Nana’s Butter Rolls

I am about to share one of the most beloved recipes in my family with you! These rolls are THE rolls for holiday feasts. They are buttery, light, and melt in your mouth. My Nana made them for as long as I remember from the Better Homes cookbook she received as a gift at her bridal shower 56 years ago! She passed the baton to me a while ago and I have been making them for the past 4 or 5 years. They are a tradition of love.

Nana’s Butter Roll Recipe

3 1/2 cups all-purpose flour

1 package active dry yeast

1 1/4 cups milk

1/4 cup sugar

1/4 cup shortening

1 teaspoon salt

1/2 cup butter, melted

1 egg  

In mixing bowl, combine 1 1/2 cups of the flour and yeast. Heat milk, sugar, shortening, and salt just until warm (115-120 degrees), stirring constantly until shortening almost melts. 

Add to dry mixture; add egg. Beat at low speed for 1/2 minute, scraping bowl. Beat 3 minutes at high speed. Stir in remaining flour to make soft dough. Shape into ball. Place in lightly greased bowl; turn once to grease surface. Cover; let rise in warm place until double (1 to 2 hours).

Mary Davis, the Home Ec. teacher at Lakeview Jr. High taught me this trick to speed up rising time. Heat a damp cloth in the microwave until steaming, then place over dough. Let dough rise in the microwave but don’t turn it on. The microwave acts as a little incubator and cuts your rising time in half!

Punch down; turn out on floured surface. Cover, let rest 10 minutes. This is where Nana adapted the recipe and made these rolls incredible. Separate dough into two balls. Roll out into a large circle about 1/4 in. thick, and cut into 16 pizza-like slices.

Take each slice of dough and dip in melted butter. Roll from large end to tip and place in pans. No need to grease them because of the butter :)

Cover, let rise in warm place until doubled in size (30-45 minutes).

Bake in greased pans for 10-12 minutes at 400 degrees. Makes 2 to 3 dozen rolls. ENJOY!  



Banana Bread

This is another Deceptively Delicious recipe. It’s a good, classic banana bread that isn’t a dessert-type one. It was eaten very quickly and Ada loved it with some peanut butter on top for breakfast!

3/4 c. whole wheat flour

1/2 c. all-purpose flour

1/2 t. baking soda

1/2 t. baking powder

1/2 t. salt

1/2 t. cinnamon (optional – I didn’t use)

1/2 c. brown sugar

1/4 c. canola or vegetable oil

2 large egg whites

1 1/2 c. banana puree

1/2 c. cauliflower puree

1 tsp. vanilla

Preheat oven to 350 degrees. Coat a 9×5-inch loaf pan, or 2 mini loaf pans, with cooking spray.

In a small bowl, mix dry ingredients & set aside.

In a large mixing bowl, mix sugar and oil with a wooden spoon until well combined. Mix in the egg whites, banana and cauliflower purees, and vanilla. Add the flour mixture and mix just until combined.

Pour the batter into the loaf pan. Bake until a toothpick inserted into the middle comes out clean, 55-60 minutes for the large loaf or 25-30 min. for the small loaves.

Let cool on a wire rack for 5 minutes, then turn the bread out of the pan to cool before serving.

Peanut Butter & Banana Muffins

This is another recipe from Deceptively Delicious. They are good, healthy muffins.

Ada loves muffins and enjoyed having her very own to eat!

1 c. brown sugar

1/2 c. peanut butter

1/2 c. carrot or cauliflower puree (I used the latter)

1/2 c. banana puree

1 large egg white

1 c. whole wheat flour

1 t. baking powder

1 t. baking soda

1/2 t. salt

Preheat oven to 350 degrees. Coat a 12-cup muffin tin with cooking spray or baking cups.

In a large bowl, mix 1/2 c. of the brown sugar with the peanut butter, purees, and egg white.

Put flour, baking powder, baking soda, and salt in a bowl and mix. Add to wet ingredients and stir to combine (batter will be lumpy, do not over-mix). Add the remaining 1/4 c. of brown sugar and stir once or twice.

Divide batter into muffin tins & bake 15-20 min. until muffins are lightly browned and a toothpick comes out clean. 

Store in an airtight container at room temperature for up to 2 days, or individually wrap and freeze up to a month.

I liked these, but they’re not my favorite muffin. I still have some in the freezer & am glad Ada will eat them up. There was a heartiness to them, but I would never guess what I tasted was cauliflower!

