Best 6 Grandmas No Knead Yeast Rolls Recipes
If you're looking for an easy and delicious way to enjoy fresh, homemade rolls, look no further than Grandma's No-Knead Yeast Rolls. These rolls are incredibly simple to make, requiring no kneading or special equipment. Simply mix together a few ingredients, let the dough rise, and bake. The result is soft, fluffy rolls that are perfect for any occasion. This recipe also includes instructions for making a variety of different types of rolls, including dinner rolls, slider buns, and even cinnamon rolls. So whether you're looking for a simple side dish or a special treat, you're sure to find a recipe in this article that you'll love.
Check out the recipes below so you can choose the best recipe for yourself!
GRANDMA'S CLOVER LEAF ROLLS
My Grandma's yeast rolls were always requested at family get-togethers. They're delicious and I cherish the memories I have of baking them with her.
Provided by brownie421
Categories Bread Yeast Bread Recipes Rolls and Buns
Time 3h40m
Yield 12
Number Of Ingredients 8
Steps:
- Heat the milk in a saucepan over medium heat until bubbles begin to form, but the milk is not simmering. Stir in the sugar, shortening, and salt; set aside until cooled to 110 degrees F (43 degrees C). Sprinkle the yeast over the warm water and set aside for 5 minutes.
- Beat the egg in a mixing bowl, then stir in the yeast and milk. Stir in half of the flour until no lumps remain, then stir in the remaining flour a little at a time until a smooth dough forms. Place into a greased bowl, turn once to grease the top, cover, and let rise until doubled in bulk, about 2 hours.
- Grease a 12 sectioned muffin tin. Deflate the dough, and place onto a well-floured work surface. Divide the dough into 36 pieces, and form into balls. Place 3 balls into each muffin cup. Cover, and let rise in a warm place until doubled in bulk, about 1 hour.
- Preheat an oven to 400 degrees F (200 degrees C).
- Bake in the preheated oven until golden, 12 to 15 minutes. Serve warm.
Nutrition Facts : Calories 198.1 calories, Carbohydrate 31.9 g, Cholesterol 17.1 mg, Fat 5.5 g, Fiber 1.1 g, Protein 5 g, SaturatedFat 1.5 g, Sodium 209.1 mg, Sugar 5.2 g
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
GRANDMA'S NO-KNEAD YEAST ROLLS
These are wonderful rolls, especially when you slather them with butter. Even I can make these and I don't consider making bread as one of my specialities. My aunt and I compete at Christmas dinner to see who can eat the most. I'm not revealing my record. :)
Provided by HappyMommy1422
Categories Yeast Breads
Time 1h30m
Yield 24 rolls
Number Of Ingredients 6
Steps:
- Dissolve yeast in the lukewarm water.
- Sift together flour, salt and sugar.
- Cut in lard.
- Add yeast and water.
- Mix until well blended and keep mixing until dough forms elastic strands.
- Place dough in a greased bowl.
- Cover and allow to rise 30 minutes.
- Place dough on a floured board, smooth gently with your hands and roll out to desired thickness.
- Cut out (and shape, if desired. I usually cut them out with a drinking glass then fold the dough in half.).
- Place rolls in a greased pan.
- Cover and allow to rise in a warm place for 45 minutes.
- Brush with butter and bake at 450 degrees for 15 minutes.
GRANDMA'S YEAST ROLLS
Buttery and fluffy, these yeast rolls will be a heavenly addition to any meal. They're slightly dense in texture with a hint of sweetness. It's an old-fashioned recipe just like grandma used to make. They take a little longer to make and a little elbow grease to get the dough kneaded, but it's well worth the wait and work. The...
Provided by Jessica Ezell
Categories Other Breads
Time 30m
Number Of Ingredients 10
Steps:
- 1. Cream margarine and shortening with sugar until light.
- 2. Add eggs slowly, blending well between each addition.
- 3. Dissolve yeast in lukewarm water (110 degrees; be sure that water is not too hot).
- 4. Sift together flour and salt.
- 5. Add half of the flour to the egg mixture and mix well.
