YEAST ROLLS
These Yeast Rolls are the perfect fluffy pull-apart dinner rolls for weeknights and holidays. So tender, buttery, and delicious, just like grandma used to make!
Provided by Rebecca Hubbell
Categories Side Dish
Time 1h3m
Number Of Ingredients 7
Steps:
- Dissolve the yeast in the warm water in a very large bowl, then stir in the sugar and let stand for 5 minutes.
- Stir in the egg, melted butter, and salt. Stir in as much of the flour as you can with a wooden spoon.
- Transfer the dough to a stand mixer fitted with a dough hook and mix on low speed for 6 to 8 minutes. Alternatively: You can turn the dough out onto a lightly floured surface and knead by hand until the dough is smooth and elastic.
- Shape the dough into a ball and place back in the lightly greased large bowl, turning one to cover the surface of the dough with grease. Cover with a clean hand towel and let rise in a warm place until the dough doubles in size, about 45 to 60 minutes.
- Punch the dough down and turn out onto a lightly floured surface, divide the dough in half and cover the dough back up with the cloth and let rest for 10 more minutes. Meanwhile, lightly grease two 9x13-inch pans. For Larger Rolls: Use a 15x10-inch pan and do not divide the dough.
- Divide each half of the dough into 12 pieces and shape the rolls by gently pulling each dough piece into a ball, tucking the edges under and arranging on the baking sheets. If you are making larger rolls, make 15 equally sized balls of dough.
- Cover the pans of rolls with hand towels and let rise in a warm place until the rolls have doubled in size, about 30 minutes.
- Preheat the oven to 350 degrees F and brush the tops of the rolls with melted butter. Bake for 15 to 18 minutes or until the tops are golden brown. Brush the rolls with more butter after removing from the oven. Best served within 24 hours.
Nutrition Facts : Calories 151 kcal, Carbohydrate 28 g, Protein 3 g, Fat 2 g, SaturatedFat 1 g, Cholesterol 11 mg, Sodium 198 mg, Fiber 1 g, Sugar 4 g, ServingSize 1 serving
EASY BIG FAT YEAST ROLLS
Christine is right, this is a super easy yeast rolls recipe. They bake up warm and soft with golden brown tops. Serve with butter or a bit of jam and you too will fall in love with these delicious dinner rolls.
Provided by Christine Bronston
Categories Savory Breads
Time 1h20m
Number Of Ingredients 7
Steps:
- 1. Pre-heat oven 350 degrees. Put water and yeast in large mixing bowl and add next 4 ingredients. Beat with dough hook until well blended.
- 2. Add 3 1/2 to 4 cups flour and mix until soft dough forms (should not be sticky).
- 3. Put out onto floured board and knead a few times until smooth.
- 4. Place in greased bowl, cover with plastic wrap and let rise in warm place for approximately 45 minutes.
- 5. Punch down and turn out onto floured board.
- 6. Shape into 12 rolls and place in greased 13x9 inch baking pan. Let rise again about 30 minutes.
- 7. Bake at 350 degrees for 20 minutes.
- 8. Brush tops of rolls with butter (or equivalent).
YEAST ROLLS IN A FLASH
Make and share this Yeast Rolls in a Flash recipe from Food.com.
Provided by L DJ3309
Categories Yeast Breads
Time 1h
Yield 1 dz
Number Of Ingredients 6
Steps:
- Combine milk, shortening and yeast.
- Add sugar, salt and flour.
- Roll out and cut with biscuit cutter.
- Place on greased baking pan, let rise in warm draft free place for 30 minutes.
- Bake at 350' degrees F.
- for 15-20 minutes.
QUICK YEAST ROLLS
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
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
EASY YEAST ROLLS
These simple, tender yeast rolls bake to a golden brown and will disappear in no time. If you've never baked with yeast before, these rolls are the perfect starting point. -Wilma Harter, Witten, South Dakota
Provided by Taste of Home
Time 1h
Yield 4 dozen.
Number Of Ingredients 7
Steps:
- In a small bowl, dissolve yeast in warm water. In a large bowl, combine sugar, egg, oil, salt, yeast mixture and 4 cups flour; beat on medium speed until smooth. Stir in enough remaining flour to form a stiff dough., Turn dough onto a floured surface; knead until smooth and elastic, 6-8 minutes. 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 down dough. Turn onto a lightly floured surface; divide into four portions. Divide and shape each portion into 12 balls. Roll each ball into an 8-in. rope; tie into a loose knot. Tuck ends under. Place 2 in. apart on greased baking sheets. Cover; let rise in a warm place until doubled, about 30 minutes. Preheat oven to 350°., Bake 15-20 minutes or until golden brown. Remove from pans to wire racks.
Nutrition Facts : Calories 78 calories, Fat 1g fat (0 saturated fat), Cholesterol 4mg cholesterol, Sodium 100mg sodium, Carbohydrate 14g carbohydrate (2g sugars, Fiber 0 fiber), Protein 2g protein.
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QUICK YEAST ROLLS - EASY FLUFFY DINNER ROLLS ANYONE CAN MAKE!
From seededatthetable.com
4.7/5 (31)Calories 122 per servingCategory Bread
- Warm liquid ingredients: Combine the milk, water, 4 tablespoons butter, and sugar in a microwave-safe bowl. Microwave until temperature of the mixture reaches between 95°-115°F (about 1 minute). No cooler, no warmer. Use an instant read thermometer. Stir until butter is at least mostly melted.
- Combine with the yeast: Pour the heated mixture into the bowl of a stand mixer and add salt. Sprinkle the yeast over top.
- Stir in flour: Add 3 cups of the flour and mix on medium speed with the dough hook attachment. (I like to use the dough hook with my hand to get the ingredients combined then place dough hook onto the stand mixer to do the rest.) Continue to mix for 3 minutes while adding the remaining flour 1/4th cup at a time until dough is no longer sticking to the sides. I rarely use all 4 cups. You want it tacky, not too dry.
FREEZE AND BAKE ROLLS | KING ARTHUR BAKING
From kingarthurbaking.com
- Make your dough with cool, not lukewarm, liquid (water or milk). Why is this? You want the yeast to remain as dormant as possible for as long as possible, so it's less vulnerable to damage during the freezing process.
- Shape rolls as soon as your dough is fully kneaded. I'm making our guaranteed Soft White Dinner Rolls here. Potato and milk make them moist and tender, adding rich flavor as well.
- Shape the dough into rolls. Do this quickly; remember, you don't want the yeast to start percolating. Place the rolls in a pan lined with waxed paper or parchment.
- Freeze the rolls completely. They should be rock-hard, with maybe a little frost on their surface. We're not just chilling here; we're FREEZING.
- Bag the rolls and stash them in the freezer. Frozen rolls should be good for a couple of weeks; longer than that, they start to noticeably lose their rising power due to yeast die-off; again, more on that later.
- The day you want to serve freeze-and-bake rolls, remove them from the freezer. Space the rolls in a lightly greased pan. Cover the pan (there's that handy shower cap again!)
- Bake the risen rolls. Wow, these poor rolls are all by their lonely self! More typically for a holiday, they'd be surrounded by a green bean casserole, mashed squash, and scalloped potatoes.
- Serve freeze-and-bake rolls warm from the oven. Brush them with butter. Just because. OK, that was easy, right? Well, scientifically speaking, it's like that famous duck: serene up above, paddling like heck below the surface!
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