Chris Homemade Yeast Rolls Recipes

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.

QUICK YEAST ROLLS

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.

HOMEMADE YEAST ROLLS

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.

CHRIS' QUICK CINNAMON ROLLS

Steps:

• In a small bowl, mix together brown sugar, butter, cinnamon, and raisins; set aside.
• In a large bowl, combine flour, sugar, baking powder, and salt; mix well.
• Cut shortening or butter in until mixture resembles course meal.
• Add milk all at once, stirring quickly with a fork to make soft, sticky dough. Don't overmix.
• Turn out onto a lightly floured surface; gather gently into a ball; knead lightly about 10 times.
• Roll out dough into a 10-inch square; spread filling evenly over dough.
• Roll up; pinch edges to seal.
• With a sharp knife, cut into 9 pieces.
• Place in a greased 8-inch square pan.
• Bake at 425 degrees Fahrenheit for 15 to 18 minutes or until golden brown. Let stand 3 minutes; turn out onto a rack.
• For icing, mix icing sugar, milk, and vanilla together.
• Glaze or drizzle with icing.

LIGHT AND FLUFFY YEAST ROLLS

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!

CHRIS' HOMEMADE YEAST ROLLS

Steps:

• Turn on the light in your oven before starting. This will allow the oven to heat up slightly and makes a nice proofing cabinet.
• Place the yeast and 1 TBS sugar into the hot water and mix well, set aside and let bloom until very frothy, this takes about 5-10 minutes.
• Place the flour, 4 TBS sugar, butter, salt, and egg into a large mixing bowl (preferably a mixer with a dough hook). Add the yeast mixture and start the dough hook on a low speed. Let the mixer incorporate all the yeast mixture, it will be too dry at this point. You will need to add more warm water to the dough as it mixes, but just a tsp at a time. The dough will come together and pull away from the sides of the bowl all at once, and if you add too much water, you will get a sticky mess. If you do add too much water, just add some more bread flour, a little at a time until you get a spongy dough ball that doesn't stick to your fingers.
• Knead the dough for 5-10 minutes until it becomes soft and elastic. Adding only enough flour to keep it from getting sticky.
• Shape the dough into a ball with the smooth part to the top. Place into an oiled bowl and turn over to coat all the sides of the dough. Place the bowl into the oven and let it rise until doubled in size. This will take about an hour or so.
• Remove the dough from the oven and punch it down and remove it from the bowl to a lightly floured surface. Cut the dough into strips and then into pieces that weigh 2 ounces each. Shape each 2 ounce piece into a ball making sure to seal the cut edges into the dough so it will rise properly.
• Place the rolls into an oiled 12 x 16 pan and place back into the oven to rise again. Once they have doubled in size again, turn the oven on to 420 degrees. Bake the rolls until golden brown.
• Mix your melted butter and honey in a small bowl and then brush over the hot rolls as soon as you remove them from the oven.
• Serve.