"Plain fresh bread, its crust shatteringly crisp. Sweet cold butter. There is magic in the way they come together in your mouth to make a single perfect bite."--Ruth Reichl

Yeast Rolls Recipe

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This recipe for Yeast Rolls, by , is from Hanigan Taste of Home, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Debbie Brown
Added: Saturday, April 25, 2009

Category:
Category:

Ingredients:  
Ingredients:  
3 tsp. yeast
1/2 cup water (110 degrees)
1 t. sugar
1/2 cup shortening
1/2 cups sugar
1/2 cup boiling water
2 t. salt
1 egg
3 1/2 cups flour

Directions:
Directions:
Mix yeast, water and sugar into small bowl and allow it to set for about 10 minutes. It should foam (if the yeast is good). In a mixing bowl, add the shortening, sugar, boiling water and salt. Mix until it looks like soft shortening. Add one egg and stir in the yeast mixture. Gradually add the 3 1/2 cups flour, mixing with a dough hook (if you have one).
When smooth, put into a large buttered bowl and and cover with a damp cloth. Let rise overnight. Roll out on a floured surface and cut with a biscuit cutter (about 2 inch diameter). Place in a 9 x 9 inch pan that has been lined with release foil. Cover and let rise a couple of hours, or until doubled in size. Bake in 350 oven for 12-15 minutes.
Cinnamon Rolls: This will also make two 9x9 pans of cinnamon rolls. Roll out 1/2 dough into a 8 x 12 rectangle and add butter, cinnamon and brown sugar. Roll up and cut into 9 pieces. In a sauce pan, melt 1/4 cup butter, 1/2 cup brown sugar and 1 tbsp Karo syrup until melted. Pour into 9 x 9 release foil lined pan and then top with cinnamon rolls. Let rise, (45 minutes - 2 hours) and then bake 20 minutes at 350.

Number Of Servings:
Number Of Servings:
About 18 rolls
Personal Notes:
Personal Notes:
this is one of my Aunt Jane's recipes...not only is she an excellent quilter, she's quiet a cook!

 

 

 

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