Danish Pastries

Grandma’s Danish Rolls

Submitted by Jana Briggs from Peoria, Illinois
“For as long as I could remember, my Gram had been making Danish rolls. She has been gone for 11 years now, but I make her Danish rolls for special occasions and always for Thanksgiving. They take a long time, but they are so worth it. I don’t know anyone else (outside of my family) that makes these. I’m so thankful to know how to make these and pass this tradition along to my own sons.’

  • 4 cakes yeast
  • 1 cup lukewarm water
  • 1 Tbsp white sugar
  • 1 cup scaled milk
  • 7 cups flour
  • 6 Tbsp shortening, butter or margarine
  • 1/2 cup white sugar
  • 3 eggs, beaten
  • 1 tsp salt
  • 1/2 tsp vanilla extract
  • 1/2 tsp lemon extract

Recipe Instructions

1. Soften yeast and 1 Tbsp sugar in water. Add milk and 3 cups flour. Beat well.
2. Cream the shortening and sugar and add eggs, salt, and flavorings. Add to yeast mixture and add remaining flour to make a soft dough. Let rise 1/2 hour.
3. Roll out about 1 inch thick and spread 3/4 c butter or shortening or margarine on it. Fold dough over 1/3 and place shortening on another 1/2 and fold again. Chill in fridge 1/2 hour.
4. Roll out again and fold in fourths. Return to fridge another 1/2 hour. Remove and let stand for 10 minutes, then roll out into a rectangle and slice into 1 inch strips. Twist into rolls and let rise.
5. Bake 12-15 minutes at 375F. Frost with bakers frosting.

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