Best 5 Aunt Claras Rolls Recipes

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Aunt Clara's rolls are a beloved family favorite, passed down through generations. Renowned for their soft and fluffy texture, delicate buttery flavor, and irresistible aroma, these rolls are a culinary masterpiece that evokes nostalgia and warmth at every bite. They make an appearance at special gatherings, holiday feasts, and everyday meals, bringing comfort and joy to all who savor them. With a few simple ingredients and a touch of love, you can recreate this classic recipe in your own kitchen, creating a taste that will linger in the hearts and memories of your loved ones for years to come.

Check out the recipes below so you can choose the best recipe for yourself!

AUNT CLARA'S FILLED MOLASSES COOKIES



Aunt Clara's Filled Molasses Cookies image

This old-fashioned filled molasses cookie is my great Aunt Clara's recipe which continues to be passed down through the family.

Provided by KIMBERJS

Categories     Desserts     Cookies     Molasses Cookie Recipes

Time 1h

Yield 12

Number Of Ingredients 14

1 cup raisins
1 teaspoon all-purpose flour
¼ cup sugar
1 teaspoon vanilla extract
½ teaspoon lemon juice
1 cup boiling water
2 ¾ cups all-purpose flour
¾ cup sugar
¾ teaspoon salt
½ cup shortening, melted
½ cup molasses
1 teaspoon vanilla extract
1 teaspoon baking soda
⅓ cup boiling water

Steps:

  • Preheat oven to 375 degrees F (190 degrees C).
  • Toss raisins and 1 teaspoon flour together in a saucepan until raisins are coated in flour. Stir 1/4 cup sugar, 1 teaspoon vanilla extract, and lemon juice into raisins. Pour 1 cup boiling water over raisin mixture; bring mixture to a boil. Cook, stirring constantly, until raisins start to break down and mixture thickens, 5 to 10 minutes. Remove from heat and cool to room temperature.
  • Stir 2 3/4 cups flour, 3/4 cup sugar, and salt together in a bowl.
  • Whisk melted shortening and molasses together in another bowl; stir in remaining vanilla extract. Dissolve baking soda in 1/3 cup boiling water. Stir soda water into molasses mixture until mixture foams and is well-combined. Stir flour mixture and molasses mixture together in a large bowl until a stiff dough forms.
  • Divide dough into 2 balls; 1 dough ball for the bottom cookie rounds and 1 ball for the top cookie rounds. Cover 1 dough ball with a damp paper towel; roll remaining dough ball out to 1/8-inch thickness. Cut dough into rounds using the top of a glass or a round cookie cutter. Place these bottom rounds 2-inches apart on a baking sheet. Top each dough round with 1 tablespoon of raisin filling mixture.
  • Roll out remaining dough ball to 1/8-inch thickness and cut into rounds using the same cutter. Moisten fingers slightly with water and carefully work each top round from the center outwards until each is about 1/4-inch larger around than the bottom round. Working from one edge, place top round over bottom round and filling, pressing firmly to seal the cookie. Lightly press down tops of cookies to settle filling in the pocket.
  • Bake in the preheated oven until cookie is set, 10 to 12 minutes. Cool briefly on the baking sheet before transferring to a wire rack to cool completely.

Nutrition Facts : Calories 328 calories, Carbohydrate 59.9 g, Fat 8.9 g, Fiber 1.3 g, Protein 3.4 g, SaturatedFat 2.2 g, Sodium 258.2 mg, Sugar 32.5 g

MY AUNT TERRIE'S FAMOUS HOMEMADE DINNER ROLLS (BEST EVER!)



My Aunt Terrie's Famous Homemade Dinner Rolls (Best Ever!) image

Provided by Food Network

Time 2h55m

Number Of Ingredients 9

2 sticks butter
1 1/4 cups warm water
2 packages dry yeast (recommended: Rapid Rise Fleishmann's)
2 tablespoons sugar, plus 1 cup
5 cups all-purpose flour
2 teaspoons salt
3 eggs
1 cup sugar
1/4 cup vegetable oil

Steps:

  • In a heat-proof bowl, melt 1 stick of the butter in the microwave and allow it to cool.
  • Add 1/4 cup warm (not hot) water, the yeast, and 2 tablespoons of sugar to a small bowl and stir slightly with fork. Set aside to proof.
  • In a mixing bowl of a stand mixer fitted with a dough hook, put 3 cups of the flour with the salt, eggs (preferably at room temperature), 1 cup warm (not hot) water, 1 cup sugar, and the cooled melted butter. Mix well.
  • Add the yeast mixture and gradually add the remaining 2 cups of flour and keep beating. Cook's Note: You may not need the whole 5 cups of flour; the stickier (not runny) the dough, the lighter the rolls.
  • Transfer the dough to a large bowl and pour about 1/4 cup of oil over the dough. Cover with a plate and let rise, at least double or more its original size, about 2 hours.
  • Preheat the oven to 350 degrees F.
  • After the dough has risen, transfer it to a floured surface and knead it a little. Roll out the dough about 1/4-inch thick (or thinner). Let the dough rest a few minutes while you melt the other stick of butter. Use a cookie cutter and cut out rolls. Dip each roll in melted butter, fold in half and put them on a sheet pan. Arrange them close together, filling up the pan.
  • Bake until nice and brown. Ovens vary, so maybe about 20 minutes.
  • Take the pan out of oven and immediately brush the rolls with butter. Transfer them to a serving dish and serve.

