Category: yeast rolls

sunday rolls

Sunday Rolls

This makes about 2 to 2 1/2 dozen rolls.

2 packages yeast
1/4 cup warm water
1 cup milk
3/4 cup granulated sugar
1/2 cup unsalted butter
2 tablespoons Crisco shortening
1 teaspoon salt
2 eggs
1 cup mashed potatoes
4 1/2 to 5 cups bread flour
Melted butter

In a large bowl, dissolve the yeast in the water. Warm the milk, sugar, the 1/2 cup butter and shortening and salt together in a small, heavy pan over low heat, just until the butter and shortening melt. Set the pan aside to cool to lukewarm.

Add the liquid to the yeast, and let the mixture sit for 5 minutes. Mix in the eggs and potatoes. Stir in as much of the flour as is needed to form a soft dough. Cover the bowl with a towel, and let the dough rise until it has nearly doubled in size, about 1 1/2 to 2 hours.

Sprinkle a counter with some of the remaining flour, and knead the dough for a couple of minutes to make it smooth and elastic. Add in a little flour, if needed, to make the dough more workable. Roll the dough out to a 1/2- to 1/2-inch thickness. Cut it into rounds with a 3-inch biscuit cutter. Brush half of each roll’s top with melted butter and fold the unbuttered half over it, so that the upper half extends about 1/2 inch beyond the lower half. Arrange the rolls on a greased baking sheet with the rounded side of each roll just touching the flat side of the roll next to it. Allow the rolls to sit, covered, for 1 hour or until they are doubled in size.

Preheat oven to 400 degrees F. Bake rolls for 10 minutes. Reduce the temperature to 350 degrees F and bake rolls an additional 10 to 12 minutes, or until they are nicely browned. Serve the rolls hot.

whole grain buns

Whole Grain Buns

2 tablespoons milk
2 tablespoons honey
2 1/2 tablespoons molasses
1 cup plus 2 tablespoons water
1/4 cup shortening
1 package dry yeast
1 3/4 cups stone ground wheat flour
2 to 2 1/4 cups flour
1 1/2 teaspoons salt
1 egg, beaten
Bran flakes

Heat milk, honey, molasses, water and shortening, stirring to melt the shortening. Cool to 105 degrees F to 110 degrees F and add yeast. Stir to dissolve. Add both flours, salt and egg and mix on low speed of electric mixer until ingredients are well combined. Let dough rest in mixing bowl for 30 minutes (or until doubled in bulk).

Remove and form into rolls or buns. Gently press bran flakes on bun or roll tops. Let rise for 30 minutes (or until doubled in size). Bake at 400 degrees F for 15 to 20 minutes.

Yields about 1 dozen rolls or buns.

NOTE: If stone ground wheat flour is unavailable, substitute whole wheat.

hot cross buns

Hot Cross Buns

5 1/2 to 6 cups all-purpose flour, divided
1/3 cup granulated sugar
2 envelopes Fleischmann’s Active Dry or RapidRise Yeast
1 teaspoon cinnamon
1/2 teaspoon salt
1/4 teaspoon ground allspice
1/4 teaspoon ground nutmeg
1 cup evaporated milk
1/2 cup water
1/3 cup butter or margarine, cut into pieces
2 eggs
1 cup imported chopped or snipped pitted dates
1/2 cup chopped mixed candied fruits
1 egg white, lightly beaten
Confectioners

applewood fried biscuits

Applewood Fried Biscuits

Source: The Apple Barn and Cider Mill – Sevierville, Tennessee

1 quart milk
1/4 cup granulated sugar
2 2/3 packages dry yeast
1/2 cup shortening
3 teaspoons salt
7 to 9 cups flour

Add yeast to warm water. Add other ingredients and let dough rise. Work into biscuits and let drop into hot fat.

