Sunday Lunch Yeast Rolls Recipes

SCHOOL LUNCHROOM CAFETERIA ROLLS

Steps:

• In a large bowl, mix together the warm water and 1 tablespoon sugar. Sprinkle the yeast over the top, and let it stand for about 10 minutes, until the yeast is foamy.
• Mix the milk, eggs and salt into the yeast. Measure the flour into a separate bowl, add 2/3 cup sugar, and crumble the shortening into it using your fingers until it is barely noticeable. Gradually stir the flour into the wet ingredients. Mix using a wooden spoon until the dough pulls away from the sides of the bowl and starts to form a ball around the spoon. Cover with a hot wet towel that has been wrung out, and set in a warm place to rise until double in bulk. This should take about 45 minutes.
• When the dough has risen, pour the melted butter over it, and knead for about 2 minutes. Let the dough rest for a few minutes, then roll out on a lightly floured surface to 1 inch thick. Use a knife to cut into 2 inch squares. Roll squares into balls, and place into greased round pans, spacing about 1 inch apart. Let rise again until doubled in size. You could also refrigerate the dough, and let it rise overnight for baking the next day.
• Preheat the oven to 400 degrees F (200 degrees C). Bake the rolls for about 12 minutes, until golden brown.

SUNDAY DINNER ROLLS

Steps:

• In a large bowl, stir yeast, 1/4 cup warm water, and a pinch of sugar.
• In another bowl, beat eggs in 1 cup warm water; add oil and salt. Mix egg mixture into yeast, and add sugar. Gradually add flour. Cover with a damp cloth, and allow to stand at room temperature for 1 hour, then place in the refrigerator and allow to rise overnight. This dough is rather sticky, and will raise to at least twice it's size.
• Divide the dough into 4 equal parts. Roll each section out into a circle on a floured board or wax paper. Cut into pizza slice shapes, and roll slices large end to small end. Place on greased flat baking pans, and allow to rise for 2 hours.
• Bake at 375 degrees F (190 degrees C) for 8 minutes.

OLD SCHOOL CAFETERIA-STYLE YEAST ROLLS

Steps:

• Combine yeast with 1 teaspoon of the sugar and 1/4 cup of the warmed milk. Stir together and let rest until puffy and doubled, about 5 minutes.
• Meanwhile, aerate flour before measuring, then spoon into measuring cup and level, placing into large bowl. Whisk in remaining sugar and salt.
• Add remaining evaporated milk, oil, one of the eggs, yeast and butter; stir until blended. Cover with plastic wrap and a clean towel, set aside for 15 minutes.
• Turn out onto floured surface and knead by hand for 20 minutes, or until dough is elastic and can be stretched without tearing, or add dough to mixing bowl with dough hook and knead on speed 2 for 8 to 10 minutes.
• Add 1 teaspoon of oil to bowl, return dough to bowl, turn to coat, cover with plastic wrap and towel and let rest in a draft free spot until doubled in size, about 1 hour.
• Butter a 9 x 13 x 2 inch baking pan and set aside. Turn dough out onto a lightly floured surface and knead 4 times, drawing in flour if too sticky.
• Use rolling pin to roll into a rectangle and fold the sides into the dough, as with biscuits, rolling and folding 4 more times. Roll out to rectangle again, cut dough in half lengthwise, then into 12 equal squares. Shape into balls and place into buttered pan.
• Cover with plastic wrap and a towel and set aside in a warm place until doubled in size.
• When ready to bake, preheat oven to 350 degrees F.
• Beat remaining egg and gently brush tops of rolls with beaten egg. Bake for about 15 to 20 minutes or until golden brown. Remove from pan and transfer to a cooling rack as soon as possible to prevent bottoms from getting soggy.

SUNDAY DINNER ROLLS

Steps:

• Dissolve yeast in warm water and 1/2 cup sugar.
• This will not rise like normal yeast recipes because of all the sugar.
• In a large bowl beat eggs, warm water, oil and salt.
• Add yeast mixture.
• Gradually add 4 cups flour to liquid mixture (dough will be very sticky).
• Let rise to twice it's size.
• Not necessary to knead the dough.
• Cover with plastic wrap and let stand overnight.
• In the morning:.
• Divide dough into 3 parts.
• Be sure to generously flour board or wax paper and rolling pin.
• (If you need to add a little more flour to dough in order to work, it's okay).
• (just enough flour though to where it doesn't stick to your hands).
• Roll out like a pizza and cut into 12 or 16 pie slices.
• Roll each slice from large to small end.
• Place on greased pan and allow room to rise.
• Let stand until you get home from church or until twice the size.
• Pop into a 375°F oven for 8-10 min or until lightly browned.

CLASSIC YEAST DINNER ROLLS

Steps:

• In the bowl of a stand mixer or large mixing bowl, mix milk, yeast, butter, sugar, egg, and salt. If you don't have a stand mixer, mix vigorously with a wooden spoon or hand mixer. Add in flour 1/2 cup at a time, mixing well between each addition. Stop adding flour when it is no longer sticky. Use your mixer's dough hook attachment for 10 minutes or knead by hand. Place in a buttered bowl and let rise in a warm spot until doubled. This can take a few hours at room temperature, but it can go faster if you turn the oven to 200, turn it off, and then place the bowl in the oven (make sure it's turned off!) After dough has risen, punch down gently and divide into 12 equal pieces. Form the dough pieces into a roll. Place rolls in a greased 9×13 glass dish. Let rise until doubled (again, using the oven trick can make it go faster). Once rolls have risen, bake at 375F for 18-25 minutes. Brush with butter.