PAT "MOM'S" YEAST ROLLS
Member's Choice! This is a great dinner roll recipe. They'd make a nice addition to any meal! They're slightly firm on the outside but the inside is light and airy.
Provided by Marion Dyess
Categories Sweet Breads
Time 3h15m
Number Of Ingredients 12
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.
GRAPE-NUTS YEAST BREAD- MOM'S
This yeast bread recipe came from an old Grape-Nuts box. It was published in the 1950's. Both my Mom and Grandma made this bread. It is a crusty bread with both wheat and all purpose flours. It makes great toast and sandwiches and was advertised as more healthy than white bread, but I don't have nutrition values. My mom wrote...
Provided by Kathie Carr
Categories Other Breads
Time 3h15m
Number Of Ingredients 11
Steps:
- 1. In a large mixing bowl, combine the Grape-Nuts cereal, oat bran and brown sugar. Stir in the boiling water and set aside until cool. In another bowl, stir together the yeast, granulated sugar and warm water. Let it stand until it becomes frothy. This takes about 5 minutes. Be sure boiling water/Grape-Nuts mixture has cooled to lukewarm or it will kill the yeast if it is too warm. Stir cooled Grape-Nuts mixture and then mix with the yeast mixture.
- 2. Stirring by hand blend in the whole wheat flour, salt and as much of the all purpose flour as necessary to make a soft but firm dough starting with 2 cups of flour and using as little as possible of the remaining cup.
- 3. Lightly flour a flat work surface. Turn the dough and knead until smooth. This takes about 15 minutes. Form into a ball. Butter the inside of a clean bowl, place the dough in the bowl, rolling it to coat with butter. Cover bowl and set aside in a warm place to rise until doubled in bulk. This takes about 1 hour. Punch down the dough, turn it out of bowl, and knead about 3 minutes. Shape it into a ball again. Cut the ball into 2 equal pieces. Shape each piece into a tight ball. Dust a baking sheet lightly with cornmeal. Place the balls on it and cover with a kitchen towel dusted with flour. Let rise again until doubled in bulk, about 45 minutes.
- 4. Preheat the oven to 450 degrees about 15 minutes before baking. Set an oven proof cup with water in the bottom of the oven to provide some steam which helps crust bake properly. Using a serrated knife gently score a "X" on top of both the loaves of dough. Bake until the loaves are dark brown and sound hollow when tapped from the bottom. This takes about 45 minutes. Watch to be sure the oven is not too hot. Be sure bread does not burn.
- 5. Cool completely on a wire rack or on kitchen towels/paper towels Slice and serve. Wrap well to freeze.
MOM'S YEAST BREAD
This is the recipe my mom used over and over when I was growing up. I learned how to make yeast bread using this recipe when I was eight years old (no, I had no idea that yeast bread was supposed to be "hard", I just made it!). You can sub in some whole wheat to make it healthier, but I wouldn't use all whole wheat, you'll have hocky pucks instead of bread. My mom didn't use the wheat germ or vital wheat gluten, but I add it for the extra nutrition. You can leave them out if you wish. This recipe will make 2 loaves of bread or 2 dozen rolls. I usually make rolls and bake in 2 8-inch pans. We eat one pan (12 rolls) fresh, and freeze the other pan. Don't be afraid of the preparation time, it includes the rising time, which is time you can be doing other things.
Provided by Mommy2two
Categories Yeast Breads
Time 2h30m
Yield 24 rolls, 12 serving(s)
Number Of Ingredients 10
Steps:
- Dissolve yeast and sugar in warm water in large bowl. This usually takes about 5 minutes. If you don't see any bubbles/foaming, your yeast is dead, start over.
- Add the milk, Crisco, salt, wheat germ, vital wheat gluten, and about 4 cups flour. I usually heat the milk and Crisco in the microwave so the Crisco melts, and the milk gets warm all in one step.
- Continue adding flour 1/2 cup at a time until the dough forms a ball, and starts leaving the sides of the bowl.
- Knead the bread, adding flour as needed until the dough is smooth and elastic. I usually knead about 3-5 minutes.
- Let bread rise in a covered bowl in a warm place until double in size (about 30-60 minutes).
