Old Recipe Yeast Rolls Recipes

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EASY YEAST ROLLS



Easy Yeast Rolls image

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

2 packages (1/4 ounce each) active dry yeast
2 cups warm water (110° to 115°)
1/2 cup sugar
1 large egg, room temperature
1/4 cup canola oil
2 teaspoons salt
6 to 6-1/2 cups all-purpose flour

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.

HONEY-WHEAT YEAST ROLLS



Honey-Wheat Yeast Rolls image

Serve your family with these tasty wheat yeast rolls that are flavored with honey.

Provided by By Betty Crocker Kitchens

Categories     Side Dish

Time 10h

Yield 12

Number Of Ingredients 8

1 1/2 cups Gold Medal™ whole wheat flour
2 to 2 1/2 cups Gold Medal™ all-purpose flour
1 teaspoon salt
1 package regular active dry yeast
1 1/4 cups water
1/2 cup honey
1/2 cup butter or margarine
1 egg

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.

Nutrition Facts : Calories 257, Carbohydrate 40 g, Fat 1 1/2, Fiber 2 g, Protein 5 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 272 mg

OLD RECIPE YEAST ROLLS



Old Recipe Yeast Rolls image

This is a recipe that I found about 40 years ago in a Better Homes and Gardens Bread Cookbook (there is a late version available, but it does not do as well). I have made this for 48 years and now my daughter, DIL and two grandchildren are making it. If you are looking for a no-knead, easy, and oh so delicious recipe, this is it. I was a beginner cook with no previous cooking experience all those years ago when I first started making this.

Provided by Lou6566

Categories     Yeast Breads

Time 2h15m

Yield 24-32 rolls

Number Of Ingredients 9

1/4 ounce active dry yeast (one pkg)
1/4 cup warm water
1/4 cup sugar
1/4 cup shortening
1 teaspoon salt
1 cup milk, scalded
1 egg, slightly beaten
3 1/2 cups all-purpose flour (sift if desired)
2 -3 tablespoons butter, melted

Steps:

  • Soften yeast in the warm water, and set aside for 5 minutes.
  • Meanwhile, combine sugar, shortening, and salt and stir into milk.
  • Cool to lukewarm, and then add the yeast mixture, egg,and 2 1/2 cups of the flour and beat well.
  • Add enough of remaining flour to make a soft dough.
  • Let rise for 1 1/2 hours or until doubled in size.
  • Punch down.
  • Turn out and shape into rolls.
  • Let rise for 1 hour or until doubled.
  • Bake at 400°F for 10-12 minutes.
  • Brush with melted butter.

Nutrition Facts : Calories 112.2, Fat 3.9, SaturatedFat 1.5, Cholesterol 11.7, Sodium 113.9, Carbohydrate 16.6, Fiber 0.6, Sugar 2.1, Protein 2.6

OLD SCHOOL HOUSE YEAST ROLLS



Old School House Yeast Rolls image

I wanted a really good yeast roll recipe I could put in the bread machine or mix in the mixer that turned out the very same every time. So, I "tweaked" and played until these happened. You'll have to :"tweak" to find the amount of flour for your brand of flour and environment. This recipe is best at 16 rolls. You can stretch it to maybe 20, but don't go any more than that or they lose their special texture. At meal time, place however many you need in the oven for 3 or 4 minutes or until they heat and crunch up again. You'll never know they were baked earlier. Be careful to whom you offer one of these or to where you take them. Once people are on to you, you're stuck. Skip making for a bake sale if you have any other favorite recipe you'd like to share.

