Needed:yeast roll recipe
03-03-2010, 10:05 AM
#2
Junior Member
Join Date: Jul 2007
Location: Middle Tennessee
Posts: 271
I see you've had several lookers, but no recipe yet. Probably because yeast breads have an unwarranted reputation for being difficult.....not really true. They take longer, but they are not difficult and the end result is very satisfying.
Below is the first recipe I ever used to make yeast rolls...I was in high school/4-H Clubs and won ribbons using this recipe.
Refrigerator Rolls
1 c. shortening ( I use butter)
1 c. sugar
1 1/2 teaspoon salt
1 c. boiling water
2 eggs (I use 3 if they aren't too large)
2 cakes compressed yeast (2 pkgs. dry yeast is ok)
1 c. cold water
6 cups unsifted all-purpose flour
Pour boiling water over shortening, sugar and salt, blend and cool. Add eggs. Let yeast stand in cold water 5 minutes, stir to dissolve and add to cooled mixture. Add flour one cup at a time and blend well, and place in a large greased bowl or pan and place in refrigerator 4 hrs. Then make in desired shape and let rise in a warm room covered with a wet towel until double in size.
Bake in a preheated 375 degree oven until golden brown.
NOTES:
You can use margarine or 1/2 butter and half vegetable shortening or butter as I do for the shortening.
I now use the dough hook on my hand mixer to mix the dough, then I take it out of bowl and knead it on a floured surface until it's stretchy and then put it into the greased bowl to rise. I don't think I ever left it in the refrigerator, but you can if you want.
I always made the rolls in cloverleaf shape. Take enough dough to make a small ball and roll it in your palms. It should feel springy. Dip each ball in metled butter or margarine and drop 3 balls in each cup of a muffin pan and let rise...covered with a damp towel. Then bake as directed above.
***If you want super easy, look for Spoon rolls that I have already posted on here.
ENJOY!!
Below is the first recipe I ever used to make yeast rolls...I was in high school/4-H Clubs and won ribbons using this recipe.
Refrigerator Rolls
1 c. shortening ( I use butter)
1 c. sugar
1 1/2 teaspoon salt
1 c. boiling water
2 eggs (I use 3 if they aren't too large)
2 cakes compressed yeast (2 pkgs. dry yeast is ok)
1 c. cold water
6 cups unsifted all-purpose flour
Pour boiling water over shortening, sugar and salt, blend and cool. Add eggs. Let yeast stand in cold water 5 minutes, stir to dissolve and add to cooled mixture. Add flour one cup at a time and blend well, and place in a large greased bowl or pan and place in refrigerator 4 hrs. Then make in desired shape and let rise in a warm room covered with a wet towel until double in size.
Bake in a preheated 375 degree oven until golden brown.
NOTES:
You can use margarine or 1/2 butter and half vegetable shortening or butter as I do for the shortening.
I now use the dough hook on my hand mixer to mix the dough, then I take it out of bowl and knead it on a floured surface until it's stretchy and then put it into the greased bowl to rise. I don't think I ever left it in the refrigerator, but you can if you want.
I always made the rolls in cloverleaf shape. Take enough dough to make a small ball and roll it in your palms. It should feel springy. Dip each ball in metled butter or margarine and drop 3 balls in each cup of a muffin pan and let rise...covered with a damp towel. Then bake as directed above.
***If you want super easy, look for Spoon rolls that I have already posted on here.
ENJOY!!
03-03-2010, 07:37 PM
#3
Member
Join Date: Feb 2010
Location: Pensacola
Posts: 93
We love these rolls and I make them all of the time.
The recipe is from a place called Lambert's home of the throwed rolls...and yes they throw them at you as they walk up and down the isles. These are the best rolls I have ever had.
