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Directions: Combine 3/4 cup flour, yeast, and sugar in a large mixing bowl. Heat water, milk, and oil until very warm (120 - 130 degrees F). Add to flour mixture and beat for 2 minutes at medium speed with electric mixer, scraping bowl occasionally. Mixing by hand, add just enough of the additional flour, a little at a time, to make a soft dough.
Turn out of bowl onto a lightly floured surface and knead until smooth and elastic, about 8 to 10 minutes. Cover with a light towel and let rest for 10 minutes. Divide dough into twelve equal pieces and shape into balls.Place into greased 8 inch pan (square or round). There will be spaces between the rolls. Cover and let rise until doubled in size. Dough will fill in the spaces and rise slightly above the pan. This step should take about 20 minutes.
About 10 minutes after filling your pan, preheat your oven to 375 degrees F. Bake the rolls until golden brown on the top. This should take about 20-25 minutes. Remove from pan and place topside up on cooling rack. or wrap in a towel until ready to serve. Serve warm.
Optional: If you like, you can brush the tops with butter after you take them from the oven.
|Time:||about 30 minutes Minutes Preparation Time|
20-25 minutes Minutes Cooking Time
Source: This recipe came from Fleishmann's Yeast and I made a couple changes for myself. I changed the butter to canola oil, and I also buy my yeast in bulk, so I use just a tad more in my recipe. A package contains 2 2/3 Teaspoons of yeast, and I use 1 Tablespoon. It rises a little faster this way.
By Harlean from Hot Springs, AR
Thanksgiving Dinner is incomplete without my family's favorite:
Use your favorite biscuit recipe or refrigerator biscuits. Pinch off a small amount of dough and roll out to saucer size. Fill with these ingredients and fold over all four corners. Place in a baking dish and bake until they begin to brown on top.
Mix sauce ingredients in a saucepan. Cook until thickened; pour over cooked butter rolls.
By Sharon, KY
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
Very simple recipe for coconut lovers.
Roll in coconut to coat well. Wrap and store in the refrigerator. Slice in thin slices and serve.
By Raymonde from North Bay, Ontario
By Robin from Washington, IA
In a large mixing bowl, combine the shortening, sugar and salt. Stir in boiling water. Cool to 110-115 degrees F. Dissolve yeast in warm water. Add yeast mixture, eggs and 3 cups flour to shortening mixture; mix well. Stir in enough remaining flour to form a soft dough.
Sometimes homemade rolls make a meal complete and now you can have them on hand anytime with this quick and easy freezable recipe!
Great versatile bread recipe!
Soft, great-tasting rolls!
Great, soft rolls! These are also great at holiday dinners.
Very soft and good homemade bread recipe!
Mix water, yeast, salt and sugar. Let stand 5 minutes. Stir in cake mix and beat. Stir in flour - will be sticky. Set in warm place. Let rise until double in bulk. Punch down. Use extra flour to handle enough. Roll out half of dough.
Heat milk and shortening until warm. Dissolve yeast in 1/2 cup warm water; add milk mixture to sugar and salt. Add eggs and yeast. Add 4 cups flour; mix well. Add remaining flour.
Pour water over sugar, shortening and salt. Cool to lukewarm and add yeast that has been softened in lukewarm water. Add egg; mix well. Add half of flour; beat smooth.
Scald milk, sugar, salt, margarine and water. Cool to lukewarm; add yeast and some flour, eggs and rest of flour. Knead. Grease bowl.
In a mixing bowl, combine 1 1/2 cups flour, sugar, yeast, salt, baking powder, and baking soda. Add the buttermilk, oil and water; beat until moistened. Stir in enough remaining flour to form a soft dough.
Recipe for Dinner Rolls. Soften yeast in water. Add rest of ingredients, adding only half of the flour. Let set a few minutes then add more flour to make a soft dough.
Recipe for Melt-In-Your-Mouth Dinner Rolls. 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.
Sift flour, baking soda, salt and sugar together and cut in shortening. Heat vinegar and milk to lukewarm and combine with yeast. . .
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. . .
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...
Dissolve yeast in warm water. Combine yeast mixture, eggs, mashed potatoes, shortening, sugar, and salt. Beat with electric mixer until smooth. Add flour to make a soft dough and knead until smooth.
Dissolve yeast in warm water. Set aside. Mix sugar, egg and oil. Add flour alternately with yeast mixture...
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Dissolve 1 package dry yeast in 3/4 cup of warm water. Add 1/4 cup sugar and 1 tsp. salt. Sift 2 1/4 cups flour and add half of it to the yeast mixture. Add 1 egg and 1/4 cup soft shortening to the mixture. Add the other half of flour.
