1 (1/4-ounce) package active dry yeast 3/4 cup water water (98 to 105 degrees F) 2 1/2 cups plus 1/2 to 1 cup prepared biscuit mix 1 tablespoon sugar 1/4 cup (1/2 stick) melted butter Preheat oven to 400 degrees F. Dissolve the yeast in the water. Put the 2 1/2 cups of biscuit mix in a large bowl; stir in the sugar. Add the yeast mixture, stirring vigorously. Sprinkle the work surface generously with the remaining 1/2 to 1 cup biscuit mix. Turn the dough out onto the surface and knead well, 15 to 20 times. Shape the dough as desired. (I shape heaping tablespoons of dough into balls). Place on a lightly greased baking sheet, cover with a damp cloth, and let rise in a warm place for 1 hour. Just before putting into oven, brush rolls with melted butter. Bake for 12 to 15 minutes, or until golden brown. Brush the rolls again with melted butter while they're hot.
Easy Yeast Rolls (or Monkey Bread) Recipe #35076 This is a wonderful recipe to do with children. I have done with kids as young as 3 and as old as 9. This is also a good recipe for anyone who is intimidated by yeast breads. The recipe originated with Jane Zukin's Dairy-Free Cookbook, which helped me not panic when we figured out that my daughter is severely allergic to milk protein. Monkey Bread is somewhat traditional in the South. It is called Monkey Bread because you eat it like monkeys - tearing off chunks to eat. 1 package active dry yeast 3/4 cup water 2 tablespoons sugar 2 tablespoons vegetable oil 1/2 teaspoon salt 1 egg, lightly beaten 2 1/2 cups flour, plus more for kneading 1/4 lb margarine (you'll use less)
16 servings Change size or US/metric Change to: servings US Metric
1 hour 30 minutes 1 hr 15 mins prep Easy Refrigerator Yeast Rolls INGREDIENTS: 1 cup margarine 1 1/2 cups water 1/2 teaspoon salt 1/4 cup white sugar 3 (.25 ounce) packages active dry yeast 1/4 cup white sugar 1 cup warm water (110 degrees F/45 degrees C) 2 eggs, beaten 6 cups self-rising flour
DIRECTIONS: In a small saucepan, heat margarine and water over low heat. When margarine has melted, remove pan from heat and stir in salt and 1/4 cup sugar. In a small bowl, dissolve yeast and 1/4 cup sugar in 1 cup warm water. Let stand until creamy, about 10 minutes. In a large bowl, combine yeast mixture and margarine mixture. Stir in beaten eggs and 2 cups self-rising flour. Beat in remaining flour 1 cup at a time, mixing well after each addition, until a stiff dough is formed. Divide dough into two pieces and place each piece in a well oiled freezer bag. Refrigerate for at least 24 hours. Remove dough from refrigerator. Pull off pieces of dough and form into 2 inch diameter balls. Place in lightly oiled baking pans so that edges of balls are just touching. Cover and let rise in a warm place until doubled in volume, about 2 hours. Preheat oven to 375 degrees F (190 degrees C). Bake dough balls 15 minutes, until golden brown. Martha's Recipes Yeast Rolls Made Easy
1 cup warm water 1 pkg. yeast 1 Tbsp. sugar 3 Tbsp. butter 1 egg 1 tsp. salt 3 cups bread flour
Dissolve yeast in warm water about 5 minutes. Beat egg; add sugar, salt, and melted butter. Pour yeast water into bowl with egg mixture and stir well. Add flour and stir until it forms a soft dough. Let stand in a warm place 1 hour or until double in size.* Knead dough on floured surface and make into rolls. Place in 2 greased round cake pans. Let stand 1 hour. Bake about 10 minutes or until lightly browned. I usually do the first few steps, ( to the * ) in my bread machine. This makes these rolls really easy to make. I also like this recipe because it makes two dozen rolls at a time.
DINNER ROLLS
One of our daughters was a 4-H Reserve Champion several years ago with this yeast roll recipe. It remains a favorite at our house and is still called Reserve Champion Yeast Rolls in my recipe box! Although fresh yeast rolls add some extra effort to the meal, they certainly do help make the dinner a special one. YEAST ROLLS 2 pkg yeast 1/2 C sugar 1/2 C warm water 2 tsp salt 1 1/2 C scalded milk 2 eggs, well-beaten 1/3 C shortening 5 1/2 C flour
Soften yeast in warm water. Pour milk over shortening, sugar, and salt. Stir until shortening is melted. When milk mixture is lukewarm, add yeast, eggs and 2 cups flour. Beat thoroughly. Add remaining flour or enough to make the dough easy to handle. Turn dough out onto a well floured board and knead, working in additional flour only if needed to keep the dough from sticking. Knead until light and elastic. Round up into a ball, and place in a warm, greased bowl, turning dough over once to bring greased side up. Cover with wax paper and a damp cloth. Let the dough rise in a warm place for 1 1/2 hours. Punch down and shape into balls. Place rolls in a greased pan. Let rise until double in size (about one hour or until it doesn't spring back when lightly touched. Bake at 400 degrees for about 20 minutes. Makes about 28 rolls. This recipe may be cut in half with no noticeable problems. Also, the rolls may be made up and refrigerated for several hours before the last rising, but be sure to allow extra time for them to rise before baking.
