EASY YEAST ROLLS
These simple, tender yeast rolls bake to a golden brown and will disappear in no time. If you've never baked with yeast before, these rolls are the perfect starting point. -Wilma Harter, Witten, South Dakota
Provided by Taste of Home
Time 1h
Yield 4 dozen.
Number Of Ingredients 7
Steps:
- In a small bowl, dissolve yeast in warm water. In a large bowl, combine sugar, egg, oil, salt, yeast mixture and 4 cups flour; beat on medium speed until smooth. Stir in enough remaining flour to form a stiff dough., Turn dough onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour., Punch down dough. Turn onto a lightly floured surface; divide into four portions. Divide and shape each portion into 12 balls. Roll each ball into an 8-in. rope; tie into a loose knot. Tuck ends under. Place 2 in. apart on greased baking sheets. Cover; let rise in a warm place until doubled, about 30 minutes. Preheat oven to 350°., Bake 15-20 minutes or until golden brown. Remove from pans to wire racks.
Nutrition Facts : Calories 78 calories, Fat 1g fat (0 saturated fat), Cholesterol 4mg cholesterol, Sodium 100mg sodium, Carbohydrate 14g carbohydrate (2g sugars, Fiber 0 fiber), Protein 2g protein.
RAPID RISE SKILLET YEAST ROLLS
Sometimes you need rolls FAST. here's a perfect recipe to keep your sleeve for those nights when you want to serve up hot, homemade rolls quickly. FYI, to get the appropriate dough texture, I had to put an additional 1 1/2 cup of flour - so be prepared!
Provided by Bonnie G 2
Categories Breads
Time 55m
Yield 12 Rolls, 12 serving(s)
Number Of Ingredients 7
Steps:
- Preheat the oven to 400 degrees F.
- In a large mixing bowl, combine yeast, water, and honey. Stir in melted butter, salt, and eggs until combined.
- Slowly add in the flour, 1 cup at a time, until dough forms into a ball and easily pulls away from the sides of the mixing bowl.
- Divide into 12 even pieces and shape into balls. Place into a 12-inch cast iron skillet. Cover and let rise 20 minutes, or until double in size.
- Bake in the preheated oven for 25 minutes. Brush with another tablespoon of melted butter if desired.
- Pro Tip: This recipe uses a large amount of yeast to cut rising time as much as possible. If your house is on the colder end, you may want to create a warmer environment for it to proof, or rise. A warm, humid environment between 80 and 90 degrees is ideal for proofing bread. If your house is below 70 to 75 degrees, your rolls will not rise as quickly.
Nutrition Facts : Calories 159.4, Fat 4.6, SaturatedFat 2.6, Cholesterol 25.7, Sodium 235.4, Carbohydrate 26.1, Fiber 1, Sugar 5.9, Protein 3.7
MY NANA'S YEAST ROLLS
Make and share this My Nana's Yeast Rolls recipe from Food.com.
Provided by leyna m
Categories Yeast Breads
Time 3h15m
Yield 48 rolls
Number Of Ingredients 9
Steps:
- dissolve yeast sugar and 1/2 cup water in small cup or bowl. let stand for 15 minutes
- cream shortening and sugar add salt and egg.
- add yeast mixture and 2 cups hot water.
- gradually add flour. once all incorporated knead on lightly floured surface for 10 minutes. let rise in warm place for 1 hour 30 minutes.
- punch down and form into rolls (I use 2 old roasting size pans) 4 rolls across 6 down.
- cover and let rise for 1 hour.
- bake for 10-15 minutes at 400 degrees.
NANA'S CINNAMON ROLLS
Provided by Patrick and Gina Neely : Food Network
Categories dessert
Time 2h40m
Yield 8 rolls
Number Of Ingredients 16
Steps:
- Spray a large mixing bowl with nonstick spray.
- Dissolve yeast in water in a bowl of a standing mixer with dough hook. Let sit for 5 minutes.
- In a large measuring cup beat together eggs, sugar and salt. Whisk in egg mixture to the bowl of yeast. Add 1 cup flour and mix until smooth. Add melted butter and mix well. Add remaining 4 cups of flour in stages and mix until stiff dough is formed. Add dough to greased bowl. Place bowl in a warm area with a towel on top. Let rise until it doubles in size, about 1 hour.
- Preheat oven to 400 degrees F. Grease a 9 by 13 by 2-inch pan
- On a cutting board, sprinkle 2 tablespoons flour. Punch down and roll out dough to approximately 12 by 15-inch rectangle. Spread with butter. Sprinkle sugar, cinnamon, pecans, and raisins. Roll dough into a large pin wheel cylinder and cut ends off the roll. Cut into 8 portions. Put in greased pan, pin wheel side down and let rise to double in size. Bake for 20 to 25 minutes until browned evenly. Remove from the oven and allow to cool completely.
- Mix in medium size bowl with whisk until smooth.
- Drizzle glaze over on top of the cooled rolls.
