YEAST DINNER ROLLS
Ever since I was a child, fresh-from-the-oven yeast breads and rolls have been my absolute favorite. These melt in your month.-Earlene McEvers, Herrin, Illinois
Provided by Taste of Home
Time 35m
Yield 32 rolls.
Number Of Ingredients 9
Steps:
- In a large bowl, dissolve yeast in a warm water. Add milk, eggs, sugar, butter, salt and 4 cups flour until smooth. Add enough remaining flour to form a soft dough. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1-1/2 hours. Punch dough down; divide into four portions. Shape each into eight rolls; place 20 rolls in a greased 13-in. x 9-in. baking pan. Place 12 rolls in a greased 8-in. square baking pan. Cover and let rise in a warm place until doubled, about 20-30 minutes. Bake at 375° for 15-20 minutes or until golden brown. Brush with butter if desired. Serve warm.
Nutrition Facts :
YEAST ROLLS
Steps:
- In a large bowl, add a pinch of sugar to the warm water. Sprinkle the yeast over the top and let stand until foamy, about 5 minutes. Stir to dissolve yeast. Beat in the remaining sugar, salt, shortening, cold water, and egg until well blended. On low speed, beat in 2 cups of flour and beat for 2 minutes. Beat in enough of the remaining flour, 1/2 cup at a time, to make soft dough. Place the dough in a well-greased bowl and turn to coat the dough. Cover with a towel and let rise until doubled in bulk, about 1 1/2 hours.
- Punch the dough down and refrigerate for 2 hours. The dough will almost double in bulk. Grease 2 (9-inch) cake pans. Turn the dough out onto a floured surface. Pull off pieces of the dough, about a 1/4 cup each and shape into 24 rolls. Place 12 rolls, sides touching in each of the 2 prepared pans. Brush with butter. Let rise in a warm place for 1 hour or until doubled.
- Preheat oven to 425 degrees F. Bake the rolls until well browned on the top, about 15 minutes. Transfer the pan to wire racks to cool for 5 minutes.
HOMEMADE YEAST ROLLS
Provided by Valerie Bertinelli
Categories side-dish
Time 2h45m
Yield 30 rolls
Number Of Ingredients 9
Steps:
- Preheat the oven to 400 degrees F.
- Melt 1 stick of the butter in a small saucepan, then bring to a boil and cook until there are light brown specks in the butter, 3 to 4 minutes. Pour the browned butter into a small bowl and whisk in the sugar until dissolved. Whisk in the milk; the mixture should be lukewarm, around 110 degrees F. Next, whisk in the active dry yeast. Set aside until foamy, 5 minutes.
- In a large bowl, mix together the flour and salt. Make a well in the center, add the eggs and whisk the eggs together with a fork. Pour the browned butter mixture into the well. Using a fork, gradually incorporate the flour into the liquids. Continue stirring just until a shaggy dough comes together. Transfer to a lightly floured work surface and knead with floured hands until the dough becomes very smooth, about 5 minutes.
- Lightly grease a large bowl with olive oil. Add the dough, turning it once to coat. Cover with a clean kitchen towel and let rise until doubled in size, about 1 hour.
- Punch down the dough. Melt the remaining 1/2 stick of butter and use half of that to grease the bottom and sides of a 9-by-13-inch baking dish. Divide the dough into thirds and divide each third into 10 balls. To create smooth tops: roll each ball between your palms, and then stretch the dough across the top of the ball, pinching the excess at the bottom.
- Place the dough balls, seam-side down, in the prepared baking dish -- 5 to the short side, 6 to long side. Cover and let rise until slightly puffy, 30 minutes. Brush the tops with the remaining butter and sprinkle generously with flaky sea salt.
- Bake until the tops are golden brown and the rolls sound hollow when lightly tapped, 15 to 17 minutes. Serve warm.
LIGHT AND FLUFFY YEAST ROLLS
After a long attempt to recreate the infamous yeast rolls of O'Charleys, I was able to get close. This is the result of a few years of trying to find out how they do it. If you've never heard of the place, I guarantee you will still LOVE these rolls! (Note: I doubled this recipe and was able to make enough to feed two very hungry families over Thanksgiving... just so you know!)
Provided by pixiegal_jess
Categories Breads
Time 2h15m
Yield 10-12 serving(s)
Number Of Ingredients 10
Steps:
- Mix together the warm water and yeast packet in measuring cup. Let it get good and foamy.
