. lukewarm water

Beat sugar and egg. Scald milk; cool. Then add to sugar and egg. Stir in shortening, yeast, salt, flour. Let rise about 2-21/2 hours. Shape, cut, rise again about 1/2-1 hour. bak. (400, about 12 minutes or until golden brown. Makes 16 good sized rolls. You may want to double the recipe, as these rolls disappear fast!

Filed under Bread, Check out my latest food storage posts!, Eggs, General Food Storage Information, How To Video, Long Term Food Storage, Powdered Milk, Short Term Food Storage, Wheat · Tagged with

Curious

Can these be formed and frozen to be cooked later?

eatfoodstorage

Download my Thanksgiving Handout to see how to make any recipe into a
brown-n-serve recipe.

Janelle

Does this recipe call for any kneading? I don't have a bread machine so will be making these by hand.

Rachelle

Thanks for the video on shaping rolls! I've only just started making my own (since Thanksgiving -see my blog) but I make them into croissant shapes. Now I know how to shape them the way you showed, so I'll try that next time! :)

Regina

Thanks, I needed a simple food storage roll recipe and this is great. Also, I loved the video on roll shaping.

SMW

I just wanted to share how I altered your recipe for the bread machine -

I microwave the milk from the fridge for 1 minute (you can also use cold water from the fridge and milk powder). Then I add the cold egg from the fridge to the milk and beat it together. This cools the milk so that it doesn't burn the yeast and kill it. I pour the milk/egg into the bread machine and add the sugar and yeast and stir it a little. Then I drop in the shortening in a blob. I then add in the flour - starting at 4 1/2 cups (I used half fresh ground wheat) and salt. I put the machine on the dough cycle and then watch it for about 5 minutes - just to check on the flour level. It it's sticky I'll add a few tablespoons of flour or too dry - I add 1 t. of water at a time. When it's smoothing out and elastic - not sticky to the touch (watch your fingers!) but not crumbly - then I drop the lid and walk away. In an hour and a half it'll be perfect. When the machine beeps I shape per the video and bake. These are THE BEST rolls I've ever eaten!!

Your site rocks!!! Thanks for all your hard work and how generous you are to share of this!!!!!

Naomi

Hi Crystal,
'Looking forward to seeing you at Thanksgiving! So proud of you and your great work on the blog!
Just an addendum to the recipe--I use butter in the recipe too (and often top the dough balls with some melted butter too for even browning & a nice sheen.) Use 1 to 2 eggs in the recipe--1extra large or 2 medium size. (A little extra egg is okay if you even want 2 large--the egg helps with lightness, richness of flavor.) Also to increase lightness, I often add some instant potato flakes as well--about 1/4 cup.--with this addition you can put in a little more liquid/milk as well. For super creamy rolls--that people devour even without buttering them, you can substitute evaporated milk for the powdered milk.
Another tip, bake at the place in your oven where the roll tops will not get browned before the bottoms are done. The right spot varies with the oven and where it's gas or electric. For my oven the perfect place in low center, and temperature setting of 375 degrees. If you haven't baked these rolls before, carefully watch the first batch, move up or down as necessary during baking / adjust temperature and time. Don't overbake! Golden soft is best!

Faith W.

Crystal - I agree with you - this is the awesomest recipe for rolls and our moms have spread it across country I am sure. You are amazing. XO.

Shari

Thanks for clearing up the scalded milk...I think I will make two batches for thanksgiving. One of each and see if my family can tell a difference. Great site...keep up the good work! (and that is my fav. U2 song)

Shelley

The things I bake are usually pretty low on the presentation score, so this will help!
P.S.-I heard one of my favorite U2 songs there in the background :-)

Mary Lou

I made the rolls today, dough in the breadmaker, using dried eggs and powdered milk. My husband loved them!! Said they were the best he's ever had. They came out so soft. Sometimes the dried egg and powdered milk make an obvious difference, but not this time. No one would ever know that this is a "food storage" recipe. This recipe is definitely a keeper!

Thanks, Crystal, for this site and all that you do.

Shaylyn

You abd I were thinking alike today. I made rolls too. They were good but not as cute as yours!

Kathy

Love your website and your tips! I think you are adorable! Your mother must be so proud of you! :)

admin

Actually, you scald milk to kill an enzyme that makes the dough course (not for hygiene purposes). Because the enzyme is killed in the process of making liquid milk into powder it eliminates the need to scald the milk.

admin

To answer everyone's questions:

Christie- just use one of whichever kind of eggs you have.
Meredith-Yes, you can use butter, that is what I usually use.

Crystal

Shari

Actually, you don't have to scald milk anymore. It was one of those things back in the day of local dairies or your own cow. You may have to warm it in the microwave to get your yeast to grow....but hygiene in general has improved so much that you don't have to scald milk for recipes anymore...same with sterilizing baby bottles. The water supply is so much better that a good wash in hot soapy water is the same as sterilizing used to be. Everyone give a cheer for the wonderful hygiene conditions we have NOW! We live in great times folks!

Meredith

can you use butter instead of shortening? i never buy shortening and don't want to buy a whole tub just for one recipe!

christie

What do you change if you don't have an extra large egg or dehyrated eggs?

pam

Great tip, maybe my rolls will look like rolls now.....