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Results 31 - 40 of 478 for self-rising flour yeast rolls
Sprinkle yeast over warm water, let stand ... degrees for 10 to 12 minutes (until brown). Use as needed, will keep in refrigerator up to two weeks.
32. SOURDOUGH ROLLS
Combine sourdough, warm water and yeast in a bowl. Beat egg and add to liquid. Add flour and blend; knead until smooth. Add more flour if needed. Roll out on floured board. Cut ... pan. Cover and rise one hour. Bake at 375 ... minutes or until brown.
33. DROP ROLLS
Put flour in bowl first. Then sugar, then yeast. Next add water, 1 ... container and refrigerate. Stir well each time you use. No rising necessary.
Dissolve dry yeast in lukewarm water. Mix well ... cups or more self-rising flour and mix well. Drop by ... Store remaining batter in refrigerator.
In a small bowl, dissolve yeast in warm water. In a ... and egg. Add flour, stirring until just blended. ... with melted butter before serving.
36. QUICK ROLLS
These rolls are very easy and need ... cool. Add water, yeast, sugar, eggs and flour. Blend; let stand for ... bake at 375°F until golden brown.
Place yeast in the warm water; set ... baking powder into flour. Put sugar, shortening, 4 ... if needed. Let rise until double in bulk. Punch down. Make into rolls and let rise. Bake at 350 degrees until golden brown.
38. SPOON ROLLS
Mix with electric mixer and chill for several hours. Spoon into muffin tins and bake at 425 degrees until brown.
Mix sugar, Crisco and salt ... lukewarm water with yeast dissolved in it. Then add flour, mix; cover and refrigerate for at least 2 hours. Roll out like pie crust. Brush ... To make cinnamon rolls sprinkle sugar and cinnamon mixture on top of butter before rolling up.
40. SPOON ROLLS
Preheat over to 425°F. In ... mix water and yeast until dissolved. Add beaten egg ... mix well. Add flour, 1 cup at a ... for these to rise. Bake for 10 to ... 36 to 48 rolls.
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