Big Batch Yeast Rolls Recipes
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
BIG-BATCH DINNER ROLLS
Here's a home-baked roll you can make for every holiday. Just mix, knead, shape and par-bake, then pop 'em in the freezer. They're ready to finish baking when guests are on their way. -Mary Jane Henderson, Salem, New Jersey
Provided by Taste of Home
Time 40m
Yield 4 dozen.
Number Of Ingredients 7
Steps:
- In a small bowl, dissolve yeast in warm water. In a large bowl, combine milk, shortening, sugar, salt, yeast mixture and 2-1/2 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, about 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 1-1/2 hours., Punch down dough. Turn onto a lightly floured surface; divide and shape into 48 balls. Place 2 in. apart on greased baking sheets. Cover with kitchen towels; let rise in a warm place until doubled, about 20 minutes., Preheat oven to 375°. Bake until golden brown, 12-15 minutes. Freeze option: Partially bake rolls at 325° for 10 minutes. Freeze cooled partially baked rolls in an airtight container. To use, bake frozen rolls on greased baking sheets at 375° for 12-15 minutes or until golden brown.
Nutrition Facts : Calories 124 calories, Fat 3g fat (1g saturated fat), Cholesterol 1mg cholesterol, Sodium 251mg sodium, Carbohydrate 22g carbohydrate (2g sugars, Fiber 1g fiber), Protein 3g protein.
BIG-BATCH YEAST ROLLS
The egg wash on these golden-brown rolls gives them a pretty look for holiday entertaining. Light and tender, they have just a hint of sweetness.-Anna Mayer, Fort Branch, Indiana
Provided by Taste of Home
Time 1h5m
Yield 3 dozen.
Number Of Ingredients 10
Steps:
- In a large bowl, dissolve yeast in warm water. In another bowl, combine milk and butter; stir in potato flakes. Let stand for 1 minute. Add the milk mixture, sugar, 2 eggs, salt and 3 cups flour to yeast mixture; beat 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 the top. Cover and let rise in a warm place until doubled, about 1 hour., Punch dough down; divide into 36 pieces. Shape each into a ball. Place 2 in. apart on greased baking sheets. Cover and let rise until doubled, about 30 minutes. Beat remaining egg and cold water; brush over rolls. Bake at 350° for 12-15 minutes or until golden brown.
Nutrition Facts : Calories 151 calories, Fat 4g fat (2g saturated fat), Cholesterol 26mg cholesterol, Sodium 199mg sodium, Carbohydrate 26g carbohydrate (7g sugars, Fiber 1g fiber), Protein 4g protein.
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- Add a 1/4 cup warm water to a large bowl or the bowl of a stand mixer fitted with the dough hook attachment. Sprinkle in yeast, gently stir and allow to sit for 5 minutes or until foamy.
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