Flour Sugar Salt Yeast (Saf yeast is the best you can find it at Shar's in Mesa on Gilbert and Guadalupe) 4 Eggs at room temperature 3 Cubes butter Instant potatoes Milk Water I used my Bosh but you could use a Kitchen aid Here is what you do: 1/4 cup warm water ( I use tap water, warm to me is pretty warm but you can still hold your hand under it) 1 tsp.sugar 1 Tbsp yeast Combine but do not stir and let sit for 10 mins or until it bubbles. (I put my yeast in a clear bowl so I can watch it better. The sugar will sink to the bottom and most of the yeast will sit on the top of the water and start to bubble up a little bit. You don't want all your yeast to sink to the bottom if it does redo your yeast mixture.) In the bread mixer add: 3/4 cups sugar 1 Tbsp salt 1 cup instant potato flakes 2 cups flour In a saucepan, melt 3/4 cup butter then add 3 cups milk. Turn stove down to low to warm the milk so it won't kill the yeast. Add all ingredients into bread mixer. Mix then add 4 eggs (room temperature) and 6 cups flour. Dough will be sticky. Let rise for 1 hour. The Dough will not rise a ton but you should notice it rise a little bit. Roll out in a rectangle and cover with butter. Fold over in thirds and cut in 1 inch strips. Knot rolls and put on cookie sheet (12 rolls per sheet) Let rise for 3 hours. Bake at 400 degrees for 8-10 minutes or until lightly brown. Here is my dough all rolled out and covered in melted better Fold in thirds All folded up I start in the center and cut in 1 inch strips

Quick Blender Light Rolls

1 c warm milk (not too hot or it will ruin your yeast)
1 pkg. yeast or 1 Tablespoon
1/4 c sugar
2 eggs
1/4 c oil

Put these 5 ingredients in a blender and blend for 30 seconds on low.

In a bowl combine:
3 1/4 c flour
1 tsp. salt

Then pour the ingredients from the blender into the flour mixture and stir till everything is combined.

You don't have to knead it, just cover with a towel at this point, put it in a warm, non drafty spot and let raise for 30 minutes.

Divide dough among 12 greased muffin cups, just dropping it in with a spoon.
Cover again with a towel and let raise for another 30 minutes.

Bake in a preheated 350 degree oven for about 20 minutes till golden.

Take them out of the pan to cool on a clean towel or wire rack so they won't continue to brown.

Crescent Rolls

Ingredients
3 tsp. yeast
2 cups of warm water
1/2 cup butter, softened
2/3 cup nonfat dry milk powder
1/2 cup of sugar
1/2 cup mashed potato flakes
2 eggs
1 1/2 tsp salt
6-6 1/2 cups of flour

Instructions
In large bowl, dissolve yeast in warm water. Add the butter, dry milk powder, sugar, potato flakes, eggs, salt, and some flour. Beat until smooth. Stir in enough remaining flour to form a firm dough.
Turn onto a heavily floured surface; knead 8-10 times. Roll into two 12in. circles and cut each circle into 12 wedges. Roll up wedges, starting at widest end first, to form a crescent shape.
Let rise in a warm place for 1 hour or until doubled. Bake @ 350 degrees for 15-17 minutes or until golden brown.

Easy Caramel Sticky Buns

INGREDIENTS

Topping
1/4 cup butter or margarine
1/4 cup packed brown sugar
2 tablespoons light corn syrup
1/4 cup chopped pecans
Buns
3 tablespoons butter or margarine, melted
1/3 cup granulated sugar
1/2 teaspoon ground cinnamon
1 can (7.5 oz) Pillsbury® refrigerated buttermilk biscuits

DIRECTIONS
Heat oven to 375°F. In ungreased 8-inch round pan, place 1/4 cup butter; heat in oven 3 to 4 minutes or until butter is melted. Stir in brown sugar and corn syrup until well blended. Sprinkle with pecans.
In small bowl, place 3 tablespoons melted butter. In another small bowl, mix granulated sugar and cinnamon.
Separate dough into 10 biscuits. Dip biscuits into melted butter to coat all sides; dip into sugar mixture, coating well. Arrange biscuits, sides touching, over topping in pan.
Bake 18 to 22 minutes or until golden brown. Cool 2 minutes; turn upside down onto heatproof serving plate. Let pan remain 1 minute so caramel can drizzle over rolls. Serve warm.

