YEAST BREAD ROLLS RECIPE RECIPES

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BAKER'S DOZEN YEAST ROLLS RECIPE: HOW TO MAKE IT



Baker's Dozen Yeast Rolls Recipe: How to Make It image

A yummy honey-garlic topping turns these easy dinner rolls into something extra special. Try ’em with soups and chili. —Taste of Home Test Kitchen

Provided by Taste of Home

Total Time 40 minutes

Prep Time 25 minutes

Cook Time 15 minutes

Yield 13 rolls.

Number Of Ingredients 9

2 to 2-1/2 cups all-purpose flour
2 tablespoons sugar
1 package (1/4 ounce) quick-rise yeast
1/2 teaspoon salt
3/4 cup warm water (120° to 130°)
2 tablespoons plus 4 teaspoons butter, melted, divided
3/4 cup shredded sharp cheddar cheese
2 teaspoons honey
1/8 teaspoon garlic salt

Steps:

  • In a large bowl, combine 1-1/2 cups flour, sugar, yeast and salt. Add water and 2 tablespoons butter; beat on medium speed for 3 minutes or until smooth. Stir in cheese and enough remaining flour to form a soft dough., Turn onto a lightly floured surface; knead until smooth and elastic, about 4-6 minutes. Cover and let rest for 10 minutes. Divide into 13 pieces. Shape each into a ball. Place in a greased 9-in. round baking pan. Cover and let rise in a warm place until doubled, about 30 minutes., Preheat oven to 375°. Bake rolls 11-14 minutes or until lightly browned. Combine honey, garlic salt and remaining butter; brush over rolls. Remove from pan to wire rack.

Nutrition Facts : Calories 131 calories, FatContent 5g fat (3g saturated fat), CholesterolContent 15mg cholesterol, SodiumContent 169mg sodium, CarbohydrateContent 18g carbohydrate (3g sugars, FiberContent 1g fiber), ProteinContent 4g protein.

MAKE-AHEAD YEAST ROLLS RECIPE | SOUTHERN LIVING



Make-Ahead Yeast Rolls Recipe | Southern Living image

This recipe, from reader Carole Miller Radford, originally appeared in Southern Living's November 1995 issue. Radford shared her family's favorite Thanksgiving menu, which included her wonderfully easy and delicious Make-Ahead Yeast Rolls. Our test kitchen described the dough as "excellent" and "supple," saying that it can be formed into a variety of shapes. You can make the dough ahead of time, refrigerate it, and let it rise at room temperature until doubled in size, about 1 1/2 hours. Or you can make the rolls, let them cool, and freeze them in Ziploc freezer bags. Either way, these tender, buttery rolls will be a welcome addition to any family meal. Radford says this recipe "turns out the same way, no matter what mood you're in or what the weather is." We didn't even need to butter the tops.

Provided by Carole Miller Radford

Categories     Rolls Buns

Yield 32 rolls

Number Of Ingredients 7

2 packages active dry yeast
1 1/4 cups warm water, divided (105˚ to 115˚)
4 1/2 to 5 cups all-purpose flour, divided
3 large eggs, lightly beaten
1/2 cup shortening, melted
1/2 cup sugar
2 teaspoons salt

Steps:

  • Combine yeast and 1/4 cup warm water in a 2-cup liquid measuring cup; let stand 5 minutes.
  • Combine yeast mixture, remaining 1 cup water, 2 cups flour, eggs, and next 3 ingredients in a large bowl; beat with a wooden spoon 2 minutes. Gradually stir in enough remaining flour to make a soft dough.
  • Cover and let rise in a warm place (85˚), free from drafts, 1 hour.
  • Punch dough down; cover and chill at least 8 hours.
  • Punch dough down; turn dough out onto a floured surface, and knead 3 or 4 times. Divide dough in half; shape each portion into 16 (2-inch) balls. Place balls in two lightly greased 9-inch square pans.
  • Cover and let rise in a warm place (85˚), free from drafts, 1 1/2 hours or until doubled in bulk.
  • Bake at 375˚ for 12 minutes or until golden.

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