Recipe: Yeast Roll Recipes (8)

8-15-99 Yeast Bread Recipes: Rolls

Debbie.D.,.AL (09:24:19) : MELT-IN-YOUR-MOUTH DINNER ROLLS

1 pkg. yeast
1/2 cup warm water
1 T. sugar
1 tsp. baking powder
1 cup milk
1/3 cup butter
1/3 cup sugar
dash salt
2 eggs, beaten
4 1/2 cups all-purpose flour

Dissolve yeast in warm water. Add sugar and baking powder and let stand for 20 minutes. Scald milk. Add butter, sugar, and salt. Stir in yeast. Cool and add eggs. Gradually add flour until well mixed. Cover and refrigerate overnight. About 2 hours before serving, roll out dough. Cut with biscuit cutter, score with knife across middle and fold over. Place in greased baking pans with rolls touching. Bake at 425 for 10 minutes.Debbie.D.,.AL (09:18:47) : QUICK LIGHT ROLLS

1 cup milk
5 T. sugar
1 tsp. salt
1 pkg. dry yeast
1 cup lukewarm water
5 cups all-purpose flour
6 T. Crisco, melted

Scald milk, add sugar and salt and cool to lukewarm. Dissolve yeast in warm water. Add to cooled milk mixture. Sift flour. Add 2 1/2 cups to yeast mixture, beating until smooth. Add melted Crisco and remaining flour. Knead well and let rise until doubled in bulk, about 1 1/2 hours. Shape into rolls, cover, and let rise about 1 hour or until doubled i size. Place into greased muffin tins. Bake at 350 degrees for 15 minutes. Yummy! Makes 2 dozen rolls.Patti/Dnvr (08:58:57) : Overnight Potato Rolls
30-3 inch rolls

1 pkg dry yeast
1 teas sugar
1 1/2 cups warm water
1 1/4 teas salt
2/3 cup sugar
2/3 cup vegetable shortening
1 cup mashed potatoes
2 eggs, lightly beaten
7 cups all-purpose flour

In a large bowl, dissolve yeast and 1 teas sugar in the warm water. Add salt, sugar, shortening, potatoes, and eggs stirring until well-blended. Add 1/2 of the flour, stir until smooth. Gradually add the remaining flour, stirring after each addition. Knead dough on a lightly floured surface for 3-5 minutes. Return dough to bowl, cover loosely with plastic wrap to allow for expansion. Refrigerate dough for 12-24 hours. Punch dough down. Roll out dough on a lightly floured surface to 3/4 inch thickness. Cut out rolls and place on a baking sheet. Cover and let raise until double in size. Bake at 400 degrees for 10-13 minutes or until light golden brown.Terrytx (05:02:18) :

Sweet Potato Rolls

1 (.25 ounce) package active dry yeast
4 tablespoons white sugar
1/2 cup mashed cooked sweet potato
1/2 cup water the sweet potato was cooked in
3 tablespoons butter or margarine, softened
1 teaspoon salt
2 eggs
3 cups all-purpose flour (may need up to 1/2 cup more)

1 Dissolve yeast, warm sweet potato water, and 1 tablespoon sugar in a mixing bowl. Let stand 5 minutes.

2 Add remaining sugar, sweet potato, butter or margarine, salt, and slightly beaten eggs. Stir to mix well. Stir in 3 cups of flour. Turn out on a lightly floured surface. Knead 2 to 3 minutes, adding just enough of remaining flour to prevent sticking. Do not knead too heavily; when smooth, shape into a ball. Place in an oiled bowl, and turn to coat the surface. Cover, and let raise about 1 hour or longer.

3 Punch down, and allow dough to rest for 2 minutes. Divide into 16 to 20 balls, and place on a greased cookie sheet or in a 9 X 13 inch pan. Allow to rise until doubled.

