Nanas Yeast Rolls Food

YEAST ROLLS

Steps:

• Dissolve the yeast in the warm water in a very large bowl, then stir in the sugar and let stand for 5 minutes.
• Stir in the egg, melted butter, and salt. Stir in as much of the flour as you can with a wooden spoon.
• Transfer the dough to a stand mixer fitted with a dough hook and mix on low speed for 6 to 8 minutes. Alternatively: You can turn the dough out onto a lightly floured surface and knead by hand until the dough is smooth and elastic.
• Shape the dough into a ball and place back in the lightly greased large bowl, turning one to cover the surface of the dough with grease. Cover with a clean hand towel and let rise in a warm place until the dough doubles in size, about 45 to 60 minutes.
• Punch the dough down and turn out onto a lightly floured surface, divide the dough in half and cover the dough back up with the cloth and let rest for 10 more minutes. Meanwhile, lightly grease two 9x13-inch pans. For Larger Rolls: Use a 15x10-inch pan and do not divide the dough.
• Divide each half of the dough into 12 pieces and shape the rolls by gently pulling each dough piece into a ball, tucking the edges under and arranging on the baking sheets. If you are making larger rolls, make 15 equally sized balls of dough.
• Cover the pans of rolls with hand towels and let rise in a warm place until the rolls have doubled in size, about 30 minutes.
• Preheat the oven to 350 degrees F and brush the tops of the rolls with melted butter. Bake for 15 to 18 minutes or until the tops are golden brown. Brush the rolls with more butter after removing from the oven. Best served within 24 hours.

NANA'S YEAST ROLLS

Steps:

• Place the warm water in a shallow dish. Sprinkle the yeast evenly over the water and let it sit for 5 minutes or until it starts to bubble. Meanwhile, combine the sugar, salt, shortening, and hot water. Mix well. When the yeast is bubbly, add it to the sugar mixture. Stir in the flour and egg and mix until a smooth dough forms. Place the dough on a floured surface and knead until elastic and smooth. Form the dough into a large ball and place in a greased bowl. Cover with plastic wrap and let rise in a warm, draft free place for 1 1/2 hours or until doubled in size. Preheat the oven to 375 degrees F. Remove the dough from the bowl and punch down lightly to deflate it. Divide the dough into smooth balls, each about 2 inches in diameter (or desired size). Place the rolls on a baking sheet. Place the baking sheet in the oven and bake at 375 degrees F for 15-18 minutes or until done. Let cool completely before storing in an airtight container. Store at room temperature for up to 5 days.

RAPID RISE SKILLET YEAST ROLLS

Steps:

• Preheat the oven to 400 degrees F.
• In a large mixing bowl, combine yeast, water, and honey. Stir in melted butter, salt, and eggs until combined.
• Slowly add in the flour, 1 cup at a time, until dough forms into a ball and easily pulls away from the sides of the mixing bowl.
• Divide into 12 even pieces and shape into balls. Place into a 12-inch cast iron skillet. Cover and let rise 20 minutes, or until double in size.
• Bake in the preheated oven for 25 minutes. Brush with another tablespoon of melted butter if desired.
• Pro Tip: This recipe uses a large amount of yeast to cut rising time as much as possible. If your house is on the colder end, you may want to create a warmer environment for it to proof, or rise. A warm, humid environment between 80 and 90 degrees is ideal for proofing bread. If your house is below 70 to 75 degrees, your rolls will not rise as quickly.

NANA'S CINNAMON ROLLS

Steps:

• Spray a large mixing bowl with nonstick spray.
• Dissolve yeast in water in a bowl of a standing mixer with dough hook. Let sit for 5 minutes.
• In a large measuring cup beat together eggs, sugar and salt. Whisk in egg mixture to the bowl of yeast. Add 1 cup flour and mix until smooth. Add melted butter and mix well. Add remaining 4 cups of flour in stages and mix until stiff dough is formed. Add dough to greased bowl. Place bowl in a warm area with a towel on top. Let rise until it doubles in size, about 1 hour.
• Preheat oven to 400 degrees F. Grease a 9 by 13 by 2-inch pan
• On a cutting board, sprinkle 2 tablespoons flour. Punch down and roll out dough to approximately 12 by 15-inch rectangle. Spread with butter. Sprinkle sugar, cinnamon, pecans, and raisins. Roll dough into a large pin wheel cylinder and cut ends off the roll. Cut into 8 portions. Put in greased pan, pin wheel side down and let rise to double in size. Bake for 20 to 25 minutes until browned evenly. Remove from the oven and allow to cool completely.
• Mix in medium size bowl with whisk until smooth.
• Drizzle glaze over on top of the cooled rolls.

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.

MY NANA'S YEAST ROLLS

Steps:

• dissolve yeast sugar and 1/2 cup water in small cup or bowl. let stand for 15 minutes
• cream shortening and sugar add salt and egg.
• add yeast mixture and 2 cups hot water.
• gradually add flour. once all incorporated knead on lightly floured surface for 10 minutes. let rise in warm place for 1 hour 30 minutes.
• punch down and form into rolls (I use 2 old roasting size pans) 4 rolls across 6 down.
• cover and let rise for 1 hour.
• bake for 10-15 minutes at 400 degrees.

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.

NANA'S CARAMEL CINNAMON ROLLS

Steps:

• Sprinkle brown sugar in greased 9x13-inch pan. Pour over whipping cream, set aside.
• In large bowl, combine 1 1/2 cups flour, sugar, yeast, and salt. Add water, egg, and melted butter; beat at low speed until moistened.
• By hand, stir in 1 1/2- 2 cups flour. Knead 3 minutes; let rest 10 minutes.
• Roll dough to a 7x15-inch rectangle. Spread with butter; sprinkle with brown sugar and cinnamon. Roll up tightly and seal edges. Cut into 1-inch rolls.
• Place in prepared pan. Cover and let rise until doubled.
• Bake at 350° for 20-25 minutes.
• Invert onto serving plate.

MOM'S YEAST ROLLS

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.