Homemade Yeast Roll Recipe
**If you have a bread machine, let it do the work, just set it on “dough”
cycle and away you go!
Wet Ingredients:
1/4 cup hot water
4 1/2 tsp. of yeast
(mix together well and let set for a few minutes)
1 1/2 cups buttermilk - heat till warm in microwave, then add (**can use
low fat)
1/2 cup Veg. oil
1/2 cup Sugar (*can use Splenda for baking, 1/4 cup)
(stir together well)
now pour the yeast mixture into the milk mixture and stir together well.
Then set aside - or pour into breach machine bucket
Dry Ingredients:
4 1/2 cups all purpose flour or bread flour
1/2 teaspoon of baking soda
1 teaspoon of salt
(mix together well in a large bowl)
Directions:
Now. If you have a bread machine and you’ve poured in the liquids, place
the bucket inside the machine and add the dry ingredients. Set your bread
machine to the dough cycle and push the start button. Once you hear the mixing
blade begin to run, using a spatula, start aiding the machine in getting the
dry ingredients mixed into the wet ingredients just to make sure all are
mixing. This only takes a minute or two to help the bread machine get started.
Once you see a ball of dough starting to form, close the lid and let it run.
This time lapse will also cover your rising time.
If you don’t have a bread machine, pour the wet ingredients into the dry
ingredients and start mixing till dough is well incorporated, this will take a
good 10 minutes or so to make sure all is mixed thoroughly.
If hand mixing, once dough is mixed, place in a bowl, cover with a dish
towel and set aside in a warm place for about an hour to rise.
Once rising has completed (about double in size) either inside your bread
machine or done by hand, flour a hard surface, pour dough out onto floured
surface, dust with a little flour and begin to roll out, NO THINNER than 1/2
inch. Heat oven to 350 degrees. Using either a biscuit cutter or a kitchen
knife, cut rolls into the size you prefer. (**I’ve started using a sharp
kitchen knife and just cutting into squares, it’s quicker). Place on either a
greased baking sheet or an ungreased baking stone about an inch apart. Let
rise for about another 20 minutes.
Place in over for approximately 15 - 17 minutes. Check for brownness. Once
they have reached the desired browning of your preference, remove from the
oven and brush tops with melted BUTTER, not margarine.
They should be light and fluffy. Depending on how you roll them out, I have
gotten anywhere from 18 - 24 out of one batch. If you roll out too much
thinner than 1/2 inch, they may not rise up to be thick rolls.
Enjoy
~ Mary
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