Divas Can Cook Grandmas Homemade Yeast Rolls Recipes

DIVAS CAN COOK GRANDMA'S HOMEMADE YEAST ROLLS

Steps:

• In a large bowl, add 1 1/4 cups flour.
• Add in the yeast and whisk until combined. Set aside.
• In a saucepan over medium heat, add milk, sugar, and shortening.
• Stir constantly until shortening has melted. Do not boil.(check the back of your yeast package to see how hot the liquid needs to be in order to activate the yeast. It is usually between 115-130 degrees F. Use a cooking thermometer).
• When the liquid reaches the recommended temperature, pour it into the flour mixture.
• Add in the egg.
• Beat on low speed for 1 minute and then on high speed for 3 minutes.
• Add in the salt and the remaining flour (2 cups).
• Use your hands or a rubber spatula to incorporate the rest of the flour until a soft dough forms.
• Grease a plastic bowl with vegetable oil and place the ball of dough into the bowl.
• Cover and refrigerate for at least 2 hours.
• Remove from the refrigerator and punch down the dough with your fist to release the air.
• Spread a thin layer of melted butter on the bottom of a 9x13 pan.
• Take chunks of the dough and form it into desired shape.
• Dip the dough in a bowl of melted butter and place it in the pan.
• Repeat with the remaining dough. Keep the rolls close together.
• Cover the pan with a thin kitchen towel and let sit in a warm place for at least 1 -1 1/2 hours. The rolls will double in size.
• Bake for 10-14 minutes or until golden.
• Brush them with honey butter or herb butter if desired.

GRANDMA'S YEAST ROLLS

Steps:

• Dissolve 1 tablespoon of sugar into the water in a small bowl. Sprinkle the yeast over the water; let stand 5 minutes until the yeast softens and begins to form a creamy foam. Meanwhile, whisk the flour, the remaining sugar, and salt together in a bowl. Once the yeast has foamed, stir the melted lard into the yeast, then stir the yeast mixture into the flour until a sticky dough forms.
• Turn the dough out onto a lightly-floured surface and knead until smooth and elastic, about 10 minutes. You may need to add additional flour to keep the dough from sticking. Once elastic, cover the dough with the mixing bowl, and allow to rest for 15 minutes. Grease a 9x13-inch baking dish with lard.
• Cut the dough into three equal sections, then cut each section into 8 pieces. Form into balls and place into the prepared baking dish in 6 rows of 4. Cover with a light cloth and let rise in a warm place (80 to 95 degrees F (27 to 35 degrees C)) until doubled in volume, about 45 minutes.
• Preheat an oven to 325 degrees F (165 degrees C).
• Bake in the preheated oven until the tops of the rolls are golden brown and the bottoms sound hollow when tapped, about 1 hour. Allow to cool at least 10 minutes before eating.