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Gram’s Graham Rolls

Gram’s Graham Rolls 

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  • 4 tbsp sugar
  • 2 tbsp molasses
  • 2 eggs well beaten
  • 3 cups sour milk
  • 7 tbsp lard melted
  • 1 cup white flour
  • 1 cup graham flour
  • 1 tsp baking soda


  • Add molasses and salt to the sour milk.
  • Add all the white flour and three cups of graham flour. Using a bread hook attachment on your mixer or a wooden spoon, mix and continue adding graham flour until you have a stiff dough.
  • Set mixer with the bread-hook attachment on speed 2, and let it work it’s magic until the dough climbed up the hook and cleaned the sides of the bowl, about two minutes.
  • Press the dough away with the palms of your hand. Stretch the dough from the edge, folding back edge over to the center. Press the dough away with the palms of your hands, exerting sufficient force to cause the part folded over to adhere to the mass under it, and repeat folding. Turn dough one-quarter around and repeat kneading. Continue turning, folding and kneading until dough is smooth and elastic and will not stick to an unfloured board.
  • FIRST RISING – Grease large bowl with vegetable oil. Pour a little oil in your hands and then spread the oil over the insides of the bowl like. Place dough in bowl and turn the dough to cover all sides with oil. Cover with warm, damp towel and place in a warm place (80 ° – 85°) for an hour, or until the dough is triple its size.
  • Sometime during the second rising, you will want to grease your pans: two standard loaf pans or 32 muffin tins.
  • SECOND RISING – Take bowl from the oven quickly to avoid too much heat escaping, punch down the loaf and then placed it back in the oven. Let the dough rise for another hour.
  • SHAPING THE LOAVES – Separate the dough into two halves. Place dough into well-greased pans. Cover with a damp cloth and let rise until doubled in volume.
  • SHAPING CLOVER ROLLS – Pinch off pieces of dough that are roughly the size of two large grapes, shaped them like a grape, and pressed three into each greased muffin tin. Working quickly, repeat this step until all the dough is gone. Cover pans with a damp cloth and set aside to rise.
  • Cook loaves at 400° for 15 minutes and then decrease the temperature to 350° for the remaining 45 minutes. The loaves are done when the sides pull away from the pan, the crust is a rich, golden brown, and the loaves sound hollow when you firmly tap the top. You can also insert a toothpick into the center; the loaves are done when it comes out clean. Immediately remove the loaves from the pans to cool on a rack.
  • Cook rolls for 8 minutes at 400° and then decrease the temperature to 350° for the remaining 10-20 minutes. Start checking these after 10 minutes. Use the toothpick test for rolls.