Yeast rolls, also known as refrigerator rolls, are made with yeast, sugar, eggs, flour, shortening and butter and served as a meal accompaniment. Hot yeast rolls are a tradition for Thanksgiving, Christmas and Easter holiday meals or with your every day meals. Serve with your favorites from jam, jelly, syrup or honey and butter.
How to Make Yeast Rolls
Once you have your ingredients, you're ready to make yeast rolls. First, preheat your oven to 400 degrees F. Dissolve the yeast in the water and put the biscuit mix in a large bowl, then stir in the sugar. Add the yeast mixture and stir. Next, the dough should be kneaded. Shape the dough and cover it until it rises. Brush the rolls with melted butter before putting them in the oven. They should be baked for a little over 10 minutes. Take the rolls out of the oven and brush them again with melted butter. Now, the rolls are ready to serve.
Yeast Rolls Articles, History, and Trivia
Pillsbury Baking: How to Shape Dinner Rolls
What's Cooking America: Types, Shapes & Mom's Refrigerator Yeast Rolls
Post-Gazette.com: Feather Yeast Rolls (1999)
The Winchester Star: "Whole Wheat Yeast Rolls Take the Best In Show Youth Prize" (2007)
Knoxnews.com: "When Rolls Need Baking, Family Rises to the Occasion" (2007)
- This page was created by Margie W, a Part Time Guide in the Mahalo Greenhouse (see the original), mentored by Lori M and curated by Lelah.
If you'd like to help us create the best spam free search results on the Internet, apply to be a Part Time Guide!</em>
Shaping Yeast Rolls
There are many different shapes for yeast rolls: Cloverleaf: Shape your dough into a 1" long roll. Cut off in 1" piece and make int a small ball. Put 3 pieces in a greased muffing pan. 4-Leaf Clovers: Shape dough into 2" balls and place into greased muffin pan. Cut the top of each roll with scissors, by cutting in half and then across again to make into fourths. Butterhorns: Roll dough to 1/4 inch thickness, brush on melted butter and cut into 12" circle and then cut into 16 pie shaped pieces. Roll from wide side, place point end down on greased baking sheet. Crescent Rolls: You make these like butterhorns and curve into a crescent shape. Fan-tans: Roll dough into rectangle shape 1/8” thick . Brush with melted butter and cut into strips 1 1/2” wide. Layer 6 strips and cut into 1 1/2” pieces. Put into greased muffin pan cup. Pan Rolls: Shape dough into 2 inch balls and dip into melted butter. Plance in round greased layer pan, letting ball touch. Dinner Rolls: Shape dough into 2 inch balls, rolling each in floured hand until 4 inches long. Roll end in hands to taper . Put into greased pan and bake. Parkerhouse Rolls: Roll dough on lightly floured board to a 1/4 inch thickness. Cut with round biscuit cutter and brush with melted butter. With the back of a knife make a crease in each round just off center. Fold overlapping slightly the larger end over smaller, sealing end edges. Brush with melted butter.
Grandma's Butter Yeast Rolls
Ingredients needed: 3 1/4 cups all purpose flour, 1 packet of dry active yeast (rapid rise), 1 1/4 cups milk, 1/4- 1/2 cup sugar, 1/4 cup of butter flavored shortening, 1 egg and 1 teaspoon salt.
In a large bowl, add 1 1/4 cup flour & yeast. Mix with whisk until combined. Set aside. In a saucepan, over medium heat, add milk, sugar and shortening. Stir constantly until shortening has melted. Do not boil. Pour milk mixture into flour mixture. Add in the egg. Beat on low speed for 1 minute and then on high speed for three minutes. Then, add in the salt and the rest of the flour (2 cups). Use your hands or a rubber spatula to mix in the flour until a soft ball of dough forms. Grease a bowl with vegetable oil and place the ball of dough into it. Cover and refrigerate for at least 2 hours. Remove from refrigerator & punch down the dough to release the air. Spread a thin layer of melted butter in the bottom of a 9 X 13 pan. Shape dough into your desired shape. Dip the dough in butter or brush on the butter and place it ...
