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Store This, Not That! > Blog > Cooking with Food Storage > Perfectly Shaped Rolls & Naomi’s Rolls
November 17th, 2009

Perfectly Shaped Rolls & Naomi’s Rolls

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!


amazing reviews click here

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51 Comments

  • pam

    November 19, 2008 at 3:11 pm

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

  • pam

    November 19, 2008 at 3:11 pm

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

  • pam

    November 19, 2008 at 8:11 am

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

  • christie

    November 19, 2008 at 3:30 pm

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

  • christie

    November 19, 2008 at 3:30 pm

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

  • christie

    November 19, 2008 at 8:30 am

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

  • Meredith

    November 19, 2008 at 3:41 pm

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

  • Meredith

    November 19, 2008 at 3:41 pm

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

  • Meredith

    November 19, 2008 at 8:41 am

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

  • Shari

    November 19, 2008 at 5:03 pm

    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!

  • Shari

    November 19, 2008 at 10:03 am

    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!

  • admin

    November 19, 2008 at 8:05 pm

    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

  • admin

    November 19, 2008 at 8:05 pm

    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

  • admin

    November 19, 2008 at 1:05 pm

    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

  • admin

    November 19, 2008 at 8:44 pm

    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

    November 19, 2008 at 8:44 pm

    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

    November 19, 2008 at 1:44 pm

    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.

  • Kathy

    November 19, 2008 at 10:41 pm

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

  • Kathy

    November 19, 2008 at 10:41 pm

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

  • Kathy

    November 19, 2008 at 3:41 pm

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

  • Shaylyn

    November 20, 2008 at 1:19 am

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

  • Shaylyn

    November 20, 2008 at 1:19 am

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

  • Shaylyn

    November 19, 2008 at 6:19 pm

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

  • Mary Lou

    November 20, 2008 at 3:15 pm

    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.

  • Mary Lou

    November 20, 2008 at 3:15 pm

    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.

  • Mary Lou

    November 20, 2008 at 8:15 am

    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.

  • Shelley

    November 20, 2008 at 4:08 pm

    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 🙂

  • Shelley

    November 20, 2008 at 4:08 pm

    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 🙂

  • Shelley

    November 20, 2008 at 9:08 am

    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 🙂

  • Shari

    November 20, 2008 at 6:33 pm

    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)

  • Shari

    November 20, 2008 at 11:33 am

    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)

  • Faith W.

    November 22, 2008 at 6:02 pm

    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.

  • Faith W.

    November 22, 2008 at 11:02 am

    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.

  • Naomi

    November 24, 2008 at 6:14 am

    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!

  • Naomi

    November 23, 2008 at 11:14 pm

    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!

  • SMW

    December 6, 2008 at 7:01 pm

    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!!!!!

  • SMW

    December 6, 2008 at 7:01 pm

    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!!!!!

  • SMW

    December 6, 2008 at 12:01 pm

    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!!!!!

  • Regina

    December 16, 2008 at 5:07 pm

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

  • Regina

    December 16, 2008 at 10:07 am

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

  • Rachelle

    January 30, 2009 at 6:34 am

    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! 🙂

  • Rachelle

    January 29, 2009 at 11:34 pm

    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! 🙂

  • Janelle

    February 13, 2009 at 4:17 pm

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

  • Janelle

    February 13, 2009 at 4:17 pm

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

  • Janelle

    February 13, 2009 at 9:17 am

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

  • […] actually made my own Whole Wheat White rolls for dinner last night.  I used Hard White Wheat and ground it up. And I used 50% enriched flour and […]

  • Curious

    November 18, 2009 at 12:16 pm

    Can these be formed and frozen to be cooked later?

  • eatfoodstorage

    December 9, 2009 at 2:19 pm

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

  • eatfoodstorage

    December 9, 2009 at 9:19 pm

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

  • extra large cooking pots

    November 30, 2010 at 8:48 pm

    Please give me more information. I love it, Thanks again.

  • Taxladyjt

    September 3, 2011 at 3:54 pm

    This recipe is the best I’ve ever made. I baked dinner rolls yesterday and they were fabulous, – looked just like the picture on you site! I used the roll recipe this morning to make cinnamon rolls for a sick neighbor.  It made more than I excepted, so there were extras for us. I have been making cinnamon rolls for many years and these were hands down the best I’ve ever eaten. I increased the sugar to 3/4 cups and added 1/4 cup potato flakes. Wonderful is all I can say.

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