Feather Yeast Rolls Recipes

FEATHER ROLLS

Steps:

• In a large bowl, combine 2 cups of the flour and the yeast. In a medium mixing bowl, combine the warm water, mashed potato, the 1/3 cup melted butter, the sugar, and salt. Add potato mixture to flour mixture. Beat with an electric mixer on low speed for 30 seconds, scraping sides of bowl constantly. Beat on high speed for 3 minutes, scraping sides of bowl occasionally. Using a wooden spoon, stir in as much of the remaining flour as you can.
• Turn dough out onto a lightly floured surface. Knead in enough of the remaining flour to make a moderately soft dough that is smooth and elastic (3 to 5 minutes total). Place dough in a greased bowl, turning once to grease the surface. Cover; chill for at least 2 hours or up to 24 hours.
• Punch down dough. Turn out onto a lightly floured surface. Cover; let rest for 10 minutes. Meanwhile, grease a 13x9x2-inch baking pan. With lightly floured hands, shape dough into 15 rolls. Arrange rolls in prepared pan. Cover; let rise in warm place until nearly double in size (about 40 minutes).
• Preheat oven to 400°F. Bake about 25 minutes or until rolls are golden and sound hollow when lightly tapped. Immediately remove from pan. Invert so tops are up. Brush tops with the 2 tablespoons melted butter. Serve warm.

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.

HONEY-WHEAT YEAST ROLLS

Steps:

• In large bowl, mix whole wheat flour, 1 cup of the all-purpose flour, the salt and yeast. In 1-quart saucepan, heat water and 6 tablespoons each of the honey and butter until very warm (120°F to 130°F). Beat warm liquid and egg into flour mixture with electric mixer on low speed until moistened, scraping bowl frequently. Beat on medium speed 3 minutes, scraping bowl frequently. Beat in remaining 1 to 1 1/2 cups all-purpose flour until soft, smooth dough forms (dough will be sticky). Cover; refrigerate 8 hours or overnight.
• Lightly grease 12 regular-size muffin cups with butter. Place dough on floured work surface; gently push fist into dough to deflate. Divide dough into 12 equal pieces; divide each into 3 portions. Shape each portion into a ball, pulling edges under to make a smooth top. Place 3 balls, smooth side up, in each muffin cup. Cover; let rise in warm (80°F to 85°F) place 45 minutes to 1 hour or until doubled in size.
• Heat oven to 375°F. Uncover dough; bake 18 minutes or until golden brown. Immediately remove from pans to cooling racks. Cool 15 minutes.
• Meanwhile, in 1-quart saucepan, heat remaining 2 tablespoons each honey and butter until melted. Brush over warm rolls.

FEATHERLIGHT ROLLS

Steps:

• In a large bowl, dissolve yeast in warm water. Stir in 1 tablespoon sugar; let stand 5 minutes. Add the milk, shortening, eggs, salt, 3 cups flour and remaining sugar. Beat on medium speed 2 minutes. Stir in enough remaining flour to form a soft dough (mixture will be sticky). Do not knead. Cover and refrigerate overnight., Punch dough down. Turn onto a lightly floured surface; divide into 24 portions. Divide each portion into three pieces; shape each into a ball. Place three balls in each greased muffin cup. Cover and let rise in a warm place until doubled, about 1-3/4 hours. , Preheat oven to 350°. Bake 13-15 minutes or until golden brown. Remove from pans to wire racks. Serve warm.

FEATHER YEAST ROLLS

Steps:

• Preheat oven to 350°F.
• Activate dry yeast in the tablespoon of warm water.
• Scald milk and let it cool.
• Beat eggs.
• Mix all ingredients except flour together
• Stir in flour.
• Cover and refridgerate from 3 to 24 hours.
• Form into rolls (crescent rolls, or folded rolls) cover with towel and let rise for 2 hours.
• Brust tops with the other half cup of melted butter.
• Bake for 10 minutes.

FEATHERLIGHT ROLLS

Steps:

• Dissolve yeast in warm water; stir in 1 tbsp sugar. Let stand 5 minutes.
• Add milk, shortening, eggs, salt, 3 cups flour, and 1/3 cup sugar. Beat on medium speed for 2 minutes.
• Stir in enough of the remaining flour to form a soft dough (will be sticky). Do not knead. Refrigerate, covered, overnight.
• Punch dough down and turn out onto a lightly floured surface. Cut into 24 equal portions. Cut each portion into thirds. Roll each third into a ball. Place three balls into each greased muffin cup. Cover and rise in a warm place until doubled, about 1 3/4 hours.
• Heat oven to 350* F. Bake rolls for 13-15 minutes or until golden brown. Remove from muffin tins to wire racks. Serve warm.

DINNER ROLLS

Steps:

• Place water in a small bowl; sprinkle with yeast, and let stand until foamy, about 5 minutes. In a large bowl, whisk together milk, butter, sugar, salt, and 2 eggs. Whisk in yeast mixture.
• Using a wooden spoon, stir in 6 cups flour, 1 cup at a time, until you have a soft, shaggy dough (if necessary, add up to 1/2 cup more flour). Turn dough out onto a floured work surface; knead until smooth and elastic, 5 to 10 minutes. Butter the inside of a large bowl; place dough in bowl, turning to coat. Cover bowl with plastic wrap; let stand in a warm spot until dough has doubled in size, about 1 1/4 hours.
• Butter two 13-by-9-inch baking pans. Divide dough in half. Roll each half into a 15-inch rope; cut each rope into 15 1-inch pieces. Press each piece into a disk, then shape into a ball. Arrange dough balls in prepared pans. (To make ahead: Wrap pans well, and freeze, up to 2 months.) Cover pans loosely with plastic; let stand in a warm spot until rolls have doubled in size, about 1 1/4 hours (2 hours more if frozen).
• Preheat oven to 375 degrees, with racks in upper and lower thirds. In a small bowl, beat remaining egg until blended; brush onto rolls. Bake until golden brown, about 20 minutes, rotating pans back to front and top to bottom halfway through. Let rolls cool 15 minutes before serving.

