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Plain Yeast Rolls & Variations

BEATEN BATTER ROLLS:-
Yield:- 12 rolls (2-3/4 inches in diameter)
Ingredients:-
2 cups basic formula mix (do not pack)
1/2 package dry yeast (1/2 tablespoon)
2 tablespoons lukewarm water
1/2 cup milk
2 tablespoons sugar
1 egg, beaten

Directions:-
Soften yeast in lukewarm water. Scald the milk, cool to lukewarm and add sugar.Add one cup of the mix and beat well. Add softened yeast and egg, beat well. Add remaining mix to make a stiff batter. Beat thoroughly until smooth.
Cover and let rise in a warm place untuil bubbly (about 1 hour). When batter is luight stir it down. Drop by spoonfuls into greased muffin pans.Br> Let rise until double in size (30 to 40 minutes).
Bake in a preheated 375ºF for about 20 minutes. Remove rolls from pan while hot. Serve hot.

Butterscotch Pecan Rolls;
Yield:- 12 rolls
Ingredients:-
1 recipe beaten batter rolls
2 tablespoons margarine, melted
1 tablespoon water
1/2 cup brown sugar, firmly packed
36 pecan halves (walnuts or any nuts will do as well).

Directions:-
Heat margarine, water and sugar, stir to melt sugar. Put a spoonful in each greased muffin pan. Place three nut halves in each pan. Drop beaten batter by spoonfuls into pans. Let rise in a warm place until double in size (about 30 to 40 minutes).
Bake at 375ºF about 20 minutes. Invert pan to remove rolls, serve warm
Note:- You do not have to use nut halves; cherries, raisins or anything you desire may be substituted.

Orange Top Rolls
Yield:- 12 rolls
Ingredients:-
1 recipe beaten batterrolls
1/2 cup raisins
1/4 cup sugar
1 teaspoon grated orange rind
1 tablespoon orange juice
3/4 cup finely chopped nuts (optional)

Directions:-
When beaten batter is light, stir in raisins. Drop by spoonfuls into greased muffin pans.
Mic sugar, orange rind, orange juice and nuts. Spread over rolls.
Let rise in a warm place until double in size (about 30 - 40 minutes).
Bake in preheated 375ºF oven about 20 minutes. Remove rolls from pan while still hot. Serve warm.

Shaped Rolls:-
Yield:- about 16 rolls
Use recipe for beaten batter rolls but add 1/2 cup all-purpose flour to the 2 cups basic mix. When dough has risen, turn out on a floured board. Knead about 6 times and shape as desired -see below.
Place on a greased cookie sheet, cover with a warm damp cloth and let rise in a warm place about 3/4 hour or until double in size.
Bake shaped rolls in 375ºF oven for 12 to 15 minutes or until golden brown. Brush tops with melted butter.

"Parkerhouse rolls":- Roll out dough, after it has been kneaded, to 1/4-inch thickness. Cut in rounds using a 2-1/2 or 3-inch biscuit cutter. Brush center of rounds with melted butter. Crease heavily with dull edge of butter knife, just off center. Fold at crease and press edges together. Place on greased cookie sheet and let rise. Bake as above.

"Finger Rolls":- Roll out dough, after it has been kneaded, to 1/4-inch thickness. Cut in strips 4x1-inch. Roll each strip in hands to form a smooth finger shape. Place on greased cookie sheet to let rise, bake as above.

"Cloverleaf Rolls":- Grease muffin tins. Snip off small pieces of dough. Shape into balls. Place three in each section of greased muffin tin, brush top with melted butter. Procedd as above and let rise, bake as above.

"Poppyseed Rolls":- Poppyseeds may be sprinkled on any of the above after they are shaped and set to rise.

"Whole Wheat Rolls":- Use recipe for beaten batter rolls but add 3/4 cup whole wheat flour to the basic mix and increase milk to 2/3 cup. Proceed to make any of the shaped rolls as above.