Duggar Homemade Yeast Rolls Food

HOMEMADE YEAST ROLLS

Steps:

• Preheat the oven to 400 degrees F.
• Melt 1 stick of the butter in a small saucepan, then bring to a boil and cook until there are light brown specks in the butter, 3 to 4 minutes. Pour the browned butter into a small bowl and whisk in the sugar until dissolved. Whisk in the milk; the mixture should be lukewarm, around 110 degrees F. Next, whisk in the active dry yeast. Set aside until foamy, 5 minutes.
• In a large bowl, mix together the flour and salt. Make a well in the center, add the eggs and whisk the eggs together with a fork. Pour the browned butter mixture into the well. Using a fork, gradually incorporate the flour into the liquids. Continue stirring just until a shaggy dough comes together. Transfer to a lightly floured work surface and knead with floured hands until the dough becomes very smooth, about 5 minutes.
• Lightly grease a large bowl with olive oil. Add the dough, turning it once to coat. Cover with a clean kitchen towel and let rise until doubled in size, about 1 hour.
• Punch down the dough. Melt the remaining 1/2 stick of butter and use half of that to grease the bottom and sides of a 9-by-13-inch baking dish. Divide the dough into thirds and divide each third into 10 balls. To create smooth tops: roll each ball between your palms, and then stretch the dough across the top of the ball, pinching the excess at the bottom.
• Place the dough balls, seam-side down, in the prepared baking dish -- 5 to the short side, 6 to long side. Cover and let rise until slightly puffy, 30 minutes. Brush the tops with the remaining butter and sprinkle generously with flaky sea salt.
• Bake until the tops are golden brown and the rolls sound hollow when lightly tapped, 15 to 17 minutes. Serve warm.

HOMEMADE ROLLS

Steps:

• Combine the initial five ingredients (shortening, sugar, salt, yeast, flour) in large bowl and cut with pastry cutter.
• Beat 2 eggs in a 2 c. measuring cup.
• Fill cup to 2 cup mark with hot water. Pour over dry mixture.
• Slowly add 3 c. flour.
• Cover. Let rise 20 minutes in a warm oven.
• Pour onto a floured surface.
• Knead. Flatten with hands into a large pizza shape. Cut with a pizza cutter into 16 slices.
• Roll up from wide end to a point. Place in greased pans leaving space for rolls to double in size.
• Can shape like a crescent or lay on the side where swirl shows.
• Cover. Let rise in warm oven at least 20 min. Remove from oven.
• Preheat oven to 375F. Bake 20-30 min. depending on how dark you prefer rolls.
• Enjoy!

DUGGAR HOMEMADE YEAST ROLLS

Steps:

• Combine the shortening, sugar, salt, yeast, and 2 cups of the flour in a large bowl and cut with a pastry cutter.
• Beat 2 eggs in a 2-cup measuring cup, then fill cup to the 2-cup mark with hot water; pour over the dry mixture.
• Slowly knead in the remaining 3 cups flour until dough is a smooth elastic consistency.
• Cover bowl loosely with plastic wrap and let rise for 20 minutes in a warm oven. Then pour the dough onto a floured surface.
• Knead. Flatten with hands into a large pizza shape. Cut with pizza cutter into 16 triangle-shaped slices.
• Roll up from the wide end to the point. Place the rolls in two greased 9x13-inch pans, bending into crescent shapes and leaving space for the rolls to double in size.
• Let rise in a warm (but not hot!) oven at least 20 minutes or until doubled.
• Remove from oven.
• Preheat oven to 375°F Bake the rolls for 20 to 30 minutes, depending on how brown you prefer.
• When done, immediately brush with the melted butter.

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.

GRANDMA'S YEAST ROLLS

Steps:

• Dissolve 1 tablespoon of sugar into the water in a small bowl. Sprinkle the yeast over the water; let stand 5 minutes until the yeast softens and begins to form a creamy foam. Meanwhile, whisk the flour, the remaining sugar, and salt together in a bowl. Once the yeast has foamed, stir the melted lard into the yeast, then stir the yeast mixture into the flour until a sticky dough forms.
• Turn the dough out onto a lightly-floured surface and knead until smooth and elastic, about 10 minutes. You may need to add additional flour to keep the dough from sticking. Once elastic, cover the dough with the mixing bowl, and allow to rest for 15 minutes. Grease a 9x13-inch baking dish with lard.
• Cut the dough into three equal sections, then cut each section into 8 pieces. Form into balls and place into the prepared baking dish in 6 rows of 4. Cover with a light cloth and let rise in a warm place (80 to 95 degrees F (27 to 35 degrees C)) until doubled in volume, about 45 minutes.
• Preheat an oven to 325 degrees F (165 degrees C).
• Bake in the preheated oven until the tops of the rolls are golden brown and the bottoms sound hollow when tapped, about 1 hour. Allow to cool at least 10 minutes before eating.

OUTSTANDING BUTTERY HOMEMADE YEAST ROLLS

Steps:

• Dissolve yeast in milk.
• Heat Sprite and butter together, then add eggs, sugar, salt, 2 cups of flour and yeast mixture.
• Beat until smooth.
• Stir in enough remaining flour to form smooth dough.
• Turn out onto floured board and knead until elastic.
• Place in greased bowl, turning once to grease top.
• Cover and let rise for one hour.
• Punch dough down and divide into 4 portions.
• Divide these into nine pieces each.
• Shape each into a ball and place on greased baking sheets and let rise for 45 minutes.
• Bake at 350° for 18 to 20 minutes.