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Yeast Rolls

1/4 C sugar
1 tsp salt
1/2 C Crisco
1/2 C hot water
1 pkg yeast
1/2 C warm water
3-1/2 C plain flour
1 egg.

Dissolve sugar, salt & Crisco in hot water. Dissolve yeast in warm water.  Mix all ingredients and let rise to double. Shape into rolls and bake at 425.
Kentucky Yeast Rolls

1 c Milk
5 tbs Sugar
1 tsp Salt
4 tbs (1/4 c) shortening
5 c Flour (approx)
1 pk Yeast, dissolved in 1/4 c -warm (105-110 deg F) water
1 Egg, slightly beaten

Warm milk, sugar, salt, and shortening in microwave for 1-2 min. Let cool. Shortening need not be melted. Set aside. Put 2 cups flour in bowl. Add yeast, egg and liquid ingredients. Using electric mixer, beat well. Add flour, 1/2 c at a time until mixer can no longer turn. Then stir with wooden spoon. Let dough rest 15 mins on floured board. Knead 15-20 times. Coat dough by rolling in butter-greased bowl. Cover and refrigerate until ready to use. On floured board, knead 10 times. Make balls. Place in greased pan. Let rise 1-2 hrs or until dough doubles. Bake at 400 for 10-15 mins or until golden brown. Remove from oven, butter top of rolls. Serve hot.
Best Ever Yeast Rolls

2 pkg dry yeast
2/3 c  sugar, divided
1 c warm water (105-115 degrees F)
1 tsp salt
1/2 c butter or margarine, softened
1/2 c shortening
1 c boiling water
2 eggs, beaten
6 - 7 c all-purpose flour, divided

Dissolve yeast and 1 teaspoon sugar in 1 cup warm water; let stand about 5 minutes.

Combine remaining sugar, salt, butter, and shortening in a large bowl. Add boiling water, stirring until butter and shortening melt.  Cool slightly.  Add dissolved yeast, stirring well.  Add eggs and 3 cups flour, beating at medium speed of an electric mixer until smooth. Gradually stir in enough remaining flour to make a soft dough.  Place in a well-greased bowl, turning to grease top.  Cover and let rise in a warm place (85 degrees F), free from drafts, 1 to 1 1/2 hours or until doubled in bulk. Punch dough down; turn dough out onto a well-floured surface, and knead several times.  Shape into 2-inch balls, and place in 3 greased 9-inch round pans.  Cover and let rise in a warm place (85 degrees F), free from drafts, 30 to 40 minutes or until doubled in bulk.  Bake at 325 degrees F for 20 to 25 minutes or until golden.  Yield: 3 dozen.
Refrigerator Potato Rolls

1 medium potato
1 tbs active dry yeast
1 tsp granulated sugar
1/4 c butter or margarine
2 tbs shortening (melted)
1/4 c honey
1 large egg
1 1/2 tsp salt
4-4 1/2 c bread flour

Cook potato in boiling water to cover until tender.  Drain and reserve 1/2 cup of the liquid.  Cool to between 105- to 115-degrees.  Stir in the yeast and sugar.  Let stand 5 minutes. Mash the potato to make 1/2 cup (after mashing) and put in mixing bowl. Add the butter, melted shortening, honey, egg, salt, yeast mixture and 1-1/4 cups of the flour.  Beat at medium speed for 2 minutes.  Gradually stir in flour until dough is no longer sticky and feels silky smooth.  Best way is to add about 3 cups of flour initially and add "sprinkles" of flour, kneading in between, until the dough is soft and silky feeling and no longer sticky.  Humidity plays a BIG part in breadmaking; on humid days you'll need more flour because the flour will have picked up moisture from the air...on dry days you'll need less flour.  Trust your fingers, they'll tell you when the dough is "RIGHT".  It'll take you about 6-8 minutes.  in 2 greased 8-inch round pans (DO NOT use larger pans or the ones in the middle won't get good and done). Cover and refrigerate up to 4 days.  Cover and let rise in a warm place
1-1/2 hours or until doubled. Bake in a preheated 375-degree oven for 15-20 minutes, or until golden

Sour Cream Rolls

1/4 c water, warm (105 to 110 degrees)
1/4 c margarine
1 c sour cream or plain yogurt
3 c flour
1 pkg active dry yeast
2 tbs sugar
1 tsp salt
1 egg

Put in a small pan 1/4 cup water, warm (105 to 110 degrees) and 1/4 cup margarine.  Heat to melt margarine but do not boil, then add 1 cup sour cream or plain yogurt. Heat until quite warm (110-120 degrees). In a bowl mix together: 1 cup flour, 1 pkg active dry yeast, 2 tbs sugar and 1 tsp salt. Mix thoroughly - then pour liquid over and beat vigorously by hand or electric mixer. Add 1 egg and beat again vigorously.  While beating add up to 2 cups flour or until you get a dough stiff enough to handle.  (dough should be soft, but no longer sticky).  Flour picks up moisture from the air, so the day you make bread, the amount of flour could vary quite a bit.  Just add sprinkles" of flour toward the end and knead until the dough is no longer sticky and feels silky smooth. Oil top of dough, cover bowl with plastic wrap and proof till nearly double (about 50 minutes to an hour). Place dough on a floured board and pat out to about 1/2 thick and cut and shape as you wish.  Let rise 15-30 minutes. Bake at 375 degrees about 20 minutes.  Butter the tops when they come out.
French Fantan Rolls

1 c milk, scalded
1/2 c butter or margarine
1/2 c sugar (use 1/4 cup if you'd like)
1 tsp salt
2 tbs active dry yeast
1/4 c water (105 to 115-degrees -- use thermometer)
4  large eggs, beaten
1/2 tsp imitation butter extract (do not omit!)
1/8 tsp lemon extract (optional)
6 c bread flour (approximately)
1/4 c butter, melted (optional)

Combine the milk, 1/2 cup of butter, sugar and salt in a saucepan.  Heat until butter melts; cool until temperature is between 105 and 115 degrees.  It's very important that you use a thermometer.  If the
mixture is too hot it'll kill the yeast, if it's not hot enough it won't activate the yeast.

Dissolve the yeast in the water in a large bowl (or use a Kitchenaid mixer with a dough hook).  Stir in the milk mixture, eggs, lemon extract and imitation butter extract.  Gradually stir in the flour to make a soft dough (I added about 5 cups all at once and then sprinkled in enough flour until the dough Turn dough out onto a floured surface and knead until smooth and elastic (or use your KA mixer), about 5 minutes. The dough will be VERY soft...don't add too much flour.

Place dough in a well-greased bowl, turning to grease the top.  Cover and let rise in a warm place free from drafts, 1 hour or until double in bulk.  (Watch closely, it usually doubles in no time at all).

Punch dough down and divide in half.  Turn dough out onto a lightly floured board.  Now, you can either make Fantan rolls out of this (a little tricky) or you can make any shape roll you'd like.  Roll 3 round walnut-size balls and put them into your muffin tins or whatever you'd like.  Be sure to use LARGE muffin cups because this recipe makes HUGE rolls. Brush on additional butter if you'd like.

Cover and let rise in a warm place free from drafts for 30 minutes. Bake in a preheated 425-degree oven for 10-12 minutes.