Soft Yeast Rolls (Makes about 21 rolls)
Ingredients
2 cups of lukewarm water (105 degrees)
3 Tbs dry yeast
1/3 cup powdered (dry) milk
5 cups flour (separated)
1/2 cup cooking oil
1 Tbs salt
1/2 cup sugar
Step 1
In a bowl, combine the water, yeast, dry milk, and 2 cups of flour. Let sit for 5-8 minutes. This is called preparing "the sponge" for the dough.
Step 2
After the "sponge" has risen and puffed up, add to stand mixer. Add the oil, salt, and sugar.
Step 3
Begin mixing in the remaining 3 cups of flour, one cup at a time. It will be an elastic, sticky dough.
Step 4
Grease a bowl with cooking oil (several Tablespoons) and put the sticky, unkneaded dough in the bowl. Cover with saran wrap and let rise until double in size (about an hour).
Step 5
Once it's risen, punch down, and turn it out on a floured surface. Knead the dough once or twice, just to get it shaped into a ball. Divide the dough in half to make it more manageable.
Step 6
Roll the dough into a log shape and begin pinching palm-full sized rolls off the log. Shape them into circles and lay them in a greased baking dishes (I used a 9X13 and an 8X8 dish). The sides of each roll should just touch the others.
Step 7
Cover the dishes with saran wrap and let rise in a warm place for 20-25 minutes. Until double in size.
Step 8
Bake at 400 degrees for 15-20 minutes until tops of rolls are golden brown. Butter the tops of the hot rolls when they come out of the oven. Let cool for 5-10 minutes and enjoy!
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15 comments:
If we don't use dairy, what can I use instead of Dry Milk? These look so good!!! Thank you
Catherine
is this self-rising flour or all purpose flour?
can't wait to try!
I don't know about a dry milk substitute. Do you drink Lactaid or other lactose-free milks? Perhaps replacing the 2 cups of lukewarm water with 2 cups of Lactaid and omitting the dry milk would work.
And this recipe uses all-purpose flour. :)
Have you ever tried freezing them to make later? I wondered if they could be parbaked or something that way they would be ready for us one night when we have dinner and I need rolls. Thanks!
I haven't! I'm sure you could bake them up and let cool, individually wrap them in saran wrap,then freeze them. Then just let them thaw on the counter or heat them up for a little bit in the microwave. :)
oh they look delicious!! My school cafeteria never served anything like this! Thanks for sharing at my party!
I'm going to feature these tonight on my Sunday Spotlight because I just can't stop staring at them!
Thanks, Nat! Spotlight away! Oh and our giveaway ends in 2 DAYS!
As a teacher I am definitely going to try these. the lunchroom lady can't break down the recipe and i'm not good at that. thanx.
I have not tried but I believe the coconut powder milk will work well as a substitute of powder milk.
Can u use a bread machine?
That is not quick rise yeast, is it?
Looks good, it has been many many years since I've had these Tks.
I make these all the time. I follow your recipe exactly, and they always turn out perfectly. The dough is great for cinamon rolls as well.
I love love love this recipe! It is the closest recipe that I've found to my late grandmothers. The first few times I made them they came out perfect but the last two times they have collapsed and I have no idea why. Any suggestions?
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