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Grandma Henthorn's Easter Rolls Recipe

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This recipe for Grandma Henthorn's Easter Rolls is from The Dolores & Chuck Schultz Family & Friends Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 cake yeast
1/4 cup warm water
1 cup scalded milk
4 1/2 cups flour
1 t. salt
grated lemon or orange peel of 1 lemon or orange
(don't grate white portion of rind-it's bitter)
1/4 cup sugar
1/4 sup soft butter
2 egg yolks, beaten

To spread on inside of rolls: melted butter, brown sugar and chopped nuts

For top of rolls: butter, brown sugar and walnut or pecans halves
Directions:
Directions:
Make a sponge of yeast and water dissolved. Add milk, salt and 1 1/2 cups flour. Cover and let rise.

After the dough has risen, add remaining flour, sugar, butter, egg yolks and grated lemon or orange peel. Knead until elastic and let rise. When raised to double in bulk, without further kneading, roll out to 1/2 inch thickness.

Spread with melted butter, brown sugar and chopped nuts. Roll up like jelly roll and cut into 1 1/2 inch slices. Put 1/2 t. butter, a dab of brown sugar and a walnut or pecan halve underneath each slice. Place in bottom of greased 9 x 13 cake pan. (Makes 4 pans of rolls).

Bake in a moderate oven (350 degrees) for 35 minutes.
Personal Notes:
Personal Notes:
Grandma Henthorn always made these rolls for our family when we visited her in her home in Glidden Wisconsin. This was a favorite childhood memory...Grandma's Easter Rolls!

 

 

 

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