Homemade Yeast Rolls Recipe "Grandma’s Easy, Quick Dinner Rolls"


I have been practicing rolls recipes for about a week now.  My family was to the point where they were tired of eating roll like substances that didn't quite cut the mustard and then I came across this recipe.  This recipe was delicious and pretty easy.  I had a couple minor snafoos but I worked them out and found my thanksgiving roll recipe.

A few things I've learned in my journey.  First, doughs that rise in the fridge are much more flavorful and taste less "yeasty" than other recipes.  Second, be sure to proof your yeast.  Give it that 10 minutes to foam so you know you have good yeast.  There's nothing worse than skipping that step and having rolls that don't rise.  Third, whatever liquid (milk or water) you're using to proof your yeast, monitor the temperature.  Active yeast should be between 105 - 115 degrees, higher than that, it kills the yeast; lower than that, the yeast doesn't activate.

Enjoy!

ADAPTED FROM DIVAS CAN COOK - Homemade Yeast Rolls Recipe "Grandma’s Easy, Quick Dinner Rolls"

INGREDIENTS
  • 3 1/4 cups all purpose flour
  • 1 packet of dry active yeast
  • 1 1/4 cups milk
  • 1/2 cup sugar
  • 1/4 cup of butter flavored shortening
  • 1 egg
  • 1 teaspoon salt
  • 1/2 Stick of Melted butter
In a large bowl, add yeast. Set Aside.

In a saucepan, over medium heat, add milk, sugar and shortening.  Stir constantly until shortening has melted. Do not boil. (TIP: Active dry yeast should be between 105 - 115 degrees, if it's higher than that, it will kill the yeast.  Use a cooking thermometer to monitor the temperature.  It doesn't take long to reach 105 degrees.)
Pour milk mixture into yeast and wait 5 - 10 minutes to proof the yeast.  (TIP: It should foam and increase in volume).
 
Add 1 1/4 cups flour to the yeast/milk mixture. 
Add in the egg.
 

Beat on low speed for 1 minute and then on high speed for three minutes.
 
Add in the salt and the remaining 2 cups of the flour.
 
 

Use your hands or a rubber spatula to mix in the flour until a soft ball of dough forms.
 
 

Grease a bowl with vegetable oil and place the ball of dough into it. Cover and refrigerate for atleast  2 hours.  (TIP: You can leave them in longer than 2 hours and you won't have a problem with this dough).

Remove from refrigerator and punch down the dough with your fist to release the air.

Melt the butter and spread a thin layer of melted butter in the bottom of a 9 X 13 pan. 
 
 

Take a chunk of dough and form it into an oval shape. With the remaining butter, lightly coat the dough with butter and place it into the pan.
 

Next cover the pan with a thin kitchen towel and let sit in a warm place for atleast 1-1 1/2 hours. They should be doubled in size. (TIP: Wait to bake them until you are ready to serve your meal so they will be piping hot! They don’t mind hanging out)
 
 

Bake for 10-14 minutes or until golden. Keep an eye on them after 10 minutes. When they come out of the oven brush them with butter.


 

Comments

Post a Comment

Popular posts from this blog

IT'S COCKTAIL TIME

Image
WHITE PEACH SANGRIA I made this recipe for a big Fourth of July party. It can easily be halved or quartered to fit your needs. I used the following ingredients.  Everything was available (except the vodka) at my local Kroger. INGREDIENTS: 4 Bottles Flip Flop Pink Moscato (750 ml bottles) 4 Bottles Flip Flop Riesling (750 ml bottles) 1 Cup Peach Schnapps 2 Cups Vodka Juice of 2 lemons 2 pints Blueberries 6-8 White Peaches Sliced 2 Cans Peach Nectar ½ Cup Simple Syrup (if needed) DIRECTIONS: Mix wine, schnapps, vodka and lemon juice together.  Add fruit.  Chill (preferably overnight). Just before serving, add peach nectar.  If too tart, add simple syrup. BOTTLE'S KICKED UP SANGRIA This past Fourth of July, we kicked up Bottle’s Sangria with the addition of a little vodka.  Also, we doubled the recipe since we had a crowd. Everybody enjoyed it. INGREDIENTS: 2 containers limeade concentrate, thawed 2 con
Read more

KETO LASAGNA

Image
An easy and super tasty lasagna, enjoy all the taste, without the carbs!  Even my picky sons loved this dish. I’ve tried multiple options for a low carb lasagna.  I’ve tried zucchini noodles.  Yuck!  I’ve tried spaghetti squash, still wasn’t what I was looking for.  Then, I discovered konjac noodles and thought this is it!  Sigh, it wasn’t.  After that, I saw a couple YouTube videos and looked into making some kinda cheese noodle in the oven and bake it and cut into strips.  That was a no for me, too much work.  I’ve already got enough to do.  Then, I thought, maybe a low carb taco or pita shell.  That led to cheese slices, then it hit me, deli meat.  Imagine, choirs singing!  Yes, that was it!  Fast, quick and super easy and super tasty.  My husband and sons didn’t even know I substituted the noodles. All ready to go in the oven TAH-DAH!!! The Best Keto Lasagna INGREDIENTS Meat Sauce ·         2 24 ounce jars Rao’s Pasta Sauc
Read more

FATHER'S DAY BBQ

Image
When I thought about a meal to honor all the father's in my life, I knew meat had to be a big part of the menu and the flavors had to be bold and delicious. What better way to celebrate father's than with an awesome BBQ spread?! On the menu for our Father's Day BBQ is: Smoked Pork Butt, Smoked Beef Brisket, Baked Beans and Caramel Apple Cheesecake.   So to my father, my husband, my father-in-law, my step father and all the dad's out there, HAPPY FATHER'S DAY and enjoy this menu.   LORINDA’S TOP TEN TIPS FOR SMOKING MEAT I’ve smoked meat several times.   Each time my meat has been better than the last time and these are my tips for flavorful and succulent smoked meat. Also, I have a Brinkman Smoke and Grill Smoker so my tips relating to the smoker are for this smoker. Trim excess fat from the meat.   Don’t trim it completely but you don’t want too much of a fat cap, because the fat will prevent the smoke flavor from really getting into the meat. Fi
Read more