Sunday, April 12, 2009

Happy Easter!

When I was married, my late mother-in-law would make homemade yeast rolls for Easter. Although I do have her handwritten recipe, I am very challenged when it comes to making yeast breads. My sister tells me she makes refrigerator rolls, but her recipe was made with 5 pounds of flour! I went in search of an easy recipe and found this one. I 'practiced' last week and these turned out really easy and tasted good. Sadly, today for Easter dinner they did not turn out as good as these did -- bah! They really are easy though and worth trying again and again until I get it perfect.


Mix together 1 egg, 1 teaspoon salt, 1/2 cup sugar

Dissolve 1 packet yeast in 2 cups lukewarm water

Combine the egg mixture and the yeast mixture.

Stir in 2-1/2 cups all-purpose flour (I actually used Gold Medal Better for Bread flour)

Mix well.

Stir in 2-1/2 more cups of flour.

Mix well.

Add 3 tablespoons melted shortening or butter.

Stir again until all flour is incorporated. Let rise until doubled. Stir down and refrigerate. About and hour and half before you want to serve the rolls form into rolls and place into a greased pan. Let rise. Bake at 350 until golden -- about 14 minutes. This dough will last up to a week in the refrigerator.


Katy said...

I love a good yeast roll. Yours look very nice. What disappointed you?

You should've seen the rolls I made for Easter. They were HUGE! LOL, I didn't read the recipe closely enough and didn't roll and cut the dough the right size, so they were double the size. Honestly, they were almost the size of a catcher's mitt!!!!

I'm going to try them again, maybe in a couple of weeks or so. They seemed to be so light they almost floated out of the cake tin.

I'm going to blame the directions LOL.

Anj said...

I like good yeast rolls too. So you had 'Texas Sized' rolls -- LOL. I think I let these rise too long maybe. The ones in the picture were great, but today for Easter lunch -- not as good.

Bellini Valli said...

I can imagine the wonderful aromas coming from your kitchen when making these rolls Anj:D

Frank, Janet and Madelyn said...

This photo made my stomach rumble! I think I can actually smell them. Can you ship to NC?? LOL

Anj said...

Hey Val: Yes, they smelled really good and tasted really good. The second batch just didn't LOOK as good!

Frank, Janet, & Madelyn: Thanks for the comment! If I could upload them through the computer I'd definitely do just that!

bobbi said...

Anj, those look great to me; I let mine rise in the fridge for the first rising, I like the texture and crumb it gives me. I always thought that was how it was called refrigerator rolls.

Anj said...

Hey Bobbi: I recognize you from LDD! Thanks for stopping by. I will take your advice and let them rise in the fridge for the first time. This recipe is worth trying until I get it right. The first time they were great. Thanks for stopping by!

Emily said...

Your buns look awesome! Gosh, I'd love to try one.

Anonymous said...

Your buns look great..
btw I pushed your button.. could ya tell?