Grandma Delleplain Yeast Rolls Recipes

GRANDMA'S YEAST ROLLS

Steps:

• Dissolve 1 tablespoon of sugar into the water in a small bowl. Sprinkle the yeast over the water; let stand 5 minutes until the yeast softens and begins to form a creamy foam. Meanwhile, whisk the flour, the remaining sugar, and salt together in a bowl. Once the yeast has foamed, stir the melted lard into the yeast, then stir the yeast mixture into the flour until a sticky dough forms.
• Turn the dough out onto a lightly-floured surface and knead until smooth and elastic, about 10 minutes. You may need to add additional flour to keep the dough from sticking. Once elastic, cover the dough with the mixing bowl, and allow to rest for 15 minutes. Grease a 9x13-inch baking dish with lard.
• Cut the dough into three equal sections, then cut each section into 8 pieces. Form into balls and place into the prepared baking dish in 6 rows of 4. Cover with a light cloth and let rise in a warm place (80 to 95 degrees F (27 to 35 degrees C)) until doubled in volume, about 45 minutes.
• Preheat an oven to 325 degrees F (165 degrees C).
• Bake in the preheated oven until the tops of the rolls are golden brown and the bottoms sound hollow when tapped, about 1 hour. Allow to cool at least 10 minutes before eating.

GRANDMA'S NO-KNEAD YEAST ROLLS

Steps:

• Dissolve yeast in the lukewarm water.
• Sift together flour, salt and sugar.
• Cut in lard.
• Add yeast and water.
• Mix until well blended and keep mixing until dough forms elastic strands.
• Place dough in a greased bowl.
• Cover and allow to rise 30 minutes.
• Place dough on a floured board, smooth gently with your hands and roll out to desired thickness.
• Cut out (and shape, if desired. I usually cut them out with a drinking glass then fold the dough in half.).
• Place rolls in a greased pan.
• Cover and allow to rise in a warm place for 45 minutes.
• Brush with butter and bake at 450 degrees for 15 minutes.

GRANDMA'S YEAST ROLLS

Steps:

• In a large bowl, dissolve yeast in warm milk. Add the sugar, applesauce, egg whites, salt and 2 cups flour; beat until smooth. Stir in enough remaining flour to form a soft dough., Turn onto a lightly floured surface; knead until smooth and elastic, 6-8 minutes (dough will be slightly sticky). Place in a bowl coated with cooking spray, turning once to coat top. Cover and let rise in a warm place until doubled, about 1 hour., Turn dough onto a lightly floured surface; divide into 24 pieces. Shape each portion into an 8-in. rope; tie into a knot. Place on 2 baking sheets coated with cooking spray., Cover and let rise until doubled, about 30 minutes.Bake at 375° until golden brown, 12-16 minutes. Remove from pans to wire racks to cool.

DIVAS CAN COOK GRANDMA'S HOMEMADE YEAST ROLLS

Steps:

• In a large bowl, add 1 1/4 cups flour.
• Add in the yeast and 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.(check the back of your yeast package to see how hot the liquid needs to be in order to activate the yeast. It is usually between 115-130 degrees F. Use a cooking thermometer).
• When the liquid reaches the recommended temperature, pour it into the flour mixture.
• Add in the egg.
• Beat on low speed for 1 minute and then on high speed for 3 minutes.
• Add in the salt and the remaining flour (2 cups).
• Use your hands or a rubber spatula to incorporate the rest of the flour until a soft dough forms.
• Grease a plastic bowl with vegetable oil and place the ball of dough into the bowl.
• Cover and refrigerate for at least 2 hours.
• Remove from the refrigerator and punch down the dough with your fist to release the air.
• Spread a thin layer of melted butter on the bottom of a 9x13 pan.
• Take chunks of the dough and form it into desired shape.
• Dip the dough in a bowl of melted butter and place it in the pan.
• Repeat with the remaining dough. Keep the rolls close together.
• Cover the pan with a thin kitchen towel and let sit in a warm place for at least 1 -1 1/2 hours. The rolls will double in size.
• Bake for 10-14 minutes or until golden.
• Brush them with honey butter or herb butter if desired.

GRANDMA'S YEAST ROLLS

Steps:

• 1. Cream margarine and shortening with sugar until light.
• 2. Add eggs slowly, blending well between each addition.
• 3. Dissolve yeast in lukewarm water (110 degrees; be sure that water is not too hot).
• 4. Sift together flour and salt.
• 5. Add half of the flour to the egg mixture and mix well.
• 6. Then add half of the milk to the egg mixture and mix well.
• 7. Add dissolved yeast.
• 8. Add remainder of milk and flour to make a soft dough.
• 9. Cover dough; let rest for 10 minutes.
• 10. Turn dough out onto a lightly floured surface and knead for 8 to 10 minutes or until dough is smooth and elastic.
• 11. Place dough in a lightly greased bowl large enough to hold the dough when doubled in size, turning once to grease the surface.
• 12. Cover; let rise in a warm place (90 F) until double in size (about 2 hours).
• 13. Fold dough over from 4 sides to knead lightly.
• 14. Cover and let rise again until double in size.
• 15. Turn dough out onto a lightly floured surface and shape as desired.
• 16. To Make Cloverleaf Rolls: Shape dough into small balls. Three balls should half-fill a greased muffin pan.
• 17. Brush with melted margarine or butter.
• 18. Let rise in a warm place (90 F) until double in size (about 25 to 30 minutes). Do not let rolls "over-rise". Bake in a pre-heated 350 F oven until both the top and bottom of rolls are golden brown, about 10 to 12 minutes.
• 19. Remove from oven and brush top of rolls with melted margarine.