Potato Flake White Rolls

2 Tbsp. yeast
1 1/2 cups warm water
1/2 cup potato flakes
1 can evaporated milk
1/2 cup oil
1 Tbsp. salt
1/2 cup sugar (or 3/4 cup for a "sweeter roll"--suggested for cinnamon rolls)
2 eggs
5 cups of flour (I used more like 6-7 cups)


--Mix yeast, water, potato flakes, milk, oil, salt, sugar, eggs, and 2 cups of the flour. Beat till smooth. Add remaining flour to make a soft dough. Form into rolls and place on greased cookie sheets. Let rise till doubled. Bake at 350 degrees for about 12-15 minutes or till light golden brown. Brush tops with butter while still hot.

YUMMY Dinner Rolls

Adapted from Better Homes & Gardens

4 1/4 - 4 3/4 c. all purpose flour
1 T. active dry yeast
1 T. vital wheat gluten
1 c. milk
1/3 c. granulated sugar
1/3 c. butter, margarine or shortening
3/4 t. salt
2 beaten eggs, room temperature

Put 2 c. flour in mixing bowl. Add yeast, gluten and salt. Mix well. Put eggs in a drinking glass and fill up with hot tap water; set aside. In a microwave safe bowl, combine milk, sugar, butter and melt on 1/2 power (50 or 50%) in microwave for 3 minutes or until butter is almost melted. Stir until butter and sugar is dissolved. Drain water from eggs. Add eggs to milk mixture. Pour into flour mixture and mix well. Allow to sponge for 10 minutes.

Add rest of flour, one cup at a time until dough clings to hook and almost cleans the sides. Touch dough lightly. Add more flour if dough sticks to your fingers. Knead for 3-4 minutes. Dough should be soft, smooth, elastic, wet, and not sticky. Scrape down sides of bowl, oil the top, and cover with plastic wrap. Allow to rise to double in warm, draft free place (in oven with pan of hot tap water underneath) for 30 minutes.

Divide dough into 2 piles. Shape into balls and cover with plastic wrap. Allow dough to rest for 5 minutes. Shape as desired (into 24 rolls, total) and place on greased baking sheet. Cover with plastic wrap, allow to rise for 20-30 minutes.

Bake in 375 degree oven for 12-14 minutes or until golden brown.

YUMMY Rolls

from Everyday Food Storage

1/2 C. Sugar
1 Extra-Large Egg (2 T. Dry Egg Powder + 1/4 C. Water)
1 T. Shortening or Butter
1 C. Milk (3 T. Dry Powdered Milk + 1 C. Water)
1 t. Salt
4 1/2-5 C. Flour (enough to make a sticky dough) I usually do 1/4 to 1/2 Whole wheat flour
1 pkg yeast (2 1/2 t. yeast), softened in 1/2 C. lukewarm water

Beat sugar and egg. Scald milk; cool. Then add to sugar and egg. Stir in shortening, yeast, salt, flour. Let rise about 2-21/2 hours. Shape, cut, rise again about 1/2-1 hour. bak. (400, about 12 minutes or until golden brown. Makes 16 good sized rolls. You may want to double the recipe, as these rolls disappear fast!

No need to scald milk if use powedered..or can substitute evaporated milk. Also add 1/4 cup potato flakes--if do this--add little more milk.

Grandma’s Dinner Rolls

From Sister's Cafe

2 rounded Tb yeast
1 ½ cups warm water
1 cup warm milk
½ cup sugar (2/3 c for sweet rolls)
6 Tb shortening
2 tsp salt
4 eggs
7-8 cups flour

Beat first 7 ingredients until smooth. In an electric mixer with a dough hook, add flour one cup at a time until dough forms a ball, cleaning off edge of bowl. Knead 5 minutes (or 10 minutes by hand). Let rise until double. Punch down dough and let rise until double again. (To make this easier, I leave the dough in the mixing bowl with dough hook, covered with a damp towel. When it has risen double, I turn on the machine briefly to gently punch down the dough. Then I cover again with the towel and allow to rise again.) Punch down again and divide into 3 parts. Roll out each part and form into rolls. *I prefer butterhorn rolls: roll each segment of dough into a circle. With a pizza cutter, cut into fourths then each fourth into thirds - making 12 pie shapes. Roll each one up starting at the wide end. Place on cookie sheet and let rise briefly. Watch carefully as rolls will rise very quickly now after 2 risings.

Bake at 350 degrees for 17-20 minutes, until lightly browned.

