12.10 Yeast Rolls

Yeast Rolls

Hydrate yeast in warm water.  Mix scalded milk, shortening, sugar, and salt.  Add ½ cup of flour and mix well.  Cool to lukewarm if necessary.  Add yeast and egg, and beat well.  Stir in only enough flour to make a soft dough and let rest 5 minutes.  Knead on floured board until smooth and elastic, about 10 minutes.  Place in greased bowl, turning dough over to grease top; cover with damp cloth.  Let rise in warm place (26-32°C) 30 minutes.*  Punch down and shape into rolls.

Place on greased baking sheet.**  Let rise in warm place until almost double in bulk.  Bake plain rolls at 425°F for 10-12 minutes or until golden brown.  Bake sweet rolls at 375^oF for time specified.  When rolls are done, remove from pan and place on cooling rack to cool.

*Or refrigerate up to 72 hours.  Punch down as needed.  After refrigeration, let stand at room temperature at least 30 minutes.

**Baking sheet need not be greased for plain rolls.

Potato Rolls

Prepare instant or fresh mashed potatoes.

Hydrate yeast in warm water.  Mix scalded milk, shortening, sugar, and salt.  Cool to lukewarm.  Mix in yeast, potatoes, and eggs.  Add one cup flour and beat until smooth.  Add just enough flour to make a soft dough and let rest 5 minutes.  Knead on floured board until smooth and elastic, about 10 minutes.  Place in greased bowl, turning dough over to grease top.  Cover and let rise in a warm place (26-32°C) until double in bulk.*  Shape into rolls; let rolls rise in a warm place until double in bulk.  Bake plain rolls at 425°F for 10-12 minutes and sweet rolls at 375°F about 12-14 minutes or until done.

Bran Rolls

Hydrate yeast in warm water.  Pour boiling water over bran and add shortening, sugar, and salt.  Cool to lukewarm; add yeast and egg.  Add ½ cup flour and mix well.  Add just enough flour to make a soft dough and let rest 5 minutes.  Knead on floured board until smooth and elastic, about 10 minutes.  Place in greased bowl, turning over to grease top.  Cover and let rise in a warm place (26-32°C) until double in bulk.*   Shape into rolls; let rolls rise in a warm place until double in bulk.  Bake plain rolls at 425°F for 10-12 minutes and sweet rolls at 375°F for about 12-14 minutes or until done.

*Or refrigerate up to 72 hours.  Punch down as needed.  After refrigeration, let stand at room temperature at least 30 minutes.

Whole Wheat Bread or Rolls

Hydrate yeast in warm water.  Measure shortening, sugar, and salt into bowl; mix; add yeast.  Add ½ cup all-purpose flour and beat until smooth.  Add remaining flour, alternating additions of white and whole wheat flours so that approximately equal amounts of each are included.  Add just enough flour to make a soft dough and let rest 5 minutes.  Knead on lightly floured board until smooth and elastic, about 10 minutes.  Place dough in greased bowl, turning to grease top.  Cover and let rise in a warm place (26-32°C) until double in bulk.^[1]

Shape into rolls or loaf; if loaf, use greased 6 x 3¼ -inch pan.  Let rise in warm place until double in bulk.  Bake bread at 425°F for about 25 minutes, rolls at 425°F about 10-12 minutes, and sweet rolls at 375°F for about 12-14 minutes.

Shape for Yeast Roll Dough

Handle dough carefully.  Shape without tearing.  Bake on baking sheet prepared with nonstick spray.

Bow Knots

Roll dough into a rectangle about 9 inches long and ½ inch thick.  Cut into 9 X ½-inch strips and roll with hands to smooth the edges.  Loosely tie into knot.  Place on baking sheet.  Brush with lightly beaten egg white and sprinkle with sesame seeds.  Cover and let rise until doubled in bulk.

Braids

Roll dough into a rectangle about 9 inches long and ½ inch thick.  Cut into 9 X ½-inch strips and roll with hands to smooth the edges.    Braid 3 strips into a long braid.  Cut braid into sections, each about 3 inches long.  Pinch each section together at each end, tucking ends underneath.  Place on baking sheet.  Brush with honey and sprinkle with poppy seeds.  Cover and let rise until doubled in bulk.

Parmesan Butterhorns

Roll dough into a 9-inch circle.  Brush with mixture of 1 tbsp. melted butter, 1 tsp. snipped parsley, ¼  small clove garlic, minced, and 1 tbsp. Parmesan cheese.  Cut into 12 pie-shaped pieces; roll each toward point.  Place on baking sheet, point down.  Cover and let rise until doubled in bulk.

Cloverleaf Rolls

Pinch off enough dough for 1 inch balls.  Tuck and pinch edges underneath each ball to make smooth tops.  Place three balls in each greased muffin cup.  Cover and let rise until doubled in bulk.

Clothespin Rolls

Roll dough into a rectangle about 9 inches long and ½ inch thick.  Cut into 9 X ½-inch strips and roll with hands to smooth the edges.    Wrap around greased peg clothespins; press gently to seal ends.  Place on baking sheet, cover, and let rise until doubled in bulk.  Immediately after baking, remove clothespins by twisting gently.

Crescents

Roll dough into a 9-inch circle.  Brush lightly with  melted butter.  Cut into 12 pie-shaped pieces.  Roll up tightly, beginning at rounded edge.  Place rolls, with point tucked underneath, about 2 inches apart on baking sheet.  Curve slightly to form crescents.  Cover and let rise until doubled in bulk.