Let rise in bowl 40-50 minutes. Stir down. Drop into large muffin tins. Bake at 425 degrees F for 10 minutes.
By Robin from Washington, IA
Ask a QuestionHere are the questions asked by community members. Read on to see the answers provided by the ThriftyFun community or ask a new question.
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.
ONE RISE ROLLS
3 cups self-rising flour
1/3 cup instant non-fat dry milk powder
3 tablespoons vegetable oil
1 1/4 cups warm water
3 tablespoons sugar
1 package dry yeast
In large bowl mix water sugar and dry yeast. Let sit until mixture bubbles. Add rest of ingredients. Mix well. Turn out onto floured surface. Knead. Pat out. Cut into rolls. Place in greased 9 by 13 inch pan and brush tops of rolls with oil. Let rise until double. Bake at 425 degrees until golden brown. Makes about 18 rolls.
This dough can be used to make doughnuts just cut them out and fry in 350 degree oil glaze as you like. You may make cinnamon rolls just roll dough into rectangle dot with butter and sprinkle with white sugar and cinnamon roll up as for a jelly roll cut into 1 inch slices place in oiled 9x13 inch pan and oil tops Bake at 400 degrees until golden brown. Ice with with your favorite powdered sugar icing. Makes about 12 rolls.
It is easy to make rools of any size you waant. If you don't waant to go to the trouble of making roll dough you can always use Rhodes Bake and serve frozen bread dough. It comes in roll or loaf already frozen. If you want rolls larger than they prepared before freezing the dough. just combine 2 ot 3 rolls and knead together a little bit till they are smooth and then place on greased baking sheet and bake as directed til brown do not over cook. You can make any basic bread dough from a recipe and make what ever size rolls you want. Here is a basic recipe for white bread I often use.
Basic White Bread
3-4 1/2 cups white bread flour
1 pkg. Quick rising yeast
2 Cups very warm water (110-120) about the warmth of a baby bottle
2 Tablespoons granulated sugar
2 eggs slightly beaten
1/4 cup BUTTER, softened no substatutions.
1 teaspoon salt
Place yeast 1 Tablspoon sugar and warm water in glass bowl. Stir and let stand 5 minutes, Meanwhile,in large glass bowl combine 1 Tablspoon sugar, 1 teaspoon salt and 2 1/2 cups of the bread flour. Make a well in the center of the mixture with the back of a spoon. Look at the yeast to see if air bubbles are on the top. If not, your yeast is old or the water was at the wrong temp. If water is too cold the yeast won't grow if too hot the yeast willl die. Try again if the bubbles are not there. Look at the freshness date of the yeast, the newer the better. When water/yeast is ready, place in well and stir till well blended. Add eggs and stir til stiff and stickky. SLowly add a little remaining flour at a time till you can pick up the dough and make a ball. )dough should be a little sticky.) Place on lightly floured surface and knead 10 minutes adding a little flour as you go. Leave dough a little sticky. Too much flour will ruin the dough and dry it out. When dough ball is smooth and elastic, Grease large glass bowl and place dough in bowl, turn to coat. Grease plastic sheet and tightly cover bowl. Place in warm area without drafts and let rise til doubled about 30-40 mminuts, Punch dough and knead on lightly floured surface for 2-3 minutes. Can add a little flour but leave sticky. Form in to loaves or in desired dough shapes. If making rolls femember the dough will raise a little before and during baking. When desired shapes are ready place in or on greased baking pans, proper loaf sized pans or baking sheets for rolls. Cover with greased plastic wrap and let rise in warm place about 20 minutes or til about doubled. Bake at 350 for 20-25 minutes for rolls or 30 minutes for loaves. Bread should not be too brown and sound hollow when thumped with finger. Remove loaves from pans after 10 minutes of standing time or leave rolls on pans til ready to serve. Tightly wrap remaining brad and place in cool dark place. DO NOT REFRIDGERATE BREAD it makes it grow older faster and will start to mold sooner. You can freeze after tightly wrapping for up to siz months.
have you tried making the above recipe in a breadmachine. I make all my rolls doughs in the breadmachine, then take out and bake when shaped.
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
I did not locate what you ask for but I found this recipe,you can make biscuits instead of pizza, good luck.
No-Rise, No-Roll Wheat Beer Dough Pizza Recipe
3 C. Unbleached wheat flour
1 tbsp. baking powder
1/2 tsp. salt
1 can (12 oz.) beer
olive oil (for greasing)
Preheat the oven to 450 degrees F. Combine dry ingredients with a fork in a large mixing bowl. (I like to toss in some dried herbs and Parmesan.) Add beer (unless you want a strong beer flavor, use light) and stir until mixed.
I found lot of no knead recipes.
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Any recipes for homemade rolls?
Joy from Houston, TX
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!