Old School House Yeast Rolls
photo by x211_445382
- Ready In:
- Either put in machine in proper order for your machine or throw it in the mixer with a dough hook.
- Let it mix and knead for 10 minutes or so while you find something else to do. It should be soft, but not run out of your hand when you lift it from the bowl.
- Cover with cloth and let double.
- Place on floured board. I just cut it into 4 "equal" pieces and the cut those into another 4 each.
- Spray or grease a large jelly roll pan or whatever you have about that size. Put the big ones on one end and the little ones on the other. Leave about 3/4" or so between the rolls.
- Beware, your environment and oven could change these times.
- Let raise again. Bake at 400 degrees about 9 minutes. Then I personally flip them onto another pan and bake upside down for another 3 minutes so the bottom is nice and crunchy also.
- Store after cooling in a plastic bag or something, but make sure they are truly cool first. I put them in the freezer and then reheat them in the oven as we need them.
- These things are truly one of a kind -- every time.
Man oh Man....I love the texture of these rolls; they are soft, squishy, tender and the crust is lightly crunchy and perfectly brown. The dough is a dream to work with but it took longer to rise so beware of this to time your dinner. I thought 400 degree was too high. So, I baked them at 350 for 20 minutes. Boy, they are so good. The next time I will increase the sugar to 1/2 cup, personal preference, as I like sweeter rolls. Thanks sooooo much for sharing this recipe.
I made these for a Good Friday dinner. What a hit! I think they're going to make it to the Easter table, too! I proofed my yeast in 1/4/ cup of the water, then added all the ingredients at once in my mixer using the dough hook and let it run on the lowest setting for 12 minutes. It worked perfectly.
Wonderful! I used coconut oil (the only other oil I had was olive oil) and I used bread flour. I did cut the dough enough times so I ended up with about 32 rolls. After I cut them up I froze 20 of the rolls. I'm hoping that I'll be able to thaw them and then continue on with the second rise and then bake as per the recipe. I'll add a footnote to this review after I've done that. With the remaining 12 I put them in a stoneware muffin pan that I sprayed with a non-stick spray (just in case) and let them rise a second time and then baked according to the directions. They browned nicely on the bottom without turning. Wonderful! Very much like the rolls I remember from my childhood. Thanks so much for the recipe - I'm sure I'll be making these many more times!
This is an amazing recipe! Because there are only two of us and I was trying to conserve on eggs since I was low on them...I made 1/4 of the recipe. (I beat the egg then measured it for half.) When I took the dough out of the machine I new that I would have 4 small rolls...which was fine for just DH and me. I put the rolls in a small pyrex dish lined with parchment paper, covered it and went to my afternoon meeting. When I got home about 2 hours later my small pyrex dish was completely full of raised dough! I thought that the rolls would have big holes in them when they baked since they had been left to raise fo rso long! Not so! Beautiful fluffy tasty rolls resulted...with no holes! Made for Spring PAC 2010 http://www.recipezaar.com/bb/viewtopic.zsp?t=327498&postdays=0&postorder=asc&start=0