Instant Yeast Rolls Food

INSTANT ROLLS

Steps:

• Preheat oven to 450 degrees F (230 degrees C). Grease muffin cups.
• Mix flour and sugar together. Stir milk and mayonnaise. Fill muffin cups 1/2 full.
• Bake for 10 to 15 minutes. Serve warm.

QUICK YEAST ROLLS

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.

ONE HOUR YEAST DINNER ROLLS

Steps:

• In a food processor, mix together the flour, yeast, dry milk, sugar and salt.
• Add water and oil and process until a thick sticky dough forms.
• Let stand for 5 minutes.
• Butter an 8" round cake pan.
• Turn dough out gently onto a floured board.
• With a floured knife, cut the dough into quarters.
• Cut each quarter into quarters and shape the dough into balls, adding flour to prevent stickiness.
• Place dough pieces close together into the prepared pan.
• Cover and let rise in a warm place for 25 minutes or until rolls are puffy.
• Preheat oven to 400°.
• Drizzle the melted butter over the rolls.
• Bake for 20 minutes or until golden.

YEAST ROLLS

Steps:

• In a large bowl, add a pinch of sugar to the warm water. Sprinkle the yeast over the top and let stand until foamy, about 5 minutes. Stir to dissolve yeast. Beat in the remaining sugar, salt, shortening, cold water, and egg until well blended. On low speed, beat in 2 cups of flour and beat for 2 minutes. Beat in enough of the remaining flour, 1/2 cup at a time, to make soft dough. Place the dough in a well-greased bowl and turn to coat the dough. Cover with a towel and let rise until doubled in bulk, about 1 1/2 hours.
• Punch the dough down and refrigerate for 2 hours. The dough will almost double in bulk. Grease 2 (9-inch) cake pans. Turn the dough out onto a floured surface. Pull off pieces of the dough, about a 1/4 cup each and shape into 24 rolls. Place 12 rolls, sides touching in each of the 2 prepared pans. Brush with butter. Let rise in a warm place for 1 hour or until doubled.
• Preheat oven to 425 degrees F. Bake the rolls until well browned on the top, about 15 minutes. Transfer the pan to wire racks to cool for 5 minutes.

CLASSIC YEAST DINNER ROLLS

Steps:

• In the bowl of a stand mixer or large mixing bowl, mix milk, yeast, butter, sugar, egg, and salt. If you don't have a stand mixer, mix vigorously with a wooden spoon or hand mixer. Add in flour 1/2 cup at a time, mixing well between each addition. Stop adding flour when it is no longer sticky. Use your mixer's dough hook attachment for 10 minutes or knead by hand. Place in a buttered bowl and let rise in a warm spot until doubled. This can take a few hours at room temperature, but it can go faster if you turn the oven to 200, turn it off, and then place the bowl in the oven (make sure it's turned off!) After dough has risen, punch down gently and divide into 12 equal pieces. Form the dough pieces into a roll. Place rolls in a greased 9×13 glass dish. Let rise until doubled (again, using the oven trick can make it go faster). Once rolls have risen, bake at 375F for 18-25 minutes. Brush with butter.

60-MINUTE ROLLS (FOOD PROCESSOR)

Steps:

• Combine yeast, 1 Tablespoon sugar, and warm water in a 2-cup liquid measuring cup; let stand 5 minutes. Add milk to yeast mixture and stir.
• In a food processor, combine flour, salt, remaining 2 Tablespoons sugar, and butter or margarine. Pulse until thoroughly incorporated. With food processor running, slowly drizzle yeast mixture through feed tube until ball forms. Run machine for about 2 minutes to knead dough thoroughly.
• Remove dough from processor and place in a well greased bowl, turning to coat top. Cover and let stand in a warm place for 15 minutes.
• Punch down dough. Divide dough in half; shape one portion of dough into 12 balls. Place in a greased 8 or 9-inch square pan. Repeat with remaining half of dough. Cover pans and let rise in a warm place for 15 minutes.
• Bake at 425°F for 10-15 minutes or until rolls are golden brown.