SCHOOL CAFETERIA HOT ROLLS
Recipe for hot rolls (from school food service 1968-1990).
Provided by Trampisjr
Categories Bread Yeast Bread Recipes Rolls and Buns
Time 2h55m
Yield 42
Number Of Ingredients 8
Steps:
- Dissolve yeast in warm water in a mixing bowl. Let stand until yeast is frothy, about 5 minutes.
- Add 2 cups flour, sugar, and salt to the yeast mixture. Beat with an electric mixer for 2 minutes. Add shortening and eggs; beat for 2 minutes more. Slowly add remaining flour and mix well. Let dough rise in a warm place, undisturbed, until doubled in size, about 1 hour.
- Punch down dough and divide into 42 pieces. Shape each piece into a ball and arrange on a rimmed baking sheet. Let rolls rise in a warm spot, undisturbed, until doubled in size, about 1 hour.
- Preheat the oven to 350 degrees F (175 degrees C).
- Bake in the preheated oven until golden brown, 25 to 30 minutes. Remove from the oven and gently brush tops with butter.
Nutrition Facts : Calories 115.3 calories, Carbohydrate 17.3 g, Cholesterol 11.8 mg, Fat 4 g, Fiber 0.6 g, Protein 2.4 g, SaturatedFat 1.4 g, Sodium 59.7 mg, Sugar 2.5 g
MOM'S HOT ROLLS
This old family recipe is the best of the best. Plus you can make the dough up ahead of time, keeping refrigerated until needed. That lets you have delicious old-fashioned yeast rolls or cinnamon rolls on the table in half the time. (I have modified the directions to be more clear about how much flour to use.)
Provided by puppitypup
Categories Yeast Breads
Time 16h15m
Yield 3 dozen, 24-30 serving(s)
Number Of Ingredients 12
Steps:
- Heat milk and shortening in large bowl in microwave until shortening melts.
- Meanwhile, dissolve yeast and pinch of sugar into warm water.
- In a smaller bowl, whisk the salt, soda, sugar and first portion of flour.
- Stir in half the flour mixture into the milk mixture. Stir in the yeast mixture, then stir in the remaining flour.
- Let rise 1 1/2 hour in a warm place covered with a damp dish towel.
- Whisk together baking powder and last portion flour. Stir into the batter.
- Cover bowl with a plate and let rise in refrigerator 12-24 hours.
- Shape rolls (see two options below) and let rise in a warm place for 1 1/2 - 2 hours. Bake at 400 degrees for about 15 minutes or until done.
- PARKERHOUSE METHOD.
- Roll dough out on floured board to about 3/8" thick. Place on cookie sheet and brush with melted butter. Fold each one almost in half.
- CLOVERLEAF METHOD.
- By hand, shape dough into 1" balls, dip in melted butter and place 3 per hole in a greased muffin tin.
- Put remaining dough back into fridge and use within the next few days. Makes great cinnamon rolls too.
MOM'S GOOD CINNAMON ROLLS
I watched mom make these rolls when I was young and have always loved how easy they are to make!
Provided by MISS_MARSH
Categories Bread Yeast Bread Recipes
Time 2h
Yield 12
Number Of Ingredients 9
Steps:
- In a large mixing bowl, dissolve yeast and 1/3 cup sugar in warm water. Stir in salt and 2 cups flour. Beat mixture for 2 minutes. Beat in eggs and oil. Stir in the remaining flour, 1/2 cup at a time, beating well after each addition.
- When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 5 minutes. Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 40 minutes. In a small bowl, stir together 1/2 cup sugar and 2 teaspoons cinnamon; set aside.
- Divide the dough into twelve equal pieces. Take each piece of dough, roll into a log and roll in cinnamon sugar mixture. Place the knots in a lightly greased 9x13 inch baking pan. Cover the rolls with a damp cloth and let rise until doubled in volume, about 40 minutes. Meanwhile, preheat oven to 350 degrees F (175 degrees C).
- Bake in preheated oven for 30 minutes, until golden.
Nutrition Facts : Calories 370 calories, Carbohydrate 66.4 g, Cholesterol 31 mg, Fat 7.6 g, Fiber 2.3 g, Protein 8.5 g, SaturatedFat 1.3 g, Sodium 595 mg, Sugar 14.1 g
MOM'S ROLLS
I grew up on these. Now I make them for my kids. The time it takes to make these are worth it. The recipe can easily be halved for 12 rolls. You would still use 1 egg though.
Provided by Chef on the coast
Categories Low Cholesterol
Time 2h10m
Yield 24 rolls, 12-24 serving(s)
Number Of Ingredients 7
Steps:
- Dissolve sugar and salt in water.
- Add yeast. Let rest 10 minutes.
- Add egg and oil.
- Add flour. Make a smooth but elastic dough.
- Let rise until double (about an hour).
- Shape into rolls.
- Let rise 30 minutes.
- Bake at 400 degrees for 10-12 minutes.
- Brush tops with butter.
