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
YEAST ROLLS
These Yeast Rolls are the perfect fluffy pull-apart dinner rolls for weeknights and holidays. So tender, buttery, and delicious, just like grandma used to make!
Provided by Rebecca Hubbell
Categories Side Dish
Time 1h3m
Number Of Ingredients 7
Steps:
- Dissolve the yeast in the warm water in a very large bowl, then stir in the sugar and let stand for 5 minutes.
- Stir in the egg, melted butter, and salt. Stir in as much of the flour as you can with a wooden spoon.
- Transfer the dough to a stand mixer fitted with a dough hook and mix on low speed for 6 to 8 minutes. Alternatively: You can turn the dough out onto a lightly floured surface and knead by hand until the dough is smooth and elastic.
- Shape the dough into a ball and place back in the lightly greased large bowl, turning one to cover the surface of the dough with grease. Cover with a clean hand towel and let rise in a warm place until the dough doubles in size, about 45 to 60 minutes.
- Punch the dough down and turn out onto a lightly floured surface, divide the dough in half and cover the dough back up with the cloth and let rest for 10 more minutes. Meanwhile, lightly grease two 9x13-inch pans. For Larger Rolls: Use a 15x10-inch pan and do not divide the dough.
- Divide each half of the dough into 12 pieces and shape the rolls by gently pulling each dough piece into a ball, tucking the edges under and arranging on the baking sheets. If you are making larger rolls, make 15 equally sized balls of dough.
- Cover the pans of rolls with hand towels and let rise in a warm place until the rolls have doubled in size, about 30 minutes.
- Preheat the oven to 350 degrees F and brush the tops of the rolls with melted butter. Bake for 15 to 18 minutes or until the tops are golden brown. Brush the rolls with more butter after removing from the oven. Best served within 24 hours.
Nutrition Facts : Calories 151 kcal, Carbohydrate 28 g, Protein 3 g, Fat 2 g, SaturatedFat 1 g, Cholesterol 11 mg, Sodium 198 mg, Fiber 1 g, Sugar 4 g, ServingSize 1 serving
HOMEMADE YEAST ROLLS
Provided by Valerie Bertinelli
Categories side-dish
Time 2h45m
Yield 30 rolls
Number Of Ingredients 9
Steps:
- Preheat the oven to 400 degrees F.
- Melt 1 stick of the butter in a small saucepan, then bring to a boil and cook until there are light brown specks in the butter, 3 to 4 minutes. Pour the browned butter into a small bowl and whisk in the sugar until dissolved. Whisk in the milk; the mixture should be lukewarm, around 110 degrees F. Next, whisk in the active dry yeast. Set aside until foamy, 5 minutes.
- In a large bowl, mix together the flour and salt. Make a well in the center, add the eggs and whisk the eggs together with a fork. Pour the browned butter mixture into the well. Using a fork, gradually incorporate the flour into the liquids. Continue stirring just until a shaggy dough comes together. Transfer to a lightly floured work surface and knead with floured hands until the dough becomes very smooth, about 5 minutes.
- Lightly grease a large bowl with olive oil. Add the dough, turning it once to coat. Cover with a clean kitchen towel and let rise until doubled in size, about 1 hour.
- Punch down the dough. Melt the remaining 1/2 stick of butter and use half of that to grease the bottom and sides of a 9-by-13-inch baking dish. Divide the dough into thirds and divide each third into 10 balls. To create smooth tops: roll each ball between your palms, and then stretch the dough across the top of the ball, pinching the excess at the bottom.
- Place the dough balls, seam-side down, in the prepared baking dish -- 5 to the short side, 6 to long side. Cover and let rise until slightly puffy, 30 minutes. Brush the tops with the remaining butter and sprinkle generously with flaky sea salt.
- Bake until the tops are golden brown and the rolls sound hollow when lightly tapped, 15 to 17 minutes. Serve warm.
CHRIS' HOMEMADE YEAST ROLLS
Make and share this Chris' Homemade Yeast Rolls recipe from Food.com.
Provided by DJBiker
Categories Yeast Breads
Time 1h5m
Yield 24 Rolls, 24 serving(s)
Number Of Ingredients 9
Steps:
- Turn on the light in your oven before starting. This will allow the oven to heat up slightly and makes a nice proofing cabinet.
- Place the yeast and 1 TBS sugar into the hot water and mix well, set aside and let bloom until very frothy, this takes about 5-10 minutes.
- Place the flour, 4 TBS sugar, butter, salt, and egg into a large mixing bowl (preferably a mixer with a dough hook). Add the yeast mixture and start the dough hook on a low speed. Let the mixer incorporate all the yeast mixture, it will be too dry at this point. You will need to add more warm water to the dough as it mixes, but just a tsp at a time. The dough will come together and pull away from the sides of the bowl all at once, and if you add too much water, you will get a sticky mess. If you do add too much water, just add some more bread flour, a little at a time until you get a spongy dough ball that doesn't stick to your fingers.
- Knead the dough for 5-10 minutes until it becomes soft and elastic. Adding only enough flour to keep it from getting sticky.