4 Bake at 375 degrees F (190 degrees C) for 12 to 20 minutes. Serve warm.
Makes 1 - 1/2 dozen rolls Terrytx (04:58:12) :

Melt-In-Your-Mouth Rolls

2 c Milk
1/4 c Shortening
1/4 c Sugar
2 teaspoon Salt
2 package Active Dry Yeast; OR 2 tablespoons Active Dry Yeast; Bulk
1/4 c Luke-warm Water; (110 degrees F)
7 c Unbleached Flour; Sifted
2 Eggs; large

Scald the milk in a saucepan. Pour over the shortening, sugar and salt in a large mixing bowl. Cool to lukewarm. Sprinkle the yeast over the lukewarm water and stir to dissolve. Add the yeast mixture, 3 cups of the flour, and eggs to the milk mixture. Beat, using an electric mixer set on medium speed, for about 2 minutes. Gradually stir in enough of the remaining flour to make a soft dough. Turn the dough out on a lightly floured surface and knead until smooth and satiny, about 8 to 10 minutes. Place the dough in a greased bowl, turning once to grease the top and cover. Let rise in a warm place until double, about 1 hour. Punch the dough down and divide the dough into thirds, then let the dough rest for 10 minutes. Divide each third into 12 pieces and shape each piece into a ball. Place 12 balls, equally spaced, in a greased 9-inch round cake pan. Repeat for the remaining two thirds. Cover and let rise until doubled, 45 to 60 minutes. Bake in a preheated 400 degree F. oven for 12 to 15 minutes or until golden brown. Remove from the pans and cool on wire racks.
Servings: 6 Terrytx (04:56:19) :

Crusty French Rolls
Recipe By :Quick Cooking-Sept/Oct/98

1 1/4 cups water
2 teaspoons sugar
1 teaspoon salt
3 1/2 cups bread flour
1 1/4 teaspoons active dry yeast
1 tablespoon cornmeal
1 egg white
1 tablespoon water

In bread machine, place the first 5 ingred. in order suggested by manufacturer. Select dough setting ( check dough after 5 min. of mixing; add 1-2 tablespoon. of water or flour if needed). When cycle
is completed, turn dough onto a lightly floured surface. Divide into 18 portions; shape each into a round ball. Place on lightly greased baking sheets; sprinkle with cornmeal. Cover and let rise
in warm place until doubled, about 45 min. Beat egg white and water; brush over dough. Bake at 375 degrees for 15 min; brush again with glaze. Bake 10 min longer or until golden brown.MED/TN (04:53:01) : RIZ BISCUITS
From Miss Daisy Entertains

5 cups all purpose flour
2 teaspoons baking powder
1 1/2 teaspoons salt
2 Tablespoons sugar
3/4 vegetable shortening
1 cake compressed yeast
1/4 cup lukewarm water
2 cups buttermilk

Sift all dry ingredients; cut in shortening with pastry blender. Dissolve yeast in lukewarm water and add to buttermilk. Pour into first mixture and stir with wooden spoon just until blended.

Refrigerate until ready to use. Roll out dough to 1/2 inch thickness; cut with biscuit cutter. Place on greased baking sheet, brush with melted butter and let rise until double in bulk. Bake in at 400 for 15 min.

kellywa (01:28:44) : EASY REFRIGERATOR ROLLS

An utterly reliable recipe for yeast rolls.
(Makes 24 rolls)

6 1/4 cups all-purpose flour
1/2 cup sugar
2 tsp salt
2 Tbsp dry yeast (each package is about 1 Tbsp)
1/2 cup milk
1 1/2 cups water
1/4 cup butter
1 egg
vegetable shortening or more butter

Combine 2 cups of flour, sugar, salt, and undissolved yeast.

Heat milk, water, and butter until liquids are very warm Add to dry ingredients.

Beat 2 minutes at medium speed (I've never used an electric mixer, by the way. Just stir until things are evenly combined and not terribly lumpy.)

Add egg and 1 cup flour. Beat at high speed 2 minutes. Add enough additional flour to make a soft dough. This is where the arm muscles get their exercise!

Grease top of dough (with butter or vegetable shortening). Cover the bowl and refrigerate it overnight.

Divide the dough into 24 equal pieces. Shape them into balls, and place each in a greased muffin cup.

Cover; let rise in a warm place until doubled. This will take between 1 and 1 1/2 hours.
Toward the end of the rising period, preheat the oven to 350 degrees.

Bake at for 12 to 15 minutes. Store the rolls tightly covered-that is, if there are any left.