PROVING YEAST: It’s always a good idea to prove your yeast is still good if it’s been sitting in the refrigerator for awhile. Do this by dissolving it in the amount of warm water called for in recipe. Stir in 1T sugar. If it begins to foam and increase in volume in 8 min, then it is active and OK to use. (The yeast cells are spurred on by the sugar and are feeding on the flour.)
KRISTA’S YUMMY-LICIOUS CINNAMON ROLLS
***FAMILY FAVORITE***
3 sticks + 2 T butter (leave out to soften)
2 cups sugar (mix with cinnamon and set to the side for filling)
½ cups cinnamon
1 Yellow cake mix
7 cups flour
3 eggs slightly beaten
1 tsp salt
2 T Rapid Rise yeast (3 packets)
2 ½ cups water
4 cups powdered sugar
1 tsp vanilla
Mix in a very large bowl: cake mix, 4 cups of flour, eggs, salt, yeast
In a microwavable bowl, heat the following until bubbly (approx 3 minutes):
2 ½ cups of water and one stick of butter
Add the heated mixture into the large bowl of already mixed ingredients.
Mix well. Gradually add 3 more cups of flour to make a soft dough, mixing until you can no longer mix by mixer and then begin kneading on a board for about 5 minutes.
Grease a large bowl and place dough in it.
Cover with greased (PAM) waxed paper and let rise until doubled (about 1 hr.)
Divide dough in half or into 3 equal parts. (I make 3 jelly rolls so that my cinnamon rolls weren’t so huge.)
Let the dough relax for 5 minutes and roll each section into 12×18 rectangles. Spread the rectangles with 1 stick of butter each (I only used 2 sticks for all 3 jelly rolls however.)
Sprinkle with the cinnamon sugar mixture and roll up in jelly roll fashion.
Cut into 1 inch slices and place on greased pans (I use glass, not metal) then cover with greased waxed paper and let rise until doubled. (30 minutes when placed on a heating pad)
Bake in preheated oven at 350° for 20-25 minutes (17 minutes in my oven).
Glaze while hot.
Glaze: Mix 4 cups of powdered sugar, 2 Tbsp butter and 1 tsp vanilla and enough water to get to a good consistency, not too runny.
MELT IN YOUR MOUTH ROLLS/BREAD (Lynette Schubach)
Dissolve 1-1/2 pkg yeast + 1 T sugar in 1 cup warm water
Scald 2 c milk and pour over ½ c oleo. Cool.
Add to yeast mixture with 1 T salt
Add 1 c sugar, 2 beaten eggs and flour til dough is not sticky.
Probably 4-5 cups of flour.
My good friend Sharon Heisler is the wife of a Kansas wheat farmer. Sharon even makes her own flour! She’s a great cook and knows a lot about wheat! Sharon says:
The 3 recipes below are the all time favorites of my family.
The Buttermilk buns are what I usually take to potlucks, dinners, etc.
The Refrigerator rolls are easy and convenient and taste great too.
PILLSBURY ROLLS-NO KNEAD (Sharon Heisler Favorite 9/07)
(Very much like Tupperware Fix ‘n Mix Bread Recipe)
Good, fast and easy!
Makes 3 large or 4 small loaves.
2 pkg. yeast
1/3 c warm water
½ c sugar
1/4 c butter or shortening (melted)
2 t salt
1 c milk warmed
2 eggs
4-1/2 to 5 c flour
Soften yeast in warm water.
In large mixing bowl, combine sugar, butter, salt and milk.
Cool to lukewarm. Stir in eggs and yeast.
Gradually add flour to form a stiff dough, beating well after each addition. Place in greased bowl, cover and let rise l hour. Punch down.
Let rise 1 hr. again. Punch down. Form rolls (3 large or 4 small loaves).
Let rise again 1 hr. Preheat oven to 400°. Bake for 12-15 minutes.
While hot, brush with melted butter.
NOTE: If let first rising take place at 1:15 pm, will be ready to eat at 5:00 pm
REFRIGERATED ROLLS (Sharon Heisler Favorite 9/07)
Combine 2 T yeast with 1/2 tsp sugar and 1/2 c. warm water. Set aside.
In large bowl cream together:
1/2 c. softened butter
1/2 cup sugar.
Add 3 eggs (beaten) 1 cup warm water and yeast mixture. Beat well.
Add 2 tsp salt and 5 cups flour (add gradually, do not add more then the 5 cups)
Beat till glossy. Cover. Let rise 1 hr. Mix down with hands.
Cover bowl with oiled bag and seal. Refrigerate overnite.
Two hours before baking:
Shape into rolls. Place on greased pan, rolls touching.
Brush with melted butter. Let rise til doubled. (Will take at least 1 hr).
Bake 350° for 15-20 min.
BUTTERMILK BUNS (Sharon Heisler Favorite 9/07)
Makes 35 buns and fits large jelly roll pan
2 pkg yeast dissolved in 1/4 cup warm water
3 cups room temp buttermilk & 1/2 cup sugar added to yeast. Let stand 15 min.
1/2 cup butter, melted and warm combined with 2 beaten eggs. Add to above.
Sift together 1 tsp baking soda, 1 tsp salt and 4 cups flour
Add to the liquid ingredients and beat til smooth.
Add 4 more cups flour, stirring with a spoon til dough is no longer sticky.
Knead on floured board. Put in greased bowl. Cover.Let rise til double (1hr). Punch down. Form into buns (size of an egg).
Place on greased baking sheet. Flatten slightly with hand. Let rise 30 min.
Bake 400° for 15-20 min. Remove to rack. Brush tops with butter