YEAST AWAY REVIEWS RECIPES
BUTTERY YEAST ROLLS | SOUTHERN LIVING
Have you shied away from making homemade yeast rolls because you thought it was too hard? All that kneading and tossing flour have you confused? Bread-baking isn't all that difficult, and with a few professional tips, you can fill your house with the wonderful aroma of yeast bread baking in the oven. This yeast dinner roll recipe will change your mind and show you how easy and satisfying it is to make homemade bread. This recipe uses your heavy duty stand mixer; you don't have to add extra flour to prevent the dough from sticking to your surface like you would if kneading by hand, so ultimately the rolls are more tender and moister. Just use a small amount of extra flour for shaping – just enough to prevent the bread dough from sticking to your counter surface. To freeze leftover bread or an entire pan of baked rolls, cool completely after baking, then wrap securely in plastic wrap and place in a freezer bag. Warm them as needed. Go beyond the classic honey/butter combo and use these rolls to make slider sandwiches with leftover turkey/ham or breakfast sandwiches with egg and cheese.
Provided by Anna Theoktisto
Total Time 3 hours 0 minutes
Yield 15
Number Of Ingredients 9
Steps:
- Place flour, kosher salt, and 2 tablespoons plus 2 teaspoons of the granulated sugar in bowl of a stand mixer fitted with a paddle attachment. Dissolve yeast and remaining 1 teaspoon sugar in warm water in a small bowl; let stand 5 minutes. Add yeast mixture, buttermilk, 1 egg, and ¼ cup of the butter to flour mixture. Beat on low speed until dough just comes together, about 2 minutes. Remove paddle attachment from mixer; affix a dough hook attachment. Increase mixer speed to medium; beat dough until smooth and elastic, about 7 minutes. Transfer dough to a large bowl lightly coated with cooking spray. Cover with plastic wrap, and let stand in a warm place (74°F to 80°F) until dough doubles in size, about 1 ½ hours.
- Transfer dough to a lightly floured work surface. Divide dough evenly into 15 (2-ounce) pieces. Roll each piece into an 8-inch-long rope.
- Shape each rope into a spiral, with the tip of rope in spiral center sticking up slightly. Tuck outer tip of spiral under, and pinch to bottom edge of dough to seal
- Arrange rolls 3 inches apart on 2 large baking sheets lined with parchment paper. Lightly coat tops of rolls with cooking spray. Cover loosely with plastic wrap; let stand at room temperature until rolls nearly double in size, 45 minutes to 1 hour.
- Preheat oven to 350°F. Uncover rolls. Beat remaining egg in a small bowl; brush over rolls. Bake until rolls are golden brown, 15 to 18 minutes.
- Microwave remaining 2 tablespoons butter in a small microwavable bowl on HIGH until melted, about 20 seconds. Brush warm rolls evenly with melted butter, and sprinkle with flaky sea salt.
YEAST PANCAKES RECIPE - FOOD.COM
This recipe is from Taste of Home/Dorothy Smith. The pancakes are golden and thicker than a traditional pancake, and they are really good. Keep in mind, the cooking time doesn't include the time for the yeast to rise.
Total Time 21 minutes
Prep Time 15 minutes
Cook Time 6 minutes
Yield 12 pancakes, 6 serving(s)
Number Of Ingredients 7
Steps:
- In a mixing bowl, combine the flour, yeast, sugar, and salt.
- Add milk, eggs, and butter and beat for 2 minutes.
- Cover and let rise in a warm place until doubled (about 30 minutes).
- Pour batter by 1/2 cupfuls onto a lightly greased hot griddle.
- Turn when bubbles form on top of pancakes.
- Cook until second side is golden brown.
Nutrition Facts : Calories 486.2, FatContent 14.7, SaturatedFatContent 8.3, CholesterolContent 99.4, SodiumContent 929, CarbohydrateContent 71.8, FiberContent 2.9, SugarContent 1.7, ProteinContent 15.7
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