AUNT CLARA'S ROLLS



AUNT CLARA'S ROLLS image

Categories     Bread     Bake

Number Of Ingredients 8

1/tsp salt
1 cup of boiling water
1/2 sugar (or a little less)
3 Tbsp vegetable oil
1 pkg dry active yeast
1/2 C of warm water
1 egg
3 1/2 to 4 C flour

Steps:

  • In a food processor/mixer use dough hook and blend the first four ingredients together dissolve yeast into 1/2 cup of warm water. once blended add egg and gently blend into yeast mixture. Add to vegetable oil mixture and very lightly blend. Add flour, one cup at a time until dough forms into a ball and no longer adheres to sides of mixing bowl. Fold out onto a lightly floured surface and knead. In a lightly oiled bowl place dough and cover (about 45 mins to an hour) Punch down. roll dough into golf ball sized shape and place on a greased baking sheet. Place each roll about 1/2 inch apart. cover and let rise again. Bake at 350 degrees until light brown on the top (approximately 20-25 minutes) Enjoy!

AUNT SARAH'S ROLLS



Aunt Sarah's Rolls image

These Rolls have been in my family for years, passed down from Grandma to Grandma and I wanted to make sure I had somewhere to keep it that I wouldnt loose and I can share with everyone else

Provided by samidc

Categories     Breads

Time 12m

Yield 40 Rolls

Number Of Ingredients 7

1/4 cup Crisco shortening or 1/4 cup unsalted butter
1/2 cup sugar
1 teaspoon salt
2 eggs (at room temperature)
2 (1/4 ounce) packages dry yeast (at room temperature, Fleischmann's Active Dry Yeast)
2 cups warm water
6 -7 cups flour

Steps:

  • Mix sugar, shortening, and salt (use cake beater attachment).
  • Add one egg at a time, beat thoroughly until a smooth consistency.
  • Separately mix 2 cups warm water and yeast, once dissolved in water add to above ingredients.
  • Add 3 cups of flour.
  • Switch to dough hook attachment add 4th cup of flour, should be sticky consistency.
  • Add 5th cup of flour.
  • Between the 6th and 7th cup of flour, stop adding flour when the dough comes cleanly away from walls of the bowl.
  • Remove dough from bowl and form it into a ball - should be "smooth as a babies behind".
  • Place in buttered bowl and cover with plastic wrap or wax paper and place in refrigerator until double in bulk, which takes 1 ½ to 2 hours minimum.
  • Soften salted butter (start with half a stick).
  • Roll out dough to about ½ inch height.
  • On floured surface, use 2 1/2 inch biscuit cutter or small glass and dip the cut out dough in butter, smooth out dough, fold in half and pinch the ends closed.
  • Preheat oven to 400 degrees.
  • Place in pan ½ inch apart. Leave in warm room and bake after rolls double in bulk.
  • Bake for 10 - 12 minutes or until brown on top and slightly brown on bottom. Butter tops of rolls as soon as you remove from oven. Yields approximately 40 rolls.

Nutrition Facts : Calories 94, Fat 1.7, SaturatedFat 0.4, Cholesterol 9.3, Sodium 62.6, Carbohydrate 17, Fiber 0.6, Sugar 2.5, Protein 2.4

AUNT CLARA'S RICE BALLS



Aunt Clara's Rice Balls image

My great-aunt Clara would serve these rice balls as appetizers, but I could make a whole meal out of them they're so good! A great idea for leftover rice which served with a salad, makes a lite-comfort meal.

Provided by Gingerbee

Categories     Rice

Time 15m

Yield 4-6 serving(s)

Number Of Ingredients 10

2 cups cooked rice
1 egg (beaten)
3 tablespoons parsley (chopped)
1/4 cup grated parmesan cheese
4 ounces mozzarella cheese (grated)
salt & pepper
1 cup flavored breadcrumbs
1 egg
1 cup flour
cooking oil

Steps:

  • Mix cold sticky rice with 1 egg beaten, parsley, parmesan, mozzarella, salt and pepper.
  • Use Ice cream scoop to scoop up a rice ball.
  • Hand roll ball; roll in flour; dip in beaten egg and roll in bread crumbs.
  • Heat 1" cooking oil in pan on stovetop over Medium-high heat and brown until golden.
  • Drain on paper towels and serve warm.
  • Leftovers do well in microwave.

Nutrition Facts : Calories 411.6, Fat 11.4, SaturatedFat 5.8, Cholesterol 120.9, Sodium 363.3, Carbohydrate 56.8, Fiber 1.5, Sugar 1, Protein 18.3

Tips:

  • Use fresh, high-quality ingredients for the best results.
  • Carefully measure your ingredients to ensure accurate proportions.
  • Make sure your butter is cold and cubed before adding it to the dough.
  • Laminate the dough properly to create even layers and a flaky texture.
  • Proof the dough in a warm place until it has doubled in size.
  • Bake the rolls in a preheated oven until they are golden brown.
  • Serve the rolls warm and fresh out of the oven.

Conclusion:

Aunt Clara's Rolls are a delicious and versatile bread that can be enjoyed for breakfast, lunch, or dinner. With careful attention to detail and a little bit of patience, you can make these rolls at home and impress your family and friends. Whether you are a seasoned baker or a beginner, this recipe is a great place to start. So, preheat your oven, gather your ingredients, and let's get baking!

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