Heavenly Yeast Rolls

iVillage Member
Registered: 05-22-2001
Heavenly Yeast Rolls
3
Sun, 09-25-2011 - 10:07am

Heavenly Yeast Rolls
1-½ cup Warm Water
1 Tablespoon Yeast
3 Tablespoons Sugar
2 teaspoons Salt
4 Tablespoons Butter
4 cups Bread Flour

In a large mixing bowl, dissolve yeast in warm water with the sugar. Add the salt, butter, and 3 cups of the flour. Mix until smooth. Add in enough remaining flour to make a soft dough, adding more flour if needed. Push your fingers into the dough; the dough should feel like it’s going to stick to your fingers as you pull them away, but doesn’t. That’s how you know the consistency is just right.

Turn onto a floured surface; knead until smooth and elastic, about 10 to 20 minutes. Place in a lightly greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour.

Punch dough down. Using a 1/3 cup measuring cup, measure out the dough for 12 rolls. Shape each into a ball. You may have a little bit of dough left over, so make whatever you want with that. Place the rolls into a greased 9″x13″ pan. Cover and let rise until they are at least double in size, about 30 to 45 minutes. You can let them rise longer to get even larger rolls, but you need to watch them carefully so they don’t over-rise and then deflate when they bake. I always let them rise to their maximum capacity. Also, note if you are using regular yeast or rapid rise yeast; this will change the rising times, as will the temperature in your house.

Bake at 375 degrees for 20 to 25 minutes or until golden brown. After I take them out of the oven, I always spread butter over the tops of the rolls.

Note: the dough can also be done in a bread machine on the dough cycle if you have that, but just be sure to still test the dough midway through the kneading cycle to make sure the consistency is correct. After the dough is done rising, proceed with the recipe as directed.

**I do use the bread machine for these. As long as the dough is a bit sticky, they will turn out great**

christinaaug26.jpg picture by freakytiki2

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Community Leader
Registered: 02-27-1999
Sun, 09-25-2011 - 10:49am
Thanks! I love this recipe! Especially the explanation of how to know what the dough should feel like. You have to touch it!
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iVillage Member
Registered: 05-17-2001
Sun, 09-25-2011 - 10:23pm
that sounds like a good one, I'll have to try it!

My mom always told me it was ready when it "felt right". Now I know what she means. =)

~Misty~


 


iVillage Member
Registered: 05-22-2001
Tue, 11-29-2011 - 3:38pm
For Thanksgiving I made these a lot smaller. I think I managed to get 24 close to the same sized rolls from a single dough. They were the perfect size to go with a huge meal like that. I baked them on a large baking sheet rather than the 13x9. Same baking time. I did have to let them rise a little longer to get double sized. But that could have been the climate too. Anyway, I just wanted to add to it a little bit!

christinaaug26.jpg picture by freakytiki2

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