YEAST ROLLS WITHOUT EGGS RECIPES

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QUICK YEAST ROLLS RECIPE | ALLRECIPES



Quick Yeast Rolls Recipe | Allrecipes image

This easy yeast roll recipe was given to me by my Great, Great Grandmother. I used it a couple of years ago in our state fair and received first place.

Provided by DCASH30526

Categories     Bread    Yeast Bread Recipes    Rolls and Buns

Total Time 1 hours 40 minutes

Prep Time 1 hours 30 minutes

Cook Time 10 minutes

Yield 8 rolls

Number Of Ingredients 7

2 tablespoons shortening
3 tablespoons white sugar
1 cup hot water
1 (.25 ounce) package active dry yeast
1 egg, beaten
1 teaspoon salt
2?¼ cups all-purpose flour

Steps:

  • In a large bowl, mix the shortening, sugar, and hot water. Allow to cool until lukewarm, and mix in the yeast until dissolved. Mix in the egg, salt, and flour. Allow the dough to rise until doubled in size.
  • Grease 8 muffin cups. Divide the dough into the prepared muffin cups, and allow to rise again until doubled in size.
  • Preheat oven to 425 degrees F (220 degrees C).
  • Bake for 10 minutes in the preheated oven, or until a knife inserted in the center of a muffin comes out clean.

Nutrition Facts : Calories 185.9 calories, CarbohydrateContent 31.9 g, CholesterolContent 23.3 mg, FatContent 4.2 g, FiberContent 1.1 g, ProteinContent 4.8 g, SaturatedFatContent 1.1 g, SodiumContent 301.5 mg, SugarContent 4.8 g

DEEP SOUTH DISH: OLD SCHOOL CAFETERIA-STYLE YEAST ROLLS



Deep South Dish: Old School Cafeteria-Style Yeast Rolls image

Big, fluffy and tender yeast rolls, reminiscent of those old school cafeteria rolls so many of us loved.

Provided by Deep South Dish

Total Time 3 hours

Prep Time 40 minutes

Cook Time 20 minutes

Number Of Ingredients 8

2-1/2 teaspoons dry active yeast
1/3 cup granulated sugar
12 ounce can evaporated milk, heated to 110 degrees F
4 cups bread flour*
1-1/2 teaspoons salt
1 tablespoon cooking oil
2 large eggs, at room temperature
1/4 cup (1/2 stick) unsalted butter, softened at room temperature

Steps:

  • Combine yeast with 1 teaspoon of the sugar and 1/4 cup of the warmed milk. Stir together and let rest until puffy and doubled, about 5 minutes.
  • Meanwhile, aerate flour before measuring, then spoon into measuring cup and level, placing into large bowl. Whisk in remaining sugar and salt.
  • Add remaining evaporated milk, oil, one of the eggs, yeast and butter; stir until blended. Cover with plastic wrap and a clean towel, set aside for 15 minutes.
  • Turn out onto floured surface and knead by hand for 20 minutes, or until dough is elastic and can be stretched without tearing, or add dough to mixing bowl with dough hook and knead on speed 2 for 8 to 10 minutes.
  • Add 1 teaspoon of oil to bowl, return dough to bowl, turn to coat, cover with plastic wrap and towel and let rest in a draft free spot until doubled in size, about 1 hour.
  • Butter a 9 x 13 x 2 inch baking pan and set aside. Turn dough out onto a lightly floured surface and knead 4 times, drawing in flour if too sticky.
  • Use rolling pin to roll into a rectangle and fold the sides into the dough, as with biscuits, rolling and folding 4 more times. Roll out to rectangle again, cut dough in half lengthwise, then into 12 equal squares. Shape into balls and place into buttered pan.
  • Cover with plastic wrap and a towel and set aside in a warm place until doubled in size.
  • When ready to bake, preheat oven to 350 degrees F.
  • Beat remaining egg and gently brush tops of rolls with beaten egg. Bake for about 15 to 20 minutes or until golden brown. Remove from pan and transfer to a cooling rack as soon as possible to prevent bottoms from getting soggy.

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