Graham Cracker Rolls

By LRay

Southern Living, November 2014, Page 100.

"This roll recipe was discovered by my wonderful mother, who was an amazing cook and loved to try new recipes. It's still a favorite with my family because of the flavor that the graham cracker crumbs give the rolls." --SL reader Allison Fogle

Ingredients

• 1 envelope active dry yeast
• 1/2 cup warm water (100° to 110°)
• 1/4 cup plus 2 1/2 tsp. sugar, divided
• 1 large egg $
• 1/4 cup vegetable shortening
• 1 teaspoon table salt
• 1/2 cup boiling water
• 2 1/2 cups all-purpose flour
• 3/4 cup graham cracker crumbs, divided
• Parchment paper
• 3 tablespoons butter, melted

Details

Servings 1
Adapted from myrecipes.com

Preparation

Step 1

1. Combine first 2 ingredients and 1 tsp. sugar; let stand 5 minutes.

2. Beat egg, shortening, salt, and 1/4 cup sugar at medium speed with a heavy-duty electric stand mixer until creamy. Add boiling water; stir until shortening melts. Stir in yeast mixture. Stir flour and 1/2 cup crumbs into egg mixture.

3. Place dough in a lightly greased (with shortening) bowl; cover, and chill 8 to 24 hours.

4. Punch dough down. Turn dough out onto a lightly floured surface, and knead 4 or 5 times. Roll to 1/2-inch thickness. Cut dough into rounds with a 1 1/2- to 2-inch round cutter, rerolling scraps twice. Place rolls 1 inch apart on a parchment paper-lined baking sheet, and brush with melted butter.

5. Stir together remaining 1/4 cup cracker crumbs and 1 1/2 tsp. sugar. Sprinkle mixture over rolls. Cover and let rise in a warm place (80° to 85°), free from drafts, 45 minutes to 1 hour or until doubled in bulk.

6. Preheat oven to 350°. Bake, uncovered, 15 to 18 minutes or until golden.