Best 5 Divas Can Cook Grandmas Homemade Yeast Rolls Recipes
# Knead Your Way to Deliciousness: Grandma's Homemade Yeast Rolls #
These yeast rolls, a culinary legacy passed down through generations, embody the essence of comfort food. Soft, fluffy, and bursting with warmth, each bite transports you to a simpler time, where kitchens overflowed with the scent of freshly baked goods and the sound of laughter filled the air. Whether you're a seasoned baker or just starting your culinary journey, these yeast rolls are sure to become a staple in your recipe repertoire. Dive into the world of yeast and let the aroma of freshly baked rolls fill your home. Discover the secrets to creating these pillows of delight, from activating the yeast to shaping and baking them to golden perfection. With a variety of recipes to choose from, including classic yeast rolls, cheesy garlic rolls, and sweet cinnamon rolls, there's something for every palate. Grab your apron and fire up the oven – it's time to indulge in the timeless joy of homemade yeast rolls.
GRANDMA'S YEAST ROLLS
My grandmother use to make these rolls for family get-togethers and holidays. The applesauce adds so much flavor. -Nancy Spoth, Festus, Missouri
Provided by Taste of Home
Time 35m
Yield 2 dozen.
Number Of Ingredients 7
Steps:
- In a large bowl, dissolve yeast in warm milk. Add the sugar, applesauce, egg whites, salt and 2 cups flour; beat until smooth. Stir in enough remaining flour to form a soft dough., Turn onto a lightly floured surface; knead until smooth and elastic, 6-8 minutes (dough will be slightly sticky). Place in a bowl coated with cooking spray, turning once to coat top. Cover and let rise in a warm place until doubled, about 1 hour., Turn dough onto a lightly floured surface; divide into 24 pieces. Shape each portion into an 8-in. rope; tie into a knot. Place on 2 baking sheets coated with cooking spray., Cover and let rise until doubled, about 30 minutes.Bake at 375° until golden brown, 12-16 minutes. Remove from pans to wire racks to cool.
Nutrition Facts : Calories 83 calories, Fat 1g fat (1g saturated fat), Cholesterol 1mg cholesterol, Sodium 109mg sodium, Carbohydrate 17g carbohydrate (0 sugars, Fiber 1g fiber), Protein 3g protein. Diabetic exchanges
DIVAS CAN COOK GRANDMA'S HOMEMADE YEAST ROLLS
No kneading or a bread machine is required with this recipe which makes it great for people who normally can't bake yeasty things (like me). Around the holidays, my grandmother's phone starts ringing off the hook from friends wanting her to make them a batch of these rolls for their holiday spread. If only they knew just how easy these soft, buttery yeast rolls were to make. Well, now you do! *NOTE*NOTE* If you using Rapid Rise "Highly active" yeast skip the refrigeration step and let the dough rise in a covered bowl for 10 -15 minutes in a warm place. Proceed with the rest of the recipe. Highly active yeast replaces the first rise.
Provided by yesdivascancook
Categories Yeast Breads
Time 3h42m
Yield 30 rolls, 30 serving(s)
Number Of Ingredients 8
Steps:
- In a large bowl, add 1 1/4 cups flour.
- Add in the yeast and whisk until combined. Set aside.
- In a saucepan over medium heat, add milk, sugar, and shortening.
- Stir constantly until shortening has melted. Do not boil.(check the back of your yeast package to see how hot the liquid needs to be in order to activate the yeast. It is usually between 115-130 degrees F. Use a cooking thermometer).
- When the liquid reaches the recommended temperature, pour it into the flour mixture.
- Add in the egg.
- Beat on low speed for 1 minute and then on high speed for 3 minutes.
- Add in the salt and the remaining flour (2 cups).
- Use your hands or a rubber spatula to incorporate the rest of the flour until a soft dough forms.
- Grease a plastic bowl with vegetable oil and place the ball of dough into the bowl.
- Cover and refrigerate for at least 2 hours.
- Remove from the refrigerator and punch down the dough with your fist to release the air.
- Spread a thin layer of melted butter on the bottom of a 9x13 pan.
- Take chunks of the dough and form it into desired shape.
- Dip the dough in a bowl of melted butter and place it in the pan.
- Repeat with the remaining dough. Keep the rolls close together.
- Cover the pan with a thin kitchen towel and let sit in a warm place for at least 1 -1 1/2 hours. The rolls will double in size.
- Bake for 10-14 minutes or until golden.
- Brush them with honey butter or herb butter if desired.
GRANDMA'S YEAST ROLLS
I have adapted these yeast rolls from my grandmother's yeast bread recipe. I have increased the sugar to create a little sweeter roll than Grandma used to make and replaced her refrigerated cake yeast with dried (easier availability). They are delicious served with Danish Lurpak® butter (it's a little tangy, just like Grandma's)! Rolls can be made the night before and reheated, covered in foil, at 300 degrees F for about ten minutes.
Provided by Dotty Snyder Grohman
Categories Bread Yeast Bread Recipes
Time 2h30m
Yield 24
Number Of Ingredients 6
Steps:
- Dissolve 1 tablespoon of sugar into the water in a small bowl. Sprinkle the yeast over the water; let stand 5 minutes until the yeast softens and begins to form a creamy foam. Meanwhile, whisk the flour, the remaining sugar, and salt together in a bowl. Once the yeast has foamed, stir the melted lard into the yeast, then stir the yeast mixture into the flour until a sticky dough forms.
