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.
Time 23h20m Yield 15 Number Of Ingredients 9 Steps:
In a small saucepan, heat margarine and water over low heat. When margarine has melted, remove pan from heat and stir in salt and 1/4 cup sugar. In a small bowl, dissolve yeast and 1/4 cup sugar in 1 cup warm water. Let stand until creamy, about 10 minutes. In a large bowl, combine yeast mixture and margarine mixture. Stir in beaten eggs and 2 cups self-rising flour. Beat in remaining flour 1 cup at a time, mixing well after each addition, until a stiff dough is formed. Divide dough into two pieces and place each piece in a well oiled freezer bag. Refrigerate for at least 24 hours. Remove dough from refrigerator. Pull off pieces of dough and form into 2 inch diameter balls. Place in lightly oiled baking pans so that edges of balls are just touching. Cover and let rise in a warm place until doubled in volume, about 2 hours. Preheat oven to 375 degrees F (190 degrees C). Bake dough balls 15 minutes, until golden brown.
Time 30m Yield 5-6 serving(s) Number Of Ingredients 8 Steps:
Mix warm water, oil, sugar and yeast; let rest for 10 minutes until yeast activates. Add salt and beaten egg; blend well. Add flour, one cup at a time until soft dough if formed. Knead on a floured surface 5-10 minutes or until dough is smooth and elastic. Shape into small balls (walnut sized) and put into a greased baking pan. Let rise at least 5-10 minutes. Bake at 425 degrees for 15-20 minutes. *If you have more time, you can let the rolls rise in the pan until they have doubled in size.
Time 1h30m Yield 12 Number Of Ingredients 7 Steps:
Combine 3/4 cup flour, undissolved yeast, sugar and salt in a large bowl. Heat milk, water and butter until very warm (120 degrees to 130 degrees F). Add to flour mixture. Beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add 1/4 cup flour; beat 2 minutes at high speed. Stir in enough remaining flour to make soft dough. Knead on lightly floured surface until smooth and elastic, about 8 to 10 minutes. Cover; let rest 10 minutes. Divide dough into 12 equal pieces; shape into balls. Place in greased 8-inch round pan. Cover; let rise in warm, draft-free place until doubled in size, about 30 minutes. Bake in preheated 375 degrees F oven for 20 minutes or until done. Remove from pan; brush with additional melted butter, if desired. Serve warm.
Time 1h Yield 4 dozen. Number Of Ingredients 7 Steps:
In a small bowl, dissolve yeast in warm water. In a large bowl, combine sugar, egg, oil, salt, yeast mixture and 4 cups flour; beat on medium speed until smooth. Stir in enough remaining flour to form a stiff dough., Turn dough onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour., Punch down dough. Turn onto a lightly floured surface; divide into four portions. Divide and shape each portion into 12 balls. Roll each ball into an 8-in. rope; tie into a loose knot. Tuck ends under. Place 2 in. apart on greased baking sheets. Cover; let rise in a warm place until doubled, about 30 minutes. Preheat oven to 350°., Bake 15-20 minutes or until golden brown. Remove from pans to wire racks.
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 40m Yield 13 rolls. Number Of Ingredients 9 Steps:
In a large bowl, combine 1-1/2 cups flour, sugar, yeast and salt. Add water and 2 tablespoons butter; beat on medium speed for 3 minutes or until smooth. Stir in cheese and enough remaining flour to form a soft dough., Turn onto a lightly floured surface; knead until smooth and elastic, about 4-6 minutes. Cover and let rest for 10 minutes. Divide into 13 pieces. Shape each into a ball. Place in a greased 9-in. round baking pan. Cover and let rise in a warm place until doubled, about 30 minutes., Preheat oven to 375°. Bake rolls 11-14 minutes or until lightly browned. Combine honey, garlic salt and remaining butter; brush over rolls. Remove from pan to wire rack.
Time 45m Yield 16 dinner rolls, 16 serving(s) Number Of Ingredients 7 Steps:
Preheat oven to 425. In a large bowl combine 1/2 of the flour with sugar, yeast and salt. Stir until mixed. In microwave heat milk until just under the boiling point. Pour into dry mixture. Melt butter, combine with water and add to flour mixture; stir until combined. Add remaining flour while stirring until dough leaves the sides of bowl and forms a ball. Turn dough out on a lightly floured board and knead in enough remaining flour until dough is smooth and elastic. Wash out bowl and grease inside with oil. Placedough in greased bowl to rise. Cover with plastic wrap and a towel. Run 2 inches of very warm water in sink. Place bowl in water to speed rising. Allow to rise for 15 minutes. Divide and shape dough as desired. Cover and let rise another 15 minutes. Bake at 425 degrees for 12-15 minutes or until golden brown.
More about “quick yeast rolls recipes”
Time 2h40m Yield 24 Number Of Ingredients 7 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.
