{"id":68,"date":"2014-08-19T23:32:30","date_gmt":"2014-08-19T23:32:30","guid":{"rendered":"http:\/\/tellingthetruth.info\/recipearls\/?page_id=68"},"modified":"2014-10-10T00:18:28","modified_gmt":"2014-10-10T00:18:28","slug":"yeast","status":"publish","type":"page","link":"https:\/\/tellingthetruth.info\/recipearls\/bread\/yeast\/","title":{"rendered":"~ Yeast"},"content":{"rendered":"

PROVING YEAST:\u00a0<\/strong> It’s always a good idea to prove your yeast is still good if it’s been sitting in the refrigerator for awhile.\u00a0 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.)<\/p>\n

\n

KRISTA\u2019S YUMMY-LICIOUS CINNAMON ROLLS
\n***FAMILY FAVORITE***
\n<\/strong><\/p>\n

3 sticks + 2 T butter (leave out to soften)
\n2 cups sugar (mix with cinnamon and set to the side for filling)
\n\u00bd cups cinnamon
\n1 Yellow cake mix
\n7 cups flour
\n3 eggs slightly beaten
\n1 tsp salt
\n2 T Rapid Rise yeast (3 packets)
\n2 \u00bd cups water
\n4 cups powdered sugar
\n1 tsp vanilla<\/p>\n

Mix in a very large bowl: cake mix, 4 cups of flour, eggs, salt, yeast
\nIn a microwavable bowl, heat the following until bubbly (approx 3 minutes):
\n2 \u00bd cups of water and one stick of butter
\nAdd the heated mixture into the large bowl of already mixed ingredients.
\nMix well.\u00a0 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.
\nGrease a large bowl and place dough in it.
\nCover with greased (PAM) waxed paper and let rise until doubled (about 1 hr.)<\/p>\n

Divide dough in half or into 3 equal parts.\u00a0 (I make 3 jelly rolls so that my cinnamon rolls weren\u2019t so huge.)
\nLet the dough relax for 5 minutes and roll each section into 12×18 rectangles.\u00a0 Spread the rectangles with 1 stick of butter each (I only used 2 sticks for all 3 jelly rolls however.)
\nSprinkle with the cinnamon sugar mixture and roll up in jelly roll fashion.
\nCut 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)
\nBake in preheated oven at 350\u00b0 for 20-25 minutes (17 minutes in my oven).
\nGlaze while hot.<\/p>\n

Glaze:<\/strong> 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.<\/p>\n

\n

MELT IN YOUR MOUTH ROLLS\/BREAD<\/strong>\u00a0 (Lynette Schubach)<\/p>\n

Dissolve 1-1\/2 pkg yeast + 1 T sugar in 1 cup warm water
\nScald 2 c milk and pour over \u00bd c oleo. Cool.
\nAdd to yeast mixture with 1 T salt
\nAdd 1 c sugar, 2 beaten eggs and flour til dough is not sticky.
\nProbably 4-5 cups of flour.<\/p>\n

\n

My good friend Sharon Heisler is the wife of a Kansas wheat farmer.\u00a0 Sharon even makes her own flour! She’s a great cook and knows a lot about wheat!\u00a0 Sharon says:
\nThe 3 recipes below are the all time favorites of my family. <\/strong>
\nThe Buttermilk buns are what I usually take to potlucks, dinners, etc. <\/strong>
\nThe Refrigerator rolls are easy and convenient and taste great too.<\/strong><\/p>\n

\n

PILLSBURY ROLLS-NO KNEAD\u00a0\u00a0 (Sharon Heisler Favorite 9\/07)
\n(Very much like Tupperware Fix ‘n Mix Bread Recipe)
\nGood, fast and easy!
\nMakes 3 large or 4 small loaves.
\n<\/strong><\/p>\n

2 pkg. yeast
\n1\/3 c warm water
\n\u00bd c sugar
\n1\/4 c butter or shortening (melted)
\n2 t salt
\n1 c milk warmed
\n2 eggs
\n4-1\/2 to 5 c flour<\/p>\n

