Grandmas No Knead Yeast Rolls Recipes

SOFT NO-KNEAD DINNER ROLLS

Steps:

• Place yeast and 2 teaspoons sugar in a medium bowl. Pour in water. Let stand until frothy, about 5 minutes.
• Place remaining sugar, flour, and salt in a separate bowl; mix to combine. Make a well in the center. Add yeast mixture, milk, eggs, and butter. Mix with a wooden spoon until a thick, sticky batter forms.
• Cover dough with a clean, damp dish towel and place in a warm place. Let rise until almost tripled in volume, 1 1/2 to 2 hours.
• Line a 9x13-inch baking pan with parchment paper, leaving an overhang on 2 sides. Punch dough down to deflate. Mix briefly in the bowl to get rid of bubbles.
• Dust a work surface with flour. Scrape dough out and dust the top with flour. Cut into 4 pieces, then cut each piece into 3 pieces.
• Press down 1 piece of dough with your palm. Use your fingers to gather it into a ball. Flip so the smooth side faces up and roll briefly to form a ball. Place roll in the prepared baking pan. Repeat with remaining dough. Line up rolls in a 3x4 grid in the baking pan. Spray the surface of the rolls with cooking spray. Cover with plastic wrap.
• Place baking pan in a warm place and let rise until almost doubled in size, 30 to 45 minutes. Halfway through the second rise, preheat the oven to 350 degrees F (175 degrees C).
• Bake rolls in the preheated oven until surface is golden brown, 15 to 18 minutes. Use parchment paper overhang to lift rolls onto a cooling rack. Serve warm.

GRANDMA'S NO-KNEAD YEAST ROLLS

Steps:

• Dissolve yeast in the lukewarm water.
• Sift together flour, salt and sugar.
• Cut in lard.
• Add yeast and water.
• Mix until well blended and keep mixing until dough forms elastic strands.
• Place dough in a greased bowl.
• Cover and allow to rise 30 minutes.
• Place dough on a floured board, smooth gently with your hands and roll out to desired thickness.
• Cut out (and shape, if desired. I usually cut them out with a drinking glass then fold the dough in half.).
• Place rolls in a greased pan.
• Cover and allow to rise in a warm place for 45 minutes.
• Brush with butter and bake at 450 degrees for 15 minutes.

DIVAS CAN COOK GRANDMA'S HOMEMADE YEAST ROLLS

Steps:

• In a large bowl, add 1 1/4 cups flour.
• Add in the yeast and whisk until combined. Set aside.
• In a saucepan over medium heat, add milk, sugar, and shortening.
• Stir constantly until shortening has melted. Do not boil.(check the back of your yeast package to see how hot the liquid needs to be in order to activate the yeast. It is usually between 115-130 degrees F. Use a cooking thermometer).
• When the liquid reaches the recommended temperature, pour it into the flour mixture.
• Add in the egg.
• Beat on low speed for 1 minute and then on high speed for 3 minutes.
• Add in the salt and the remaining flour (2 cups).
• Use your hands or a rubber spatula to incorporate the rest of the flour until a soft dough forms.
• Grease a plastic bowl with vegetable oil and place the ball of dough into the bowl.
• Cover and refrigerate for at least 2 hours.
• Remove from the refrigerator and punch down the dough with your fist to release the air.
• Spread a thin layer of melted butter on the bottom of a 9x13 pan.
• Take chunks of the dough and form it into desired shape.
• Dip the dough in a bowl of melted butter and place it in the pan.
• Repeat with the remaining dough. Keep the rolls close together.
• Cover the pan with a thin kitchen towel and let sit in a warm place for at least 1 -1 1/2 hours. The rolls will double in size.
• Bake for 10-14 minutes or until golden.
• Brush them with honey butter or herb butter if desired.

GRANDMA'S OLD-FASHIONED YEAST ROLLS

Steps:

• Dissolve yeast in warm water in the bowl of a stand mixer fitted with the dough hook. Stir in sugar and salt until you see foam rising. Add 3 cups flour and 3/4 cup shortening; mix with the dough hook until the mixture is the consistency of a thick pancake batter.
• Fill a pot with hot (not boiling) water.
• Remove the mixer bowl and cover it with plastic wrap and a towel. Place the bowl over the pot of hot water, making sure the bottom does not touch the water. Let rise until doubled in size, 45 minutes to 1 hour.
• Place the bowl back on your stand mixer and gradually mix in remaining 4 cups flour until dough is smooth and elastic; you may need to add up to 1 additional cup.
• Heavily grease two 9x13-inch pans with shortening.
• Divide dough into 24 balls. Place 12 balls into each of the prepared pans; cover with plastic wrap and a towel. Let rise in a warm area until doubled in size, about 1 hour; balls will start out at about 1 1/2 inches in diameter but will rise and touch the sides of the pans.
• Preheat the oven to 375 degrees F (190 degrees C).
• Bake rolls in the preheated oven until golden brown on top, 25 to 30 minutes. Remove from the oven and brush melted butter over top.