Best Grandmas Yeast Rolls Recipes

GRANDMA'S YEAST ROLLS

Steps:

• In a large bowl, dissolve yeast in warm milk. Add the sugar, applesauce, egg whites, salt and 2 cups flour; beat until smooth. Stir in enough remaining flour to form a soft dough., Turn onto a lightly floured surface; knead until smooth and elastic, 6-8 minutes (dough will be slightly sticky). Place in a bowl coated with cooking spray, turning once to coat top. Cover and let rise in a warm place until doubled, about 1 hour., Turn dough onto a lightly floured surface; divide into 24 pieces. Shape each portion into an 8-in. rope; tie into a knot. Place on 2 baking sheets coated with cooking spray., Cover and let rise until doubled, about 30 minutes.Bake at 375° until golden brown, 12-16 minutes. Remove from pans to wire racks to cool.

GRANDMA'S YEAST ROLLS

Steps:

• 1. Cream margarine and shortening with sugar until light.
• 2. Add eggs slowly, blending well between each addition.
• 3. Dissolve yeast in lukewarm water (110 degrees; be sure that water is not too hot).
• 4. Sift together flour and salt.
• 5. Add half of the flour to the egg mixture and mix well.
• 6. Then add half of the milk to the egg mixture and mix well.
• 7. Add dissolved yeast.
• 8. Add remainder of milk and flour to make a soft dough.
• 9. Cover dough; let rest for 10 minutes.
• 10. Turn dough out onto a lightly floured surface and knead for 8 to 10 minutes or until dough is smooth and elastic.
• 11. Place dough in a lightly greased bowl large enough to hold the dough when doubled in size, turning once to grease the surface.
• 12. Cover; let rise in a warm place (90 F) until double in size (about 2 hours).
• 13. Fold dough over from 4 sides to knead lightly.
• 14. Cover and let rise again until double in size.
• 15. Turn dough out onto a lightly floured surface and shape as desired.
• 16. To Make Cloverleaf Rolls: Shape dough into small balls. Three balls should half-fill a greased muffin pan.
• 17. Brush with melted margarine or butter.
• 18. Let rise in a warm place (90 F) until double in size (about 25 to 30 minutes). Do not let rolls "over-rise". Bake in a pre-heated 350 F oven until both the top and bottom of rolls are golden brown, about 10 to 12 minutes.
• 19. Remove from oven and brush top of rolls with melted margarine.

GRANDMA'S OLD-FASHIONED YEAST ROLLS

Steps:

• Dissolve yeast in warm water in the bowl of a stand mixer fitted with the dough hook. Stir in sugar and salt until you see foam rising. Add 3 cups flour and 3/4 cup shortening; mix with the dough hook until the mixture is the consistency of a thick pancake batter.
• Fill a pot with hot (not boiling) water.
• Remove the mixer bowl and cover it with plastic wrap and a towel. Place the bowl over the pot of hot water, making sure the bottom does not touch the water. Let rise until doubled in size, 45 minutes to 1 hour.
• Place the bowl back on your stand mixer and gradually mix in remaining 4 cups flour until dough is smooth and elastic; you may need to add up to 1 additional cup.
• Heavily grease two 9x13-inch pans with shortening.
• Divide dough into 24 balls. Place 12 balls into each of the prepared pans; cover with plastic wrap and a towel. Let rise in a warm area until doubled in size, about 1 hour; balls will start out at about 1 1/2 inches in diameter but will rise and touch the sides of the pans.
• Preheat the oven to 375 degrees F (190 degrees C).
• Bake rolls in the preheated oven until golden brown on top, 25 to 30 minutes. Remove from the oven and brush melted butter over top.

GRANDMA'S YEAST ROLLS

Steps:

• Dissolve 1 tablespoon of sugar into the water in a small bowl. Sprinkle the yeast over the water; let stand 5 minutes until the yeast softens and begins to form a creamy foam. Meanwhile, whisk the flour, the remaining sugar, and salt together in a bowl. Once the yeast has foamed, stir the melted lard into the yeast, then stir the yeast mixture into the flour until a sticky dough forms.
• Turn the dough out onto a lightly-floured surface and knead until smooth and elastic, about 10 minutes. You may need to add additional flour to keep the dough from sticking. Once elastic, cover the dough with the mixing bowl, and allow to rest for 15 minutes. Grease a 9x13-inch baking dish with lard.
• Cut the dough into three equal sections, then cut each section into 8 pieces. Form into balls and place into the prepared baking dish in 6 rows of 4. Cover with a light cloth and let rise in a warm place (80 to 95 degrees F (27 to 35 degrees C)) until doubled in volume, about 45 minutes.
• Preheat an oven to 325 degrees F (165 degrees C).
• Bake in the preheated oven until the tops of the rolls are golden brown and the bottoms sound hollow when tapped, about 1 hour. Allow to cool at least 10 minutes before eating.

GRANDMA'S ROLLS

Steps:

• Mix the yeast into the warm water, then slowly add the buttermilk. Stir in 3 cups of flour - set to the side until double in size. Add the remaining ingredients -this is a fairly wet dough.
• Put the dough into a large greased bowl - make sure to grease the top of the dough (I use cooking spray). Place plastic over the top and set aside until double again. At this stage you can also place in the refrigerator until the next day.
• Place some flour on the counter and roll the dough out. Melt some butter in a shallow dish. Use a biscuit cutter and cut out the dough. Dip one side into melted butter, use knife to make a crease in the center, fold over pinching slightly and place on a greased jelly roll pan. Continue until pan is full - don't forget to leave a little room to let them rise. This recipe usually takes a large cookie sheet and a medium size sheet. Cover and let rise.
• Cook for 20 minutes at 350 degrees.