- Mix together the oil, boiling water, and sugar. Stir until sugar dissolves. Add the foamy yeast water, and then the beaten egg.
- Sift together the flour, baking powder and salt. Add about 1 cup of dry mix to the liquids at a time, and mix very, very well.
- Grease pan.
- Pinch dough into balls. Keep them small because they will still rise. Let rise 2 hours, or until just past doubled.
- Preheat oven to 400.
- Bake for 10-15 minutes, or until golden brown on top. Brush with melted butter fresh out of the oven, and serve warm.
- Enjoy!
Nutrition Facts : Calories 289.8, Fat 14.1, SaturatedFat 3.1, Cholesterol 24.7, Sodium 370.8, Carbohydrate 36, Fiber 1.3, Sugar 6.8, Protein 4.9
THE ULTIMATE DINNER ROLLS RECIPE BY TASTY
Sometimes, the best part of a home-cooked dinner is the simplest part. That's right, we're talking about rolls: buttery and flaky, they capture all things right about freshly-baked bread. Sure, bread baking can seem scary at first, but fear not: with our easy guide, you'll be making some of the best dinner rolls around. Pair 'em with any meal and you've got yourself a winner.
Provided by Pierce Abernathy
Categories Appetizers
Yield 16 servings
Number Of Ingredients 10
Steps:
- In a liquid measuring cup or small bowl, combine the warm milk, warm water, melted butter, and sugar.
- Sprinkle the yeast evenly over the wet ingredients, stir to combine, and let stand for 5 minutes, until foamy
- In a large bowl, combine the flour and salt, and stir to combine. Beat 1 egg, then add to the bloomed yeast mixture. Pour the wet ingredients into the flour and use a knife to stir until the mixture just comes together and forms a dough. Turn the dough out onto a lightly floured surface and knead for 5-10 minutes, or until the dough becomes smooth. Add more flour as needed to keep the dough from sticking. To test if it's done, tear off a small piece of dough and stretch into a thin layer. If the dough doesn't rip, it's ready. Or, press a finger into the dough to see if it bounces back.
- Lightly grease a large glass bowl with oil. Add the dough, cover with plastic wrap, and let rest for 1 hour, or until doubled in size.
- Punch down the dough, then turn out onto a floured surface. Knead for a few more minutes, just until the dough is smooth, about 2 minutes.
- Divide the dough into 16 equal balls, roughly the size of tangerines.
- Knead the balls, gathering the edges of the dough toward the center to make a taut, round ball with a smooth top.
- Place the rolls on a parchment paper-lined baking sheet. Cover with plastic wrap and let rise for 30 minutes.
- Preheat the oven to 375˚F (190˚C).
- Beat the remaining egg in a small bowl. Uncover the rolls and brush with the egg wash. Lightly sprinkle the rolls with sea salt.
- Bake for 25-30 minutes, or until the rolls have lightly browned and doubled in size.
- Enjoy!
Nutrition Facts : Calories 196 calories, Carbohydrate 29 grams, Fat 5 grams, Fiber 1 gram, Protein 5 grams, Sugar 3 grams
QUICK YEAST ROLLS
This easy yeast roll recipe was given to me by my Great, Great Grandmother. I used it a couple of years ago in our state fair and received first place.
Provided by DCASH30526
Categories Bread Yeast Bread Recipes Rolls and Buns
Time 1h40m
Yield 8
Number Of Ingredients 7
Steps:
- In a large bowl, mix the shortening, sugar, and hot water. Allow to cool until lukewarm, and mix in the yeast until dissolved. Mix in the egg, salt, and flour. Allow the dough to rise until doubled in size.
- Grease 8 muffin cups. Divide the dough into the prepared muffin cups, and allow to rise again until doubled in size.
- Preheat oven to 425 degrees F (220 degrees C).
- Bake for 10 minutes in the preheated oven, or until a knife inserted in the center of a muffin comes out clean.
Nutrition Facts : Calories 185.9 calories, Carbohydrate 31.9 g, Cholesterol 23.3 mg, Fat 4.2 g, Fiber 1.1 g, Protein 4.8 g, SaturatedFat 1.1 g, Sodium 301.5 mg, Sugar 4.8 g
CLASSIC DINNER ROLLS
Who can resist warm yeast rolls, fresh from the oven?