- Shape the dough into a ball with the smooth part to the top. Place into an oiled bowl and turn over to coat all the sides of the dough. Place the bowl into the oven and let it rise until doubled in size. This will take about an hour or so.
- Remove the dough from the oven and punch it down and remove it from the bowl to a lightly floured surface. Cut the dough into strips and then into pieces that weigh 2 ounces each. Shape each 2 ounce piece into a ball making sure to seal the cut edges into the dough so it will rise properly.
- Place the rolls into an oiled 12 x 16 pan and place back into the oven to rise again. Once they have doubled in size again, turn the oven on to 420 degrees. Bake the rolls until golden brown.
- Mix your melted butter and honey in a small bowl and then brush over the hot rolls as soon as you remove them from the oven.
- Serve.
Nutrition Facts : Calories 122.7, Fat 3.3, SaturatedFat 1.9, Cholesterol 16.4, Sodium 121.4, Carbohydrate 20.4, Fiber 0.8, Sugar 4.1, Protein 2.8
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
CHRIS' QUICK CINNAMON ROLLS
My sister Chris gave me this recipe for non-yeast cinnamon rolls. I've yet to try it but it's her family's go-to recipe for cinnamon rolls, as she has not tackled the yeast ones yet. From Recipes Only.
Provided by Katzen
Categories Quick Breads
Time 35m
Yield 9 Rolls, 9 serving(s)
Number Of Ingredients 13
Steps:
- In a small bowl, mix together brown sugar, butter, cinnamon, and raisins; set aside.
- In a large bowl, combine flour, sugar, baking powder, and salt; mix well.
- Cut shortening or butter in until mixture resembles course meal.
- Add milk all at once, stirring quickly with a fork to make soft, sticky dough. Don't overmix.
- Turn out onto a lightly floured surface; gather gently into a ball; knead lightly about 10 times.
- Roll out dough into a 10-inch square; spread filling evenly over dough.
- Roll up; pinch edges to seal.
- With a sharp knife, cut into 9 pieces.
- Place in a greased 8-inch square pan.
- Bake at 425 degrees Fahrenheit for 15 to 18 minutes or until golden brown. Let stand 3 minutes; turn out onto a rack.
- For icing, mix icing sugar, milk, and vanilla together.
- Glaze or drizzle with icing.
Nutrition Facts : Calories 450.5, Fat 22.8, SaturatedFat 9.9, Cholesterol 30.4, Sodium 511.8, Carbohydrate 59.3, Fiber 1.1, Sugar 34.9, Protein 3.9
CHRIS' CINNAMON ROLLS
These cinnamon rolls are delicious!! They remind me of the ones served in malls at a famous chain of restaurants.
Provided by DrBuzzetta
Categories Breads
Time 4h
Yield 24 Cinnamon Rolls, 24 serving(s)
Number Of Ingredients 15
Steps:
- In a large bowl, combine the yeast, evaporated milk, and half and half.
- Let stand 5-10 minutes.
- Add the sugar, 1/2 cup (1 stick) butter, salt, 2 cups flour, and 2 eggs. Beat together until very smooth.
- Add remaining flour gradually (1/2 cup at a time) until a soft but not sticky dough is formed that you can work with. Knead the dough for 10 minutes.
- When the dough is smooth, place it in a lightly greased large bowl covered with damp towel and let it rise 60-90 min (or until doubled).
- In a small bowl, mix together brown sugar, cinnamon, and cornstarch until combined.
- Butter two 9 x 13" baking pans.
- Liberally flour a large, clean work surface.
- Punch down the dough to remove air bubbles, divide it in half, and transfer half of dough to work surface. Roll the dough out into a large rectangle about 20 x 30 inches wide.
- Spread 1/2 cup (1 stick) of softened butter over the surface of the dough, leaving a 1-inch strip on the top edge without butter.
- Evenly sprinkle half the cinnamon sugar mixture over the butter and press it down lightly into butter with your hands or the rolling pin.
- Starting with the edge of the dough closest to you, gently roll up the dough into a tight log, moistening the 1-inch top edge and sealing it.
- Cut off any uneven ends.
- Cut roll into 12 equal pieces (a little over 2" wide each).
- Place rolls into greased 9x13 pan.
- Repeat with second half of dough.
- Cover with plastic wrap, then set aside in a warm place to rise 1-2 hours, or until rolls have doubled in size and are almost touching each other.
- Prepare frosting right before baking rolls.
- In a bowl, using an electric hand mixer, beat together remaining 1/2 cup (1 stick) of butter and cream cheese until smooth and creamy.
- Add vanilla and lemon juice and beat until combined.
- Pour in powdered sugar and mix on low speed just until incorporated. Then, increase speed to high and beat for about 3-5 minutes.
- Bake rolls in preheated 350°F oven for 25-30 minutes, or until tops start to brown. Do not overbake!
- Once you remove the rolls from the oven, spread half of the frosting on top of them -- this layer will melt into the rolls.
- Once they've cooled down, spread a dollop of the remaining frosting on each roll.
Nutrition Facts : Calories 485.7, Fat 20, SaturatedFat 12.2, Cholesterol 69.2, Sodium 377.1, Carbohydrate 71.8, Fiber 1.9, Sugar 39, Protein 6.2
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.
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