- Punch down and form into loaves or rolls and place in a greased and floured pan.
- Let rise about 30 minutes more. Bake at 425 degrees 25-30 minutes, or till the bottom of the bread sounds hollow when tapped.
- Remove from pans and place on racks to cool.
- Butter tops while still warm, if desired. Cool completely before wrapping.
Nutrition Facts : Calories 342, Fat 5.3, SaturatedFat 1.8, Cholesterol 3.4, Sodium 616.2, Carbohydrate 62.6, Fiber 2.5, Sugar 3.3, Protein 10
MOM'S YEAST ROLLS
This is the best bread recipe. Light and fluffy rolls that melt in your mouth. Can be used to make loaves or cinnamon rolls.
Provided by Kathy
Categories Bread Yeast Bread Recipes Rolls and Buns
Yield 36
Number Of Ingredients 8
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.
Nutrition Facts : Calories 104.1 calories, Carbohydrate 16.6 g, Cholesterol 10.3 mg, Fat 3 g, Fiber 0.6 g, Protein 2.5 g, SaturatedFat 0.6 g, Sodium 163.4 mg, Sugar 2 g
MOTHER STARTER
Once you've established a seed culture, you need to convert it into a mother starter. This is the starter you'll keep in your refrigerator perpetually and use to build your actual bread dough. To convert a seed culture into a mother starter, you'll use the seed culture to inoculate a larger batch of flour and water to make a firm piece of starter with the consistency of bread dough. The seed culture is full of wild yeast and bacteria, but its structure has been weakened by the buildup of acids and the ongoing activity of enzymes breaking down both protien and starch. To make the mother starter strong enough to function in a final dough, you'll build it with three times as much flour as seed culture (by weight). This 3-to-1 process will give the mother starter about the same feel as a final dough. A little starter goes a long way, so the following instructions call for you to discard half of your seed culture or give it away. (This is great if you know another home baker who would like to avoid the work of making a seed culture.) Or if you'd prefer to keep a larger mother starter on hand, especially if you bake often or in large batches, you can convert the entire seed culture into a mother starter by doubling the weight of the new flour and water. (Some bakers like to split the seed culture into two mother starters, one wheat and one rye, but unless you are making a lot of rye bread on a regular basis, I think this is unnecessary.)
Number Of Ingredients 3
Steps:
- Combine all of the ingredients in the bowl of an electric mixer with the paddle attachment and mix on slow speed for 1 minute. Or, combine all of the ingredients in a bowl and use a large spoon or your hands to mix until the ingredients form a rough, slightly sticky ball. Transfer the starter to a lightly floured work surface and knead for 2 minutes, until the starter is fairly smooth and all of the ingredients are evenly distributed.
- Place the mother starter in a clean, lightly oiled nonreactive bowl, crock, or plastic container large enough to contain the starter after it doubles in size. Cover loosely with plastic wrap or a lid (don't tighten the lid, as the carbon dioxide gas will need to escape). Leave the starter out at room temperature for 4 to 8 hours (or longer if needed), until it doubles in size; the timing will depend on the ambient temperature and the potency of your seed culture. Once it's doubled, the starter should register 4.0 or less if tested with pH paper and have a pleasant acidic aroma.
- When the starter is fermented, degas it by kneading it for a few seconds, then form it back into a ball, cover tightly, and refrigerate. After a few hours in the refrigerator, vent any carbon dioxide buildup by briefly opening the lid or plastic wrap. The mother starter is now ready to use and will be good for up to 5 days. To use it after 5 days, you must refresh all or part of the mother starter, as described below.
- Whenever the mother starter gets low, rebuild it (also called feeding or refreshing it) using 4 ounces (113 g) of the old starter and repeating the instructions above. You can even start with as little as 1 ounce (28.5 g) of mother starter and rebuild it in increments over a number of feedings, using the same ratios as for a 4-ounce (113 g) batch. For example, after a few weeks in the refrigerator, the protein and starches will break down, giving the starter a structure or consistency of potato soup. This is okay; the microorganisms are still viable, though fairly dormant (and maybe even a little drunk on the alcohol they've produced, which rises to the top and looks like gray water).