Provided by Fleischmann's Yeast
Categories Trusted Brands: Recipes and Tips ARGO®, KARO®, FLEISCHMANN'S®
Time 1h30m
Yield 12
Number Of Ingredients 7
Steps:
- Combine 3/4 cup flour, undissolved yeast, sugar and salt in a large bowl. Heat milk, water and butter until very warm (120 degrees to 130 degrees F). Add to flour mixture. Beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add 1/4 cup flour; beat 2 minutes at high speed. Stir in enough remaining flour to make soft dough. Knead on lightly floured surface until smooth and elastic, about 8 to 10 minutes. Cover; let rest 10 minutes.
- Divide dough into 12 equal pieces; shape into balls. Place in greased 8-inch round pan. Cover; let rise in warm, draft-free place until doubled in size, about 30 minutes.
- Bake in preheated 375 degrees F oven for 20 minutes or until done. Remove from pan; brush with additional melted butter, if desired. Serve warm.
Nutrition Facts : Calories 107.9 calories, Carbohydrate 18.5 g, Cholesterol 5.9 mg, Fat 2.3 g, Fiber 0.6 g, Protein 2.8 g, SaturatedFat 1.4 g, Sodium 115.3 mg, Sugar 2.6 g
DIVAS CAN COOK GRANDMA'S HOMEMADE YEAST ROLLS
No kneading or a bread machine is required with this recipe which makes it great for people who normally can't bake yeasty things (like me). Around the holidays, my grandmother's phone starts ringing off the hook from friends wanting her to make them a batch of these rolls for their holiday spread. If only they knew just how easy these soft, buttery yeast rolls were to make. Well, now you do! *NOTE*NOTE* If you using Rapid Rise "Highly active" yeast skip the refrigeration step and let the dough rise in a covered bowl for 10 -15 minutes in a warm place. Proceed with the rest of the recipe. Highly active yeast replaces the first rise.
Provided by yesdivascancook
Categories Yeast Breads
Time 3h42m
Yield 30 rolls, 30 serving(s)
Number Of Ingredients 8
Steps:
- In a large bowl, add 1 1/4 cups flour.
- Add in the yeast and whisk until combined. Set aside.
- In a saucepan over medium heat, add milk, sugar, and shortening.
- Stir constantly until shortening has melted. Do not boil.(check the back of your yeast package to see how hot the liquid needs to be in order to activate the yeast. It is usually between 115-130 degrees F. Use a cooking thermometer).
- When the liquid reaches the recommended temperature, pour it into the flour mixture.
- Add in the egg.
- Beat on low speed for 1 minute and then on high speed for 3 minutes.
- Add in the salt and the remaining flour (2 cups).
- Use your hands or a rubber spatula to incorporate the rest of the flour until a soft dough forms.
- Grease a plastic bowl with vegetable oil and place the ball of dough into the bowl.
- Cover and refrigerate for at least 2 hours.
- Remove from the refrigerator and punch down the dough with your fist to release the air.
- Spread a thin layer of melted butter on the bottom of a 9x13 pan.
- Take chunks of the dough and form it into desired shape.
- Dip the dough in a bowl of melted butter and place it in the pan.
- Repeat with the remaining dough. Keep the rolls close together.
- Cover the pan with a thin kitchen towel and let sit in a warm place for at least 1 -1 1/2 hours. The rolls will double in size.
- Bake for 10-14 minutes or until golden.
- Brush them with honey butter or herb butter if desired.
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HOW TO MAKE YEAST ROLLS FROM SCRATCH | SUGAR & SOUL
From sugarandsoul.co
5/5 (9)Total Time 1 hr 3 minsCategory Side DishCalories 151 per serving
- Dissolve the yeast in the warm water in a very large bowl, then stir in the sugar and let stand for 5 minutes.
- Stir in the egg, melted butter, and salt. Stir in as much of the flour as you can with a wooden spoon.
- Transfer the dough to a stand mixer fitted with a dough hook and mix on low speed for 6 to 8 minutes. Alternatively: You can turn the dough out onto a lightly floured surface and knead by hand until the dough is smooth and elastic.
- Shape the dough into a ball and place back in the lightly greased large bowl, turning one to cover the surface of the dough with grease. Cover with a clean hand towel and let rise in a warm place until the dough doubles in size, about 45 to 60 minutes.
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