Overnight Cinnamon Rolls

From Our Best Bites

Dough
1 T active dry yeast
1/2 C warm water (105 deg F)
4 1/2 C all-purpose flour (22 1/2 oz)
1t kosher salt
4 large eggs
1/4 C sugar
1/2 C (1 stick) real butter at room temp

Filling
1/2 C (1 stick) real butter at room temp, divided
3/4 C packed brown sugar
1 T cinnamon

Glaze
1 C powdered sugar
2 T butter, melted
2 T milk or cream
1 t vanilla extract

In the bowl of a stand mixer, sprinkle the yeast over the water, allow to bloom for a few minutes, then whisk until smooth. Whisk in 1/2 C of the flour. Cover with plastic wrap and let stand in a warm spot for about 30 minutes.

Add the eggs, sugar, butter, salt, and remaining 4 cups flour to the yeast mixture. Fit the mixer with the dough hook and knead on medium speed until smooth 10-12 minutes. Add a bit more flour to reduce stickiness if needed.

Cover with plastic wrap, set in a warm spot and let rise until doubled, about 2 hours.

While dough is rising, prepare filling. Take 2 T of the stick of butter and set aside. Beat remaining butter, brown sugar, and cinnamon together until combined and slightly fluffy, about 1 minute. It will be rather thick.

Butter a 9x13 baking dish. Transfer the dough to a floured work surface. Roll out into a rectangle about 15x10 in. Spread filling onto dough. Use a spoon (or your fingers) to spread it out evenly and then roll up length-wise.

Do you all know the trick to cutting cinnamon rolls? If not, go grab your dental floss! A piece of thread works fine too.

First score the rolls so you know you're going to cut evenly. Then slide the thread underneath the rolls, cross over the top and pull. You'll get razor sharp cuts without smashing your pretty dough.

You can cut the rolls to your liking. This will make 12 small rolls, 10 medium ones, or 8 large rolls. I made 10, but put 2 in a little dish to cook separately.

Place cut side up in baking dish. Melt the reserved 2 T butter and brush on top of rolls. Cover tightly with plastic wrap and place in the fridge overnight.

The next morning, remove from refrigerator and let rise until half again as high, about 1 hour.

While rising mix glaze ingredients until combined.

Preheat the oven to 350. Bake until golden brown, about 30 minutes.

Let cool in the pan for 15 minutes. If you get impatient and wait about 47 seconds like I did then your glaze will instantly melt and fall into the crevices between the rolls. Then you'll stick your finger in the little well so you can taste it and you'll burn yourself and possibly let out an expletive. You'll be so hurt you'll have to stuff a cinnamon roll in your mouth to comfort yourself. And possibly another one because the first one was too hot to enjoy. Not that I have experience with any of this. Just trust me and let the rolls cool off a bit.

Then spread the glaze over them and serve.

Buttermilk Refrigerator Rolls

from Sister's Cafe

3 cups Buttermilk (room temperature)
3 cups flour
1 T. yeast dissolved in ¼ cup warm water (first let rise a few minutes)
½ cup sugar
3 eggs, beaten with a fork
2 tsp salt
5 cups flour (sometimes you need a cup more--it should not be too sticky)
½ cup oil
1 tsp baking soda
Dissolve yeast in ¼ c. warm water and let proof a few minutes.
Mix the buttermilk, flour and yeast together thoroughly in a large mixing bowl. Let this stand at room temperature until double in size, about 2 hours.
Add sugar, eggs, salt, flour, oil, and baking soda. Mix well and kneed for 7-10 minutes. Roll out what you want and place the rest in the refrigerator, covered. The next time you want some fresh baked rolls, take from the bowl what you want and again put the rest back in the refrigerator. It will keep for 7 days. (This is perfect for Sunday meals because you don’t have a lot of mess to clean up and it’s quick.)
Let rolls rise on baking sheets until double in size. Time depends on the room temperature, usually 1½ - 2 hours. Dough from the refrigerator will take longer because the dough is cold.Bake at 350° for 10-12 minutes. Brush with melted butter if you like.

Easter Breakfast Rolls

from Sister's Cafe

1 package frozen bread or roll dough, thawed (or homemade roll dough)

6 TB sugar
1 tsp cinnamon
1 bag large marshmallows
1/4 cup butter, melted


Combine sugar and cinnamon in a small bowl and set aside. Divide the dough into individual roll sized potions. Press each portion into a flat circle. Place 1 large marshmallow in the center of each roll. Pinch roll dough very firmly around the marshmallow. Roll each into a seamless, or nearly seamless, ball with your hands. Brush rolls with melted butter. Sprinkle sugar mixture over rolls. Cover rolls with plastic wrap and put in the fridge overnight. On Sunday morning, preheat oven to 350°. Take rolls out of fridge and bake for 15 minutes until rolls are golden brown. Be careful not to overbake. (These may also be baked without sitting overnight. After wrapping the marshmallow in them, let them rise for about an hour or so and then bake them as usual.)

