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Results 31 - 40 of 1,020 for self-rising flour rolls
31. SPOON ROLLS
Mix yeast with 2 tbsp. water. Stir with remaining ingredients and yeast mixture. Spoon into greased muffin pan and bake at 400°F for 20 ...
Put flour in sifter and add sugar. ... warm place. Let rise until doubled. Punch down. Make into rolls of desired size and shape. ... or 2 medium loaves.
Mix the warm water, sugar ... milk, oil and flour. Add yeast mixture. Beat ... keep up to 2 weeks in refrigerator. Bake what you need at a time.
Preheat oven to 450°F. Dissolve ... blended. Slowly add flour until mixed well. Mixture will ... time before using. Yield: 24 to 36 rolls.
Mix yeast with warm water. ... then add slightly cooled butter. Add flour in portions as you mix well. Bake at 375 degrees in greased muffin pan.
Dissolve dry yeast in lukewarm ... cups or more self-rising flour and mix well. Drop by ... until done. Store remaining batter in refrigerator.
37. ROLLS
Mix all ingredients together. Pour in greased muffin pan. Bake at 450°F for 15 to 20 minutes or until golden brown.
38. YEAST ROLLS
Mix all ingredients. Roll out and cut rolls 30 minutes to 1 hour before baking. Place on greased pan and let rise. Bake at 400 degrees.
39. YEAST ROLLS
Mix all ingredients together. Roll out on floured board. Cut out and bake at 450 degrees until brown.
40. SPOON ROLLS
Preheat over to 425°F. In ... mix well. Add flour, 1 cup at a ... for these to rise. Bake for 10 to ... to one week. Yield: 36 to 48 rolls.
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