Big Batch Yeast Rolls Recipes

BIG-BATCH DINNER ROLLS

Steps:

• In a small bowl, dissolve yeast in warm water. In a large bowl, combine milk, shortening, sugar, salt, yeast mixture and 2-1/2 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, about 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 1-1/2 hours., Punch down dough. Turn onto a lightly floured surface; divide and shape into 48 balls. Place 2 in. apart on greased baking sheets. Cover with kitchen towels; let rise in a warm place until doubled, about 20 minutes., Preheat oven to 375°. Bake until golden brown, 12-15 minutes. Freeze option: Partially bake rolls at 325° for 10 minutes. Freeze cooled partially baked rolls in an airtight container. To use, bake frozen rolls on greased baking sheets at 375° for 12-15 minutes or until golden brown.

EASY BIG FAT YEAST ROLLS

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).

EASY YEAST ROLLS

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.