MAMA'S YEAST ROLLS
This recipe has been handed down in my family for several generations. I'm not sure which of the ancestors actually originated it, but I know my grandmother used it and made the absolute best rolls in the world. My grandfather wouldn''t eat store bought bread because it wasn't as good as "Mama's" bread.
Provided by Donna65
Categories Breads
Time 2h20m
Yield 36 rolls
Number Of Ingredients 7
Steps:
- Place water in large bowl.
- add yeast.
- stir in sugar, oil, salt, and 4 cups flour.
- Beat well with electric mixer at med to high speed.
- Stir in the last 2 cups of flour 1/4 cup at a time until the dough pulls away from the sides of the bowl and is soft and elastic.
- Turn out on floured board and knead for 5 to 10 minute.
- Transfer to greased bowl, cover and place in warm, draft-free area.
- Allow to rise to double.
- Punch down and turn out on floured board.
- Knead to remove most of the air bubbles.
- Pinch off approx 2 inch diameter pieces.
- Place in greased pan.
- When all rolls made, brush with oil or butter.
- Allow to rise to double.
- Bake in hot (425) oven until golden brown.
- Remove from pans and cool on wire rack or serve while still warm.
- May be frozen after baking.
YEAST ROLLS
This recipe came from a friend Mabel Smith. She was an excellent cook. Mabel served these rolls at every meal. She was raised during the depression so they were thrifty and you did't need a lot of ingredient to make them. They turn out good every time. The dough can be refrigerated for up to a week so you just use however...
Provided by Cinna Bun
Categories Sweet Breads
Time 2h40m
Number Of Ingredients 6
Steps:
- 1. In a large bowl or a stand mixer add warm water, yeast and sugar. Let stand for 5 minutes. Add the beaten eggs. Now add the flour and salt. Mix together. This dough will be sticky.
- 2. On a lightly floured board dump out your dough and knead it until it is smooth and elastic. This dough should stay slightly sticky. Don't add more than 1/4 cup of flour while kneading. Put the dough into a greased bowl and coat the dough ball throughly with the oil. Cover with a towel and set in a warm place to rise until double in size about 1 1/2 hours. When dough has doubled punch it own, knead lightly and divide into 16 even pieces. I do this with a knife, I cut the dough ball in half, then in half again and again until I have 16 pieces. Roll these into balls and place on a well greased baking sheet, turning the rolls over in the pan until they are cover with the oil. Put them in a warm place to raise until double in size. This takes about an hour.
- 3. Pre- heat the oven to 375 degrees, bake the rolls for 15-20 minutes or until they are brown. Brush with butter as soon as you take them out of the oven. REFRIGERATED METHOD , make the dough but don't let it rise. Put the dough into a greased bowl and coat all sides, cover tightly with plastic wrap. You can keep the dough in the refrigerator for up to a week. Remove from the fridge when your ready to make the rolls. Let it sit on the counter for 20 minutes before working it into rolls. Let rise until doubled, this may take up to 2 hours or you can speed it up by putting it in the oven with a pan of hot water.
MOTHER'S ROLLS
These golden cloverleaf dinner rolls were one of my mother's specialties. We always looked forward to them on holidays and special occasions. -Patricia Baxter, Great Bend, Kansas
Provided by Taste of Home
Time 45m
Yield 3 dozen.
Number Of Ingredients 8
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.
Nutrition Facts : Calories 121 calories, Fat 3g fat (1g saturated fat), Cholesterol 7mg cholesterol, Sodium 138mg sodium, Carbohydrate 21g carbohydrate (3g sugars, Fiber 1g fiber), Protein 3g protein.
MOM'S REFRIGERATOR YEAST ROLLS
My mom makes these yeast rolls on holidays. They have a little bit of sugar in them, making slightly sweet roll for dinner. Can be made 4-5 days in advance.
Provided by Spit In Soup
Categories Yeast Breads
Time 3h15m
Yield 12 serving(s)
Number Of Ingredients 8
Steps:
- Dissolve yeast in water. Combine milk sugar, shortening and salt. Cool to lukewarm.
- Add 1 ½ c flour to mixture beat well. Add yeast and egg and gradually add remaining flour till dough is soft. Place in greased bowl, turning once to grease surface. Cover and let rise till double.
- OR, do not let rise, instead cover bowl and refrigerate for 2 hours to 4-5 days.
- 2 hours before serving, shape dough on floured surface then let rise 1.25 hours.
- Bake at 400 for 12-15 minutes.
Nutrition Facts : Calories 209.2, Fat 5.5, SaturatedFat 3.1, Cholesterol 30.6, Sodium 238.9, Carbohydrate 33.9, Fiber 1.5, Sugar 4.3, Protein 6
MOM'S YEAST ROLLS
This is the best bread recipe. Light and fluffy rolls that melt in your mouth. Can be used to make loaves or cinnamon rolls.
Provided by Kathy
Categories Bread Yeast Bread Recipes Rolls and Buns
Yield 36
Number Of Ingredients 8
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.
Nutrition Facts : Calories 104.1 calories, Carbohydrate 16.6 g, Cholesterol 10.3 mg, Fat 3 g, Fiber 0.6 g, Protein 2.5 g, SaturatedFat 0.6 g, Sodium 163.4 mg, Sugar 2 g
MOM'S AIR BUNS (ROLLS)
This recipe for light, soft, buns did NOT come from my Mom, but it is so good that I dedicate it to all Moms who bake bread..or anyone who bakes bread for that matter! I will give the original recipe, but I admit that I now use the ABM to knead the dough, and will give instructions for this variation at the end. Preparation time is the length of time for the "dough" cycle on my bread machine. For anyone wishing to make 100% whole wheat buns,(a variation of this recipe, and equally delicious IMHO), I have submitted it as recipe #168802 with minor alterations. More tweaking...I now like Mom's 100% Whole Grain Air Buns, recipe #186744 even better for a healthier version.
Provided by Sweet Baboo
Categories Yeast Breads
Time 2h20m
Yield 16 buns
Number Of Ingredients 10
Steps:
- Mix the 1/2 cup warm water, yeast, and 1 tsp sugar, and allow to proof.
- Melt the lard, and mix in sugar, salt, vinegar, and warm water. When body warm, add the proofed yeast, and beat in 1 1/2 cups flour. Let rest for 15 minutes.
- Knead in approximately 3 cups more flour.
- Let dough rise till double (approximately 2 hours).
- Deflate dough, and form into buns, any size, (I make 16 large) or loaves. Rise till double (takes approximately one hour, but depends on size/shape chosen).
- Bake buns at 350°F for approximately 20 minutes.
- For ABM, in my machine, on the "dough" cycle, I use 2 teaspoons of bread machine yeast, and I reduce the water to about 1 1/2 cups, the flour to 4 cups, adding a tad more water or flour as it kneads to get a smooth,soft ball of dough. I leave the other ingredients as posted.
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