A recipie for yeast rolls?

Question

Does anyone have a recipie for making yeast rolls? I have to make it for my biology class to show fermentation w. the yeast.. THANX!!! =]]

Answer 1

They'd probably appreciate beer adn yest more, but... :-)... here ya' go. Both of these are easy.

Yeast Foldover Rolls

1 package of yeast
3 T. melted butter flavored Crisco
1 cup buttermilk, at room temp
1 T. sugar
1/2 t. BS
1 t. BP
2 cups flour (White Lily if you have it)
Butter

Dissolve the yeast in the buttermilk while you sift the dry ingredients together.
Add dry ingredients to the yeast mixture, and mix thoroughly.

ROLL out about 1 inch thick.

SPREAD dough with softened or melted butter.

CUT out with a biscuit cutter and fold over.

PLACE in a well greased baking pan and then brush the tops with melted butter.

LET RISE for one hour in a warm place.

BAKE in moderately hot oven for 12-15 minutes or until light golden brown.
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EASY YEAST ROLLS

2 cups of warm water
2 1/4 tsp. yeast
½ cup sugar
1 tsp. salt
1 egg
5 cups flour
5 Tbsp. soft butter

In a large bowl, combine water and yeast. In another bowl, combine sugar, salt, and egg. Add to yeast mixture, then add 2½ cups flour, mixing well. Then add the rest of the flour and soft butter, mixing well.
Set bowl out with cloth over the top for dough to rise. Punch down and then put in a container in fridge. When you want some rolls take the dough out and roll balls and put in pan as many as you like (leaving the rest in the fridge). Cover the pan and let rise for an hour. Bake at 350ºF until golden.

Answer 2

Perfect Yeast Rolls

1 cup water
1 medium-large egg
1 tsp. salt
1/2 c. vegetable shortening
3 1/2 c. flour
1/4 c. sugar
2 tsp. yeast<<< check the date on it

Place ingredients into bread machine according to manufacturer's directions. Use dough setting. When dough cycle is completed, shape dough into small ball shapes, and place on greased pan. Let dough rise until double in size.

Bake at 400F until golden brown.

Answer 3

Pumpkin Yeast Rolls:

1 cup canned pumpkin
2 teaspoons vanilla extract
1 package dry yeast (about 2 1/4 teaspoons)
2 tablespoons brown sugar
3/4 cup warm fat-free milk (105° to 115°)
5 cups bread flour, divided
1/4 cup stick margarine or butter, softened
1 teaspoon salt
1 teaspoon cider vinegar
1/4 teaspoon ground nutmeg
1 large egg
Cooking spray

Combine the pumpkin and vanilla extract, and set aside.

Dissolve yeast and sugar in milk in a large bowl; let stand 5 minutes. Lightly spoon flour into dry measuring cups; level with a knife. Add 2 cups flour, pumpkin mixture, margarine, salt, vinegar, nutmeg, and egg to yeast mixture; beat at medium speed of a mixer until smooth. Stir in 2 cups flour to form a sticky dough. Turn dough out onto a lightly floured surface. Knead dough until smooth and elastic (about 10 minutes); add enough of remaining flour, 1 tablespoon at a time, to prevent dough from sticking to hands.

Place dough in a large bowl coated with cooking spray, turning to coat top. Cover dough, and let rise in a warm place (85°), free from drafts, 1 hour or until doubled in bulk.

Coat 24 muffin cups with cooking spray. Punch dough down, and divide in half. Working with 1 portion at a time (cover remaining dough to keep from drying), divide each portion into 12 equal pieces; shape each piece into a ball. Place 1 ball in each muffin cup. Cover and let rise 30 minutes or until doubled in bulk.

Preheat oven to 350°.

Uncover dough; bake at 350° for 20 minutes. Remove from pans; cool on wire racks.

Yield: 2 dozen (serving size: 1 roll)