MOM'S YEAST ROLLS RECIPE | ALLRECIPES
This is the best bread recipe. Light and fluffy rolls that melt in your mouth. Can be used to make loaves or cinnamon rolls.
Provided by Kathy
Categories Roll and Bun Recipes
Yield 2 - 9 x 13 inch pans
Number Of Ingredients 8
Steps:
- Melt margarine in hot water. Add sugar and salt and stir. Add cold water and yeast. Stir to dissolve yeast.
- Add 3 cups flour and mix. Add eggs and 2 1/2 - 3 cups more flour. Mix, cover and let rise until dough doubles in size.
- Punch down and let rise 30 more minutes or until doubles.
- Make walnut size balls of dough. Place about 2 inches apart in well-buttered 9 x 13 inch pan. Bake in a preheated 350 degrees F (175 degrees C) oven for 30-45 minutes. Brush top of rolls with margarine while hot.
Nutrition Facts : Calories 104.1 calories, CarbohydrateContent 16.6 g, CholesterolContent 10.3 mg, FatContent 3 g, FiberContent 0.6 g, ProteinContent 2.5 g, SaturatedFatContent 0.6 g, SodiumContent 163.4 mg, SugarContent 2 g
GOLDEN CORRAL ROLLS RECIPE - FOOD.COM - RECIPES, FOOD ...
Make and share this Golden Corral Rolls recipe from Food.com.
Total Time 3 hours 30 minutes
Prep Time 30 minutes
Cook Time 3 hours
Yield 24 rolls
Number Of Ingredients 9
Steps:
- Sprinkle the yeast over very warm water in a large bowl. (Very warm water should feel comfortably warm when dropped on wrist or between 105-110°F on a candy thermometer) Stir until yeast dissolves.
- Add sugar, the 1/4 cup butter or margarine and salt to hot milk and stir until the sugar dissolves and butter or margarine is melted. Cool mixture to 105-115°F.
- Add milk mixture to yeast, then beat in egg. Beat in 4 cups of the flour, 1 cup at a time, to form a soft dough. Use some of the remaining 1/2 cup of the flour to dust a pastry cloth.
- Knead the dough lightly for 5 minutes, working in the remaining flour (use it for flouring the pastry cloth and your hands).
- Place dough in a warm buttered bowl; turn greased side up. Cover and let rise in a warm place until doubled in bulk, about 1 1/4 to 1 1/2 hours.
- Punch dough down and knead 4 to 5 minutes on a lightly floured pastry cloth. Dough will be sticky, but use as little flour as possible for flouring your hands and the pastry cloth, otherwise the rolls will not be as feathery light as they should be.
- Pinch off small chunks of dough and shape into round rolls about 1 1/2 to 1 3/4-inches in diameter. Place in neat rows, not quite touching, in a well-buttered 13- x 9- x 2-inch pan.
- Cover rolls and let rise in a warm place until doubled in bulk, 30 to 40 minutes. Brush tops of rolls with melted butter or margarine, then bake in a moderately hot oven (375°F) 18 to 20 minutes or until nicely browned. Serve warm with plenty of butter.
Nutrition Facts : Calories 131.9, FatContent 3.7, SaturatedFatContent 2.2, CholesterolContent 16.8, SodiumContent 130.9, CarbohydrateContent 21.3, FiberContent 0.7, SugarContent 2.8, ProteinContent 3.2
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