Soften yeast in warm water.
\nIn large mixing bowl, combine sugar, butter, salt and milk.
\nCool to lukewarm. Stir in eggs and yeast.
\nGradually add flour to form a stiff dough, beating well after each addition. Place in greased bowl, cover and let rise l hour. Punch down.
\nLet rise 1 hr. again. Punch down. Form rolls (3 large or 4 small loaves).
\nLet rise again 1 hr.\u00a0 Preheat oven to 400\u00b0. Bake for 12-15 minutes.
\nWhile hot, brush with melted butter.
\nNOTE:\u00a0 If let first rising take place at 1:15 pm, will be ready to eat at 5:00 pm<\/p>\n

\n

REFRIGERATED ROLLS\u00a0\u00a0 \u00a0\u00a0\u00a0 \u00a0(Sharon Heisler Favorite 9\/07)<\/strong><\/p>\n

Combine 2 T yeast with 1\/2 tsp sugar and 1\/2 c. warm water.\u00a0 Set aside.<\/p>\n

In large bowl cream together:
\n1\/2 c. softened butter
\n1\/2 cup sugar.
\nAdd 3 eggs (beaten) 1 cup warm water and yeast mixture. Beat well.
\nAdd 2 tsp salt and 5 cups flour (add gradually, do not add more then the 5 cups)<\/p>\n

Beat till glossy. Cover. Let rise 1 hr. Mix down with hands.
\nCover bowl with oiled bag and seal. Refrigerate overnite.
\nTwo hours before baking:
\nShape into rolls. Place on greased pan, rolls touching.
\nBrush with melted butter. Let rise til doubled. (Will take at least 1 hr).
\nBake 350\u00b0 for 15-20 min.<\/p>\n

\n

BUTTERMILK BUNS\u00a0\u00a0 \u00a0(Sharon Heisler Favorite 9\/07)<\/strong>
\nMakes 35 buns and fits large jelly roll pan<\/p>\n

2 pkg yeast dissolved in 1\/4 cup warm water
\n3 cups room temp buttermilk & 1\/2 cup sugar added to yeast. Let stand 15 min.
\n1\/2 cup butter, melted and warm combined with 2 beaten eggs. Add to above.
\nSift together 1 tsp baking soda, 1 tsp salt and 4 cups flour
\nAdd to the liquid ingredients and beat til smooth.
\nAdd 4 more cups flour, stirring with a spoon til dough is no longer sticky.
\nKnead on floured board. Put in greased bowl. Cover.Let rise til double (1hr). Punch down. Form into buns (size of an egg).
\nPlace on greased baking sheet. Flatten slightly with hand. Let rise 30 min.
\nBake 400\u00b0 for 15-20 min. Remove to rack. Brush tops with butter<\/p>\n

\n

 <\/p>\n","protected":false},"excerpt":{"rendered":"

PROVING YEAST:\u00a0 It’s always a good idea to prove your yeast is still good if it’s been sitting in the refrigerator for awhile.\u00a0 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 […]<\/p>\n","protected":false},"author":1,"featured_media":0,"parent":34,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"footnotes":""},"class_list":["post-68","page","type-page","status-publish","hentry"],"_links":{"self":[{"href":"https:\/\/tellingthetruth.info\/recipearls\/wp-json\/wp\/v2\/pages\/68","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/tellingthetruth.info\/recipearls\/wp-json\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/tellingthetruth.info\/recipearls\/wp-json\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"https:\/\/tellingthetruth.info\/recipearls\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/tellingthetruth.info\/recipearls\/wp-json\/wp\/v2\/comments?post=68"}],"version-history":[{"count":16,"href":"https:\/\/tellingthetruth.info\/recipearls\/wp-json\/wp\/v2\/pages\/68\/revisions"}],"predecessor-version":[{"id":1114,"href":"https:\/\/tellingthetruth.info\/recipearls\/wp-json\/wp\/v2\/pages\/68\/revisions\/1114"}],"up":[{"embeddable":true,"href":"https:\/\/tellingthetruth.info\/recipearls\/wp-json\/wp\/v2\/pages\/34"}],"wp:attachment":[{"href":"https:\/\/tellingthetruth.info\/recipearls\/wp-json\/wp\/v2\/media?parent=68"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}