FAVORITE YEAST ROLLS
These golden brown rolls are light and tender...and easy to make. To cut out the biscuits, we use the top of a drinking glass, and they turn out just fine. I like them warm with lots of butter.-Emma Rea, Columbia, South Carolina
Provided by Taste of Home
Time 40m
Yield about 10.
Number Of Ingredients 6
Steps:
- In a large bowl, combine 1-1/2 cups flour, sugar, yeast and salt. Add water and butter; beat on medium speed for 3 minutes or until smooth. Stir in enough remaining flour to form a soft dough. , Turn onto a floured surface; knead until smooth and elastic, about 4-6 minutes. Cover and let rest for 10 minutes. Roll dough to 3/8-in. thickness; cut with a lightly floured 2-1/2-in. biscuit cutter. Place 2 in. apart on a greased baking sheet. Cover and let rise in a warm place until doubled, about 1-1/2 hours. , Bake at 375° for 11-14 minutes or until lightly browned. Remove to a wire rack.
Nutrition Facts : Fat 2 g fat (1 g saturated fat), Cholesterol 5 mg cholesterol, Sodium 109 mg sodium, Carbohydrate 18 g carbohydrate, Fiber 1 g fiber, Protein 2 g protein.
GRANDMA'S OLD-FASHIONED YEAST ROLLS
This recipe is one of our family traditions. We don't know how old it is, but it is at least Depression Era (no milk, no eggs). It was handed down from my Grandma Pearl Nash. She never wrote down the recipe, always measured by memory and her hands. She developed breast cancer in the early 60's and shortly before she died. My Daddy asked her to measure out all the ingredients so the recipe would not be lost. He carried her into the kitchen, where she carefully placed the ingredients on newsprint paper. My mama (who my kids called Tutu) shifted the ingredients into measuring cups and spoons to record the amounts.
Provided by Asgard Ranch
Categories Roll and Bun Recipes
Time 2h40m
Yield 24
Number Of Ingredients 7
Steps:
- Dissolve yeast in warm water in the bowl of a stand mixer fitted with the dough hook. Stir in sugar and salt until you see foam rising. Add 3 cups flour and 3/4 cup shortening; mix with the dough hook until the mixture is the consistency of a thick pancake batter.
- Fill a pot with hot (not boiling) water.
- Remove the mixer bowl and cover it with plastic wrap and a towel. Place the bowl over the pot of hot water, making sure the bottom does not touch the water. Let rise until doubled in size, 45 minutes to 1 hour.
- Place the bowl back on your stand mixer and gradually mix in remaining 4 cups flour until dough is smooth and elastic; you may need to add up to 1 additional cup.
- Heavily grease two 9x13-inch pans with shortening.
- Divide dough into 24 balls. Place 12 balls into each of the prepared pans; cover with plastic wrap and a towel. Let rise in a warm area until doubled in size, about 1 hour; balls will start out at about 1 1/2 inches in diameter but will rise and touch the sides of the pans.
- Preheat the oven to 375 degrees F (190 degrees C).
- Bake rolls in the preheated oven until golden brown on top, 25 to 30 minutes. Remove from the oven and brush melted butter over top.
Nutrition Facts : Calories 241.6 calories, Carbohydrate 32.3 g, Cholesterol 10.2 mg, Fat 10.6 g, Fiber 1.1 g, Protein 4.1 g, SaturatedFat 4.1 g, Sodium 272.3 mg
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SOFT DINNER ROLLS RECIPE - SALLY'S BAKING ADDICTION
From sallysbakingaddiction.com
4.8/5 Category Dinner
- Whisk the warm milk, yeast, and 1 Tablespoon of sugar together in the bowl of your stand mixer. Cover and allow to sit for 5 minutes. *If you do not own a stand mixer, you can do this in a large mixing bowl and in the next step, mix the dough together with a large wooden spoon/rubber spatula. It will take a bit of arm muscle. A hand mixer works, but the sticky dough repeatedly gets stuck in the beaters. Mixing by hand with a wooden spoon or rubber spatula is a better choice.*
- Add the remaining sugar, egg, butter, salt, and 1 cup flour. With a dough hook or paddle attachment, mix/beat on low speed for 30 seconds, scrape down the sides of the bowl with a rubber spatula, then add the remaining flour. Beat on medium speed until the dough comes together and pulls away from the sides of the bowl, about 2 minutes. If the dough seems too wet to a point where kneading (next step) would be impossible, beat in more flour 1 Tablespoon at a time until you have a workable dough, similar to the photos and video above. Dough should be soft and a little sticky, but still manageable to knead with lightly floured hands.
- Keep the dough in the mixer and beat for an additional 2 minutes or knead by hand on a lightly floured surface for 2 minutes. (See video tutorial above if you need a visual of kneading dough by hand.)
- Lightly grease a large bowl with oil or nonstick spray. Place the dough in the bowl, turning it to coat all sides in the oil. Cover the bowl with aluminum foil, plastic wrap, or a clean kitchen towel. Allow the dough to rise in a relatively warm environment for 1-2 hours or until double in size. (I always let it rise on the counter. Takes about 2 hours. For a tiny reduction in rise time, see my answer to Where Should Dough Rise? in my Baking with Yeast Guide.)
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