Vanishing Breakfast Rolls

2 pkgs Refridgerated Biscuits (10 rolls per pack)
Marshmallows, Big or Mini
3 Tbsp Butter, melted
Cinnamon & Sugar mix (1/2 cup sugar to 1/2 tsp cinnamon)

Seperate biscuits and smash down with the palm of your hand. If you have big marshmallows you are ready to roll marshmallow in butter, then into cinnamon & sugar. If you have mini marshmallows take a handful and roll them into a ball with your hands, then roll in butter and cinnamon & sugar. Place one buttery, cinnamon & sugar marshmallow on each flattened biscuit and wrap biscuit around and pinch to seal. Place in sprayed cupcake pan seam side down and bake at the degrees according to biscuit package directions. Mine were 400 degrees. Bake for 8-10 minutes or until lightly brown on top. Cool in pan for 5 minutes and serve. Yumm!!!

Cool Rise Rolls

from Evelyn Atkinson

5 to 6 cups flour
2 tblsp yeast
1/2 cup sugar
1 1/2 tsp salt
1/2 cup oil
1 1/2 cup very hot tap water
3 medium eggs or 2 large eggs
1 cup mashed potatoes or 1/2 cup dry milk
1/4 tsp ginger

Mix~2 cups flour, yeast, sugar, and salt. Add 1 1/2 cup hot tap water, to 1/2 cup oil and add all at once to dry ingredients. Mix well. Add eggs, mix well. Add 1 cup flour. Mix well. Add 2 more cups and enough more to make soft dough--but not too sticky. Place in oil Saran Wrap and let rise for at least 20 minutes, covered with a towel.

Roll or shape into rolls desired. May rise on counters until doubled in bulk or you can put in refrigerator from 2 to 24 hours covered with Saran Wrap. Take out of refrigerator when you preheat oven.

Bake at 375 degrees fro 15 minutes.

Rolls

I got this recipe from Sherri

3 cups warm/hot water
3/4 cup to 1 cup powdered milk
3/4 cup sugar
2 tblsp yeast
3 eggs
1 1/2 tblsp salt
1 tblsp oil
6 to 7 cups flour--pour in until done

Bake at 350 degrees for 30 minutes

45 Minute Cinnamon Rolls

5 cups flour
1/3 cup sugar
1 3/4 cup warm water
1/2 cup oil
1 1/2 tsp salt
3 tblsp yeast
2 eggs

In mixing bowl, mix flour, sugar, salt, and yeast. Add water, oil, and eggs. Mix for 2 to 3 minutes. Cover and let rest for 15 minutes. Divide dough in half, roll out and coat with vegetable oil, sprinkle with cinnamon and sugar. Roll up and slice. Bake for 10 minutes at 400 degrees. Drizzle with glaze if desire.

Vanilla Pudding Cinnamon Rolls

from A. Marilyn

Rolls:½ cup warm water
2 tablespoons active dry yeast
2 tablespoons sugar
3 ½ ounce package instant vanilla pudding
½ cup butter, melted
2 eggs
1 teaspoon salt
6+ cups flour

Filling:1 cup butter, softened to room temperature
2 cups brown sugar
4 teaspoons cinnamon

Frosting:8 ounces cream cheese
½ cup butter, softened to room temperature
1 teaspoon vanilla
3 cups confectioner’s sugar
2-3 tablespoons milk

In a small bowl combine water, yeast and sugar. Stir until dissolved. Set aside. In large bowl, take pudding mix and prepare according to package directions. Add butter, eggs and salt. Mix well. Then add yeast mixture. Blend. Gradually add flour; knead until smooth. Do not overflour the dough! It should be very soft but not sticky. Place in a greased bowl. Cover and let rise until doubled.

Then roll out on floured board to 34 X 21 inches in size. Take 1 cup soft butter and spread over surface. In bowl, mix 2 cups brown sugar and 4 teaspoons cinnamon. Sprinkle over the top. Roll up very tightly. With knife put a notch every 1 1/2 inches. Cut with thread or serrated knife.

Place on lightly greased cookie sheet 1 inch apart. Cover and let rise until double again. Bake at 350 degrees for 15-20 minutes. Remove when they start to turn golden (don’t overbake). Frost warm rolls with cream cheese frosting (combine butter and cream cheese and mix well, then add vanilla and sugar and mix again, then add milk for desired consistency). Makes about 24 very large rolls.

