Wednesday, July 28, 2010

Recipe 11: HOMEMADE YEAST ROLLS (breads/rolls)

SOURCE: I got this recipe from a roommate in college, Sarah from Alaska.
Her mother made the best yeast rolls and gave her the recipe, which I promptly put in THE BINDER. These rolls take a little extra time, but are well worth it.  They are delicious and tender and yeasty and oh so good!
I make these for Holiday meals.  The great thing about these rolls is you can make them ahead of time and freeze them.  Pull them out when you need them and let them thaw.
Not recommended for those following a low carb diet plan....You will not be able to stop eating these once you try them.
You can make them to eat with butter and honey, you can make them to split and make little sandwiches.
You can make up a bunch of these in smaller size and do little PB&J sandwiches for the kids lunches.


1 package  yeast (NOT quick rise)
1/4 cup warm water.(WARM, not hot)
combine yeast and water. set aside

In a mixing bowl:
1 cup  milk, scalded ( I boil milk for about 1 minute)
1/4 cup sugar
1/4 cup shortening
1 tsp salt.
Combine  the scalded milk, sugar, salt and shortening.  Stir until the shortening is mostly to completely melted.
Cool to lukewarm.

Add :
1 1/2 cup flour, beating well.
1 egg
yeast and water mixture

Beat well and add
2  more cups of  flour to form dough. (maybe a tinhy bit more, you dont want the dough excessively sticky)

Place this dough in a greased bowl, and turn once to coat.
cover and let rise in a warm area for 1 1/2 to 2 hours.  It will at least double in size.
Punch down and put on floured surface.  Pinch off dough to form rolls(about golf ball sized for smaller rolls, 2-3 golf ball pinches per roll for larger)
place on greased baking  sheets and cover and let rise for another 40 minutes.
These will have grown in size again.

bake at 400 degrees for 12-15 minutes or until golden brown and cooked through.
you can brush the tops with melted butter before baking to make them a buttery flavor.(optional)

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