- 6. Then add half of the milk to the egg mixture and mix well.
- 7. Add dissolved yeast.
- 8. Add remainder of milk and flour to make a soft dough.
- 9. Cover dough; let rest for 10 minutes.
- 10. Turn dough out onto a lightly floured surface and knead for 8 to 10 minutes or until dough is smooth and elastic.
- 11. Place dough in a lightly greased bowl large enough to hold the dough when doubled in size, turning once to grease the surface.
- 12. Cover; let rise in a warm place (90 F) until double in size (about 2 hours).
- 13. Fold dough over from 4 sides to knead lightly.
- 14. Cover and let rise again until double in size.
- 15. Turn dough out onto a lightly floured surface and shape as desired.
- 16. To Make Cloverleaf Rolls: Shape dough into small balls. Three balls should half-fill a greased muffin pan.
- 17. Brush with melted margarine or butter.
- 18. Let rise in a warm place (90 F) until double in size (about 25 to 30 minutes). Do not let rolls "over-rise". Bake in a pre-heated 350 F oven until both the top and bottom of rolls are golden brown, about 10 to 12 minutes.
- 19. Remove from oven and brush top of rolls with melted margarine.
NO-KNEAD DINNER ROLLS
Even beginner-level bakers will have no trouble making these fluffy rolls; the dough can be prepped, put in the pan, and chilled up to a day ahead.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes Bread Recipes
Time 2h40m
Yield Makes 18
Number Of Ingredients 7
Steps:
- Pour warm water into a large bowl; sprinkle with yeast, and let stand until foamy, about 5 minutes.
- Add sugar, butter, eggs, and salt; whisk to combine. Add flour; mix until incorporated and a sticky dough forms. Brush top of dough with butter; cover bowl with plastic wrap, and set aside in a warm place until dough has doubled in bulk, about 1 hour.
- Turn dough out onto a well-floured work surface. With floured hands, roll dough into a thick log. Cut into 18 equal pieces (halve log, cut each half in thirds, then cut each piece into thirds again).
- Brush a 9-by-13-inch baking pan with butter. One at a time, flatten each piece of dough, then fold edges toward the center, pressing to secure, until a smooth ball forms. Place dough balls in prepared baking pan, smooth side up (you should have 3 rows of 6). Cover loosely with plastic wrap, and let rise in a warm place until doubled in bulk, 30 to 40 minutes. (Alternatively, refrigerate, at least 4 hours and up to 1 day.)
- Preheat oven to 400 degrees. Remove plastic wrap; brush rolls with butter. Bake until golden and rolls sound hollow when tapped on bottom, 35 to 40 minutes (tent with aluminum foil if browning too quickly). Pull rolls apart, and serve warm.
Nutrition Facts : Calories 206 g, Fat 5 g, Fiber 1 g, Protein 5 g
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 fresh ingredients: Always use fresh and high-quality ingredients for the best results. This includes using active dry yeast, fresh milk, and unsalted butter.
- Activate the yeast properly: To activate the yeast, dissolve it in warm water (105-115°F) with a pinch of sugar. Let it sit for 5-10 minutes until it becomes foamy. This ensures that the yeast is active and will properly leaven the dough.
- Don't over-knead the dough: The no-knead method relies on a long, slow rise to develop the dough's flavor and texture. Over-kneading can result in tough and dense rolls.
- Let the dough rise in a warm place: The ideal temperature for rising the dough is between 75-85°F. A warm environment helps the yeast to work more efficiently and produce a light and airy dough.
- Shape the dough gently: When shaping the dough into rolls, handle it gently to avoid deflating it. Use a light touch and work quickly to maintain the air pockets that have developed during the rising process.
- Bake the rolls until they are golden brown: The rolls are done baking when they have a golden brown crust and sound hollow when tapped on the bottom.
Conclusion:
Grandma's No-Knead Yeast Rolls are a delicious and easy-to-make bread recipe that is perfect for any occasion. With just a few simple ingredients and a little time, you can enjoy fresh, homemade rolls that are sure to impress your family and friends. So, gather your ingredients, preheat your oven, and let's get baking!
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