Sunday Lunch Yeast Rolls Recipes

SUNDAY LUNCH YEAST ROLLS

Steps:

• 1. Heat oven to 400*. Dissolve yeast in water set aside, Combine in a large bowl Bisquick & Sugar stir well.
• 2. when yeast mixture is lukewarm, add it to the dry mix bowl and stir vigorously. add bisquick to your work station pour out your dough and knead well about 20 times. shape dough into balls and line them on a well greased baking sheet. cover pan with a damp towel and allow to rise...about 1 hour.
• 3. while the dough is rising prepare your honey butter mixture in a small sauce pan over low heat melting thoroughly. after 1 hour remove towel and brush tops of rolls with the butter mixture, place in preheated oven for 10-12 minutes. remove from oven brush a 2nd time with honey butter and they are ready to serve...your family will LOVE you!!!!!

CLASSIC YEAST DINNER ROLLS

Steps:

• In the bowl of a stand mixer or large mixing bowl, mix milk, yeast, butter, sugar, egg, and salt. If you don't have a stand mixer, mix vigorously with a wooden spoon or hand mixer. Add in flour 1/2 cup at a time, mixing well between each addition. Stop adding flour when it is no longer sticky. Use your mixer's dough hook attachment for 10 minutes or knead by hand. Place in a buttered bowl and let rise in a warm spot until doubled. This can take a few hours at room temperature, but it can go faster if you turn the oven to 200, turn it off, and then place the bowl in the oven (make sure it's turned off!) After dough has risen, punch down gently and divide into 12 equal pieces. Form the dough pieces into a roll. Place rolls in a greased 9×13 glass dish. Let rise until doubled (again, using the oven trick can make it go faster). Once rolls have risen, bake at 375F for 18-25 minutes. Brush with butter.

SUNDAY DINNER ROLLS

Steps:

• In a large bowl, stir yeast, 1/4 cup warm water, and a pinch of sugar.
• In another bowl, beat eggs in 1 cup warm water; add oil and salt. Mix egg mixture into yeast, and add sugar. Gradually add flour. Cover with a damp cloth, and allow to stand at room temperature for 1 hour, then place in the refrigerator and allow to rise overnight. This dough is rather sticky, and will raise to at least twice it's size.
• Divide the dough into 4 equal parts. Roll each section out into a circle on a floured board or wax paper. Cut into pizza slice shapes, and roll slices large end to small end. Place on greased flat baking pans, and allow to rise for 2 hours.
• Bake at 375 degrees F (190 degrees C) for 8 minutes.

SCHOOL LUNCHROOM CAFETERIA ROLLS

Steps:

• 1. In a large bowl, mix together the warm water and 1 tablespoon sugar. Sprinkle the yeast over the top, and let it stand for about 10 minutes, until the yeast is foamy.
• 2. Mix the milk, eggs and salt into the yeast. Measure the flour into a separate bowl, add 2/3 cup sugar, and crumble the shortening into it using your fingers until it is barely noticeable. Gradually stir the flour into the wet ingredients. Mix using a wooden spoon until the dough pulls away from the sides of the bowl and starts to form a ball around the spoon. Cover with a hot wet towel that has been wrung out, and set in a warm place to rise until double in bulk. This should take about 45 minutes.
• 3. When the dough has risen, pour the melted butter over it, and knead for about 2 minutes. Let the dough rest for a few minutes, then roll out on a lightly floured surface to 1 inch thick. Use a knife to cut into 2 inch squares. Roll squares into balls, and place into greased round pans, spacing about 1 inch apart. Let rise again until doubled in size. You could also refrigerate the dough, and let it rise overnight for baking the next day.
• 4. Preheat the oven to 400 degrees F (200 degrees C). Bake the rolls for about 12 minutes, until golden brown.

SUNDAY DINNER ROLLS

Steps:

• Dissolve yeast in warm water and 1/2 cup sugar.
• This will not rise like normal yeast recipes because of all the sugar.
• In a large bowl beat eggs, warm water, oil and salt.
• Add yeast mixture.
• Gradually add 4 cups flour to liquid mixture (dough will be very sticky).
• Let rise to twice it's size.
• Not necessary to knead the dough.
• Cover with plastic wrap and let stand overnight.
• In the morning:.
• Divide dough into 3 parts.
• Be sure to generously flour board or wax paper and rolling pin.
• (If you need to add a little more flour to dough in order to work, it's okay).
• (just enough flour though to where it doesn't stick to your hands).
• Roll out like a pizza and cut into 12 or 16 pie slices.
• Roll each slice from large to small end.
• Place on greased pan and allow room to rise.
• Let stand until you get home from church or until twice the size.
• Pop into a 375°F oven for 8-10 min or until lightly browned.

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.