Best 5 Grandmas Yeast Rolls Recipes
**Unveil the Secrets of Grandma's Yeast Rolls: A Culinary Journey Through Time**
In the realm of baking, few things can compare to the comforting aroma and irresistible taste of freshly baked yeast rolls. Grandma's yeast rolls, a cherished family recipe passed down through generations, hold a special place in the hearts of many. These soft, fluffy rolls, with their golden-brown crust and pillowy interior, are not just a breakfast staple but also a symbol of love, warmth, and togetherness.
This comprehensive guide takes you on a culinary journey through time, delving into the secrets behind Grandma's yeast rolls. Discover the step-by-step process of creating these delectable treats, from activating the yeast to shaping and baking the rolls. Along the way, you'll also find variations of the classic recipe, including honey wheat yeast rolls, cheesy garlic knots, and cinnamon sugar rolls, each with its own unique flavor profile. Whether you're a seasoned baker or just starting, this guide will provide you with the knowledge and confidence to create perfect yeast rolls that will impress your family and friends. So, gather your ingredients, put on your apron, and let's embark on this delicious adventure together!
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 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.
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
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 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.
Tips:
- Activate the yeast properly: Active dry yeast should be dissolved 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 alive and active, which is crucial for the success of your rolls.
- Knead the dough thoroughly: Kneading the dough is an important step that helps develop the gluten in the flour. This results in a more elastic and chewy texture. Knead the dough for at least 5-7 minutes, or until it becomes smooth and elastic.
- Let the dough rise in a warm place: The dough needs time to rise and double in size. Place it in a greased bowl, cover it with plastic wrap, and let it rise in a warm place (75-85°F) for about 1-2 hours, or until it has doubled in size.
- Shape the rolls: Once the dough has risen, punch it down to release the air. Divide it into equal portions, and shape them into rolls of your desired size and shape. Place the rolls on a greased baking sheet, leaving some space between them for expansion.
- Proof the rolls before baking: Before baking, let the rolls rise again for about 30 minutes, or until they are puffy and almost doubled in size. This final rise helps ensure that the rolls are light and airy.
- Bake the rolls until golden brown: Bake the rolls in a preheated oven at 375°F for about 20-25 minutes, or until they are golden brown and sound hollow when tapped.
Conclusion:
Making homemade yeast rolls from scratch may seem daunting, but with the right ingredients, a little patience, and these helpful tips, you can create soft, fluffy, and delicious rolls that will impress your family and friends. Remember to activate the yeast properly, knead the dough thoroughly, let it rise in a warm place, shape the rolls carefully, proof them before baking, and bake them until golden brown. With practice, you'll be able to create perfect yeast rolls every time.
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