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Give Thanks. Share Bread. (Grandpa’s Rolls)

November 22, 2012

It is only appropriate to share Grandpa’s rolls on Thanksgiving.  I’m sure he would think so.

This recipe makes me thankful for the holidays.  There’s just something about the ritual of them (both the rolls & holidays) – it’s a nice foundation in life.  Same menu, which means you know it’s going to be good.  And that it’s status quo to eat until you’re completely uncomfortable.  It would be disappointing to not feel uncomfortable.  Hello, turkey/potato/bread/pumpkin/alcohol coma.

After you get through the hectic part of preparing for holiday meals, it’s nice to enjoy everyone’s happiness.  Everyone is truly thankful to eat (a lot) & be in each other’s company.  Happiness.

There’s a sense of thankfulness building up to the big meal, too.  For instance, I was so relieved that Facebook’s “mood” changed from negative/opinionated political speak to the I-am-so-thankful posts.  Phew, what a difference!  (and I’m glad election talk will take at least another 4 3 yr break before starting up again).  They say to surround yourself with happy people.

So, this is the only & will likely remain as the only recipe on my blog using Crisco.  Grandpa used it, thus, so will I.  Melt the Crisco in boiling water; let cool.  Is what it is, folks.  Make the night before so it can rise in the fridge overnight.  You can make the rolls into whatever shape you like.  Be sure to top them off with a little melted butt-ah.  We sometimes add a cup or 2 of whole wheat flour, but only a little…it will make the bread dense.

I really do have so much to be thankful for this Thanksgiving.  For my family, friends & health.  Life often gives you “opportunities” you didn’t ask for.  We just need to surround ourselves with happy, thankful people & we’ll be alright.

Happy Thanksgiving!


1 cup water
3/4 cup Crisco
2 pkg rapid rise yeast
1 tbsp sugar or honey
1/2 cup warm water
2 eggs, slightly beaten
3/4 cup sugar
1 cup cold water
2 tsp salt
7 1/2 cups bread flour, sifted
melted butter for brushing


  • Boil 1 cup water.  Add Crisco & let cool.
  • In a small bowl, combine yeast, honey & warm water.  Let sit until foamy, about 10 min.
  • Combine (cooled) Crisco/water mixture to large mixing bowl.  Add eggs, sugar, salt & cold water & stir until combined.  Using attached dough hook, begin adding flour 1 cup at a time.  Knead until dough is no longer sticky.
  • Cover with a damp towel & refrigerate overnight (or 8 hours).  (We usually punch the dough down once.)
  • Grease or butter muffin tins.  Transfer dough to a floured surface.  Roll into small balls, so they are about 1″ wide (for 3-ball rolls) or 1.5″ wide for (2-ball rolls).   Place 2 or 3 rolls into each muffin tin.  Or make little knots.  Cover & let rise about an hour.
  • Preheat oven to 375 degrees. Brush the tops of each roll with melted butter. Bake for 12-14 minutes, or until cooked through.

You can do an egg wash on top of the bread after cooking instead of butter, too!

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