Lambert's Cafe Throwed Rolls
1 teaspoon granulated sugar
1 package dry active yeast
1/4 cup tepid water ( 105 to 110 degrees F)
1 cup warm milk
1/4 cup melted butter
1/4 cup granulated sugar
1 egg beaten ( at room temperature)
1 teaspoon salt
4 cups all-purpose flour, divided
Combine the 1 teaspoon of sugar and yeast in tepid water. Let stand 5 to 10 minutes until yeast begins to foam. Thoroughly mix milk, butter, sugar, egg and salt in large bowl.
Stir in the yeast mixture and 3 1/2 cups of the flour, adding a bit more if necessary to make a soft pliable dough. Turn dough out on floured board and let rest while you clean and butter bowl. Knead dough gently, 4 to 5 minutes, adding flour if necessary, until dough is smooth and silky.
Return to bowl, cover with plastic wrap and let rise in warm place until doubled in size.
Butter a 12 cup muffin tin. Punch down dough. Pinch off pieces about 1 1/2 inches in diameter ( enough to fill 1/2 of muffin cup), and roll into smooth spheres. Place two such pieces in each prepared muffin cup. ( It should be a tight fit). Cover dough loosely with plastic wrap for 45 minutes.
Preheat oven to 350 degrees F. Bake rolls 20 to 25 minutes or until light brown. Serve as soon as they are cool enough to throw.
Makes 12 rolls.
The recipe is from a place called Lambert's home of the throwed rolls...and yes they throw them at you as they walk up and down the isles. These are the best rolls I have ever had.
Lambert's Cafe Throwed Rolls
1 teaspoon granulated sugar
1 package dry active yeast
1/4 cup tepid water ( 105 to 110 degrees F)
1 cup warm milk
1/4 cup melted butter
1/4 cup granulated sugar
1 egg beaten ( at room temperature)
1 teaspoon salt
4 cups all-purpose flour, divided
Combine the 1 teaspoon of sugar and yeast in tepid water. Let stand 5 to 10 minutes until yeast begins to foam. Thoroughly mix milk, butter, sugar, egg and salt in large bowl.
Stir in the yeast mixture and 3 1/2 cups of the flour, adding a bit more if necessary to make a soft pliable dough. Turn dough out on floured board and let rest while you clean and butter bowl. Knead dough gently, 4 to 5 minutes, adding flour if necessary, until dough is smooth and silky.
Return to bowl, cover with plastic wrap and let rise in warm place until doubled in size.
Butter a 12 cup muffin tin. Punch down dough. Pinch off pieces about 1 1/2 inches in diameter ( enough to fill 1/2 of muffin cup), and roll into smooth spheres. Place two such pieces in each prepared muffin cup. ( It should be a tight fit). Cover dough loosely with plastic wrap for 45 minutes.
Preheat oven to 350 degrees F. Bake rolls 20 to 25 minutes or until light brown. Serve as soon as they are cool enough to throw.
Makes 12 rolls.
04-25-2010, 05:05 AM
#4
Junior Member
Join Date: Apr 2010
Location: Daphne, AL
Posts: 124
I live close to the Lambert's in Foley, Al. Love those rolls! Many thanks for the recipe. Their fried okra is the best I have ever eaten! Highly recommend Lambert's to everyone within driving distance!
Peggy
Peggy
05-09-2010, 08:44 PM
#5
Member
Join Date: Feb 2010
Location: Pensacola
Posts: 93
I love Lambert's too. The fried okra is to die for. Those fried potatoes and onions are a close second though. I always get the chicken fried steak but after eating all of the fixins that they bring to the table I never have room for my dinner and always have to bring it home.
Yes.......Lambert's is a good thing, by the way we go to the one in Foley also.
Yes.......Lambert's is a good thing, by the way we go to the one in Foley also.
05-10-2010, 04:53 AM
#6
Junior Member
Join Date: Apr 2010
Location: Daphne, AL
Posts: 124
I love the potatoes & onions, too. Last time we are there, they were so salty that I could not eat them. If you order fried chicken, you have enough leftovers for another meal. Like you, I always bring a box of food home
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