Home Forums Hunting & Shooting Food, Cooking, and Game Preparation Yeast roll recipe?????/

I know you've all been to various steak eateries where they bring out a basked of hot, airy, golden brown yeast rolls. Now, the $64 question is, do any of you have the recipe for those rolls? My wife, whose goal in life is to make me even fatter, has tried umpteen recipes and none have yielded those rolls. Is there any hope/help for us?

quick and easy yeast rolls �

1 pkg rapid-rise yeast
� cup warm water (105� to 115�)
� tsp salt
2� to 2� cups flour
2 Tbs sugar
2 Tbs oil
1 egg
butter, softened

Dissolve yeast in water in a bowl.
Add sugar, oil, salt, and egg.
Stir to dissolve sugar and salt.
Stir-in 1 cup flour until smooth.
Turn oven on, "warm," for about a minute.
Cover with cloth and place on rack over bowl of hot water in the oven.
Let rise 15 minutes.

Grease square pan, 9�9�2 inches.
Stir-down dough and add 1� cups flour.
Stir until mixed, 3 minutes.
If sticky, knead-in � cup flour.
Divide dough into 16 balls.
Cover with cloth and place on rack over bowl of hot water for 25 minutes.

Heat oven to 425�.
Bake 12 to 15 minutes.
Brush tops with butter and serve warm.

Hot butter mixed with honey goes nicely in 'em! Yum!

Ken's recipe works well. But if you have a problem with the dough rising there are two things that you can try to help out. first cut back on the salt by about 1/2 and or use soft water if you have a hard water problem. Other than that it's pretty hard to make Kens recipe not work.

Bullwnkl.

Agreed that recipe is more or less an old standard and works well.

Do yourself a favor and buy a jug of distilled water to use in mixing. Especially if your water source contains chlorine or is mineralized otherwise.

Treated water can give baked goods an "off" taste. At least to me.

BCR

The other thing that might help you get that good yeast taste is to stop using the dry or rapid rise yeast. Perhaps there is a bakery that will sell you a package of good yeast? Budweiser makes yeast and yes the label looks just like the beer label. Most bakers should have it in small blocks.

... and these rolls made with home-made sourdough instead of packaged yeast have to be tasted to be believed!

The home-captured wild yeast in home-made sourdough starter always tastes better 'n store-bought yeast or even commercial sourdough starter. But dough that's leavened with sourdough starter doesn't rise just like dough that's leavened with packaged yeast, so it takes a different approach, generally requires some experimenting and practice, and scares many cooks out of even trying it. Sourdough isn't nearly as fast and convenient as packaged yeast, either.

Anybody ever try beer/homebrewers yeast? I wonder what the addition of come California ale yeast or Belguim white beer yeast would do? Might be good, might taste like.......well, who knows.

Dang that do sound good! <img src="/ubbthreads/images/graemlins/grin.gif" alt="" />

Interesting idea!

... and there are [i]so many kinds![/i]

Can't believe you guys are talking about baking in the heat of the summer!

If anybody knows, how could this recipe be modified into a cinnamon roll recipe?

Regards, sse

Easy as pie, sse. Look down Ken's recipe until you get to the part that says "Divide dough into 16 balls"

Instead of doing that roll (lightly) or pat out your dough into a roughly rectangular sheet @ 3/8 inch thick.

While you are waiting on the first rise (that 15 minute one) make a mix of about 1/3 parts cinnamon to 2/3 sugar. Put it in a pot and over low heat add butter until it sort of disolves together. Do not boil or burn.

Spread this over the sheet of dough.

Begining at the outside of the long edge roll the dough up with the cinnamon/sugar/butter mixture on the inside.

Using a sharp knife cut cross wise rounds off the dough roll and proceed at the point in the recipe that says "Cover with cloth and place .........."


Gooood little jewells.


BCR

Thanks, Bog. I know of no more tantalizing or mouth watering fragrance than that of baking bread, or better yet, cinnamon rolls baking in the oven. Ma knew how to do it.

Regards, sse

Welcome right on, sse. There are some variations to the filling if you want. While you are waiting for the sugar/cinnamon/butter mix to cool down enough to handle you can toss in a few rasins, or fine chopped apples and pecans. Peach or cherry bits. Just what ever you think might taste good to you.

I don't particularly care for it on cinnamon rolls but if you want I'll give you a simple icing recipe.


BCR

One of the many things that my late Beloved excelled at was making cinnamon rolls � and she loved to make 'em.

I always gave her carte blanche to make 'em any time she felt the urge, but then did all I could to destroy the evidence.

... with raisins
... always with raisins
... and lots of cinnamon

(pause)
(can't swallow)
(paralyzed throat)
(gotta spit)
(wonder why?)
(<img src="/ubbthreads/images/graemlins/grin.gif" alt="" />)

Chopped walnuts would be my choice to add to the basic version. I can dig up a white icing recipe, if necessary, not much mystery to that.

Thanks again, sse

If ya gotta have a glaze on your cinnamon rolls, this simple sugar-vanilla glaze is fast and easy � just don't let it sit around before you drizzle it onto your rolls. Make it while the rolls are in the oven or soon after they've cooled a bit.

� cup confectioner's sugar
� tsp vanilla extract
2 tsp warm water

Sift the sugar into a small bowl.
Sprinkle 2 tsp of warm water and the vanilla over the sugar and stir until it's smooth.
If the glaze seems stiff, add more water, drop by drop, until it reaches drizzling consistency.

Drizzle the glaze over the cooled rolls with a fork. Or scrape the glaze into a sturdy plastic bag, snip-off a tiny portion of the corner of the bag, and use the bag to squirt a stream of the glaze back and forth onto the rolls.

This recipe makes enough glaze for 10 rolls. Make it shortly before you use it � it hardens quickly on contact with the air.

That's the one...I'll just click on "print" and keep that.

Regards, sse

Thanx Ken. BMT

Well Yes actually. Budweiser is still beer but probably not as good as microbrew. <img src="/ubbthreads/images/graemlins/wink.gif" alt="" />

There is a specialty cinnamon my wife has used in cinnamon buns, and it makes a huge difference in the flavor. Lesse, I think it is Korintje, and there are plenty of on line sources.

YUM! <img src="/ubbthreads/images/graemlins/grin.gif" alt="" />

So give us a couple of URLs.

Thanks!

Bookmarked 'em � all three.

Good for future reference re other spices.

I've used Penzeys before but you can probably find good cinnamon at local specialty shop. The Whole Foods market usually carries it if there is one near you.