Yeast Rolls by Regginnia0221

  • chuckieb 2 years ago
    Had made some Beef Bourguignon last night and the sauce was quite tasty. Still had leftovers so thought I'd make up a batch of rolls to sop up the Bourguignon sauce. :) Came across this recipe
    Yeast Rolls
    It called for six cups of flour and I had that....JUST! I haven't had a whole lot of experience making bread and buns, but I felt that it needed probably another cup full. And I only had about 1/2 cup so threw that in and hoped for the best. Wasn't sure what kind of pan to cook them in and noticed Points had made it in the past so sent him a quick note and he was kind enough to give me some helpful tips.
    I just used margarine as I don't generally keep butter on hand. I did not let the dough rise in the fridge. I just sat it out on the top of my oven covered with a tea towel for an hour, punched the dough down and then formed into the best ball shapes I could and set those in the baking pan and let it rise for another hour. I peeked after 12 min. but they hadn't started to brown at all. Pulled them out after 18 and they were close enough to perfect to make me happy. My son nabbed one as soon as they'd cooled off a bit and gave them a big thumbs up. It is a sweet tasting roll and would go very nicely with a bowl of soup.
    I'll make these again.
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  • NPMarie 2 years ago said:
    Janet, they look wonderful! Very nice job! What was the size of pan you used?
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  • chuckieb 2 years ago said:
    Oops, sorry. Forget to mention it after all that! :) I don't own a 9" x 13" pan so ended up using a non-stick kind of lasagna pan that's 10 1/2" x 14". It worked totally fine but I suspect a 9" x 13" would as well. Not a whole lot of difference.
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  • pointsevenout 2 years ago said:
    One thing I just remembered about this type of dough. Sugar extends out the rise time, and this recipe has a lot of it.
    Your pic looks more quick bread like, by the contour of the top of the rolls, than yeast like. Yeast rolls should have that balloon like surface like bread. They do look fluffy on the inside.
    Margarine has more water content than butter or shortening. That might be why your dough felt too soft.
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  • pointsevenout 2 years ago said:
    The reason for the refrigeration time for these rolls is because of the extended rise time because of all the sugar. It doesn't have to be refrigerated but it still requires an extended rise time.
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  • mommyluvs2cook 2 years ago said:
    It's been so long since I've made homemade rolls...those look so soft and fluffy!
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  • mrpiggy 2 years ago said:
    Those look great Chuckie. I can picture butter melting over the top : ) Never made rolls before. At least ones that didnt come from a tube. One day........
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  • chuckieb 2 years ago said:
    Again, thanks for your help Points. I know out of most anybody you're going to have the answer when it comes to bread making, or pancakes, or peanut butter cups, or........:)
    Thanks ML2C! They are indeed soft and fluffy.
    And MrP....there's like NO comparison between a homemade roll and one from a tube. Jus' sayin'. :) You must try it one day as you say.
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  • mrpiggy 2 years ago said:
    I will eventually. I tried to make biscuits once and the outcome kinda scared me from baking : (
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  • frankieanne 2 years ago said:
    I'm not much of a baker. Which is odd because we made our own bread when I was growing up. I can't make a good biscuit to save my life! These look so good and fluffy and are such a pretty color. You have me wanting a nice bready, yeasty smell in my house. :)
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  • chuckieb 2 years ago said:
    Thanks Frankieanne! My Mom learned how to make bread when I was a teenager and it was always a special treat. I make a white bread up a couple of times a year but don't do a lot of bread/bun making myself. Hubby and son sure appreciate it when I do though! :) And indeed...fresh bread from the oven must be one of the top ten smells of the world....right up there with fresh laundered sheets that have come in from outside off the clothesline! :)
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  • lovebreezy 5 months ago said:
    #1 - Reviews for this recipe:
    1 The one on this very page by ChuckieB.
    2 A review by PointsEvenOut: Yeast Rolls
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