Becky’s Banana Bread

This is a recipe I got from Becky Crane. We stayed with the Cranes when we went snowboarding one year, and on our way up to The Canyons, she sent us out the door with a warm piece of this bread. It is to die for! When we got back to California, I called Becky to get the recipe. In true Utah-Mormon-Super-Mom fashion, she answered, “Oh which one was it…I have so many banana bread recipes!” I’ve made this many times since over the years and it never fails to please.

What makes it for me is the streusel topping. See the line of buttery, caramelized goodness on top? You really don’t even need to put butter on this when it’s hot out of the oven, but I won’t tell if you do :)

1 1/2 c. flour

1 1/2 t. baking powder

3/4 t. baking soda

1/4 t. salt

1/4 t. nutmeg

1/4 t. cinnamon

Mix dry ingredients & set aside.

1 c. mashed bananas

2 eggs

1/3 c. sugar

1/4 c. melted butter

Mix & add dry mixture. Pour into greased pan.


1/2 c. flour

1/2 c. brown sugar

1/4 c. softened butter

1/2 t. nutmeg

1/2 t. cinnamon

Mix, sprinkle on top of bread batter & bake at 350 for 45-50 min.

Homemade Pizza Dough

This recipe is in the cookbook that came with my KitchenAid mixer that I adore. My mom gave it to me when I got married :) I’ve made this pizza dough multiple times and love doubling it and freezing a ball of dough for later. It is soft, bready, and delicious.

1 package active dry yeast

1 cup warm water (105-115 degrees)

1/2 t. salt

2 t. olive oil

2 1/2 to 3 1/2 cups all-purpose flour

Dissolve yeast in warm water in warmed mixer bowl. (I just run hot water over the bowl in the sink) Add salt, olive oil, and 2 1/2 cups flour. Attach bowl and dough hook to mixer. Turn to speed 2 and mix for about 1 minute.

Continuing on speed 2 , add remaining flour, 1/2 cup at a time, and mix until dough clings to hook and cleans sides of bowl, about 2 minutes. Knead on speed 2 about 2 minutes longer.

Brush pizza pan with oil and spread dough across bottom of pan, forming a collar around the edge to hold toppings. Puncture dough with a fork to keep air bubbles from forming. Add toppings as desired…the combinations are endless! Bake at 450 degrees for 15-20 min. and enjoy :)

Banana Muffins

Ada goes crazy for these muffins. She cried when they were all gone! Here she is patiently waiting for them to be done.
These are so easy & delicious. I found this recipe in the Worldwide Ward Cookbook.

Banana Muffins
Prep time
Cook time
Total time
  • 3 large ripe bananas, mashed
  • 1 C. sugar
  • ½ C. butter
  • 2 C. flour
  • 1 tsp. baking soda
  1. Combine all ingredients.
  2. Spoon into greased muffin tins.
  3. Bake at 350 for 20 min.


Or able-skivvies as Matt named them :)

I made some for breakfast on Sunday morning!

Nana gave us a pan that weighs around 90 lbs. (maybe I’m exaggerating a little) and I was inspired by my Williams-Sonoma catalog that came and had this recipe in it.

Instead of doing the pecan pumpkin filling, I put cinnamon sugar in the middle of some. We ate them with Nana’s strawberry jam and powdered sugar…yum!


Dinner Rolls

These rolls are light and yeasty, but hearty enough to make a sandwich on the next day (see mine below). I love a good roll!

I found this recipe in Santa Maria 3rd Ward’s Relief Society newsletter a few years back.

1/2 c. warm water
1/2 c. warm milk
1 large egg
1/3 c. butter, softened
1/3 c. sugar
1 tsp. salt
2 1/2 tsp. yeast
3 3/4 c. all purpose flour
1/4 c. butter, melted

In a large mixing bowl, combine warm milk and warm water. Add sugar and yeast and stir to dissolve. Set aside for 5-10 min. to allow yeast to activate. Add 1 egg and softened butter and mix to combine. Add flour and salt. Mix thoroughly. Dough will be sticky. Mix for 6 minutes or until dough pulls away from sides of bowl. Transfer dough to a greased bowl and cover with plastic wrap. Place in a warm, draft free place and let rise for approximately 45 minutes or until doubled in size. Spray or grease a 9×13 pan and grease hands liberally. Gently form slightly larger than golf ball size pieces of dough and place in pan. Cover with plastic wrap and allow to rise a second time. Preheat the oven to 400 degrees. Bake for 10-15 min. or until golden brown. Brush with melted butter and serve warm.

I took a hot one with butter on it to Matt when I picked him up from class. It was gone in 3 seconds! I asked him how he liked it and he said he wanted 10 more please!