Provided by Hoof Dr

Categories     Yeast Breads

Time 27m

Yield 16 rolls, 16 serving(s)

Number Of Ingredients 7

1 1/2 cups water
2 eggs
2 teaspoons salt
1/3 cup sugar (do NOT forget this or they won't brown correctly)
1/3 cup oil
5 1/2 cups flour
5 1/2 teaspoons yeast

Steps:

  • Either put in machine in proper order for your machine or throw it in the mixer with a dough hook.
  • Let it mix and knead for 10 minutes or so while you find something else to do. It should be soft, but not run out of your hand when you lift it from the bowl.
  • Cover with cloth and let double.
  • Place on floured board. I just cut it into 4 "equal" pieces and the cut those into another 4 each.
  • Spray or grease a large jelly roll pan or whatever you have about that size. Put the big ones on one end and the little ones on the other. Leave about 3/4" or so between the rolls.
  • Beware, your environment and oven could change these times.
  • Let raise again. Bake at 400 degrees about 9 minutes. Then I personally flip them onto another pan and bake upside down for another 3 minutes so the bottom is nice and crunchy also.
  • Store after cooling in a plastic bag or something, but make sure they are truly cool first. I put them in the freezer and then reheat them in the oven as we need them.
  • These things are truly one of a kind -- every time.

GRANDMA'S OLD-FASHIONED YEAST ROLLS



Grandma's Old-Fashioned Yeast Rolls image

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

2 ½ cups warm water
1 ½ tablespoons active dry yeast
½ cup white sugar
1 tablespoon salt
¾ cup shortening (such as Crisco®)
7 cups all-purpose flour, divided, or more as needed
½ cup butter, melted

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

GRANDMA'S YEAST ROLLS



Grandma's Yeast Rolls image

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

¾ cup white sugar, divided
1 ¾ cups warm water (110 degrees F/45 degrees C)
2 ½ (.25 ounce) envelopes active dry yeast
6 ½ cups unbleached all-purpose flour (such as King Arthur®), or as needed
2 teaspoons salt
¼ cup lard, melted

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

OLD-FASHIONED SOUTHERN ROLLS



Old-Fashioned Southern Rolls image

This can't-fail recipe is very easy to make. They are the only rolls I make anymore. Everyone wants the recipe.

Provided by GRANNYROB

Categories     Bread     Yeast Bread Recipes     Rolls and Buns

Time 3h

Yield 24

Number Of Ingredients 10

1 cup milk
½ cup shortening
¼ cup white sugar
1 cup cold water
1 egg
2 teaspoons active dry yeast
5 ½ cups all-purpose flour, divided
1 teaspoon baking powder
½ teaspoon baking soda
1 ½ teaspoons salt

Steps:

  • Warm the milk in a small saucepan until it bubbles, then remove from heat. Mix in the shortening and sugar; stir until melted. Add cold water and let cool until lukewarm.
  • Pour milk mixture into a large bowl. Add egg and yeast; mix well. Beat in 3 cups of flour and let stand for 20 minutes.
  • Sift in baking powder, baking soda, salt, and 1 cup flour. Stir in the remaining flour, 1/2 cup at a time, beating well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes. Lightly oil a large bowl, place the dough in the bowl, and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour.
  • Divide the dough into 12 equal pieces. Divide each piece in half and form into 24 rolls. Place the rounds in a lightly greased 9x13-inch baking pan or on lightly greased baking sheets. Cover the rolls with a damp cloth and let rise until doubled in volume, about 40 minutes. Meanwhile, preheat oven to 350 degrees F (175 degrees C).
  • Bake in the preheated oven until golden, 15 to 20 minutes.

Nutrition Facts : Calories 159.2 calories, Carbohydrate 24.6 g, Cholesterol 8.6 mg, Fat 5 g, Fiber 0.8 g, Protein 3.7 g, SaturatedFat 1.3 g, Sodium 194.7 mg, Sugar 2.7 g

YEAST DINNER ROLLS



Yeast Dinner Rolls image

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

1 package (1/4 ounce) active dry yeast
1-1/2 cups warm water (110° to 115°)
1 can (12 ounces) evaporated milk
2 eggs
1/3 cup sugar
1/4 cup butter, melted
2 teaspoons salt
8 to 8-1/2 cups all-purpose flour
Additional melted butter, optional

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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