This recipe will make about seven dozen biscuits. They can be frozen individually and stored in plastic bags. When you work them up, don’t let the biscuits rise too high. The fat should be slightly hotter than 350 degrees F. If the fat should be too hot, the biscuits will sag in the center.

frosted cinnamon rolls

Frosted Cinnamon Rolls

1 cup milk
1/4 cup water
1/4 cup butter, softened
1 egg
1 teaspoon salt
4 cups bread flour
1/4 cup instant vanilla pudding mix
1 tablespoon granulated sugar
1 tablespoon active dry yeast
1/4 cup butter, softened
1 cup packed brown sugar
2 teaspoons ground cinnamon

Place first 9 ingredients into a bread machine in the order suggested by manufacturer. Select dough setting (check dough after 5 minutes of mixing, adding 1 to 2 tablespoons of   water or flour if needed). When cycle is completed, turn dough onto lightly floured surface. Roll into a 17 x 10-inch rectangle. Spread with butter; sprinkle with brown sugar and cinnamon. Roll up jellyroll style, starting from a long side; pinch seam to seal. Cut into 21 slices. Place 12 slices, cut side down, in a greased 13 x 9-inch baking pan and 9 rolls in a 9-inch square baking pan. Cover; let rise in a warm place until doubled, about 45 minutes.

Bake at 350 degrees F for 20 to 25 minutes or until golden brown. Cool on wire racks for 5 minutes. Frost while warm.

Frosting 
4 ounces cream cheese, softened
1/4 cup butter, softened
1 1/2 cups confectioners’ sugar
1 1/2 teaspoons milk
1/2 teaspoon vanilla extract

In a mixing bowl, beat frosting ingredients. Frost warm rolls. Store in refrigerator.

Yields 21 rolls.

chelsea buns

Chelsea Buns

1 cup milk
1/3 cup granulated sugar
2 teaspoons salt
1/2 cup shortening
1/2 cup water
1 teaspoon granulated sugar
1/2 cup lukewarm water
1 envelope active dry yeast
5 cups flour
3/4 cup lightly packed brown sugar
3 tablespoons butter
3 tablespoons hot water
3/4 cup red and green maraschino cherries
1 cup seedless raisins
1/2 cup pecan halves or chopped walnuts
1/2 cup soft butter
3/4 cup lightly packed brown sugar
1 tablespoon cinnamon

Scald the milk. Pour it into a large bowl and the1/3 cup of sugar, salt, shortening and the first 1/2 cup water. Stir until the shortening melts. Cool to lukewarm.

Meanwhile, dissolve the 1 teaspoon sugar in the lukewarm water. Sprinkle the yeast over the water and let sit for 10 minutes, then stir briskly and add to the milk mixture. Beat in 2 1/2 cups of the flour. Then gradually add enough of the remaining flour to make a soft dough. Turn the dough onto a floured board and knead for 10 minutes, or until the dough is smooth and elastic. Shape into a ball.

Grease a bowl and place the dough in it, rolling the ball to grease the entire surface.  Cover with a greased wax paper and a damp cloth and let rise in a warm place for about 1 1/2 hours, or until doubled in bulk.

Punch down the dough, knead two or three times and let rest for 10 minutes on a board.

Meanwhile, prepare a syrup for the buns. Put the first 3/4 cup brown sugar, 3 tablespoons butter and 3 tablespoons hot water in a pan. Stir over medium heat until the butter melts, then boil for 2 minutes. Immediately pour into two greased 10-inch round pans.

Drain the cherries thoroughly and cut them into halves. Divide the cherries, raisins and pecans between the two pans, sprinkling them evenly over the bottoms. Roll the dough into a 14 x 9-inch rectangle. Spread with the soft butter. Sprinkle with the last 3/4 cup brown sugar and the cinnamon. Roll up from the long side into a tight roll. Cut into 16 even pieces and place the pieces, cut side down, in the prepared pans. Grease the tops, cover with greased wax paper and a damp cloth and let rise in a warm place for about 45 minutes, or until double in bulk.

Preheat the oven to 375 degrees F. Bake the buns for 25 minutes, or until golden brown. Place strips of wax paper under a rack. As soon as the buns come out of the oven, turn the pans upside down on rack. Allow the syrup to run over the buns and remove the pans.

Yields 16 buns.

lemon blossom twists

Lemon Blossom Twists

Lemon Blossom Filling
8 ounces cream cheese, softened
1 (3 3/4 ounce) box lemon instant pudding mix
2 tablespoons water
2 teaspoons lemon juice
1 egg

Combine all ingredients; stir until smooth. Yields 2/3 cup.

Dough
1 package dry yeast
3 tablespoons granulated sugar
1/4 cup warm water (105 to 115 degrees F)
1 egg
3/4 cup commercial sour cream (at room temperature)
About 2 3/4 cups all-purpose flour
1 teaspoon salt
1/8 teaspoon baking soda
Lemon Blossom Filling
Lemon Blossom Frosting

Dissolve yeast and sugar in warm water in a large bowl; add egg and sour cream, mixing well.