Fan Tans

Roll dough out into a rectangle, 13 X 9 inches.  Brush with melted butter.  Cut rectangle lengthwise into 6 strips, 1½ inches wide.  Pile strips on top of one another.  Cut into 12 equal pieces about 1 inch long.  Place cut side up in greased muffin pans.  Cover and let rise until doubled in bulk.

Parsley Fan Tans

Roll dough as described for Fan Tans.  Add ½ tsp. lemon juice to 1 tbsp. melted butter before brushing on dough.  Sprinkle buttered dough with 1 tbsp. chopped parsley and 2 tsp. chopped chives before stacking dough strips.  Continue as for Fan Tan recipe.  After Fan Tans are placed in muffin cups, sprinkle tops with 1 tsp. parsley.

Parker House Rolls

Roll dough ¼  inch thick.  Cut into 2½-inch circles.  Crease with dull edge of knife just off-center.  Brush center with butter.  Fold larger side over smaller so edges just meet.  Seal and press folded edge firmly.  Place 1 inch apart on baking sheet.  Cover and let rise until doubled in bulk.

Snails

Roll dough into a rectangle about 9 inches long and ½ inch thick. Cut into 9 X ½-inch strips and roll with hands to smooth the edges. Starting at one end, wind strip around and around to form coil. Tuck outside end firmly underneath.  Cover and let rise in a warm place until doubled in bulk.

Braids, Coffeecake, and Sweet Rolls

Braided Bread

Divide dough into three equal parts. Shape into strands of equal length, about 10 inches long. Braid. Cover and let rise until doubled in bulk. Bake 15 minutes at 375°F. Top with one of the following and bake 15 minutes longer.

1. 2 tsp. caraway seeds and ½ cup shredded Cheddar cheese.
2. ½ cup diced Swiss cheese and paprika.

Braided Pineapple Coffeecake

Toast coconut in 325°F oven until delicate brown, about 5-7 minutes; mix together with pineapple, brown sugar, and cinnamon. Roll dough into 8 X 12-inch oblong. Place on baking pan. Brush dough with melted butter. Spread pineapple-coconut filling lengthwise down the center third of the dough. With scissors make two-inch cuts in from the side at 1-inch intervals along both long edges of dough. Alternately fold strips over filling, herringbone fashion. Cover and let rise until doubled in bulk. Brush with slightly beaten egg white; sprinkle with almonds. Bake at 375°F for 20-25 minutes or until golden brown.

Butterscotch Rolls

Heat topping ingredients slowly in 8 X 8-inch baking pan, stirring to blend. Roll dough into a 12 X 8-inch rectangle, ¼ inch thick. Brush with 2 tbsp melted butter. Sprinkle with cinnamon-sugar mixture. Starting with long side, roll up as for jelly roll. Seal long seam.  Cut into twelve 1-inch slices. Arrange rolls, cut side down, in prepared pan. Cover and let rise until doubled. Bake at 375°F for 20-25 minutes or until done. After 1 minute, turn pan upside-down on serving plate, letting pan remain over rolls for approximately 5 minutes, while topping drizzles down over rolls.

Cinnamon Rolls

Roll dough into a 9 X 12-inch rectangle. Brush with melted butter. Sprinkle with cinnamon-sugar mixture. Roll up as for jelly roll. Seal long edge to roll by pinching dough. Cut into 12 1-inch slices. Place cut side down in greased 8-inch square baking pan. Cover and let rise until double. Bake at 375°F for 20-25 minutes or until done. Remove from pan and frost with icing while still hot.

Lemon-Cinnamon Twists

Roll dough into 8 X 16-inch rectangle. Brush with melted butter. Sprinkle with cinnamon-sugar mixture. Fold dough in half length-wise and cut into 16 strips, 1 inch wide. Pick up each by the ends and twist in opposite directions. Place on greased baking sheet. Let rise until double. Bake at  375°F for 10-12 minutes. Brush with icing while hot.

Cream Cheese Pinwheels

Roll dough into a 6×12 inch rectangle and cut into 8 3-inch squares.

Combine filling ingredients; spoon onto center of each square. To form pinwheels, diagonally cut dough from each corner to within ¾ inch of the center. Fold every other point toward the center, overlapping pieces. Moisten center edges with water; pinch to seal. Place 3 inches apart on greased baking sheets. Cover and let rise in a warm place until doubled.

Bake at 350°F for 15-20 minutes or until lightly browned. Remove from pan and cool on a wire rack.

Orange Swirls

Roll dough into 16 X 8-inch rectangle. Brush with melted butter. Sprinkle with mixture of sugar and orange peel. Starting with the long side, roll up as for jellyroll. Seal long seam. Cut into 12 pieces. Place each roll cut side down in a greased muffin cup, pressing center of spiral up slightly from underneath. Cover and let rise until double. Bake at 375°F for 12-14 minutes or until done. Remove rolls from pan and frost while still warm with orange icing.

Swedish Tea Ring

Roll dough into 9 X 13-inch rectangle. Spread with butter and sprinkle with mixture of brown sugar, cinnamon, and raisins.  Roll up, starting with long side, as for a jelly roll. Seal long seam. Stretch roll to make even and shape into a ring, sealed edge down, on a greased baking sheet. Pinch ends together. With scissors, make cuts ⅔ of the way through ring at 1-inch intervals. Turn each section on its side. Cover and let rise until doubled. Bake at 375°F about 25 minutes or until done. Frost with icing while hot, decorating with maraschino cherries if desired.

Characteristics of the Standard Product for Yeast Rolls:

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