Never Fail Rolls Recipes

Steps:

• In a large bowl, dissolve yeast in warm water. Beat in the flour, dry cake mix and salt (do not knead). 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 dough down; divide in half. Roll each portion into a 12-in. circle; cut each circle into 12 wedges. Roll up, beginning at the wide end; place point side down on greased baking sheets. Brush with butter. Cover and let rise until doubled, about 25 minutes. , Bake at 350° for 12-15 minutes or until golden brown.

Steps:

• In a large mixing bowl, dissolve yeast in warm water.
• Beat in the flour, dry cake mix and salt (do not knead). **When mixing if too dry you might want to add 1-2 tablespoons more of water at a time until you can get dough thoroughly mixed.
• Place in a greased bowl.
• Cover and let rise in a warm place until doubles, about 1 hour.
• Punch dough down.
• Divide dough in half.
• Flour the surface where you are going to roll the dough out.
• Roll each portion into a 12 inch circle.
• Cut each circle into 12 wedges.
• Roll up, beginning at the wide end.
• Place point side down on greased baking sheets.
• Brush with butter.
• Cover and let rise until doubled, about 25 minutes.
• Bake at 350 degrees for 12-15 minutes, or until golden brown.

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.

Steps:

• Soften yeast in warm water, 1 teaspoons sugar, 1 cup of flour, then set aside.
• Melt shortening let cool a little.
• Use a mixer and beat shortening, eggs and salt, yeast mixture, sugar & remaining flour.
• Knead well.
• Let rise in greased bowl for 1 hour.
• Sprinkle with flour over top & knead.
• Shape into rolls and place in 9" cake pans and let rise another hour.
• Bake at 350° for 20 minutes.
• *NOTE* To make without the mess, dump it all in a bread machine and let it do the kneading and rising for you. Just add ingredients according to your bread machines instructions; wet ingredients, then dry and then yeast. Then roll out and go from there.

Steps:

• Pour warm water into a large bowl; sprinkle with yeast, and let stand until foamy, about 5 minutes.
• Add sugar, butter, eggs, and salt; whisk to combine. Add flour; mix until incorporated and a sticky dough forms. Brush top of dough with butter; cover bowl with plastic wrap, and set aside in a warm place until dough has doubled in bulk, about 1 hour.
• Turn dough out onto a well-floured work surface. With floured hands, roll dough into a thick log. Cut into 18 equal pieces (halve log, cut each half in thirds, then cut each piece into thirds again).
• Brush a 9-by-13-inch baking pan with butter. One at a time, flatten each piece of dough, then fold edges toward the center, pressing to secure, until a smooth ball forms. Place dough balls in prepared baking pan, smooth side up (you should have 3 rows of 6). Cover loosely with plastic wrap, and let rise in a warm place until doubled in bulk, 30 to 40 minutes. (Alternatively, refrigerate, at least 4 hours and up to 1 day.)
• Preheat oven to 400 degrees. Remove plastic wrap; brush rolls with butter. Bake until golden and rolls sound hollow when tapped on bottom, 35 to 40 minutes (tent with aluminum foil if browning too quickly). Pull rolls apart, and serve warm.