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Graham Cracker Rolls

Photo: Alison Miksch; Styling: Caroline M. Cunningham


Hands-on time 35 mins
Total time 9 hrs, 35 mins
Yield Makes about 2 dozen
"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


  • 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

How to Make It

  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.