FEATHERLIGHT ROLLS
"Aptly named for their featherlight texture, these tender rolls from my Mama-Louise Smart-were a favorite of family and friends alike," writes Terri Duhon from Bryan, Texas. "They're just as tasty the next day with a slice of cheese on each section of the cloverleaf."
Provided by Taste of Home
Time 40m
Yield 2 dozen.
Number Of Ingredients 8
Steps:
- In a large bowl, dissolve yeast in warm water. Stir in 1 tablespoon sugar; let stand 5 minutes. Add the milk, shortening, eggs, salt, 3 cups flour and remaining sugar. Beat on medium speed 2 minutes. Stir in enough remaining flour to form a soft dough (mixture will be sticky). Do not knead. Cover and refrigerate overnight., Punch dough down. Turn onto a lightly floured surface; divide into 24 portions. Divide each portion into three pieces; shape each into a ball. Place three balls in each greased muffin cup. Cover and let rise in a warm place until doubled, about 1-3/4 hours. , Preheat oven to 350°. Bake 13-15 minutes or until golden brown. Remove from pans to wire racks. Serve warm.
Nutrition Facts : Calories 126 calories, Fat 4g fat (1g saturated fat), Cholesterol 19mg cholesterol, Sodium 158mg sodium, Carbohydrate 20g carbohydrate (4g sugars, Fiber 1g fiber), Protein 3g protein.
FEATHER BED ROLLS
A yummy and simple recipe we made in a local cooking class I took a couple years ago. Recipe is from the instructor Fabienne Ratkov. If you're afraid to work with yeast this is the recipe for you!
Provided by ReeLani
Categories Yeast Breads
Time 1h
Yield 18 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 375 degrees.
- Grease a couple of 12-count muffin tins.
- Combine yeast and water in a large mixing bowl and let it sit a few minutes to dissolve.
- Add sugar, salt and egg.
- Add flour gradually and beat well.
- Add butter.
- Fill greased muffin tins half full.
- Let rise in a warm place uncovered until level with the top of the pans (although I admit to having loosely covered mine sometimes).
- Bake for 20 minutes.
- The last time I made these I think I got 18 roll/muffins.
- Your yield will, of course, vary depending on how much batter you put in each section of the muffin pan.
FEATHER YEAST ROLLS
Make and share this Feather Yeast Rolls recipe from Food.com.
Provided by Blain
Categories Yeast Breads
Time 6h20m
Yield 15 rolls, 8 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350°F.
- Activate dry yeast in the tablespoon of warm water.
- Scald milk and let it cool.
- Beat eggs.
- Mix all ingredients except flour together
- Stir in flour.
- Cover and refridgerate from 3 to 24 hours.
- Form into rolls (crescent rolls, or folded rolls) cover with towel and let rise for 2 hours.
- Brust tops with the other half cup of melted butter.
- Bake for 10 minutes.
Nutrition Facts : Calories 668.1, Fat 28, SaturatedFat 16.3, Cholesterol 120.3, Sodium 509.9, Carbohydrate 85.3, Fiber 8.1, Sugar 12.8, Protein 22.3
FEATHERLIGHT ROLLS
From TOH. These look like light and tender cloverleaf rolls. Prep time does not include rising time. Some of the rising is overnight, so plan ahead.
Provided by Halcyon Eve
Categories Yeast Breads
Time 40m
Yield 2 dozen, 24 serving(s)
Number Of Ingredients 9
Steps:
- Dissolve yeast in warm water; stir in 1 tbsp sugar. Let stand 5 minutes.
- Add milk, shortening, eggs, salt, 3 cups flour, and 1/3 cup sugar. Beat on medium speed for 2 minutes.
- Stir in enough of the remaining flour to form a soft dough (will be sticky). Do not knead. Refrigerate, covered, overnight.
- Punch dough down and turn out onto a lightly floured surface. Cut into 24 equal portions. Cut each portion into thirds. Roll each third into a ball. Place three balls into each greased muffin cup. Cover and rise in a warm place until doubled, about 1 3/4 hours.