- To rebuild your mother starter, use 1 ounce (28.5 g) of mother starter and add 3 ounces (85 g) of flour and 2 to 2.25 ounces (56.5 to 64 g) of water. This will produce about 6 ounces (170 g) of starter. You can then build all or part of that into a larger piece using the same ratios: 100 percent flour, 33.3 percent starter, and 66 to 75 percent water. So for 6 ounces (170 g) of starter, use 18 ounces (510 g) flour (6 multiplied by 3) and 12 to 13.5 ounces (340 to 383 g) water (18 multiplied by 66 percent or 75 percent-lower hydration for all white flour, higher hydration for all whole grain flour). As you see, you can build a small piece of starter into a large piece very quickly.
More about "moms yeast bread recipes"
MOM'S RYE AND WHOLE WHEAT BREAD RECIPE
From natashaskitchen.com
MOM'S 4 LOAF WHEAT BREAD RECIPE | HOW TO MAKE …
From blessthismessplease.com
WORLD’S EASIEST YEAST BREAD RECIPE - RECIPETIN EATS
From recipetineats.com
SWEET BREAD RECIPE - BASIC SWEET YEAST DOUGH - LET …
From letthebakingbegin.com
POTATO BREAD – YEAST RECIPE - IRISH AMERICAN MOM
From irishamericanmom.com
OUR BEST YEAST RECIPES FOR HOME BAKERS | RED STAR® …
From redstaryeast.com
BAGUETTE (THE EASIEST RECIPE) - MOMSDISH
From momsdish.com
4.8/5 Total Time 1 hr 5 minsCategory BreadCalories 230 per serving
- The night before, combine all ingredients together. First mix the dry ingredients together and then add water. Mix the ingredients until the dough comes together. Cover it with a plastic wrap and let it sit for 12-20 hours on the countertop.
- The following day, the dough should be wet, sticky and bubbly. Generously flour your hands and the baking sheet.
- Take the dough (if it sticks, apply more flour to your hands) and form a baguette shape. Place it on a baking sheet and sprinkle a generous amount of flour on it. Cover it with a towel. Let the dough rise in a warm place for 1-2 hours.
- Preheat the oven to 450 °F. You will need to have 2 shelves in an oven. Fill a deep cooking sheet with 2 cups of hot boiled water, and place it on a lower level, inside your oven. This will make the bread crispy on the outside. Place the bread on the top rack. Remove water from the oven after 10 minutes. Keep on baking the bread for another 30 minutes or until golden crispy brown.
NO-KNEAD EASY BREAD (VIDEO) - MOMSDISH
From momsdish.com
25 EASY YEAST BREAD RECIPES - INSANELY GOOD
From insanelygoodrecipes.com
ITALIAN BREAD | THE RECIPE CRITIC
From therecipecritic.com
LEISHA'S TURNIP BREAD (FOR BREAD MACHINE) - RECIPE - COOKS.COM
From cooks.com
15 SOURDOUGH BREAD RECIPE WITH YEAST - SELECTED RECIPES
From selectedrecipe.com
BEST EASTER BREAD RECIPE - HOW TO MAKE EASTER BREAD - THE …
From thepioneerwoman.com
YEAST RAISIN BREAD - RECIPES - PAGE 2 - COOKS.COM
From cooks.com
HOW TO MAKE MOTHER YEAST AT HOME - KITCHENAID AUSTRALIA
From kitchenaid.com.au
EASY ARTISAN BREAD (4-INGREDIENTS!) - COMFORTABLE FOOD
From comfortablefood.com
MY MOTHER'S BEST, NO-KNEAD PEASANT BREAD RECIPE
From alexandracooks.com
BREAD MACHINE MOM'S NUT BREAD - RED STAR® YEAST
From redstaryeast.com
HOMEMADE BREAD RECIPES WITH YEAST · THE TYPICAL MOM
From temeculablogs.com
GRANDMA'S PERFECT HOMEMADE BREAD RECIPE | THE RECIPE CRITIC
From therecipecritic.com
EASY AMISH WHITE BREAD RECIPE - THE MOM MAVEN
From themommaven.com
40 EASY YEAST BREAD RECIPE IDEAS | TASTE OF HOME
You'll also love