Peggis Yeast Rolls Recipes

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QUICK YEAST ROLLS



Quick Yeast Rolls image

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

2 tablespoons shortening
3 tablespoons white sugar
1 cup hot water
1 (.25 ounce) package active dry yeast
1 egg, beaten
1 teaspoon salt
2 ¼ cups all-purpose flour

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

EXTRA QUICK YEAST ROLLS



Extra Quick Yeast Rolls image

Making homemade rolls usually takes a lot of ingredients and time, but this recipe makes it so simple. They come together quickly and they freeze well too.-Eleanor Paine, Junction City, Oregon

Provided by Taste of Home

Time 30m

Yield 2 dozen.

Number Of Ingredients 4

1 package (1/4 ounce) quick-rise yeast
1 tablespoon sugar
3/4 cup warm water (110° to 115°)
2-1/2 cups biscuit/baking mix

Steps:

  • Dissolve yeast and sugar in warm water. Stir in biscuit mix and turn out onto a lightly floured surface. Knead until smooth and elastic, about 5 minutes. , Divide and shape dough into 24 small balls. Place on greased baking sheet. Cover and let rise in a warm place until doubled, about 30 minutes. , Bake at 400° until golden brown, 10-15 minutes.

Nutrition Facts : Calories 54 calories, Fat 2g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 158mg sodium, Carbohydrate 8g carbohydrate (1g sugars, Fiber 0 fiber), Protein 1g protein.

PEGGI'S YEAST ROLLS



PEGGI'S YEAST ROLLS image

Hey guys, remember those school cafeteria hot roll? These are right up there with them. These hot rolls are to die for. Simple to make. They are so light & fluffy & they came out 5" tall. The only thing that could make them better is if I had cake yeast available to use instead of powdered yeast.

Provided by Peggi Anne Tebben @cookiequeen

Categories     Savory Breads

Number Of Ingredients 11

FOR THE BREAD
3/4 cup(s) lukewarm water
1 large egg
2 tablespoon(s) butter or oil (i use butter) don't melt
2 tablespoon(s) sugar
2 1/2 teaspoon(s) instant yeast
1 1/2 teaspoon(s) salt
2 3/4 cup(s) all-purpose flour
FOR THE EGG WASH
1 small egg, beaten
2 tablespoon(s) cold water

Steps:

  • To make the dough: Combine all of the dough ingredients, and mix and knead them, by hand, mixer, or bread machine, to make a soft dough. I use my bread machine to mix it. Set it on the dough setting. After is has mixed about 7 minutes, I check it to see if I need to add a touch more water or flour.
  • If not using a bread machine, proof the yeast first & place the dough in a lightly greased bowl, cover, and let it rise in a warm place for about an hour & a half, until it's almost doubled in size.
  • Turn the dough out onto a lightly floured surface,knead it 5 or 6 times to sorta form a flat loaf. Take your bench knife & cut it into , up to 1 dozen rolls. This depends on how big you want them. I fit 9 nicely into a dark deep dish pie plate, so that's what I make out of them.
  • Take each piece of dough & shape into balls that are smooth on top by bringing sides down &tucking them underneath, pinching together on the bottom.
  • Spray dark colored pie plate with pan spray , generously. Before placing the roll in pan,rub the top of the roll in the pan coating spray to coat the top of roll. Next, place roll, seam side down , in the pie plate. Repeat for all rolls. Do not crowd rolls. You just want them barely touching when you put them in, as they will rise & expand. If too crowded, they will not cook properly.
  • Cover with tea towel, and let rise until the buns have doubled in size. At the start of the rising, I preheat oven to 325° & set the rolls on top of the stove toward the back where the heat vents out. Only takes about 20-30 minutes to get to size.
  • When ready to bake, mix 1 egg with 2 Tablespoons cold water. Take a pastry brush or a new, cheap wooden handled paint drush with not so thick bristles & gently brush the tops of rolls with egg wash.
  • Place in oven on middle rack & bake 20-25 minutes, or until golden brown.
  • Remove from oven gently & place the pie plate on cooling rack & allow to rest at least 10 minutes before serving.

HOMEMADE YEAST ROLLS



Homemade Yeast Rolls image

Provided by Valerie Bertinelli

Categories     side-dish

Time 2h45m

Yield 30 rolls

Number Of Ingredients 9

1 1/2 sticks (12 tablespoons) unsalted butter
1/4 cup sugar
3/4 cup whole milk, at room temperature
Three 1/4-ounce packets active dry yeast
5 cups all-purpose flour, plus extra for dusting
2 teaspoons kosher salt
3 large eggs
Olive oil, for greasing
Flaky sea salt, for sprinkling

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.

