Directions: |
Directions:In a small bowl or cup, dissolve yeast, 4 T warm water, 1 tsp sugar. Let sit until the yeast is foamy, about 5 minutes.
While yeast is blooming, in a microwavable 2 cup Pyrex, heat water, Crisco and sugar for about 1 minute or until it reaches 100-110 degrees. Check the temperature! (Sometimes it get over the right temp- just let it cool off BEFORE you add the eggs.) Remove from microwave and add beaten eggs and salt. Stir well and add yeast mixture.
In large bowl, add yeast mixture and 2 cups of flour. Beat with wooden spoon or a mixer for 2 minutes. Start adding the rest of the flour and salt. Be careful and do not add too much flour. You want the dough to be soft but no longer sticky.
Place the dough in a bowl that has been oiled or sprayed with nonstick spray. Cover with plastic wrap and let rise until doubled in size. Usually takes about an hour or more. After dough has risen, punch down and turn onto a lightly floured surface. Let rest for 2 minutes and then knead/fold over a few times.
DINNER ROLLS - Makes 24-30 rolls
Pinch off a piece of dough about the size of a golf ball and tuck under until you form a ball. Dip in butter and place in a 9x13 or 9 inch round pans. Cover and let rise again until doubled in size.
ROLLS FOR SANDWICHES - Makes 21 rolls
It is a little tricky but you will get the hang of it after a few times. Once you do get the hang of it, you will be fixing these all the time for your holiday ham and turkey sandwiches. Just hope I can explain it well enough! The unbaked rolls should look like a 3-4 inch long cylinders. You will have two folds before putting in pan. Use a jelly roll pan and you will get 21 rolls from one batch.
- Roll dough on floured surface 1/2 inch thick. Cut with a 2 1/2 Inch round cutter. -- Dip roll in melted butter.
- Hold the roll/dough in your left hand between your thumb and forefinger.
- With your right hand, grab the bottom of the roll and stretch gently over your thumb and forefinger folding the roll completely over your forefinger making a cylinder type of roll.
- Pull off finger and place seam side in pan. I do 3 across and 7 down.
WHEN READY TO BAKE:
Preheat the oven to 400 degrees. Bake until the rolls are golden brown and cooked through, 10-15 minutes. If they are browning too quickly on top, tent foil over the rolls until finished baking. After baking, remove from oven and brush with melted butter the cool on baking racks to avoid soggy bottoms.
(continue on next page)
NOTES:
Use an instant-read thermometer to check the temperature of the water (it's important that you have the correct temperature or you they will not turn out.)
These rolls can be baked ahead and frozen. Place rolls in a Ziplock bag and when ready to use, take out of freezer, wrap in heavy duty foil and bake on 325 degrees for 20-25 minutes or you can defrost on counter then reheat at 325 degrees for 8-10 minutes and brush with butter before serving.
If you use foil pans for baking, just put the pan inside a ziplock bag and freeze after you have baked them and they have cooled.
Make cinnamon rolls out of the scraps of dough you have left. |
This recipe for Mom's Yeast Rolls is from