Best Sweet Yeast Rolls Recipes

SWEET YEAST ROLLS

Steps:

• First add the baking soda and sugar to the hot milk & then add the shortening to the milk mixture & cool.
• Put the yeast into the warm water to dissolve.
• Sift the flour, salt and baking powder. When the milk is cool, add the yeast mixture to the milk, then mix with the flour. Cover with a towel; let the dough rise in a warm spot until doubled.
• Stir the batter well then beat vigorously for about 30 seconds. Form into to rolls about 2 hours before baking.
• Bake at 375 degrees for 15 to 20 minutes.
• You can also fill greased muffin-pan cups about two-thirds full.
• Prep time includes proofing time.

SWEET POTATO YEAST ROLLS

Steps:

• In a large bowl, dissolve yeast in warm milk. Add 1 teaspoon sugar; let stand for 5 minutes. Add the sweet potatoes, egg yolks, butter, salt, remaining sugar and 2 cups flour. Beat until smooth. Stir in enough remaining flour to form a soft dough. , Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a bowl coated with cooking spray, turning once to coat top. Cover and let rise in a warm place until doubled, about 1-1/2 hours., Punch dough down. Turn onto a lightly floured surface; divide into 30 balls. Roll each ball into a 10-in. rope; tie each rope into a loose knot. Place 2 in. apart on baking sheets coated with cooking spray. Cover and let rise until doubled, about 30 minutes., In a small bowl, beat egg whites and cold water; brush over rolls. Sprinkle with sesame seeds. Bake at 350° for 15-17 minutes or until lightly browned. Remove from pans to cool on wire racks.

SWEET BLUEBERRY YEAST ROLLS (BREADMAKER)

Steps:

• 1. Breadmaker Dough Cycle: Add the liquids (milk, melted butter, beaten eggs to breadmaker container; add flour, sugar, and salt. Then make a well in center of flour and add yeast (or layer according to your manufacturer's directions). Select your dough cycle. I use the short dough cycle.
• 2. When dough cycle is complete roll out the dough on a pastry board into a rectangle 14" x 17". Spread blueberry preserves on dough leaving a small edge on all sides of dough. Roll the long top edge toward you as in a jellyroll style. You have to lift as you roll because of the filling. Turn to have seam on bottom and seal.
• 3. Cut into 11/2 inch slices (approximately 10 - 12). Place in greased 13" x 9" baking dish with filling side up. Cover and let rise in a warm place until doubled in size (approximately 45 minutes). Bake at 350 degrees for 18 - 22 minutes or until golden brown and center is cooked through.
• 4. Glaze: Mix together until smooth the powdered sugar, almond extract (or your preference flavor), melted butter and milk. Drizzle over blueberry sweet rolls.

SWEET POTATO YEAST ROLLS

Steps:

• In a large mixing bowl, dissolve yeast in warm milk, then add 1 teaspoon of sugar & let stand for 5 minutes.
• Add the sweet potatoes, egg yolks, butter, salt, the 1/3 cup sugar & only 2 cups of the flour.
• Beat util smooth, then stir in enough of the remaining flour to form a soft dough ~ All of the last 2 cups of flour might not be used!
• Turn onto a floured surface & knead until smooth & elastic, about 6-8 minutes.
• Place dough in a bowl coated with cooking spray, turning once to coat the top.
• Cover & let rise in a warm place until doubled, about 1 1/2 hours.
• Punch the dough down, then turn onto a lightly floured surface & divide into 30 balls.
• Roll each ball into a 10" rope, then tie each rope into a loose knot.
• Place the knots of dough 2" apart on baking sheets coated with cooking spray.
• Cover & let rise until doubled, about 30 minutes.
• About 15 minutes before the rising is finished, preheat oven to 350 degrees F.
• In a small bowl, beat egg whites & cold water. Brush this egg wash over the rolls, then sprinkle each with sesame seeds.
• Bake for 15-17 minutes or until lightly browned.
• Remove from pans to cool on wire racks.

SWEET YEAST DINNER ROLLS

Steps:

• 1. 1st- You cannot add yeast to water that is too hot! It will die! So when a recipe say's that the water or milk needs to be a certain temperature, make sure you use a thermometer! 2nd- Make sure that the yeast you are going to use is at room temperature. 3rd-Yeast always rises best in warm water with some sugar! If the yeast is not bubbling up, it wont allow the bread to rise, so start over! Tip* a Kitchen Aid Mixer works really great for mixing the dough.
• 2. 1) Dissolve yeast in 1/4c warm water. Stir in the 2tsp of sugar. Let sit for about 5 minutes until mixture foams up. 2) Heat milk in microwave or in small saucepan on stovetop. 3) Add sugar, butter, & salt to hot milk and stir until butter is melted. Cool to 105°F-110°F. 4) Pour milk mixture into bowl of stand mixer. 5) Add the yeast mixture & egg and mix together. 6) Mix in all-purpose flour, beating to form a soft dough. Knead with mixer for 5 minutes, adding extra flour, if needed. (This is where a dough hook is your best friend!)You want the dough to be wet, it will kinda look like slime. Don't add to much flour or it will make heavier rolls. 7) Place dough in warm oiled or buttered bowl, turning greased side up. Cover with parchment paper and let rise in warm place ( I turn my oven on to about 400 for a minute to warm up slightly then I put the bowl in there, like an incubator) until doubled in bulk, about 60 minutes. 8) Slightly punch down dough. Divide dough into 12 pieces and shape into round rolls. I do this by dividing the dough in half, and stretching it out into a loaf then cutting them into 6 equal parts. ** See below for how to shape the rolls, it's super easy! Place them, not touching, in greased 13×9x2 baking pan. 10) Cover with parchment paper sprayed with non stick spray & let rise in a warm place until doubled in bulk, about 30-45 minutes. 11) Bake at 375°F for 18-20 minutes or until tops are golden brown. 12) Brush tops of rolls with butter.
• 3. Remember the less flour you use the lighter your rolls will be. The more you work the wet dough in the mixer the chewier they will be. Enjoy! For Butter cut rolls, place dough to rise the final time in a muffin tin. Use a sharp knife to cut one line across top.

SWEET YEAST ROLLS (VEGAN)

Steps:

• Heat rice/soy milk to scalding. Pour into a bowl with the margarine/oil, 1/2 cup of sugar and salt.
• In another bowl combine the water, yeast and 1/4 t sugar and allow to sit for 5 minutes.
• After the soy milk mixture has cooled, add the yeast mixture. Then add 1/2 cup flour and beat about 200 times. Allow to rest for 5-10 minutes.
• Add 4 cups flour and beat well, then begin to mix with your hands. Add about 1 more cup flour or enough to produce a consistency of dough that can be turned out onto a floured board. Knead for 5 minutes.
• Put dough into a well-oiled bowl and let rise for 1 hour. Punch down and form about 12 rolls. Place them on an oiled cookie sheet and allow to rise for 1/2 hour.
• Bake at 375F for about 20 minutes or until the bottoms are brown and the tops are beginning to turn golden brown. Brush with margarine/oil/agave nectar.