DUGGAR HOMEMADE YEAST ROLLS



Duggar Homemade Yeast Rolls image

These are the rolls the duggars always have at their family celebrations. I have made them a few times now and they are easy and melt in your mouth buttery good! They credit the recipe to Gayla Ellenbarger a good family friend. Prep time includes both resting times for the dough.

Provided by SarahBeth

Categories     Yeast Breads

Time 1h25m

Yield 16 rolls, 16 serving(s)

Number Of Ingredients 8

1/2 cup shortening
1/2 cup sugar
1 teaspoon salt
2 (1/4 ounce) packages yeast
5 cups flour, plus flour for kneading (divided 2 cups and three cups)
2 eggs
2 cups hot water
1/2 cup butter, melted

Steps:

  • Combine the shortening, sugar, salt, yeast, and 2 cups of the flour in a large bowl and cut with a pastry cutter.
  • Beat 2 eggs in a 2-cup measuring cup, then fill cup to the 2-cup mark with hot water; pour over the dry mixture.
  • Slowly knead in the remaining 3 cups flour until dough is a smooth elastic consistency.
  • Cover bowl loosely with plastic wrap and let rise for 20 minutes in a warm oven. Then pour the dough onto a floured surface.
  • Knead. Flatten with hands into a large pizza shape. Cut with pizza cutter into 16 triangle-shaped slices.
  • Roll up from the wide end to the point. Place the rolls in two greased 9x13-inch pans, bending into crescent shapes and leaving space for the rolls to double in size.
  • Let rise in a warm (but not hot!) oven at least 20 minutes or until doubled.
  • Remove from oven.
  • Preheat oven to 375°F Bake the rolls for 20 to 30 minutes, depending on how brown you prefer.
  • When done, immediately brush with the melted butter.

Nutrition Facts : Calories 285.6, Fat 13.2, SaturatedFat 5.5, Cholesterol 41.7, Sodium 196.8, Carbohydrate 36.5, Fiber 1.2, Sugar 6.4, Protein 5.2

LIGHT AND FLUFFY YEAST ROLLS



Light and Fluffy Yeast Rolls image

After a long attempt to recreate the infamous yeast rolls of O'Charleys, I was able to get close. This is the result of a few years of trying to find out how they do it. If you've never heard of the place, I guarantee you will still LOVE these rolls! (Note: I doubled this recipe and was able to make enough to feed two very hungry families over Thanksgiving... just so you know!)

Provided by pixiegal_jess

Categories     Breads

Time 2h15m

Yield 10-12 serving(s)

Number Of Ingredients 10

1/2 cup warm water (120-130 deg.- the hottest possible water from your faucet should be great!)
2 1/4 teaspoons yeast (or one .25 oz pkg.)
1/2 cup oil
1/2 cup boiling water
1/3 cup sugar
1 beaten egg
3 cups flour
1 tablespoon baking powder
1 teaspoon salt
2 -3 tablespoons melted butter

Steps:

  • Mix together the warm water and yeast packet in measuring cup. Let it get good and foamy.
  • Mix together the oil, boiling water, and sugar. Stir until sugar dissolves. Add the foamy yeast water, and then the beaten egg.
  • Sift together the flour, baking powder and salt. Add about 1 cup of dry mix to the liquids at a time, and mix very, very well.
  • Grease pan.
  • Pinch dough into balls. Keep them small because they will still rise. Let rise 2 hours, or until just past doubled.
  • Preheat oven to 400.
  • Bake for 10-15 minutes, or until golden brown on top. Brush with melted butter fresh out of the oven, and serve warm.
  • Enjoy!

Nutrition Facts : Calories 289.8, Fat 14.1, SaturatedFat 3.1, Cholesterol 24.7, Sodium 370.8, Carbohydrate 36, Fiber 1.3, Sugar 6.8, Protein 4.9

GRANDMA'S OLD-FASHIONED YEAST ROLLS



Grandma's Old-Fashioned Yeast Rolls image

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

2 ½ cups warm water
1 ½ tablespoons active dry yeast
½ cup white sugar
1 tablespoon salt
¾ cup shortening (such as Crisco®)
7 cups all-purpose flour, divided, or more as needed
½ cup butter, melted

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

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