HOMEMADE YEAST ROLLS
Provided by Valerie Bertinelli
Categories side-dish
Time 2h45m
Yield 30 rolls
Number Of Ingredients 9
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.
GRANDMA'S YEAST ROLLS
I have adapted these yeast rolls from my grandmother's yeast bread recipe. I have increased the sugar to create a little sweeter roll than Grandma used to make and replaced her refrigerated cake yeast with dried (easier availability). They are delicious served with Danish Lurpak® butter (it's a little tangy, just like Grandma's)! Rolls can be made the night before and reheated, covered in foil, at 300 degrees F for about ten minutes.
Provided by Dotty Snyder Grohman
Categories Bread Yeast Bread Recipes
Time 2h30m
Yield 24
Number Of Ingredients 6
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.
Nutrition Facts : Calories 168.8 calories, Carbohydrate 32.4 g, Cholesterol 2 mg, Fat 2.5 g, Fiber 1.1 g, Protein 3.8 g, SaturatedFat 0.9 g, Sodium 195.3 mg, Sugar 6.3 g
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 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.
CLASSIC DINNER ROLLS
Who can resist warm yeast rolls, fresh from the oven?
Provided by Fleischmann's Yeast
Categories Trusted Brands: Recipes and Tips ARGO®, KARO®, FLEISCHMANN'S®
Time 1h30m
Yield 12
Number Of Ingredients 7
Steps:
- Combine 3/4 cup flour, undissolved yeast, sugar and salt in a large bowl. Heat milk, water and butter until very warm (120 degrees to 130 degrees F). Add to flour mixture. Beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add 1/4 cup flour; beat 2 minutes at high speed. Stir in enough remaining flour to make soft dough. Knead on lightly floured surface until smooth and elastic, about 8 to 10 minutes. Cover; let rest 10 minutes.
- Divide dough into 12 equal pieces; shape into balls. Place in greased 8-inch round pan. Cover; let rise in warm, draft-free place until doubled in size, about 30 minutes.
- Bake in preheated 375 degrees F oven for 20 minutes or until done. Remove from pan; brush with additional melted butter, if desired. Serve warm.
Nutrition Facts : Calories 107.9 calories, Carbohydrate 18.5 g, Cholesterol 5.9 mg, Fat 2.3 g, Fiber 0.6 g, Protein 2.8 g, SaturatedFat 1.4 g, Sodium 115.3 mg, Sugar 2.6 g
MOM'S YEAST ROLLS
This is the best bread recipe. Light and fluffy rolls that melt in your mouth. Can be used to make loaves or cinnamon rolls.
Provided by Kathy
Categories Bread Yeast Bread Recipes Rolls and Buns
Yield 36
Number Of Ingredients 8
Steps:
- Melt margarine in hot water. Add sugar and salt and stir. Add cold water and yeast. Stir to dissolve yeast.
- Add 3 cups flour and mix. Add eggs and 2 1/2 - 3 cups more flour. Mix, cover and let rise until dough doubles in size.
- Punch down and let rise 30 more minutes or until doubles.
- Make walnut size balls of dough. Place about 2 inches apart in well-buttered 9 x 13 inch pan. Bake in a preheated 350 degrees F (175 degrees C) oven for 30-45 minutes. Brush top of rolls with margarine while hot.
Nutrition Facts : Calories 104.1 calories, Carbohydrate 16.6 g, Cholesterol 10.3 mg, Fat 3 g, Fiber 0.6 g, Protein 2.5 g, SaturatedFat 0.6 g, Sodium 163.4 mg, Sugar 2 g
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
GRANDMA'S OLD-FASHIONED YEAST ROLLS
This recipe is one of our family traditions. We don't know how old it is, but it is at least Depression Era (no milk, no eggs). It was handed down from my Grandma Pearl Nash. She never wrote down the recipe, always measured by memory and her hands. She developed breast cancer in the early 60's and shortly before she died. My Daddy asked her to measure out all the ingredients so the recipe would not be lost. He carried her into the kitchen, where she carefully placed the ingredients on newsprint paper. My mama (who my kids called Tutu) shifted the ingredients into measuring cups and spoons to record the amounts.
Provided by Asgard Ranch
Categories Roll and Bun Recipes
Time 2h40m
Yield 24
Number Of Ingredients 7
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.
Nutrition Facts : Calories 241.6 calories, Carbohydrate 32.3 g, Cholesterol 10.2 mg, Fat 10.6 g, Fiber 1.1 g, Protein 4.1 g, SaturatedFat 4.1 g, Sodium 272.3 mg
YEAST DINNER ROLLS
Ever since I was a child, fresh-from-the-oven yeast breads and rolls have been my absolute favorite. These melt in your month.-Earlene McEvers, Herrin, Illinois
Provided by Taste of Home
Time 35m
Yield 32 rolls.
Number Of Ingredients 9
Steps:
- In a large bowl, dissolve yeast in a warm water. Add milk, eggs, sugar, butter, salt and 4 cups flour until smooth. Add enough remaining flour to form a soft dough. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1-1/2 hours. Punch dough down; divide into four portions. Shape each into eight rolls; place 20 rolls in a greased 13-in. x 9-in. baking pan. Place 12 rolls in a greased 8-in. square baking pan. Cover and let rise in a warm place until doubled, about 20-30 minutes. Bake at 375° for 15-20 minutes or until golden brown. Brush with butter if desired. Serve warm.
Nutrition Facts :
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