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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
As a full-time employee who loves to bake, most of my baking is done on my days off. Today was cold and rainy, so I decided to try this recipe that I found on one of my Facebook cooking groups. It was just what I was looking for and I will make it again soon. You can use either white or whole wheat self-rising flour. I made my own self-rising flour. They were great with butter for dinner and jam the next morning. They make 6, and would easily double to make 12. I used the little silicone baking cups. I could fit 12 in my toaster oven, which means that they will not heat up the kitchen come summer. You cannot taste the mayonnaise at all.
Prep Time: 5 minutes
Cook Time: 12 minutes
Total Time: 17 minutes
Yield: 6 rolls
Thanksgiving dinner is incomplete without my family's favorite. Use your favorite biscuit recipe or refrigerator biscuits.
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.
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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.
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Share on ThriftyFunThis guide contains the following solutions. Have something to add? Please share your solution!
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
This guide contains a Sister Schubert's Parker House rolls recipe. If you enjoy these rolls from the store, here is a copycat recipe that you can make at home.
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 LouiseCook from AZ