Category: yeast roll

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.

herb and lavender rolls

Herb and Lavender Rolls

Source: Country Living

Herbes de Provence, a traditional French herb blend that usually includes rosemary, thyme, marjoram, sage, summer savory, and lavender, is the fragrant and flavorful surprise tucked between the layers of these rolls. If you like, make them even more aromatic by adding more lavender.

12 servings (24 rolls)

6 cups bread flour
2 packages (1 1/2 tablespoons) active dry yeast
2 teaspoons salt
2 1/2 cups buttermilk
1 teaspoon baking soda
1/2 cup butter
1/4 cup plus 2 tablespoons herbes de Provence
1 teaspoon chopped lavender flowers (optional)

Make the dough: In a large bowl or food processor fitted with a metal blade, combine flour, yeast, and salt.

In a small bowl, stir buttermilk and baking soda together. Use a wooden spoon to stir the liquid into the flour mixture or, with the processor running, gradually add the buttermilk mixture to the dry ingredients. Process until a soft, supple dough forms or, on a lightly floured surface, knead dough by hand until smooth – about 15 minutes.

Form dough into a ball. Lightly oil a large bowl, place dough in it, and cover with plastic wrap. Let rise until doubled – about an hour.

Form the rolls: Lightly spray two 12-cup muffin tins with vegetable-oil cooking spray and set aside. Punch the dough down and place on a lightly floured surface. Divide dough in half and pat the dough into two 6-inch squares, cover with a clean towel, and let rest for 10 minutes.

In a small saucepan, melt the butter. In a small bowl, mix the herbes de Provence and the lavender flowers, if using. With a lightly floured rolling pin, shape 1 square of dough into a 12 x 24-inch rectangle. Using a pastry brush, coat the dough with half of the melted butter and sprinkle with 1/2 of the herb mixture. Using a sharp knife or pizza wheel, cut the dough along the 24-inch length into six 12-inch-long, 2-inch-wide strips. Stack the 6 strips, butter side up, and cut each into twelve 2-inch square stacks. Pinch one side each of the 12 dough stacks together and place, pinched end first, into a muffin tin. Repeat, using remaining square of dough. Lightly cover with towel and let rise until doubled in bulk — about 45 minutes. Preheat oven to 450 degrees F.

Bake the rolls: Place rolls on the middle rack of the oven and bake until golden brown – 15 to 20 minutes. Remove immediately from the muffin tin and cool on a wire rack. Serve warm.

Nutrition information per serving: protein 4.7 g; fat 4.4 g; carbohydrate 21.7 g; fiber .84 g; sodium 258 mg; cholesterol 11.2 mg; calories 145

batter buns

Batter Buns

2/3 cup warm water
1 package dry yeast
2 tablespoons granulated sugar
1/2 teaspoon salt
1/4 cup soft shortening
1 egg
1 2/3 cups all-purpose flour

Measure water into mixing bowl. Add yeast, stirring to dissolve. Add sugar, salt, shortening, egg and 1 cup of the flour. Combine with mixer on low speed, guiding batter into beaters with rubber scraper. Add remaining flour. Beat until smooth. Spoon into greased muffin cups, filling each a scant 1/2 full. Let rise in warm place until batter reaches top of muffin cups (about 30 to 40 minutes).

Bake at 375 degrees F for 18 to 20 minutes or until brown.

Makes about 12 buns.

quick raised dinner rolls

Quick Raised Dinner Rolls

1 package dry yeast
2 tablespoons granulated sugar
1/2 teaspoon salt
1/2 cup warm milk
1 egg
1 tablespoon melted butter or margarine
1 3/4 to 2 cups bread flour

Using mixer or food processor, blend all ingredients together. Place in a warm spot to rise (85 degrees F to 90 degrees F location is ideal) until double (about 30 minutes).

Butter an 8-inch square pan. When dough has doubled, punch down. Form into balls and place in pan. Let rise in pan for another 10 to 15 minutes.

Bake until brown (about 15 to 20 minutes).

Makes 9 to 12 rolls.

slow-rise yeast rolls

Slow-Rise Yeast Rolls

2 cups warm water (90 degrees F to 100 degrees F)
2 packages yeast
6 1/2 to 7 cups bread flour
1/2 cup granulated sugar
2 teaspoons salt
1 egg
1/4 cup shortening

Mix warm water and yeast together. Add half the flour, sugar and salt and beat until well mixed (a heavy-duty mixer or food processor is useful here). Add egg and shortening and gradually add the remaining flour. Knead for about 5 minutes. Put into oiled bowl. Cover with damp cloth and refrigerate. Divide into quarters next day (or up to three or four days later).

Shape the rolls as suggested below. Brush with milk and top with seeds as desired. Allow to rise at room temperature 1 to 2 hours. Grease baking pans as necessary and bake for 12 to 15 minutes at 400 degrees F.

Roll Shaping
Form small balls and put 3 in each muffin cup.

Roll larger ball in butter, then in sesame seeds.

Shape into ropes about 1/2 inch in diameter and 8 inches long; make a loop and pull end through to make a knot.

Roll quarter of dough into a circle and spread with soft butter, cut into wedges and roll to form crescents.

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

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.

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.