- Heat oven to 350* F. Bake rolls for 13-15 minutes or until golden brown. Remove from muffin tins to wire racks. Serve warm.
Nutrition Facts : Calories 128.1, Fat 3.9, SaturatedFat 1.1, Cholesterol 19.1, Sodium 157, Carbohydrate 19.9, Fiber 0.7, Sugar 3.4, Protein 3.2
MOM'S 'FEATHER BUNS'
Mom's light as a feather buns are easy to make, full of flavour and a recipe she's been using for over 40 years!
Provided by Carol in Oz
Categories Yeast Breads
Time 6h20m
Yield 30 rolls
Number Of Ingredients 9
Steps:
- Dissolve yeast and sugar in first amount of warm water until foamy.
- Add yeast mixture to rest of ingredients except flour.
- Add flour in batches, stirring well in between.
- Knead until dough becomes elastic yet pliable.
- Let rise for 2 hours.
- Knead again and let rise for one hour.
- Punch down dough and shape into egg sized portions and place on a lightly greased baking sheet.
- Cover and let rise for 3 hours.
- Bake at 400F for 15-20 minutes until tops browned.
Nutrition Facts : Calories 196.8, Fat 3.8, SaturatedFat 1.4, Cholesterol 3.2, Sodium 79.1, Carbohydrate 35.4, Fiber 1.2, Sugar 3.6, Protein 4.4
FEATHER CRESCENT ROLLS
These are the best rolls. I'm not a great yeast bread baker and these come out perfect everytime. Such a delicate buttery flavor. A sure fire winner for your family's bread craving. Try to eat just one!
Provided by Childrens Minister
Categories Yeast Breads
Time 20m
Yield 32-64 rolls
Number Of Ingredients 8
Steps:
- Mix all ingredients except flour in a large mixing bowl, stir well.
- Add flour and mix to combine.
- Cover with plastic wrap and refrigerate overnight.
- Next, day remove dough from bowl and cut into fourths.
- using one fourth of the dough roll into a large circle about the thickness of a pie crust.
- Brush with butter.
- cut circle into at least 8 triangles (I cut into 16).
- Beginnng with largest end roll forward.
- Place on a cookie sheet lined with parchment paper.
- Brush with melted butter.
- Continue until all of the dough has been rolled.
- Let rise for 2 hours.
- Bake in a preheated 350 degree oven for 10 minutes or until golden brown.
- Immediately brush with melted butter.
Nutrition Facts : Calories 121.2, Fat 3.8, SaturatedFat 2.2, Cholesterol 22.4, Sodium 103.6, Carbohydrate 18.7, Fiber 0.6, Sugar 3.2, Protein 2.9
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FEATHER ROLLS - BETTER HOMES & GARDENS
From bhg.com
4.2/5 (14)Calories 188 per servingTotal Time 1 hr 35 mins
- In a large bowl, combine 2 cups of the flour and the yeast. In a medium mixing bowl, combine the warm water, mashed potato, the 1/3 cup melted butter, the sugar, and salt. Add potato mixture to flour mixture. Beat with an electric mixer on low speed for 30 seconds, scraping sides of bowl constantly. Beat on high speed for 3 minutes, scraping sides of bowl occasionally. Using a wooden spoon, stir in as much of the remaining flour as you can.
- Turn dough out onto a lightly floured surface. Knead in enough of the remaining flour to make a moderately soft dough that is smooth and elastic (3 to 5 minutes total). Place dough in a greased bowl, turning once to grease the surface. Cover; chill for at least 2 hours or up to 24 hours.
- Punch down dough. Turn out onto a lightly floured surface. Cover; let rest for 10 minutes. Meanwhile, grease a 13x9x2-inch baking pan. With lightly floured hands, shape dough into 15 rolls. Arrange rolls in prepared pan. Cover; let rise in warm place until nearly double in size (about 40 minutes).
- Preheat oven to 400°F. Bake about 25 minutes or until rolls are golden and sound hollow when lightly tapped. Immediately remove from pan. Invert so tops are up. Brush tops with the 2 tablespoons melted butter. Serve warm.
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