- Turn the dough out onto a lightly-floured surface and knead until smooth and elastic, about 10 minutes. You may need to add additional flour to keep the dough from sticking. Once elastic, cover the dough with the mixing bowl, and allow to rest for 15 minutes. Grease a 9x13-inch baking dish with lard.
- Cut the dough into three equal sections, then cut each section into 8 pieces. Form into balls and place into the prepared baking dish in 6 rows of 4. Cover with a light cloth and let rise in a warm place (80 to 95 degrees F (27 to 35 degrees C)) until doubled in volume, about 45 minutes.
- Preheat an oven to 325 degrees F (165 degrees C).
- Bake in the preheated oven until the tops of the rolls are golden brown and the bottoms sound hollow when tapped, about 1 hour. Allow to cool at least 10 minutes before eating.
Nutrition Facts : Calories 168.8 calories, Carbohydrate 32.4 g, Cholesterol 2 mg, Fat 2.5 g, Fiber 1.1 g, Protein 3.8 g, SaturatedFat 0.9 g, Sodium 195.3 mg, Sugar 6.3 g
GRANDMA'S ROLLS
These are a Hill tradition at Thanksgiving - Grandma had these rolls mastered and always made it look easy. However it seems every year someone has a roll failure - no one does it like Grandma I guess. Prep time includes rising time.
Provided by Hill Family
Categories Yeast Breads
Time 3h20m
Yield 40-50 rolls
Number Of Ingredients 11
Steps:
- Mix the yeast into the warm water, then slowly add the buttermilk. Stir in 3 cups of flour - set to the side until double in size. Add the remaining ingredients -this is a fairly wet dough.
- Put the dough into a large greased bowl - make sure to grease the top of the dough (I use cooking spray). Place plastic over the top and set aside until double again. At this stage you can also place in the refrigerator until the next day.
- Place some flour on the counter and roll the dough out. Melt some butter in a shallow dish. Use a biscuit cutter and cut out the dough. Dip one side into melted butter, use knife to make a crease in the center, fold over pinching slightly and place on a greased jelly roll pan. Continue until pan is full - don't forget to leave a little room to let them rise. This recipe usually takes a large cookie sheet and a medium size sheet. Cover and let rise.
- Cook for 20 minutes at 350 degrees.
GRANDMA'S OLD-FASHIONED YEAST ROLLS
This recipe is one of our family traditions. We don't know how old it is, but it is at least Depression Era (no milk, no eggs). It was handed down from my Grandma Pearl Nash. She never wrote down the recipe, always measured by memory and her hands. She developed breast cancer in the early 60's and shortly before she died. My Daddy asked her to measure out all the ingredients so the recipe would not be lost. He carried her into the kitchen, where she carefully placed the ingredients on newsprint paper. My mama (who my kids called Tutu) shifted the ingredients into measuring cups and spoons to record the amounts.
Provided by Asgard Ranch
Categories Roll and Bun Recipes
Time 2h40m
Yield 24
Number Of Ingredients 7
Steps:
- Dissolve yeast in warm water in the bowl of a stand mixer fitted with the dough hook. Stir in sugar and salt until you see foam rising. Add 3 cups flour and 3/4 cup shortening; mix with the dough hook until the mixture is the consistency of a thick pancake batter.
- Fill a pot with hot (not boiling) water.
- Remove the mixer bowl and cover it with plastic wrap and a towel. Place the bowl over the pot of hot water, making sure the bottom does not touch the water. Let rise until doubled in size, 45 minutes to 1 hour.
- Place the bowl back on your stand mixer and gradually mix in remaining 4 cups flour until dough is smooth and elastic; you may need to add up to 1 additional cup.
- Heavily grease two 9x13-inch pans with shortening.
- Divide dough into 24 balls. Place 12 balls into each of the prepared pans; cover with plastic wrap and a towel. Let rise in a warm area until doubled in size, about 1 hour; balls will start out at about 1 1/2 inches in diameter but will rise and touch the sides of the pans.
- Preheat the oven to 375 degrees F (190 degrees C).
- Bake rolls in the preheated oven until golden brown on top, 25 to 30 minutes. Remove from the oven and brush melted butter over top.
Nutrition Facts : Calories 241.6 calories, Carbohydrate 32.3 g, Cholesterol 10.2 mg, Fat 10.6 g, Fiber 1.1 g, Protein 4.1 g, SaturatedFat 4.1 g, Sodium 272.3 mg
Tips:
- Use warm milk and water to activate the yeast. The ideal temperature is between 105°F and 115°F (40°C and 46°C).
- Proof the yeast before using it. This means letting it sit in the warm liquid for 5-10 minutes until it becomes foamy.
- Use bread flour or all-purpose flour for the rolls. Bread flour has a higher protein content than all-purpose flour, which makes the rolls chewier.
- Knead the dough for at least 5 minutes. This will help develop the gluten in the flour, which will make the rolls strong and elastic.
- Let the dough rise in a warm place for 1-2 hours, or until it has doubled in size.
- Bake the rolls in a preheated oven at 375°F (190°C) for 15-20 minutes, or until they are golden brown.
Conclusion:
These yeast rolls are a delicious and versatile side dish that can be served with a variety of meals. They are also a great way to use up leftover mashed potatoes. The rolls are soft and fluffy, with a slightly sweet flavor. They are perfect for breakfast, lunch, or dinner.
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