Combine flour, salt and baking soda; add to yeast mixture, mixing well. Turn out dough onto a floured surface; roll to a 20 x 8-inch rectangle. Spread Lemon Blossom Filling lengthwise down center of rectangle. Fold long sides to center, slightly overlapping edges, and cut into 4 x 1-inch strips. Twist each strip once and place on greased baking sheets. Bake at 375 degrees F for 12 to 15 minutes.

Frost with Lemon Blossom Frosting while warm. Yields 20 rolls.

Lemon Blossom Frosting
1 1/2 cups sifted confectioners’ sugar
2 tablespoons lemon juice
1 tablespoon butter, softened

Combine all ingredients; stir until smooth.

Yields about 1/2 cup.

bolillos

Bolillos (Mexican Hard Rolls)

1 package active dry yeast
2 teaspoons granulated sugar
1 3/4 cups warm water (110 degrees F)
1 teaspoon salt
6 cups sifted all-purpose flour

Stir yeast and sugar together in a large bowl; stir in warm water. Add salt, then beat in flour, 1 cup at a time, beating well after each addition. Add flour a tiny bit at a time after the first 4 cups, just until the dough becomes too stiff to stir. Turn out onto a lightly floured board and knead 8 to 10 minutes, or until smooth and satiny. Place in a lightly greased bowl, turning to grease the top of the dough, then cover with a sheet of wax paper and a towel. Let rise in a warm place free of drafts about 1 hour, or until doubled in bulk.

When dough has doubled, punch it down and allow to double again.

Cut dough into 36 equal pieces. Shape into football-like rolls, twisting each end. They should be rather flat with twisted ends. Lay rolls about 2 inches apart on a lightly floured baking sheet. After shaping the rolls, slash the tops with a sharp knife or scissors. Cover with a towel and let rise until doubled in bulk.

When nearly doubled, preheat oven to 400 degrees F and lightly oil the tops of the rolls with a pastry brush. Bake for 20 to 30 minutes or until lightly browned.

Makes 36 rolls.

sour cream rolls

Sour Cream Rolls

2 packages dry yeast
3/4 cup warm water
3/4 cup sour cream
3/4 cup buttermilk or dry buttermilk equivalent
1/2 cup vegetable oil
2 teaspoons salt
2 teaspoons baking powder
2 tablespoons granulated sugar
5 1/2 cups all-purpose flour

In a large bowl, dissolve yeast in water. Add all ingredients and half the four. Blend on low speed with a mixer until all ingredients are well mixed. Then increase mixer speed to medium for about tow minutes. The dough should be well blended and a little sticky. Sprinkle in the remaining flour and mix.

Place dough on floured surface and knead for about five minutes. Form dough into rolls immediately. Cut an X on top of each roll with scissors. Place rolls in a greased pan and let sit for 30 minutes.

Bake 20 minutes or until golden brown at 375 degrees F. Brush top with melted butter while still hot.

cake mix cinnamon rolls

Cake Mix Cinnamon Rolls

3 (.25 ounce) packages active dry yeast
2 1/2 cups warm water
1 (14.5 ounce) box white cake mix
4 1/2 cups all-purpose flour
1/2 cup butter, softened
1/2 cup brown sugar
2 teaspoons ground cinnamon
1/4 cup butter, melted
1/3 cup granulated sugar

In a small bowl, dissolve yeast in warm water. Let stand until creamy, about 10 minutes.

In a large bowl, combine the yeast mixture with the cake mix and 3 cups of the flour; stir to combine. Add the remaining flour, 1/2 cup at a time, stirring well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes.

Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 30 minutes.

Punch down the dough and turn it out onto a lightly floured surface. Roll the dough into a 10 x 16-inch rectangle. Spread the softened butter over the rectangle; sprinkle on brown sugar and cinnamon. Starting from one of the long sides, roll up the rectangle and cut into 1 inch wide rolls. Preheat oven to 375 degrees F (190 degrees C).

Grease a 9 x 13-inch baking pan. Pour the melted butter into a small bowl and mix the white sugar and pecans in another small bowl. Dip the top of each roll in the melted butter, then in the sugar and pecan mixture, then place the topped rolls snugly into the prepared pan. Cover the rolls with a damp cloth and let rise until doubled in volume, about 30 minutes. Bake at 375 degrees F (190 degrees C) for 20 minutes, or until rolls are golden.