$0.02 per roll 87% savings save $75.36 yearly
When I was younger, the majority of my Thanksgiving holidays were spent in the home of my Grandma Benson.
Grandma still lives in a beautiful home on the Puget Sound, 15 miles outside of Seattle, Washington... and I grew up in an old re-modeled school house (truth) in Po-dunktonhillville, Idaho, 650 miles away.
Each year, when November rolled around and school let out for Thanksgiving vacation, we packed our suitcases into the luggage rack on top of our van, and all NINE of us would try to find a comfortable position in our seats as we prepared for the 13-hour drive to Grandma's house. The vehicle was loaded not only with kids, but crackers, drinks, snacks, a cooler with sandwich fixings, and fruit, blankets, pillows, books, paper, crayons, pencils, toys, games, CD players with headphones, and discarded shoes on the floor...
In those conditions, it's truly a miracle that we made it safely to Grandma's house (without killing each other) every year!
My Grandma alway made a huge deal out of Thanksgiving dinner: Fine china and silver, amazing turkey, potatoes, stuffing, salads, TOO many pies, and of course, baskets and baskets of her amazing dinner rolls. Her rolls were hot items at the mile-long table that seated our family, and all my aunts, uncles and cousins. I could never stop at just one roll.
Heaven... on a plate. Especially with homemade strawberry jam.
They're made with simple ingredients, taste AMAZING, and will save you a bundle in comparison to store-bought rolls. I was soooo happy when I got my hands on Grandma's recipe... and so was the rest of my family.
Grandma Benson's Dinner Rolls
*Makes 40 large rolls
3 cups luke-warm water
1/4 cup sugar
1 1/2 Tablespoon yeast
1/3 cup oil
1 Tablespoon salt
6 - 7 cups flour
In a large mixing bowl, dissolve yeast in warm water and sugar. Let sit 10 minutes. Add the oil. Add the dry ingredients, starting with 6 cups of flour. Mix thoroughly until all ingredients are incorporated, and dough is smooth, elastic, very slightly sticky, and pulls away from the bowl. You may add a little more flour at a time until dough reaches the desired consistency.
Cover bowl with a dish towel or plastic wrap and let rise until doubled (an hour or more depending on how warm your kitchen is.) You may speed up this process by placing the covered bowl inside the oven with the oven light on, and another bowl of warm water sitting on the lower rack.
Punch the dough down, divide and shape into golfball-sized balls, and place in a greased 15 1/2 x 10 1/2 jelly roll pan in rows of 5 x 8. Cover again, and let rise till doubled.
Bake at 400 degrees for 15-18 minutes. Serve warm. Store in an air-tight bag. Baked rolls AND roll dough freeze well.
~ Savings ~
1 gallon vegetable oil - $6.78 = 256 T = $0.026/T = $0.139
25 lb all-purpose flour - $6.78 = 94.5 C = $0.071/C = $0.426
10 lb sugar - $5.58 = 378 T = $0.015/T = $0.060
26 oz. salt - $0.42 = 122.75 tsp. = $0.003/tsp = $0.009
2 lb yeast- $4.68 = 48 T = $0.098/T = $0.147
Total Recipe Cost: $0.78
Cost Per Roll: $0.02
Rhodes White Dinner Rolls - frozen (12 ct.) = $1.99
Cost Per Roll: $0.17
"Over a year" scenario:
Make Grandma Benson's Dinner Rolls 15 times: $11.70
Buy equivalent Rhodes White Dinner Rolls - frozen: $87.06
*Money Saved: $75.36