Best 6 Mothers Rolls Recipes

SPRING ROLLS (MY MOTHER'S RECIPE)

Steps:

• 1. Soak the bean threads in water for 1 hour. Drain well. Cut threads into 4 inches pieces. Set aside.
• 2. Preheat hot oil in a deep fryer. Mix pork, onion, salt, pepper, ginger, soy sauce, garlic, and yolks together in a bowl.
• 3. Add carrots, bean sprouts, and bean threads. Mix using fork and spoon.
• 4. Place a couple of teaspoons of mixture on a wrap.
• 5. Wet the edges of wraps using egg whites mix with water, roll them up, and seal. Using the egg whites and water mixture on the edges helps to create a seal.
• 6. Deep fry in hot oil until golden brown. Drain on paper towels.
• 7. Serve with sauce of your choice. Enjoy!

MOM'S YEAST ROLLS

Steps:

• Melt margarine in hot water. Add sugar and salt and stir. Add cold water and yeast. Stir to dissolve yeast.
• Add 3 cups flour and mix. Add eggs and 2 1/2 - 3 cups more flour. Mix, cover and let rise until dough doubles in size.
• Punch down and let rise 30 more minutes or until doubles.
• Make walnut size balls of dough. Place about 2 inches apart in well-buttered 9 x 13 inch pan. Bake in a preheated 350 degrees F (175 degrees C) oven for 30-45 minutes. Brush top of rolls with margarine while hot.

MOM'S DINNER ROLLS

Steps:

• 1. In a large mixing bowl, proof yeast in the 1/2 cup lukewarm water, with half the sugar dissolved in it.
• 2. In a 2-cup measuring cup, heat the milk and butter together until the butter is melted.
• 3. When the yeast is bubbly, add 1 cup flour and beat well.
• 4. Then add eggs, salt, and another cup flour. Beat well.
• 5. Last, add the warm milk and butter, remaining sugar, then 3 cups flour and mix by hand; gradually adding another cup of flour.
• 6. Turn out onto silicone mat or floured surface and knead until you have worked in the flour.
• 7. Work until the dough is only slightly sticky.
• 8. Set in a warmed oven covered by a tea towel, to rise.
• 9. When the dough is doubled in size, remove from oven.
• 10. Using two 9x13" pans, form dough into dinner roll shapes and place dough into the pans (20 per pan).
• 11. When rolls have doubled in size, bake in a 375 F preheated oven for 13- 15 min.
• 12. When out of the oven, brush with melted butter.

MOTHER'S FAMOUS CHINESE EGG ROLLS RECIPE RECIPE - (4.7/5)

Steps:

• To make the filling, combine the ingredients for the ground pork together. Marinate at least 10 minutes. In the meantime, shred the cabbage and the carrots using your food processor or by hand. Slice the mushrooms into very thin strips (or you could use your food processer and pulse a few times to get a fine dice. Heat a wok or large saute pan over high heat. Add the cooking oil and swirl to coat. Add the pork and stir-fry until no longer pink, about 2-3 minutes. Drain the fat and turn heat to medium-low, push the meat to one side of the pan. Add the garlic, cabbage, carrots, ginger and the mushrooms and stir-fry for 1 minute, until the vegetables are softened. Add the rice wine, soy sauce, sugar, sesame oil and black pepper. Continue to stir-fry for another minute. Scoop out the filling to a baking sheet and spread out to cool. Prop up one end of the baking sheet so that it tilts and will allow all the moisture to drain to one end. Let cool for 15 minutes. Discard all of the accumulated juices. Use paper towels to blot the filling to rid of extra oil or juice. Now, you're ready to wrap (see photos for instructions on how to wrap). IMPORTANT: Only use 1 heaping tablespoon of filling for each egg roll. These are slender egg rolls, the width of the egg roll should only be 1.25" diameter. Keep the rolled egg rolls in neat, single layer and covered with plastic wrap to prevent drying. If you want to stack the egg rolls, make sure you have layer of parchment paper in between the layers to prevent sticking. Keep wrappers also covered with plastic wrap to prevent drying. Refrigerate up to 4 hours until ready to fry or freeze. To fry the egg rolls, fill a wok or pot with 2 inches of high-heat cooking oil. Heat the oil to 350°F (175°C) or until a cube of bread will fry to golden brown within 10 seconds. Gently slide in or lower the egg rolls, frying 4 to 6 at a time, turning occasionally until golden brown about 1½ minutes. Place on wire rack to drain and cool. NOTE: To fry frozen egg rolls, do not defrost the egg rolls - just add them to the oil frozen, frying 4 to 6 at a time. Add an additional 1½ minutes to the frying time since they are frozen.

GRANDMA'S OLD-FASHIONED YEAST ROLLS

Steps:

• Dissolve yeast in warm water in the bowl of a stand mixer fitted with the dough hook. Stir in sugar and salt until you see foam rising. Add 3 cups flour and 3/4 cup shortening; mix with the dough hook until the mixture is the consistency of a thick pancake batter.
• Fill a pot with hot (not boiling) water.
• Remove the mixer bowl and cover it with plastic wrap and a towel. Place the bowl over the pot of hot water, making sure the bottom does not touch the water. Let rise until doubled in size, 45 minutes to 1 hour.
• Place the bowl back on your stand mixer and gradually mix in remaining 4 cups flour until dough is smooth and elastic; you may need to add up to 1 additional cup.
• Heavily grease two 9x13-inch pans with shortening.
• Divide dough into 24 balls. Place 12 balls into each of the prepared pans; cover with plastic wrap and a towel. Let rise in a warm area until doubled in size, about 1 hour; balls will start out at about 1 1/2 inches in diameter but will rise and touch the sides of the pans.
• Preheat the oven to 375 degrees F (190 degrees C).
• Bake rolls in the preheated oven until golden brown on top, 25 to 30 minutes. Remove from the oven and brush melted butter over top.

CLASSIC DINNER ROLLS

Steps:

• Combine 3/4 cup flour, undissolved yeast, sugar and salt in a large bowl. Heat milk, water and butter until very warm (120 degrees to 130 degrees F). Add to flour mixture. Beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add 1/4 cup flour; beat 2 minutes at high speed. Stir in enough remaining flour to make soft dough. Knead on lightly floured surface until smooth and elastic, about 8 to 10 minutes. Cover; let rest 10 minutes.
• Divide dough into 12 equal pieces; shape into balls. Place in greased 8-inch round pan. Cover; let rise in warm, draft-free place until doubled in size, about 30 minutes.
• Bake in preheated 375 degrees F oven for 20 minutes or until done. Remove from pan; brush with additional melted butter, if desired. Serve warm.