GRANDMA'S YEAST ROLLS

Steps:

• Dissolve 1 tablespoon of sugar into the water in a small bowl. Sprinkle the yeast over the water; let stand 5 minutes until the yeast softens and begins to form a creamy foam. Meanwhile, whisk the flour, the remaining sugar, and salt together in a bowl. Once the yeast has foamed, stir the melted lard into the yeast, then stir the yeast mixture into the flour until a sticky dough forms.
• Turn the dough out onto a lightly-floured surface and knead until smooth and elastic, about 10 minutes. You may need to add additional flour to keep the dough from sticking. Once elastic, cover the dough with the mixing bowl, and allow to rest for 15 minutes. Grease a 9x13-inch baking dish with lard.
• Cut the dough into three equal sections, then cut each section into 8 pieces. Form into balls and place into the prepared baking dish in 6 rows of 4. Cover with a light cloth and let rise in a warm place (80 to 95 degrees F (27 to 35 degrees C)) until doubled in volume, about 45 minutes.
• Preheat an oven to 325 degrees F (165 degrees C).
• Bake in the preheated oven until the tops of the rolls are golden brown and the bottoms sound hollow when tapped, about 1 hour. Allow to cool at least 10 minutes before eating.

SHREDDED WHEAT FEATHER ROLLS

Steps:

• Combine milk, butter, sugar, and salt in saucepan;heat until butter melts. Cool to 105°F to 115°F.
• Dissolve yeast in warm water in a large mixing bowl; let stand 5 minutes. Stir in milk mixture, eggs, and 2 cups flour; beat at med. speed with an electric mixer until blended. Add remaining 2 cups flour and shredded wheat; beat at med. speed 1 minute, scraping sides of bowl with a spatula. Cover and let rise in a warm place, 1 hour or until doubled in bulk.
• Punch dough down, shape into 3/4 inch balls, place 3 balls in each cup of a well greased muffin pan. Cover and let rise, 45 minutes or until doubled. Bake at 375°F for 118 to 20 minutes.

FEATHER CRESCENT ROLLS

Steps:

• Mix all ingredients except flour in a large mixing bowl, stir well.
• Add flour and mix to combine.
• Cover with plastic wrap and refrigerate overnight.
• Next, day remove dough from bowl and cut into fourths.
• using one fourth of the dough roll into a large circle about the thickness of a pie crust.
• Brush with butter.
• cut circle into at least 8 triangles (I cut into 16).
• Beginnng with largest end roll forward.
• Place on a cookie sheet lined with parchment paper.
• Brush with melted butter.
• Continue until all of the dough has been rolled.
• Let rise for 2 hours.
• Bake in a preheated 350 degree oven for 10 minutes or until golden brown.
• Immediately brush with melted butter.

FEATHER BED ROLLS

Steps:

• Preheat oven to 375 degrees.
• Grease a couple of 12-count muffin tins.
• Combine yeast and water in a large mixing bowl and let it sit a few minutes to dissolve.
• Add sugar, salt and egg.
• Add flour gradually and beat well.
• Add butter.
• Fill greased muffin tins half full.
• Let rise in a warm place uncovered until level with the top of the pans (although I admit to having loosely covered mine sometimes).
• Bake for 20 minutes.
• The last time I made these I think I got 18 roll/muffins.
• Your yield will, of course, vary depending on how much batter you put in each section of the muffin pan.

FEATHER BREAD (BREAD MAKER - FOR BREAD - ROLLS - AND BUNS.)

Steps:

• Be sure to whisk that flour before measuring - I soften the margarine in the micro wave.
• Place ingredients in order listed with the flour and yeast going in last.
• Choose your cycle.During the first mixing check to assure your dough has the right amount of flour and water - dough should look nice and shiny.Flours differ so you may need to add lukewarm water a teaspoon at a time if it is too dry- a sprinkling of flour if too sticky. Never add more then 3 tablespoons of either the flour or the water. In my breadmaker the whisked flour and the carefully measured ingredients are right on. Makes a large loaf.
• FOR DOUGH use dough cycle - when cycle complete shape into bread, buns or rolls. I often make braided loaves topping with sesame seeds.
• Brush tops with softened butter or margarine.Rise 20 to 30 minutes or until double in size.
• Bake in a 350 oven until nicely golden brown brushing with softened butter or margarine just before they are done - I brush them again when I take them out - makes for nice tops.
• Time varies - check your machine. Cooking time is machine and baking time.

MOM'S 'FEATHER BUNS'

Steps:

• Dissolve yeast and sugar in first amount of warm water until foamy.
• Add yeast mixture to rest of ingredients except flour.
• Add flour in batches, stirring well in between.
• Knead until dough becomes elastic yet pliable.
• Let rise for 2 hours.
• Knead again and let rise for one hour.
• Punch down dough and shape into egg sized portions and place on a lightly greased baking sheet.
• Cover and let rise for 3 hours.
• Bake at 400F for 15-20 minutes until tops browned.