Pat Moms Yeast Rolls Recipes

PAT "MOM'S" YEAST ROLLS

Steps:

• 1. Combine milk, shortening, and sugar. Bring to a low boil "scald". Stir.
• 2. Pour into a stand mixer and allow to cool until lukewarm.
• 3. In the meantime, put hot water (120 degrees) and honey in 1 cup of water. Mix and add yeast. Allow this to get foamy. Then add to the milk mixture.
• 4. Now, sift 3 cups of flour. Add a little to the mixer at a time mixing while you go. Use your paddle attachment and stir on the low setting. I use no more than two until all ingredients are incorporated. The mixture should be smooth... Like cake mix.
• 5. Add salt.
• 6. Add vinegar.
• 7. Add the additional flour a little at a time until the dough has formed.
• 8. Knead until elastic (8-10 minutes).
• 9. Place in a greased bowl and coat both sides.
• 10. Cover and allow to rise for at least an hour.
• 11. Punch down dough.
• 12. Turnout on the board and divide in half. Let it rest for about 15 to 20 minutes.
• 13. Shape your rolls or loaves in a fully greased pan. Cover and rise again until the center is slightly higher than the edge of the pan (about one hour). The rolls should just come up over the top of the pan when they have fully risen.
• 14. In the meantime, preheat your oven to convection bake at 375 degrees or 400 degrees if you don't have convection. I like to brush them with a little egg wash before I bake them.
• 15. Bake until golden brown, about 40 minutes and test with a toothpick to make sure it comes out clean.
• 16. As a final optional step, my family likes it when I pour melted butter over the rolls to soak into them. I do this after I've let them rest after coming out of the oven for about 15 minutes. Enjoy!
• 17. Special note - I have found it better to add the vinegar directly to the first batch of flour an to stir it in.

YEAST ROLLS

Steps:

• 1. In a large bowl or a stand mixer add warm water, yeast and sugar. Let stand for 5 minutes. Add the beaten eggs. Now add the flour and salt. Mix together. This dough will be sticky.
• 2. On a lightly floured board dump out your dough and knead it until it is smooth and elastic. This dough should stay slightly sticky. Don't add more than 1/4 cup of flour while kneading. Put the dough into a greased bowl and coat the dough ball throughly with the oil. Cover with a towel and set in a warm place to rise until double in size about 1 1/2 hours. When dough has doubled punch it own, knead lightly and divide into 16 even pieces. I do this with a knife, I cut the dough ball in half, then in half again and again until I have 16 pieces. Roll these into balls and place on a well greased baking sheet, turning the rolls over in the pan until they are cover with the oil. Put them in a warm place to raise until double in size. This takes about an hour.
• 3. Pre- heat the oven to 375 degrees, bake the rolls for 15-20 minutes or until they are brown. Brush with butter as soon as you take them out of the oven. REFRIGERATED METHOD , make the dough but don't let it rise. Put the dough into a greased bowl and coat all sides, cover tightly with plastic wrap. You can keep the dough in the refrigerator for up to a week. Remove from the fridge when your ready to make the rolls. Let it sit on the counter for 20 minutes before working it into rolls. Let rise until doubled, this may take up to 2 hours or you can speed it up by putting it in the oven with a pan of hot water.

MOM'S YEAST ROLLS

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.

MAMA'S YEAST ROLLS

Steps:

• Place water in large bowl.
• add yeast.
• stir in sugar, oil, salt, and 4 cups flour.
• Beat well with electric mixer at med to high speed.
• Stir in the last 2 cups of flour 1/4 cup at a time until the dough pulls away from the sides of the bowl and is soft and elastic.
• Turn out on floured board and knead for 5 to 10 minute.
• Transfer to greased bowl, cover and place in warm, draft-free area.
• Allow to rise to double.
• Punch down and turn out on floured board.
• Knead to remove most of the air bubbles.
• Pinch off approx 2 inch diameter pieces.
• Place in greased pan.
• When all rolls made, brush with oil or butter.
• Allow to rise to double.
• Bake in hot (425) oven until golden brown.
• Remove from pans and cool on wire rack or serve while still warm.
• May be frozen after baking.