White Lily Yeast Roll Buns Recipes

THE BEST SWEET YEAST ROLL DOUGH I HAVE EVER FOUND

Steps:

• 1. Scald milk (bring just to a boil and remove from heat immediately).
• 2. Stir in sugar, salt, and butter. Set aside and allow to cool to lukewarm.
• 3. In a large bowl mix warm water and yeast. Stir until dissolved.
• 4. Stir in lukewarm milk mixture.
• 5. Add beaten eggs.
• 6. Stir in half the flour. Beat until smooth. Add remaining flour gradually, mixing as you go. You may need a bit more or less than the total 4 1/2 cups called for in the recipe, depending on the humidity and other factors.
• 7. Your dough should be elastic and slightly stiff but not dry.
• 8. Turn dough out onto a floured board and knead until smooth and very elastic. This usually takes 8-10 minutes.
• 9. Butter the inside of a large mixing bowl. Put dough in bowl and turn dough over a couple of times to coat it all with the butter.
• 10. Cover bowl and place in a warm place so it can rise.
• 11. It will take about 1 hour to double in bulk.
• 12. At that time punch dough down and turn out onto a lightly floured board to shape.
• 13. At this point, you can shape and fill as desired. To make dinner rolls, pinch off about 2-3 tablespoons of dough and shape into a ball. Place each one in a buttered muffin tin or baking pan, barely touching each other, do not crowd rolls.
• 14. Cover prepared rolls and allow to rise in a warm place until doubled in bulk, again about 1 hour.
• 15. Rolls should now touch each other. (A little more rising will occur during baking.)
• 16. Preheat oven to 350 degrees when rolls are about 10 minutes from being ready for baking. When ready to bake place rolls in the oven and bake for 20-25 minutes. They should be browned nicely and smell so good and yeasty!
• 17. Brush tops of rolls with melted butter immediately when removed from the oven.
• 18. Allow rolls to sit for at least 10-15 minutes before eating.

WHITE LILY YEAST ROLL BUNS

Steps:

• Remove 12 White Lily Frozen Dough pieces from the freezer.
• Allow White Lily Frozen Roll Dough to thaw at room temperature.
• To thaw the rolls quickly: place wrapped dough in the microwave for about 1 minute.
• Heat just until dough is soft, but not warm.
• When dough is thawed, press one roll lightly so it is flattened to about half of its original height.
• Then place a ball of dough on the top of the flattened piece.
• Press lightly so the top stays rounded.
• ,but sticks to the bottom roll.
• Spray plastic wrap with non-stick cooking spray.
• Cover the rolls and allow to rise in a warm place for about 2 hours or until dough is double in size.
• Preheat oven to 400 degrees.
• Lightly brush the top of each dough piece with egg white.
• Sprinkle instant minced onion and cheddar cheese evenly over the dough.
• Bake on the center rack in oven for 14 to 16 minutes or until the buns are golden brown.
• (Watch carefully, the buns brown and then get over done quickly.).
• Remove from the baking pan and allow to cool completely on wire rack.
• When buns are cooked, slice at indention between the two rolls.
• Store in airtight container or serve immediately.
• These can be made ahead and frozen, but are best when served the same day.