Directions:
Dissolve yeast in warm water. Set aside. Mix sugar, egg and oil. Add flour alternately with yeast mixture. Drop by spoonfuls into greased muffin tins. Bake at 425 degree oven until golden brown.
By Robin
Dissolve yeast in warm water; set aside. In large mixing bowl, combine flour, sugar, and baking soda. Cut in shortening with pastry blender until mixture resembles coarse meal. Stir in yeast mixture and buttermilk, mix well.
Turn out onto a lightly floured surface, knead lightly a few times. Roll to 1/2 inch thickness. Cut with a 2 1/2 inch biscuit cutter. Place on lightly greased baking sheets. Cover and let rise in warm place for about 45 minutes. Bake at 400 degrees F for 10 minutes or until golden brown.
By Robin from Washington, IA
By Robin from Washington, IA
Dissolve yeast and 1 teaspoon sugar in warm water. Add shortening, sugar, and salt to hot milk. Mix in cold water, beaten eggs, and yeast mixture. Gradually add flour, mixing until stiff but soft dough. Let rise until double in bulk. Punch down. Shape into rolls. Place on greased baking sheet. Let rise until double. Bake at 350 degrees F until brown.
By Robin from Washington, IA
Dissolve yeast in 1/2 cup warm water.
Mix together in large bowl, sugar, salt, and softened margarine.
Scald milk. When cool, add to sugar mixture. Stir in yeast which has been stirred well. Add eggs and 2 cups flour; beat well until smooth.
Return dough to greased bowl, and turn once to grease top. Let rise until double in size.
Shape into dinner rolls.
For sweet rolls, roll into rectangle; spread with butter, brown sugar, and cinnamon. Roll into log; cut in one inch slices; place cut side down in 9x13 inch pan. Let rise until double. Bake 15-20 minutes at 375 F.
Dough can be refrigerated up to 24 hours before baking. Remove from refrigerator; let set 10 minutes before baking.
By Robin from Washington, IA
Add. Stir with spoon, as it is very sticky. Cover and refrigerate overnight. Shape into balls and place in greased muffin tins or you can put them in a 9x13 inch pan. Let rise 2 hours. Bake at 425 degrees F until golden.
By Robin from Washington, IA
By Robin from Washington, IA
By Robin from Washington, IA
Bring milk to a boil. Cool to lukewarm. Dissolve yeast in warm water. Add sugar and salt. Stir in enough flour to make a soft sponge. Let raise until double. Add flour until dough is no longer sticky. Stir with wooden spoon as long as you can. Knead until smooth and elastic. Let raise until double. punch down.
Grease and turn. Let raise until double. Shape into rolls. Let raise until double. Bake at 350 degrees F for 20-25 minutes or until golden brown. While still warm, brush with glaze made from 1/4 cup milk and 1 tsp. syrup and honey.
By Robin from Washington, IA
Mix boiling water, margarine, salt, egg, and sugar. Let cool slightly. Sprinkle yeast in cup of warm water. Stir until dissolved. Add this to first ingredients. Add flour. Store in refrigerator covered at least 2 hours. Make into rolls. Let rise for 2 hours. Bake at 375 degrees F for 10 minutes.
By Robin from Washington, IA
By Robin from Washington, IA
Directions
Heat milk, honey, shortening, margarine, or butter, and salt in a saucepan until warm and shortening almost melts. Meanwhile, dissolve yeast in lukewarm water and let stand until mixture is bubbly. Combine milk mixture and 2 cups of the flour in a large mixing bowl. Add dissolved yeast and egg. Beat with an electric mixer on low speed 30 seconds, scraping bowl constantly. Beat on high speed 3 minutes. Use a spoon to stir in as much remaining flour as you can.
Turn dough out onto a lightly floured surface. Knead in enough remaining flour to make a moderately stiff dough that is smooth and elastic (6-8 minutes total). Shape dough into a ball. Place in a greased extra large bowl and turn once.
Chill, covered, in the refrigerator overnight. To shape rolls, punch dough down and remove half. Cover and let rest for 10 minutes. Return remaining dough to refrigerator. Lightly grease 12 muffin cups. Divide dough into 36 pieces. Shape each piece into a ball, pulling edges under to make a smooth top. Place three balls in each muffin cup, smooth side up.
Cover; let rise until nearly double (about 30 minutes). Repeat with remaining dough. Brush tops of rolls with some of the 1/4 cup melted margarine. Bake in a 375 degree F oven 12 minutes. Cool on a wire rack. Makes about 24.
By Robin from Washington, IA
By Robin from Washington, IA
Dissolve yeast in water with sugar. Stir in buttermilk, 1 1/2 cup flour and 1 tablespoon oil. Mix well and then add sugar, salt, 1/2 cup flour, and ginger. Knead, then refrigerate for 2 hours. Shape into your favorite shape. Let rise until double. Bake at 375 degrees F for 12-15 minutes.
By Robin from Washington, IA
Dissolve yeast in 1/2 cup warm water. Add next 9 ingredients and remaining water. Beat until smooth and gradually add rest of flour. Grease 48 muffin cups. Let rise until double. Punch down; form 1 inch balls. Put 3 in each cup. Let rise until double. Bake at 375 degrees F for 12-15 minutes.
By Robin from Washington, IA
Sometimes homemade rolls make a meal complete and now you can have them on hand anytime with this quick and easy freezable recipe! Add all of the ingredients into your bread machine according to the machine's directions and select the dough cycle. When the cycle is complete, remove the dough from the machine, punch down, cover and let rest for 10 minutes. Shape the dough into 12 basic rolls. Place the rolls in greased 2 1/2 inch muffin cups with the smooth side up. Cover the rolls with plastic wrap and freeze until firm. Transfer the rolls to a permanent freezer container and freeze for up to 1 month.
When ready to use the frozen Buttermilk Rolls, thaw covered overnight in the refrigerator in muffin cups or on a baking sheet.
Cover the rolls and let them rise in a warm place until they double in size. Bake the rolls at 375 degrees for 10 to 12 minutes or until they are golden brown. Cool slightly before serving.
Buttermilk Rolls yields 12 servings.
I am looking for a roll recipe that is easy and makes really big rolls. Some people call them yeast rolls, hot rolls, etc. I just want one that makes really big rolls.
Thanks
CarolynJ
By Lilac09/15/2010Any of the roll recipes mentioned will work but I prefer using whole milk and instant yeast.
In the 1950s I bought a new loaf bread pan and it had a recipe for "no rise rolls"; I made them every morning for breakfast, they were that easy. Somewhere along the many moves we have made since then, I've lost the recipe. Hopefully someone out there has one they will share with me.
We made them up like biscuits and popped them in the oven on a lower setting, I think it was somewhere in the neighborhood of 300 or 350 degrees F. They rose up and were like regular dinner rolls, delicious. I would appreciate it if you could share the recipe with me.
By Louise from AZ
Any recipes for homemade rolls?
Joy from Houston, TX
By Earlene
Punch down the dough, turn onto a floured surface and roll out to about a 1/2-inch thickness. Cut into rounds about 2-1/2 to 3 inches in size. Fold rounds in half lightly pressing together and place rolls close together on greased baking sheets or pans and brush all over with melted butter. Cover again, and place in a warm spot to allow to rise again, about 30 to 40 minutes. Bake in a preheated oven at 425 degrees F for approximately 15 minutes, or until nicely browned. Brush with additional melted butter if desired. This makes about 1-1/2 to 2 dozen yummy rolls, perfect for Thanksgiving dinner! (10/26/2006)
By mef1957
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Make Your Own Dinner Rolls and Save