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Results 41 - 50 of 478 for self-rising flour yeast rolls
41. SUPER EASY ROLLS
Dissolve yeast in warm water. Add remaining ... 2/3 full at 425°F until lightly brown. The dough can be made ahead of time and refrigerated.
42. EASY YEAST ROLLS
Mix yeast in water, add sugar, oil, egg and flour. Mix until well blended. ... into well greased muffin pans. Bake at 425 degrees for 20 minutes.
Dissolve yeast in water; add egg, butter ... well; stir in flour until mixture makes a smooth ... about 36 large rolls or 72 small rolls. Mixture ... for about 9 weeks.
44. EASY YEAST ROLLS
Mix together the egg, milk, water, sugar and yeast. Mix together the flour and shortening so that it ... board. Knead gently. Roll out and cut with biscuit ... in pan. Let rise until double (about 3 hours). ... 10 to 15 minutes.
45. SPOON ROLLS
Mix yeast with 2 tbsp. water. Stir ... greased muffin pan and bake at 400°F for 20 minutes. Cover and put remaining dough in the refrigerator.
Place 2 c. water in large bowl, sprinkle yeast on top. Let dissolve. Add ... for 20 minutes. Batter keeps well in refrigerator for several days.
47. QUICK ROLLS
Mix well. Spoon into muffin pans. Let rise 35 to 40 minuites before ... 350°F until golden brown. Will keep up to 2 weeks in refrigerator.
48. YEAST ROLLS
Mix shortening, sugar and salt ... Work in more flour in dough until you can ... night. Next morning knead dough and roll out. Bake at 400°F.
Mix all ingredients as you would for biscuits. Roll 1/2 inch thick. Cut with ... sheet. Let stand 1/2 hour before baking at 400 degrees until brown.
Soften dry yeast in 1/2 cup warm water. ... in 3 cups flour; let stand 20 minutes. ... Cover and let rise in warm place about 1 ... sticky. Shape into rolls as desired. Place on greased ... minutes. Makes 2 dozen.
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