Lion House Dinner Rolls

from The Lion House

2 tablespoons active-dry yeast
2 cups warm water
1/3 cup sugar
1/3 cup butter or shortening
1 egg
2 1/2 teaspoons salt
2/3 cup nonfat dry milk
5-6 cups flour

In the large bowl of an electric mixer, combine yeast and water. Let stand 5 minutes. Add sugar, shortening, salt, dry milk, 2 cups flour and egg. Beat together until very smooth. Add remaining flour gradually (about 1/2 cup at a time) until a soft but not sticky dough is formed. Turn dough onto a lightly floured board and knead until it is smooth and satiny (I simply use my very-well-loved Bosch mixer to knead for me). Return dough to an oiled bowl and cover to let rise until doubled.Separate dough into three portions. Roll out each portion into a circle and cut into 8 pie-shaped pieces. Roll up crescent-style and place on baking sheet (I line mine with a silpat liner or parchment paper). Cover with saran wrap that has been sprayed with nonstick cooking spray and let rise until doubled, about 45 minutes.
Bake at 375 degrees for 12 minutes - until nicely browned. Makes about 5 dozen rolls.

French Bread Rolls

adapted from allrecipes.com

1 1/2 cups warm water (110 degrees F/45 degrees C)
1 tablespoon active dry yeast
2 tablespoons white sugar
2 tablespoons vegetable oil
1 teaspoon salt
4 cups all-purpose flour

In a large bowl, stir together warm water, yeast, and sugar. Let stand until creamy, about 10 minutes.

To the yeast mixture, add the oil, salt, and 2 cups flour. Stir in the remaining flour, 1/2 cup at a time, until the dough has pulled away from the sides of the bowl. Turn out onto a lightly floured surface, and knead until smooth and elastic, about 8 minutes. Lightly oil a large bowl, place the dough in the bowl, and turn to coat. Cover with a damp cloth, and let rise in a warm place until doubled in volume, about 1 hour.

Deflate the dough, and turn it out onto a lightly floured surface. Divide the dough into 12-14 equal pieces, and form into round balls. Place on lightly greased baking sheets at least 2 inches apart. Cover the rolls with a damp cloth (or greased saran wrap), and let rise until doubled in volume, about 40 minutes. Meanwhile, preheat oven to 400 degrees F (200 degrees C).


Trade Secrets: The original recipe calls for bread flour. Since I usually don't have that on hand, I've always used all-purpose flour and it works brilliantly. However, if you are a bread flour user, I bet the rolls will come out even more tender. I also cut the baking time down from the original 18 minutes to about 12 minutes. And finally, these rolls rise QUICKLY (probably due to the 1 tablespoon of yeast) so don't forget about them or you may have a big mess on your hands.

Cinnamon Rolls

From The Sister's Cafe

2 c. milk
2 cubes butter (1 cup)
2 pkg yeast (4 ½ tsp)
1/3 c. warm water
1 1/3 c. sugar
1 tsp salt
4 beaten eggs
8 c. flour

Filling: 1 cube softened butter & cinnamon(lots) & sugar

Heat milk and 2 squares of butter together until butter is melted.
Cool and set aside. Mix yeast and warm water; let stand 5 minutes. Add cooled milk, 1 1/3 c. sugar, 1 tsp salt, 4 beaten eggs. Add 4 c. flour and mix and gradually add 4 additional cups flour. Dough should be firm but sticky. Cover with cloth and put in a warm place, and raise 1 ½ to 2 hours. Dough should nearly be doubled in size. Divide dough in half and empty onto floured surface and knead a little. Roll dough into rectangle, about ½ inch thick. To this half of dough, spread on ½ square of softened butter, completely covering dough. Then sprinkle a coating of sugar over entire piece of dough. Then a layer of cinnamon. Be generous with the cinnamon; this is what makes it tasty. Roll into long roll, pinch edges together and slice with dental floss. Place on a cookie sheet covered with a silpat or parchment paper. Do same thing to second half of dough. Cover with a clean dishtowel (or saran wrap sprayed with cooking spray) and put in warm place, free of drafts, for 2 to 5 hours to raise--just depends-but they should be double in size. Bake at 350° for 10 minutes or until barely browned. Remove from oven and let set for 5 minutes. Drizzle with glaze while still warm. Makes 3-4 dozen.

Butter Cream Glaze:
1 cube softened butter (1/2 cup)
1 tsp vanilla
dash of salt
dash of cream of tarter
1 1/2 lbs powdered sugar
scalded milk or cream

Add all together, adding milk a little at a time, alternately with the powdered sugar until desired consistency is reached. For cinnamon rolls, it needs to be a little thinner than regular icing.