Nutrition Facts : Calories 352.5, Fat 10.2, SaturatedFat 1.4, Cholesterol 15.5, Sodium 397, Carbohydrate 56.9, Fiber 2.2, Sugar 8.5, Protein 7.8
MOM'S YEAST ROLLS
This is the best bread recipe. Light and fluffy rolls that melt in your mouth. Can be used to make loaves or cinnamon rolls.
Provided by Kathy
Categories Bread Yeast Bread Recipes Rolls and Buns
Yield 36
Number Of Ingredients 8
Steps:
- Melt margarine in hot water. Add sugar and salt and stir. Add cold water and yeast. Stir to dissolve yeast.
- Add 3 cups flour and mix. Add eggs and 2 1/2 - 3 cups more flour. Mix, cover and let rise until dough doubles in size.
- Punch down and let rise 30 more minutes or until doubles.
- Make walnut size balls of dough. Place about 2 inches apart in well-buttered 9 x 13 inch pan. Bake in a preheated 350 degrees F (175 degrees C) oven for 30-45 minutes. Brush top of rolls with margarine while hot.
Nutrition Facts : Calories 104.1 calories, Carbohydrate 16.6 g, Cholesterol 10.3 mg, Fat 3 g, Fiber 0.6 g, Protein 2.5 g, SaturatedFat 0.6 g, Sodium 163.4 mg, Sugar 2 g
MOM'S AIR BUNS (ROLLS)
This recipe for light, soft, buns did NOT come from my Mom, but it is so good that I dedicate it to all Moms who bake bread..or anyone who bakes bread for that matter! I will give the original recipe, but I admit that I now use the ABM to knead the dough, and will give instructions for this variation at the end. Preparation time is the length of time for the "dough" cycle on my bread machine. For anyone wishing to make 100% whole wheat buns,(a variation of this recipe, and equally delicious IMHO), I have submitted it as recipe #168802 with minor alterations. More tweaking...I now like Mom's 100% Whole Grain Air Buns, recipe #186744 even better for a healthier version.
Provided by Sweet Baboo
Categories Yeast Breads
Time 2h20m
Yield 16 buns
Number Of Ingredients 10
Steps:
- Mix the 1/2 cup warm water, yeast, and 1 tsp sugar, and allow to proof.
- Melt the lard, and mix in sugar, salt, vinegar, and warm water. When body warm, add the proofed yeast, and beat in 1 1/2 cups flour. Let rest for 15 minutes.
- Knead in approximately 3 cups more flour.
- Let dough rise till double (approximately 2 hours).
- Deflate dough, and form into buns, any size, (I make 16 large) or loaves. Rise till double (takes approximately one hour, but depends on size/shape chosen).
- Bake buns at 350°F for approximately 20 minutes.
- For ABM, in my machine, on the "dough" cycle, I use 2 teaspoons of bread machine yeast, and I reduce the water to about 1 1/2 cups, the flour to 4 cups, adding a tad more water or flour as it kneads to get a smooth,soft ball of dough. I leave the other ingredients as posted.
HOMEMADE HOT ROLLS
We have a small close-knit community, so when someone dies, the women get together and prepare dinner for the family. I had taken food to one of these dinners, and helped served. I was lucky enough to get in line before the hot rolls were all gone. They were DELICIOUS! I asked who made them, and found out it was a woman by the name of Alice Ash. I asked her for the recipe, but she didn't have the recipe with her. A few days later, I received the recipe from my mom, who'd gotten it from her neighbor. Alice had given it to the neighbor, to give to my mom, to give to me! That's small town networking!
Provided by H. Cato
Categories Breads
Time 40m
Yield 24 Or one 9x13 1/2-inch baking pan
Number Of Ingredients 7
Steps:
- Dissolve yeast in warm water.
- Stir sugar, salt, and half of the flour into the yeast mixture.
- Beat in the eggs and shortening.
- Add the remaining flour and beat until smooth.
- Scrape down the sides of bowl, and cover with a cloth, and let rise in a warm place, until doubled in bulk (approx. 30 minutes).
- Stir down the dough.
- Add more sifted flour until it can be worked with hands (just add gradually until it feels right).
- Knead a few times, not a lot; just get it worked in and ready to pinch off into rolls.
- Pinch the rolls off (medium sized), and place in a greased pan.
- It may take two pans; one small, and one larger, for all the dough.
- You can also make loaves of bread out of it.
- Allow it to rise again, until doubled in bulk.
- Bake at 375-400 for 15-20 minutes .
- When done, brush with butter (while hot).
- Note: You can also use this recipe to make bread loaves (it should make 2 loaves in traditional bread pans), or cinnamon rolls.
- For the cinnamon rolls, roll the dough out, sprinkle with cinnamon and sugar, and roll up like a jelly roll.
- Slice off, place in a baking pan, and bake at the same temperature as the rolls, until done.
- Coat with frosting made with powdered sugar, milk, and a dash of vanilla.
Nutrition Facts : Calories 120.2, Fat 2.8, SaturatedFat 0.7, Cholesterol 17.6, Sodium 200.8, Carbohydrate 20.2, Fiber 0.8, Sugar 2.2, Protein 3.2
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