White Lily Yeast Roll Buns Recipes

WHITE LILY YEAST ROLL BUNS

Steps:

• Remove 12 White Lily Frozen Dough pieces from the freezer.
• Allow White Lily Frozen Roll Dough to thaw at room temperature.
• To thaw the rolls quickly: place wrapped dough in the microwave for about 1 minute.
• Heat just until dough is soft, but not warm.
• When dough is thawed, press one roll lightly so it is flattened to about half of its original height.
• Then place a ball of dough on the top of the flattened piece.
• Press lightly so the top stays rounded.
• ,but sticks to the bottom roll.
• Spray plastic wrap with non-stick cooking spray.
• Cover the rolls and allow to rise in a warm place for about 2 hours or until dough is double in size.
• Preheat oven to 400 degrees.
• Lightly brush the top of each dough piece with egg white.
• Sprinkle instant minced onion and cheddar cheese evenly over the dough.
• Bake on the center rack in oven for 14 to 16 minutes or until the buns are golden brown.
• (Watch carefully, the buns brown and then get over done quickly.).
• Remove from the baking pan and allow to cool completely on wire rack.
• When buns are cooked, slice at indention between the two rolls.
• Store in airtight container or serve immediately.
• These can be made ahead and frozen, but are best when served the same day.

GRANDMA'S OLD-FASHIONED YEAST ROLLS

Steps:

• Dissolve yeast in warm water in the bowl of a stand mixer fitted with the dough hook. Stir in sugar and salt until you see foam rising. Add 3 cups flour and 3/4 cup shortening; mix with the dough hook until the mixture is the consistency of a thick pancake batter.
• Fill a pot with hot (not boiling) water.
• Remove the mixer bowl and cover it with plastic wrap and a towel. Place the bowl over the pot of hot water, making sure the bottom does not touch the water. Let rise until doubled in size, 45 minutes to 1 hour.
• Place the bowl back on your stand mixer and gradually mix in remaining 4 cups flour until dough is smooth and elastic; you may need to add up to 1 additional cup.
• Heavily grease two 9x13-inch pans with shortening.
• Divide dough into 24 balls. Place 12 balls into each of the prepared pans; cover with plastic wrap and a towel. Let rise in a warm area until doubled in size, about 1 hour; balls will start out at about 1 1/2 inches in diameter but will rise and touch the sides of the pans.
• Preheat the oven to 375 degrees F (190 degrees C).
• Bake rolls in the preheated oven until golden brown on top, 25 to 30 minutes. Remove from the oven and brush melted butter over top.