Recipe Rapid Rise Yeast Rolls

I like them warm with lots of butter emma rea.

Recipe rapid rise yeast rolls. Crescent rolls recipe 2 packages rapid rise instant rising yeast 4 1 4 cups sifted bread flour 1 cup milk. Bake the rolls for 12 to 15 minutes or until golden brown and cooked through. Cover with a towel or plastic wrap and let rise for an additional 30 minutes at room temperature.

To cut out the biscuits we use the top of a drinking glass and they turn out just fine. Add 1 4 cup flour. Pour half of the milk mixture into the flour well.

Simply add the dry yeast to the flour mixture. In place of the first rise allow the dough to rest for 10 minutes before shaping. Slowly add in the flour 1 cup at a time until dough forms into a ball and easily pulls away from the sides of the mixing bowl.

Preheat the oven to 400 degrees f. Stir in melted butter salt and eggs until combined. The next rise should take about half the time stated in a recipe that calls for active dry yeast.

Turn the oven off and place your dough in the oven and immediately close the door. In a large bowl mix the shortening sugar and hot water. Gently stir and let sit for a few minutes.

In a measuring cup add the milk butter sugar and salt. Scatter the yeast over it. Divide into 12 even pieces and shape into balls.