Never Fail Easy Yeast Rolls Food

EASY YEAST ROLLS RECIPE

Steps:

• Add a 1/4 cup warm water to a large bowl or the bowl of a stand mixer fitted with the dough hook attachment. Sprinkle in yeast, gently stir and allow to sit for 5 minutes or until foamy.
• In a small bowl, beat 2 large eggs and set aside. Also, have 1 cup of flour set aside in a small bowl.
• Once the yeast is ready, add the room-temperature milk, butter, and honey, 4 1/2 cups of flour, salt, and the beaten eggs to the bowl. Mix on low speed until the dough comes together.
• Increase the speed to medium-low/medium (speed 3 or 4 on a Kitchen Aid stand mixer), and knead for 5-7 minutes. Add the extra flour as needed, a tablespoon at a time to prevent the dough from sticking to the sides of the bowl. Otherwise, knead by hand adding flour as needed. Note, you may not need all of the extra flour. The dough is ready once it is soft to the touch and no longer super sticky.
• Have ready a large, greased bowl. Form the dough into a ball and place it in the greased bowl. Loosely cover with plastic wrap and allow to rise in a warm area for 1 1/2-2 hours, until doubled in size.
• Have ready a large floured work surface and two greased 9" cake pans. Punch down the dough and transfer to work surface. Using a knife or a bench scraper, cut the dough in half. Divide each half into 8 equal pieces and roll into a ball.
• Place dough balls in pans, spacing evenly apart. Cover loosely with plastic wrap and allow to proof in a warm area once more, for another 45 minutes.
• Preheat the oven to 375°.
• To make the egg wash, whisk together the remaining egg and 1 tablespoon of water in a small bowl. Lightly brush the top of the rolls with the egg wash, and sprinkle with salt (preferably Kosher, if you have it).
• Bake for 22 minutes, or until the rolls are cooked through and golden in color. Do not over bake. Place on a cooling rack for 10 minutes. Serve and enjoy.

EASY YEAST ROLLS

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.

NEVER-FAIL YEAST ROLLS

Steps:

• In a large bowl, dissolve yeast in warm water. Beat in the flour, dry cake mix and salt (do not knead). 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 dough down; divide in half. Roll each portion into a 12-in. circle; cut each circle into 12 wedges. Roll up, beginning at the wide end; place point side down on greased baking sheets. Brush with butter. Cover and let rise until doubled, about 25 minutes. , Bake at 350° for 12-15 minutes or until golden brown.

OLD-FASHIONED SOFT AND BUTTERY YEAST ROLLS

Steps:

• 1. Sprinkle yeast over very warm water in large bowl. Stir until yeast dissolves. Leave to foam about 10 minutes.
• 2. Add sugar, the 1/4 cup butter and salt to hot milk and stir until sugar dissolves and butter is melted. Cool mixture to 105 to 115 degrees.
• 3. Add milk mixture to yeast and then mix in egg. Beat in 4 cups of the flour, 1 cup at a time, to form a soft dough. Use some of remaining 1/2 cup flour to dust a pastry cloth.
• 4. Knead the dough lightly for 5 minutes. Use remaining flour for flouring pastry cloth and your hands.
• 5. Place dough in a warm, buttered bowl; turn greased side up. Cover and let rise in warm place until doubled in bulk, about 1 1/4 to 1 1/2 hours.
• 6. Punch dough down and knead 4 to 5 minutes on a lightly floured pastry cloth. Dough will be sticky, but use as little flour as possible for flouring hands, otherwise rolls will not be as feathery light as they should be.
• 7. With large knife, cut dough ball into four (4) pieces. Cut each piece into four (4) more pieces OR simply pinch off small chunks of dough and roll into round balls about 1 3/4 inches in diameter. As you roll into balls, pull sides down and under to shape roll. Place bottom side down in neat rows, not quite touching, in well-buttered 13 X 9 X 2 inch pan.
• 8. Cover rolls and allow to rise in warm place until doubled in bulk; 30 - 45 minutes. When doubled in bulk, brush tops with melted butter and bake in 375 degree F oven for 18 - 20 minutes or until nicely browned. My oven runs hot so I usually bake @ 325 so tops do not brown before rolls are done inside. Adjust your oven temp accordingly.
• 9. If desired, brush (or bathe!) rolls in more melted butter when they are hot. The butter will sizzle down sides and bottom of rolls for a buttery soft crust.

NEVER FAIL EASY YEAST ROLLS

Steps:

• 1. Place 1 TBSP sugar, 2 TBSP water and package of yeast in a small bowl. Let this form a foam on top.
• 2. Add remaining ingrediants to a stand mixing bowl. Attach dough hook - add yeast and flour to bowl and mix.
• 3. You can immediately roll out and shape into pocketbook yeast rolls or let stand covered with cling film to rise for a couple of hours. Then knead out and make into 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.

NEVER FAIL YEAST ROLLS

Steps:

• In a large mixing bowl, dissolve yeast in warm water.
• Beat in the flour, dry cake mix and salt (do not knead). **When mixing if too dry you might want to add 1-2 tablespoons more of water at a time until you can get dough thoroughly mixed.
• Place in a greased bowl.
• Cover and let rise in a warm place until doubles, about 1 hour.
• Punch dough down.
• Divide dough in half.
• Flour the surface where you are going to roll the dough out.
• Roll each portion into a 12 inch circle.
• Cut each circle into 12 wedges.
• Roll up, beginning at the wide end.
• Place point side down on greased baking sheets.
• Brush with butter.
• Cover and let rise until doubled, about 25 minutes.
• Bake at 350 degrees for 12-15 minutes, or until golden brown.