1 - 10 of 442 for refrigerated yeast rolls
Combine 2 cups ... salt, and undissolved yeast. Heat milk, ... or until the rolls are golden on ... before covering tightly for storage. Makes 24 rolls.
Soften and dissolve yeast. Add: 3/4 ... to bake. Shape rolls and let rise 1 ... at 400 degrees for 15-20 minutes on greased baking sheet. Makes 3 dozen.
Combine first 3 ... 115 degrees. Place yeast in a large ... doubled in bulk. Bake at 375 degrees for 10 to 12 minutes or until golden. Makes 3 dozen rolls.
Dissolve yeast in 1/4 cup ... balls in each muffin cup. Cover, let rise 1 hour or doubled in bulk. Bake 12 to 15 minutes at 375 degrees. Yield: 1 1/2 dozen.
Pour boiling water ... Add eggs. Dissolve yeast in warm water ... minutes. Dough keeps 7-10 days in the refrigerator. Use as needed. Makes 2 1/2 dozen rolls.
Add sugar, salt ... Add eggs. Add yeast in water. Gradually ... desired shape, clover leaf, Parkerhouse, etc. Let rise. Bake at 425 degrees for 10-15 minutes.
Dissolve yeast in 1 cup ... flour. Refrigerate overnight. Roll and cut. Let ... for 10 minutes on a greased baking sheet. Don't make too small to too thin.
Mix yeast, sugar and ... or use immediately.) Roll out 3 small ... place. (Cover with a towel.) Bake at 350 degrees for about 15 minutes, or until brown.
Cream together 1 ... 2 eggs and yeast mixture. Beat until ... for several hours. Roll into small marble ... sheet before putting into oven for browning.
Pour 1 cup ... Dissolve 3 packages yeast into the 1 ... can make out rolls, cover with ... refrigerator for up to a week and make rolls at your convenience.
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