Recipe Sifter

X
  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition
1

Select () or exclude () categories to narrow your recipe search.

2

As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Large Yeast Rounds Recipe
    Lost? Site Map

    Large Yeast Rounds

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 10 mins

    50 mins

    20 mins

    Da Huz's Note:

    Cooked properly, this bread has a strong yeasty flavor and is slightly doughy in the center. One round serves roughly 4 people. Adapted from a camp recipe

    • Save to Recipe Box

    • Add to Shopping List

    • Print

    • Email

    My Private Note

    Ingredients:

    Serves: 8

    Yield:

    round l ...

    Units: US | Metric

    Directions:

    1. 1
      There are several resting periods for this dough. Don't preheat the oven until instructed to do so!
    2. 2
      Use mixer with dough hook.
    3. 3
      With mixer turned off, add shortening, sugar, and most of the water (some must be saved for activating the yeast) to the mixing bowl. Turn mixer to lowest setting.
    4. 4
      In a small cup, mix about 1/4 cup of the water with the yeast. Allow time to froth and rise.
    5. 5
      After yeast mixture has begun to froth and rice, turn off mixer and add yeast mixture to mixing bowl. Also add 1 egg. Turn mixer back on to lowest speed.
    6. 6
      Slowly add about 90% of the flour. Let the mixer work the dough for about 3 minutes. Dough should look smooth and completely pull away from the sides of the bowl. Turn off mixer and press dough with your finger. It should not stick to your finger, and should return to its original form after being gently pressed. Salt should be added when you've added about half the flour.
    7. 7
      If it is too sticky, add more flour, let the mixer work the dough for about 3 minutes, and check it again.
    8. 8
      Let the dough sit in the mixing bowl in a warm location for about 20 minutes. Dough should roughly double in size.
    9. 9
      Remove dough to an appropriate work surface, lightly floured, and cut dough in half. Roll each half into a dough ball.
    10. 10
      Place dough balls onto a baking sheet (I use a dry non-stick sheet and the cooked bread slides right off), and cut an "X" into the top of each ball. Beat the remaining egg and brush onto the dough balls. Sprinkle with sesame seeds if desired.
    11. 11
      Dough balls should sit for another 10 minutes. NOW you can preheat your oven to 350.
    12. 12
      Depending on your oven, cook rolls for about 20 minutes. Start checking at around 15 minutes. Rounds are done when they are lightly golden brown. If you want to avoid the doughy center, cook until rounds are richly golden in color but not dark.
    13. 13
      Serve with whipped butter.

    Browse Our Top Yeast Breads Recipes

    Ratings & Reviews:

    Advertisement

    Nutritional Facts for Large Yeast Rounds

    Serving Size: 1 (133 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 332.6
     
    Calories from Fat 60
    18%
    Total Fat 6.7 g
    10%
    Saturated Fat 1.6 g
    8%
    Cholesterol 52.8 mg
    17%
    Sodium 456.3 mg
    19%
    Total Carbohydrate 57.7 g
    19%
    Dietary Fiber 2.1 g
    8%
    Sugars 5.0 g
    20%
    Protein 9.1 g
    18%

    Ideas from Food.com

    Advertisement


    Over 475,000 Recipes

    Food.com Network of Sites