OLD SCHOOL HOUSE YEAST ROLLS
I wanted a really good yeast roll recipe I could put in the bread machine or mix in the mixer that turned out the very same every time. So, I "tweaked" and played until these happened. You'll have to :"tweak" to find the amount of flour for your brand of flour and environment. This recipe is best at 16 rolls. You can stretch it to maybe 20, but don't go any more than that or they lose their special texture. At meal time, place however many you need in the oven for 3 or 4 minutes or until they heat and crunch up again. You'll never know they were baked earlier. Be careful to whom you offer one of these or to where you take them. Once people are on to you, you're stuck. Skip making for a bake sale if you have any other favorite recipe you'd like to share.
Provided by Hoof Dr
Categories Yeast Breads
Time 27m
Yield 16 rolls, 16 serving(s)
Number Of Ingredients 7
Steps:
- Either put in machine in proper order for your machine or throw it in the mixer with a dough hook.
- Let it mix and knead for 10 minutes or so while you find something else to do. It should be soft, but not run out of your hand when you lift it from the bowl.
- Cover with cloth and let double.
- Place on floured board. I just cut it into 4 "equal" pieces and the cut those into another 4 each.
- Spray or grease a large jelly roll pan or whatever you have about that size. Put the big ones on one end and the little ones on the other. Leave about 3/4" or so between the rolls.
- Beware, your environment and oven could change these times.
- Let raise again. Bake at 400 degrees about 9 minutes. Then I personally flip them onto another pan and bake upside down for another 3 minutes so the bottom is nice and crunchy also.
- Store after cooling in a plastic bag or something, but make sure they are truly cool first. I put them in the freezer and then reheat them in the oven as we need them.
- These things are truly one of a kind -- every time.
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Ms Laily
[email protected]I would not recommend this recipe.
Surya Chand
[email protected]Not a fan.
Itzel Huerta
[email protected]Meh.
Cabdirisaaq Cali
[email protected]These rolls were a bit too sweet for my taste.
Maeline Meyers
[email protected]I followed the recipe exactly but my rolls didn't turn out as fluffy as I expected. I'm not sure what I did wrong.
Favour Ike
[email protected]These rolls were a bit dry for my taste, but they had a good flavor. I think I would add more butter or milk next time.
SB Siam
[email protected]Loved these rolls! They were so soft and fluffy. I used them to make sliders and they were perfect.
Koden Landry
[email protected]These rolls were delicious! I made them for my family and they loved them. The recipe was easy to follow and the rolls turned out perfect. I will definitely be making these again.
Emilia Nambili
[email protected]I made these rolls for a potluck and they were a huge hit! Everyone loved them. They were so soft and fluffy, and the flavor was amazing. I will definitely be making these again.
jessy emmanuil
[email protected]These rolls were easy to make and turned out great! I used active dry yeast instead of instant yeast, and I let the dough rise for about an hour before shaping the rolls. They were perfect for sandwiches and sliders.
berket fantu
[email protected]I've been looking for a good yeast roll recipe for a while, and this one is definitely a keeper. The rolls were light and airy, with a slightly crispy crust. I served them with butter and honey, and they were absolutely delicious.
Matthew Romo
[email protected]These rolls were a hit at our family dinner! They were soft, fluffy, and had a delicious buttery flavor. I followed the recipe exactly and they turned out perfectly. I will definitely be making these again.