Featherlight Rolls Recipes

FEATHERLIGHT ROLLS

Featherlight Rolls image

From TOH. These look like light and tender cloverleaf rolls. Prep time does not include rising time. Some of the rising is overnight, so plan ahead.

Provided by Halcyon Eve

Categories Yeast Breads

Time 40m

Yield 2 dozen, 24 serving(s)

Number Of Ingredients 9

Ingredients

2 (1/4 ounce) packages active dry yeast
1/2 cup warm water (110-115 degrees F)
1 tablespoon sugar
1 cup warm milk (110-115 degrees F)
1/3 cup shortening
2 eggs
1 1/2 teaspoons salt
4 -5 cups all-purpose flour
1/3 cup sugar

Steps:

Dissolve yeast in warm water; stir in 1 tbsp sugar. Let stand 5 minutes.
Add milk, shortening, eggs, salt, 3 cups flour, and 1/3 cup sugar. Beat on medium speed for 2 minutes.
Stir in enough of the remaining flour to form a soft dough (will be sticky). Do not knead. Refrigerate, covered, overnight.
Punch dough down and turn out onto a lightly floured surface. Cut into 24 equal portions. Cut each portion into thirds. Roll each third into a ball. Place three balls into each greased muffin cup. Cover and rise in a warm place until doubled, about 1 3/4 hours.
Heat oven to 350* F. Bake rolls for 13-15 minutes or until golden brown. Remove from muffin tins to wire racks. Serve warm.

Nutrition Facts : Calories 128.1, Fat 3.9, SaturatedFat 1.1, Cholesterol 19.1, Sodium 157, Carbohydrate 19.9, Fiber 0.7, Sugar 3.4, Protein 3.2

FEATHERLIGHT ROLLS

Featherlight Rolls image

"Aptly named for their featherlight texture, these tender rolls from my Mama-Louise Smart-were a favorite of family and friends alike," writes Terri Duhon from Bryan, Texas. "They're just as tasty the next day with a slice of cheese on each section of the cloverleaf."

Provided by Taste of Home

Time 40m

Yield 2 dozen.

Number Of Ingredients 8

Ingredients

2 packages (1/4 ounce each) active dry yeast
1/2 cup warm water (110° to 115°)
1 tablespoon plus 1/3 cup sugar, divided
1 cup warm 2% milk (110° to 115°)
1/3 cup shortening
2 eggs
1-1/2 teaspoons salt
4 to 5 cups all-purpose flour

Steps:

In a large bowl, dissolve yeast in warm water. Stir in 1 tablespoon sugar; let stand 5 minutes. Add the milk, shortening, eggs, salt, 3 cups flour and remaining sugar. Beat on medium speed 2 minutes. Stir in enough remaining flour to form a soft dough (mixture will be sticky). Do not knead. Cover and refrigerate overnight., Punch dough down. Turn onto a lightly floured surface; divide into 24 portions. Divide each portion into three pieces; shape each into a ball. Place three balls in each greased muffin cup. Cover and let rise in a warm place until doubled, about 1-3/4 hours. , Preheat oven to 350°. Bake 13-15 minutes or until golden brown. Remove from pans to wire racks. Serve warm.

Nutrition Facts : Calories 126 calories, Fat 4g fat (1g saturated fat), Cholesterol 19mg cholesterol, Sodium 158mg sodium, Carbohydrate 20g carbohydrate (4g sugars, Fiber 1g fiber), Protein 3g protein.

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