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Yeast Rolls Recipe

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Contributor:  
Contributor:  
Martha Ann McDonald

Category:
Category:

Ingredients:  
Ingredients:  
2 packs of yeast (buy 4 in case you kill the first batch—unfortunately comes in 3 packs)
1 teaspoon of sugar
½ cup warm water (110 degrees) if too hot, you will kill the yeast

1 Beer (add water to make 2 cups of liquid) or 2 cups of water
1 or 2 eggs beaten
2 sticks of butter (I slice or cube so that it will melt more quickly)
1 Tablespoon salt
½ cup sugar
6-7 cups bread flour (I like King Arthur or White Lilly)

Directions:
Directions:
In a small bowl, empty the yeast packs out (2). Carefully test your ½ cup of water (if it is a little more, not to worry) with back of your wrists. Add warm water, add the teaspoon of sugar and stir gently just a little with spoon. Set aside in warm place. If you have done this correctly, this mixture will bubble a little and begin to rise.

Boil 2 cups of liquid (I like to use beer), dump the boiling liquid into a large bowl. Quickly stir in the butter until it is melted. Beat with a mixer if you have one (or just stir it in). Add the half cup of sugar and the Tablespoon of salt. Gradually add the flour a cup at a time stirring by hand. Once you have added 2 or 3 cups of flour the mixture should be cool enough to dump in the yeast mixture and stir. Gradually add flour a cup or less at a time until you can work with lightly floured hands—to a total of about 6-7 cups flour. I try to get the dough to the point I can turn the whole ball of dough over with lightly floured hands.

1. Do NOT overwork the dough.
2. Add less as opposed to more flour.
3. Do not kill the yeast. If you do, start the yeast mixture over again. If it has gently risen, you will know you are okay.

Cover the dough with waxed or parchment paper (if you have it) and a dry towel. Place bowl in a dry, warm place to rise 2-3 hours. Then punch the dough down and refrigerate overnight OR let rise on counter for a second time. It will take more time for the second rising if your dough has been refrigerated, about 2 hours.

Form 2 small balls rolling smooth and pull top of one ball over the other to join the two. (This allows for cooked roll to be broken in half and buttered.) Let rise about 20-30 minutes before baking. Alternatively, you can put 3 ball in a muffin cup. (I don’t like this because the roll seem to cook more on the side and is harder.)

Bake at 400 degrees for about 10 minutes.

Number Of Servings:
Number Of Servings:
Makes 2 dozen.
Preparation Time:
Preparation Time:
Start early morning or a day ahead.
Personal Notes:
Personal Notes:
You will save alot of money if you learn to make these. You will be asked to bring them to all Holiday dinners. While others are buying ham and turkey, you will use some flour, butter, sugar and a couple of packs of yeast!

 

 

 

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