April 30, 2008

Recipe of the Week- Jen's Yeast Rolls



I'm not sure if you realize it, but I love to cook. I have been cooking since I was 7 and it is a big part of who I am. I thought I would share this side of myself with you. I dream of publishing a cookbook one day, but for now I thought I would start with this Recipe of the Week feature. Some of these recipes will be originals and some of these will be favorites that I love and just want to share with you.


Today we start with yeast rolls. A few years ago, one of my New Years Resolutions was to master yeast. Apparently I have, because these rolls are now a staple in our home and are requested, no demanded every Sunday.

I hope you will enjoy them as much as my family does. I actually make one batch and freeze 1/2 the dough for the following Sunday and even with a family of 4 I still have leftovers every week. They are wonderful reheated and also make yummy ham sandwiches. You see that rather large one to the very right? We call that the Ugly Roll and it is actually fought over in our house. You see, I roll out the dough, cut out the rolls, re-roll the dough and cut out another batch and the dough that is left from that is hand formed into a round and becomes the coveted roll.


Jen's Yeast Rolls

2 envelopes active dry yeast

1/2 cup warmed milk

1 cup milk

1/2 cup sugar

1/2 canola oil

2 xlg eggs, beaten

1 tsp salt

5-6 cups flour

melted butter (optional)


Warm 1/2 cup milk to 110°-115° in a 2-cup liquid measuring cup, stir in yeast & let stand 5 minutes. Meanwhile, combine 1 cup milk, sugar, oil, eggs, & salt in a large bowl adding yeast mixture after it has stood for 5 mins. Gradually add 1 cup flour, stirring until smooth. Stir in next 4 cups of flour one cup at a time, mixing well after each addition & then add in enough remaining flour til a soft dough forms (dough will be a bit sticky). Place in a well-greased bowl, turning to grease top of dough.

Cover and let rise in a warm place, until doubled in bulk.


Turn dough out onto a floured surface; knead 5 or 6 times. Now is when you can divide the dough in half & freeze the other portion for the next week. Roll the dough on a lightly floured surface to 1/4-inch thick. Cut with a 2-inch round cutter and place onto a greased cookie sheet.


Cover and let rise in a warm place, 1 hour or until doubled in bulk.
Bake at 375° for 14 to 18 minutes or until golden. Brush with melted butter if desired (but they are even wonderful plain).


Notes: I use my handy dandy Kitchenaid mixer for this recipe. I start out mixing with the whisk attachment, switching to the dough hook after I add the first 2 or 3 cups of flour.


For frozen dough, defrost in refrigerator and then let come to room temperature about 30 mins before you plan on rolling and cutting.

24 comments:

  1. Oh...I can tell I'm going to like your new feature. Thanks Jen!

    ReplyDelete
  2. These sound yummy! Thanks for sharing the recipe:)

    ReplyDelete
  3. I am going to enjoy your "Recipe of the Week" feature starting with these delicious rolls :-}
    Thanks for the recipe Jen.

    ReplyDelete
  4. Mmmm...Those look so good! I wish I had one right now!

    ReplyDelete
  5. My mini peeps would love these with pb&J, I am sure!

    Your just on top of things, arent you girl?
    Lisa
    coastal nest

    ReplyDelete
  6. Wow, your rolls are very tempting. Now I'm hungry and will go make myself a piece of toast and imagine I'm eatting one of your beautiful yeast rolls!
    Hugs,
    Sue

    ReplyDelete
  7. OMG Jen! They look so good! I am going to have to try them for sure. Check out my blog....I posted a recipe yesterday with a great, really easy dish for quick suppers.

    ReplyDelete
  8. I love to cook, too, but so far have shied away from anything involving yeast. Frankly, it scares me.

    How do you know when the water (or in this case, milk) is at the right temperature? My mom says you just know, and I understand that if you've been doing it for a while, that's true.

    But when you're just getting started, how do you know? Do you use a thermometer? And what happens if you're off?

    I really would love to learn - to make breads and rolls and such. Any advice for me?

    ReplyDelete
  9. I love to cook too and I am making these tonight!! Thanks Jen!!

    ReplyDelete
  10. Just started reading your blog a few days ago. These look delish! I love the part about the Ugly Roll. I can't wait to make these!

    ReplyDelete
  11. They look so delicious...!

    Gillian

    ReplyDelete
  12. I'm so hungry now! Your rolls look so light and fluffy - YUM!

    ReplyDelete
  13. I could smell these all the way over at my place...Jennifer

    ReplyDelete
  14. I have a question :)

    does it matter what type of milk one uses? we have 2%...

    those rolls look so good...I'm going to save the recipe and maybe try them this weekend...

    ReplyDelete
  15. YUMMY! I can almost smell the goodness...

    xoxo

    ReplyDelete
  16. These look yummy!

    For Kristy and any other of your readers, an "instant read" thermometer (available at Williams Sonoma for $16) will give you the temperature of your liquid. It needs to be in there for just a few moments. Mine have had plastic for the clear material over the numbers, so don't put it in the oven unless it is labeled "ovenproof".

    Also, combining the liquid and the yeast is called "proofing the yeast". If the mixture foams, the yeast is active and will work well. If it doesn't foam, the yeast is old or the liquid has been too hot or too cold. It's good to test it so you don't go through the whole process and then find out that your bread doesn't rise.

    ReplyDelete
  17. Wow! they sure look yummy...think I'll try them this weekend.

    ReplyDelete
  18. Nice ones! Have a lovely weekend!

    ReplyDelete
  19. I just found your blog - it's GREAT! I can't wait to use this recipe - I'm thinking Sunday lunch! YEA!

    ReplyDelete
  20. YUM...they look so delicious!! Have a great weekend.

    ReplyDelete
  21. Hi, Jen! I'm Katie...this is my second time to your blog...I LOVE it! I still have to poke around through the archives though. I cannot WAIT to try this recipe. These rolls look incredible! I visited your blog for the first time yesterday, and then today I almost had a total come-apart when I realized I had neglected to bookmark your blog. Aaaauugghhh! And of course, Googling "yeast rolls" brought up a trillion sites. And then, alas, I remembered .... the "ugly roll" ... and there you were, top of my google search! Phewww! I now have you bookmarked! :o)

    ReplyDelete
  22. oh YUM! It's 12:15 at night and boy oh boy do I wish I had a hot bisquit with butter and a coca cola! Ok...several bisquits! Thanks for sharing...will be making those this weekend!
    Sarah
    Vintage Lily

    ReplyDelete
  23. I'm going to try these today! How long does it take for them to rise? See my blog for my current bread faves, but I was looking for something softer and this will work. Thanks!

    ReplyDelete
  24. I finally made these rolls and they were delicious! I may have to make another batch as my family at all of them between last night and this morning. Thanks for sharing!!!!!!!

    ReplyDelete

Thank you for taking the time to say hello today! I always love to hear what you have to say.