Never Fail Rolls Recipes

30 MINUTE DINNER ROLLS

Steps:

• Preheat oven to 400*F.
• In a large bowl, combine 1 cup water, oil, sugar, and yeast. Let sit until yeast is bubbly (about 8 minutes). Stir in beaten egg, softened butter, and salt.
• With a stand mixer or by hand, add flour, one cup at a time until you have a soft dough that isn't sticky. Knead by hand 10 minutes or 5 minutes with a stand mixer.
• Divide dough into 18 even pieces, and form into balls. Place in a greased pan and cover with parchment paper and a kitchen towel.
• Let rise 10 minutes in a warm place. (You can allow them to rise up to an additional 30 minutes if time allows).
• Lightly brush with milk and bake on the middle rack for 10-12 minutes or just until browned.

NEVER-FAIL YEAST ROLLS

Steps:

• In a large bowl, dissolve yeast in warm water. Beat in the flour, dry cake mix and salt (do not knead). 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 in half. Roll each portion into a 12-in. circle; cut each circle into 12 wedges. Roll up, beginning at the wide end; place point side down on greased baking sheets. Brush with butter. Cover and let rise until doubled, about 25 minutes. , Bake at 350° for 12-15 minutes or until golden brown.

NEVER FAIL YEAST ROLLS

Steps:

• In a large mixing bowl, dissolve yeast in warm water.
• Beat in the flour, dry cake mix and salt (do not knead). **When mixing if too dry you might want to add 1-2 tablespoons more of water at a time until you can get dough thoroughly mixed.
• Place in a greased bowl.
• Cover and let rise in a warm place until doubles, about 1 hour.
• Punch dough down.
• Divide dough in half.
• Flour the surface where you are going to roll the dough out.
• Roll each portion into a 12 inch circle.
• Cut each circle into 12 wedges.
• Roll up, beginning at the wide end.
• Place point side down on greased baking sheets.
• Brush with butter.
• Cover and let rise until doubled, about 25 minutes.
• Bake at 350 degrees for 12-15 minutes, or until golden brown.

OLD-FASHIONED SOFT AND BUTTERY YEAST ROLLS

Steps:

• 1. Sprinkle yeast over very warm water in large bowl. Stir until yeast dissolves. Leave to foam about 10 minutes.
• 2. Add sugar, the 1/4 cup butter and salt to hot milk and stir until sugar dissolves and butter is melted. Cool mixture to 105 to 115 degrees.
• 3. Add milk mixture to yeast and then mix in egg. Beat in 4 cups of the flour, 1 cup at a time, to form a soft dough. Use some of remaining 1/2 cup flour to dust a pastry cloth.
• 4. Knead the dough lightly for 5 minutes. Use remaining flour for flouring pastry cloth and your hands.
• 5. Place dough in a warm, buttered bowl; turn greased side up. Cover and let rise in warm place until doubled in bulk, about 1 1/4 to 1 1/2 hours.
• 6. Punch dough down and knead 4 to 5 minutes on a lightly floured pastry cloth. Dough will be sticky, but use as little flour as possible for flouring hands, otherwise rolls will not be as feathery light as they should be.
• 7. With large knife, cut dough ball into four (4) pieces. Cut each piece into four (4) more pieces OR simply pinch off small chunks of dough and roll into round balls about 1 3/4 inches in diameter. As you roll into balls, pull sides down and under to shape roll. Place bottom side down in neat rows, not quite touching, in well-buttered 13 X 9 X 2 inch pan.
• 8. Cover rolls and allow to rise in warm place until doubled in bulk; 30 - 45 minutes. When doubled in bulk, brush tops with melted butter and bake in 375 degree F oven for 18 - 20 minutes or until nicely browned. My oven runs hot so I usually bake @ 325 so tops do not brown before rolls are done inside. Adjust your oven temp accordingly.
• 9. If desired, brush (or bathe!) rolls in more melted butter when they are hot. The butter will sizzle down sides and bottom of rolls for a buttery soft crust.

MIMI'S NEVER FAIL REFRIGERATOR ROLLS

Steps:

• 1. Mix 1st 3 ingredients in a small bowel. Let yeast and sugar dissolve and start bubbling.
• 2. In a large bowl I add water and shortening and then microwave until water is warm enough to melt shortening. I then stir in sugar and salt. When it has cooled down to lukewarm I add the yeast mixture and combine. Beat egg and add to bowl.
• 3. Add flour and mix well. Form into a ball, pour a little bit of oil into bottom of bowl and turn dough to coat on all sides. Cover and let rest untl doubled in size.
• 4. Pre-heat oven to 400. Mash down dough and knead on a flour covered surface until smooth and elastic. At this point dough may be covered and kept in fridge until ready to use. Just remove dough from fridge and allow to warm a little then proceed with recipe.
• 5. In 13 x 9 pan melt 1/2 to 1 stick of butter. Pinch pieces of dough off and form into balls of dough or whatever shape you prefer. Cover and let rise. Bake until golden brown and serve.

NEVER FAIL ROLLS

Steps:

• Soften yeast in warm water, 1 teaspoons sugar, 1 cup of flour, then set aside.
• Melt shortening let cool a little.
• Use a mixer and beat shortening, eggs and salt, yeast mixture, sugar & remaining flour.
• Knead well.
• Let rise in greased bowl for 1 hour.
• Sprinkle with flour over top & knead.
• Shape into rolls and place in 9" cake pans and let rise another hour.
• Bake at 350° for 20 minutes.
• *NOTE* To make without the mess, dump it all in a bread machine and let it do the kneading and rising for you. Just add ingredients according to your bread machines instructions; wet ingredients, then dry and then yeast. Then roll out and go from there.