FAVORITE YEAST ROLLS
These golden brown rolls are light and tender...and easy to make. To cut out the biscuits, we use the top of a drinking glass, and they turn out just fine. I like them warm with lots of butter.-Emma Rea, Columbia, South Carolina
Provided by Taste of Home
Time 40m
Yield about 10.
Number Of Ingredients 6
Steps:
- In a large bowl, combine 1-1/2 cups flour, sugar, yeast and salt. Add water and butter; beat on medium speed for 3 minutes or until smooth. Stir in enough remaining flour to form a soft dough. , Turn onto a floured surface; knead until smooth and elastic, about 4-6 minutes. Cover and let rest for 10 minutes. Roll dough to 3/8-in. thickness; cut with a lightly floured 2-1/2-in. biscuit cutter. Place 2 in. apart on a greased baking sheet. Cover and let rise in a warm place until doubled, about 1-1/2 hours. , Bake at 375° for 11-14 minutes or until lightly browned. Remove to a wire rack.
Nutrition Facts : Fat 2 g fat (1 g saturated fat), Cholesterol 5 mg cholesterol, Sodium 109 mg sodium, Carbohydrate 18 g carbohydrate, Fiber 1 g fiber, Protein 2 g protein.
LIGHT WHEAT ROLLS
This is a yummy recipe for a light wheat roll that I keep in my special book of most liked recipes. They are not complicated at all to make, just a lot of rising time.
Provided by KATRINA
Categories Bread Yeast Bread Recipes Rolls and Buns
Time 3h5m
Yield 24
Number Of Ingredients 9
Steps:
- In a large bowl, dissolve yeast in warm water. Let stand until creamy, about 10 minutes.
- Mix sugar, salt, 1/4 cup melted butter, egg, and whole wheat flour into yeast mixture. Stir in all-purpose flour, 1/2 cup at a time, until dough pulls away from the sides of the bowl. Turn dough out onto a well floured surface, and knead until smooth and elastic, about 8 minutes. Lightly oil a large bowl, place dough in bowl, and turn to coat. Cover with a damp cloth, and let rise in a warm place until doubled in volume, about 1 hour.
- Punch down dough, cover, and let rise in warm place until doubled again, about 30 minutes.
- Grease 2 dozen muffin cups. Punch down dough, and divide into two equal portions. Roll each into a 6x14 inch rectangle, and cut rectangle into twelve 7x1 inch strips. Roll strips up into spirals, and place into muffin cups. Brush tops with melted butter. Let rise uncovered in a warm place 40 minutes, or until doubled in bulk.
- Preheat oven to 400 degrees F (200 degrees C). Bake for 12 to 15 minutes, or until golden brown. Remove from oven, and brush again with melted butter.
Nutrition Facts : Calories 140.3 calories, Carbohydrate 22.5 g, Cholesterol 17.9 mg, Fat 4.4 g, Fiber 1.8 g, Protein 3.4 g, SaturatedFat 2.6 g, Sodium 128.7 mg, Sugar 4.3 g
LIGHT AND FLUFFY YEAST ROLLS
After a long attempt to recreate the infamous yeast rolls of O'Charleys, I was able to get close. This is the result of a few years of trying to find out how they do it. If you've never heard of the place, I guarantee you will still LOVE these rolls! (Note: I doubled this recipe and was able to make enough to feed two very hungry families over Thanksgiving... just so you know!)
Provided by pixiegal_jess
Categories Breads
Time 2h15m
Yield 10-12 serving(s)
Number Of Ingredients 10
Steps:
- Mix together the warm water and yeast packet in measuring cup. Let it get good and foamy.
- Mix together the oil, boiling water, and sugar. Stir until sugar dissolves. Add the foamy yeast water, and then the beaten egg.
- Sift together the flour, baking powder and salt. Add about 1 cup of dry mix to the liquids at a time, and mix very, very well.
- Grease pan.
- Pinch dough into balls. Keep them small because they will still rise. Let rise 2 hours, or until just past doubled.
- Preheat oven to 400.
- Bake for 10-15 minutes, or until golden brown on top. Brush with melted butter fresh out of the oven, and serve warm.
- Enjoy!
Nutrition Facts : Calories 289.8, Fat 14.1, SaturatedFat 3.1, Cholesterol 24.7, Sodium 370.8, Carbohydrate 36, Fiber 1.3, Sugar 6.8, Protein 4.9
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.
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.
MOMMA'S EASY NO YEAST DINNER ROLLS
These no yeast dinner rolls are sure to be a hit for your next dinner. Momma's recipe is easy to make, and the buns come out perfect each time.
Provided by Linda Jones
Categories Biscuits
Time 1h20m
Number Of Ingredients 5
Steps:
- 1. Combine all ingredients, spoon in to a greased muffin pan, makes aprox. (5) rolls.
- 2. cook in a preheated 350 degree oven for 15 minutes
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- Whisk the warm milk, yeast, and 1 Tablespoon of sugar together in the bowl of your stand mixer. Cover and allow to sit for 5 minutes. *If you do not own a stand mixer, you can do this in a large mixing bowl and in the next step, mix the dough together with a large wooden spoon/rubber spatula. It will take a bit of arm muscle. A hand mixer works, but the sticky dough repeatedly gets stuck in the beaters. Mixing by hand with a wooden spoon or rubber spatula is a better choice.*
- Add the remaining sugar, egg, butter, salt, and 1 cup flour. With a dough hook or paddle attachment, mix/beat on low speed for 30 seconds, scrape down the sides of the bowl with a rubber spatula, then add the remaining flour. Beat on medium speed until the dough comes together and pulls away from the sides of the bowl, about 2 minutes. If the dough seems too wet to a point where kneading (next step) would be impossible, beat in more flour 1 Tablespoon at a time until you have a workable dough, similar to the photos and video above. Dough should be soft and a little sticky, but still manageable to knead with lightly floured hands.
- Keep the dough in the mixer and beat for an additional 2 minutes or knead by hand on a lightly floured surface for 2 minutes. (See video tutorial above if you need a visual of kneading dough by hand.)
- Lightly grease a large bowl with oil or nonstick spray. Place the dough in the bowl, turning it to coat all sides in the oil. Cover the bowl with aluminum foil, plastic wrap, or a clean kitchen towel. Allow the dough to rise in a relatively warm environment for 1-2 hours or until double in size. (I always let it rise on the counter. Takes about 2 hours. For a tiny reduction in rise time, see my answer to Where Should Dough Rise? in my Baking with Yeast Guide.)
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- Whisk together flour, salt, sugar, and yeast in your large bowl. In a microwave-safe measuring cup, add water and milk. Microwave for 45 seconds, until very warm. Whisk 1 egg in separate bowl.
- Set your mixer on low, then add in light butter. Mix for about a minute, or until butter is distributed through flour mixture.
- Turn the speed up to medium and slowly add in your wet ingredients, including the whisked egg. "Knead" the dough with your mixer for about 5 minutes, or until dough is slightly elastic. (See blog notes for using a food processor instead.)
- Use a spatula to form the dough into a ball. Cover and let rise in a warm place until more than doubled in size, about 45 minutes-1 hour.
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