1 - 10 of 3,700 for yeast rolls
To scald the ... when added), dissolve yeast in warm, not ... into 4 pieces. Roll each piece out ... will cause the rolls to need a ... about 32 small 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.
Dissolve yeast in water in ... the lighter the rolls will be! Divide ... oven; brush rolls with melted butter while still warm for a soft and tender crust.
In a very ... edge of the yeast liquid. Meanwhile, in ... flour makes for rolls that are heavy ... apart the center won't be wet and doughy, but steamy dry.
Preheat oven to 425°F. Grease a muffin pan with 12 cups (about 2-1/2 to 3 inch cups). In a large bowl, stir together flour, milk and mayonnaise. Mix ...
Combine hot milk, ... to lukewarm. Dissolve yeast in warm water, ... in size. Bake in hot oven, 400 degrees, until done, 15-18 minutes. Yield: 18 rolls.
Heat milk to ... Add sugar and yeast. Stir to ... Flour a cloth. Roll and cut into crescent rolls. Sometimes I ... using dough hooks when you add the flour.
Put warm water, yeast and sugar in ... bulk. Shape into rolls. Place rolls ... double in bulk. Bake about 15 minutes in 350 degree oven. Makes 2 dozen rolls.
Dissolve yeast in water in ... minutes. After shaping, roll each ball in ... and seal. Cut in 12 (1-inch) slices. Continue as directed. Drizzle over top.
In large bowl, ... package active dry yeast; set aside. ... or until ready to use. Will keep 4-5 days in refrigerator and can be used a little at a time.
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