Moms Yeast Rolls Recipes

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.

Steps:

• In a large bowl, mix the shortening, sugar, and hot water. Allow to cool until lukewarm, and mix in the yeast until dissolved. Mix in the egg, salt, and flour. Allow the dough to rise until doubled in size.
• Grease 8 muffin cups. Divide the dough into the prepared muffin cups, and allow to rise again until doubled in size.
• Preheat oven to 425 degrees F (220 degrees C).
• Bake for 10 minutes in the preheated oven, or until a knife inserted in the center of a muffin comes out clean.

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.

Steps:

• 1. In a large mixing bowl, proof yeast in the 1/2 cup lukewarm water, with half the sugar dissolved in it.
• 2. In a 2-cup measuring cup, heat the milk and butter together until the butter is melted.
• 3. When the yeast is bubbly, add 1 cup flour and beat well.
• 4. Then add eggs, salt, and another cup flour. Beat well.
• 5. Last, add the warm milk and butter, remaining sugar, then 3 cups flour and mix by hand; gradually adding another cup of flour.
• 6. Turn out onto silicone mat or floured surface and knead until you have worked in the flour.
• 7. Work until the dough is only slightly sticky.
• 8. Set in a warmed oven covered by a tea towel, to rise.
• 9. When the dough is doubled in size, remove from oven.
• 10. Using two 9x13" pans, form dough into dinner roll shapes and place dough into the pans (20 per pan).
• 11. When rolls have doubled in size, bake in a 375 F preheated oven for 13- 15 min.
• 12. When out of the oven, brush with melted butter.

Steps:

• In a large bowl, dissolve yeast in warm milk. Add the sugar, applesauce, egg whites, salt and 2 cups flour; beat until smooth. Stir in enough remaining flour to form a soft dough., Turn onto a lightly floured surface; knead until smooth and elastic, 6-8 minutes (dough will be slightly sticky). Place in a bowl coated with cooking spray, turning once to coat top. Cover and let rise in a warm place until doubled, about 1 hour., Turn dough onto a lightly floured surface; divide into 24 pieces. Shape each portion into an 8-in. rope; tie into a knot. Place on 2 baking sheets coated with cooking spray., Cover and let rise until doubled, about 30 minutes.Bake at 375° until golden brown, 12-16 minutes. Remove from pans to wire racks to cool.

Steps:

• In a large bowl, dissolve yeast in warm water. Add the milk, sugar, shortening, egg, salt and 3 cups flour. Beat on medium speed until mixture has a spongy texture. Let stand for 10 minutes. Stir in enough remaining flour to form a soft dough. , Turn onto a lightly floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. , Punch dough down. Turn onto a lightly floured surface; divide into 3 portions. Let rest for 5 minutes. Divide each portion into 36 pieces. Shape each piece into a ball; place 3 balls in each greased muffin cup., Cover and let rise until almost doubled, about 30 minutes. Bake at 375° until golden brown, 12-15 minutes. Remove from pans to wire racks. Serve warm.

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.

Steps:

• Dissolve yeast and 2 Tablespoons sugar in 1/4 cup warm water, set aside.
• Microwave 2 cups water, shortening and salt, until the shortening melts.
• Stir this mixture until it completely dissolves.
• Start adding flour about 2 cups to start to this mixture, just a little at a time so that it stays smooth and doesn't get lumpy.
• Then add yeast mixture, mix well.
• Continue adding flour and then turn out on floured surface and knead in remaining flour, until no longer tacky.
• Grease a large bowl or pan with vegetable oil.
• Put the bread in this bowl cover and let it rise.
• If you use a fast acting yeast it should take about 45 minutes.
• Turn out on the counter and fold in sides, put back in bowl and let rise again.
• After the second rising it is time to turn it out and make the rolls or bread and place it in a pan.
• Make sure the pan is well oiled with vegetable oil.
• Place them in the pan (pans) and let rise one last time and then bake them at 375°F oven until done, about 20 minutes or so.