Time 1h40m Yield 8 Number Of Ingredients 7 Steps:
In a large bowl, mix the shortening, sugar, and hot water. Allow to cool until lukewarm, and mix in the yeast until dissolved. Mix in the egg, salt, and flour. Allow the dough to rise until doubled in size. Grease 8 muffin cups. Divide the dough into the prepared muffin cups, and allow to rise again until doubled in size. Preheat oven to 425 degrees F (220 degrees C). Bake for 10 minutes in the preheated oven, or until a knife inserted in the center of a muffin comes out clean.
Time 30m Number Of Ingredients 9 Steps:
Preheat oven to 400*F. In a large bowl, combine 1 cup water, oil, sugar, and yeast. Let sit until yeast is bubbly (about 8 minutes). Stir in beaten egg, softened butter, and salt. With a stand mixer or by hand, add flour, one cup at a time until you have a soft dough that isn’t sticky. Knead by hand 10 minutes or 5 minutes with a stand mixer. Divide dough into 18 even pieces, and form into balls. Place in a greased pan and cover with parchment paper and a kitchen towel. Let rise 10 minutes in a warm place. (You can allow them to rise up to an additional 30 minutes if time allows). Lightly brush with milk and bake on the middle rack for 10-12 minutes or just until browned.
Time 2h55m Yield 42 Number Of Ingredients 8 Steps:
Dissolve yeast in warm water in a mixing bowl. Let stand until yeast is frothy, about 5 minutes. Add 2 cups flour, sugar, and salt to the yeast mixture. Beat with an electric mixer for 2 minutes. Add shortening and eggs; beat for 2 minutes more. Slowly add remaining flour and mix well. Let dough rise in a warm place, undisturbed, until doubled in size, about 1 hour. Punch down dough and divide into 42 pieces. Shape each piece into a ball and arrange on a rimmed baking sheet. Let rolls rise in a warm spot, undisturbed, until doubled in size, about 1 hour. Preheat the oven to 350 degrees F (175 degrees C). Bake in the preheated oven until golden brown, 25 to 30 minutes. Remove from the oven and gently brush tops with butter.
Time 40m Yield 24 Or one 9x13 1/2-inch baking pan Number Of Ingredients 7 Steps:
Dissolve yeast in warm water. Stir sugar, salt, and half of the flour into the yeast mixture. Beat in the eggs and shortening. Add the remaining flour and beat until smooth. Scrape down the sides of bowl, and cover with a cloth, and let rise in a warm place, until doubled in bulk (approx. 30 minutes). Stir down the dough. Add more sifted flour until it can be worked with hands (just add gradually until it feels right). Knead a few times, not a lot; just get it worked in and ready to pinch off into rolls. Pinch the rolls off (medium sized), and place in a greased pan. It may take two pans; one small, and one larger, for all the dough. You can also make loaves of bread out of it. Allow it to rise again, until doubled in bulk. Bake at 375-400 for 15-20 minutes . When done, brush with butter (while hot). Note: You can also use this recipe to make bread loaves (it should make 2 loaves in traditional bread pans), or cinnamon rolls. For the cinnamon rolls, roll the dough out, sprinkle with cinnamon and sugar, and roll up like a jelly roll. Slice off, place in a baking pan, and bake at the same temperature as the rolls, until done. Coat with frosting made with powdered sugar, milk, and a dash of vanilla.
Yield 16 servings Number Of Ingredients 10 Steps:
In a liquid measuring cup or small bowl, combine the warm milk, warm water, melted butter, and sugar. Sprinkle the yeast evenly over the wet ingredients, stir to combine, and let stand for 5 minutes, until foamy In a large bowl, combine the flour and salt, and stir to combine. Beat 1 egg, then add to the bloomed yeast mixture. Pour the wet ingredients into the flour and use a knife to stir until the mixture just comes together and forms a dough. Turn the dough out onto a lightly floured surface and knead for 5-10 minutes, or until the dough becomes smooth. Add more flour as needed to keep the dough from sticking. To test if it’s done, tear off a small piece of dough and stretch into a thin layer. If the dough doesn’t rip, it’s ready. Or, press a finger into the dough to see if it bounces back. Lightly grease a large glass bowl with oil. Add the dough, cover with plastic wrap, and let rest for 1 hour, or until doubled in size. Punch down the dough, then turn out onto a floured surface. Knead for a few more minutes, just until the dough is smooth, about 2 minutes. Divide the dough into 16 equal balls, roughly the size of tangerines. Knead the balls, gathering the edges of the dough toward the center to make a taut, round ball with a smooth top. Place the rolls on a parchment paper-lined baking sheet. Cover with plastic wrap and let rise for 30 minutes. Preheat the oven to 375˚F (190˚C). Beat the remaining egg in a small bowl. Uncover the rolls and brush with the egg wash. Lightly sprinkle the rolls with sea salt. Bake for 25-30 minutes, or until the rolls have lightly browned and doubled in size. Enjoy!
Time 30m Yield 2 dozen. Number Of Ingredients 4 Steps:
Dissolve yeast and sugar in warm water. Stir in biscuit mix and turn out onto a lightly floured surface. Knead until smooth and elastic, about 5 minutes. , Divide and shape dough into 24 small balls. Place on greased baking sheet. Cover and let rise in a warm place until doubled, about 30 minutes. , Bake at 400° until golden brown, 10-15 minutes.
More about “quick hot rolls recipes”
Time 1h52m Yield 12 serving(s) Number Of Ingredients 7 Steps:
Combine warm water,sugar and yeast. Add salt and 2 cups of flour,beat for 2 minutes. Add eggs and shortening. Beat 1 minute. Blend in 4 cups of flour until dough is formed. Let sit 20 minutes. Form into rolls. Let rise until double and bake at 375 degrees for 20-30 minutes . Can be used for cinnamon rolls. You can also flattened out pieces of dough in hot oil til golden,then serve with butter and honey or syrup. Yum!
