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Recipe For Yeast Rolls From Scratch

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Place dough in a greased bowl turning once to coat.

Recipe for yeast rolls from scratch. I have increased the sugar to create a little sweeter roll than grandma used to make and replaced her refrigerated cake yeast with dried easier availability. Turn dough on lightly floured surface and knead 2 to 3 minutes. Divide dough into 3 equal parts.

Heat milk water and butter until very warm 120 degrees to 130 degrees f. I used my kitchen aid to make these rolls. Mix in the egg salt and flour.

I proofed the yeast in the mixer bowl with the sugar and warm water for ten minutes until the yeast bloomed then i added melted margerine the egg and the dry ingredients. I have adapted these yeast rolls from my grandmother s yeast bread recipe. As your dough becomes sticky while kneading work in the reserved flour until it is all used up and dough is smooth and elastic.

Add 1 cup flour and beat on high speed of mixer for 2 minutes. Stir in 1 cup flour oil and 1 tsp salt. Stir in as much of the flour as you can with a wooden spoon.

Allow the dough to rise until doubled in size. Transfer the dough to a stand mixer fitted with a dough hook and mix on low speed for 6 to 8 minutes. Cover and let rise in a warm place until doubled about 1 hour.

I cut this recipe in half to get 18 rolls. They are delicious served with. Allow to cool until lukewarm and mix in the yeast until dissolved.

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