Posts Tagged ‘yeast rolls’
November 22, 2018
One of my favorite smells is fresh baked bread. These rolls have a hint of sweetness from the honey and molasses.
You will need:
- 1 c warm water
- 2 1/4 t (1 package) yeast
- 1 T sugar
- 1 egg, beaten
- 2 T unsalted butter, melted
- 1/4 c honey
- 3 T molasses
- 1 T unsweetened cocoa powder
- 1 t salt
- 2 c whole wheat flour
- 2 c all-purpose flour
Then you will…
- In a large mixing bowl, combine the water with the yeast and sugar. Allow to bloom for 5 minutes.
- Mix in the egg, butter, honey, molasses, cocoa powder, and salt.
- Mix in the flour until the dough pulls away from the sides of the bowl.
- Transfer the dough to a lightly floured surface and knead the dough until smooth and elastic, about 10 minutes.
- Place the dough in a lightly greased bowl, covered with plastic wrap.
- Allow to rise until doubled, about an hour.
- Lightly grease a 9×13 baking dish with nonstick cooking spray.
- Divide the dough into 16 pieces. Roll each piece into a ball.
- Place the rolls in the prepared baking dish and lightly cover with plastic wrap.
- Allow to rise until doubled again, about another hour.
- Preheat your oven to 350 degrees.
- Bake for 20-25 minutes, or until the rolls are golden on the edges and sound hollow when tapped.

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Posted in Bread | Tagged cocoa powder, molasses, molasses rolls, rolls, yeast, yeast rolls | Leave a Comment »
October 9, 2018

These rolls come together very quickly and are full of delicious sun-dried tomatoes and cheese (what a classic combination!). Clover rolls are named after the clover plant, because they have three pieces. Being able to pull the rolls apart was a terrific fun factor for our toddler!
You will need:
- 2 1/4 t (1 packet) yeast
- 1/2 c milk, lukewarm
- 1/3 c water, lukewarm
- 10 oz sun-dried tomatoes packed in oil, drained with 3 T of the oil reserved
- 1 t salt
- 1 egg, beaten
- 1 T onion powder
- 3 1/4 c flour
- 1 c shredded sharp cheddar cheese

Then you will…
- In a large mixing bowl or the bowl of a stand mixer, combine the yeast with the milk and water. Allow to rest and bloom for 5 minutes.
- Chop the sun-dried tomatoes.
- Mix in the tomatoes, tomato oil, salt, egg, onion powder, flour and cheese.
- Knead until smooth and soft, 7-8 minutes.
- Lightly grease a large bowl and put the dough in, coating it on all sides. Cover with a damp towel and allow to double in size, roughly one hour.
- Lightly grease a 12 muffin tin with nonstick cooking spray.
- Roll the dough into 36 small balls and put three in each muffin cup.
- Allow to rise another 30 minutes.
- Preheat your oven to 350 degrees.
- Bake for 15-20 minutes, until the rolls are lightly golden on the edges and gently spring back under your finger.
- Allow to cool for 5 minutes before removing from the tin. Finish cooling on a wire rack.
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Posted in Bread | Tagged cheddar, clover rolls, cloverleaf rolls, onion powder, rolls, sun-dried tomatoes, sundried tomato, yeast, yeast rolls | Leave a Comment »
December 7, 2015
These rolls are a fun complement to most dinners. They are also a decent size, which makes them good for sandwiches. We made them for Thanksgiving and enjoyed them after with leftover turkey and gravy. How will you use them?
You will need:
- 1 packet (2 1/3 t) active dry yeast
- 1/2 c warm water
- 3 T sugar, divided
- 3/4 c warm milk
- 1 egg, lightly beaten
- 3 T unsalted butter, melted (or olive oil)
- 1/4 c fresh rosemary, chopped
- 1 T garlic powder
- 1 t salt
- 4 c flour
- Egg wash of 1 egg and splash of water, beaten together
- Extra salt and pepper, to top

Then you will…
- In a large mixing bowl, combine the yeast, water and 1/2 teaspoon of sugar.
- Allow to rest for 5 minutes in a warm place.
- Mix in the remaining sugar, milk, egg, butter, rosemary, garlic powder and a teaspoon of salt.
- Add flour in half cup increments until it starts to pull away from the sides of the bowl.
- Turn the dough out onto a lightly floured surface. Knead in remaining dough until smooth and elastic. If the dough is still sticky, add additional flour in 2 tablespoon increments.
- Lightly grease a large mixing bowl.
- Form dough into a ball and place into the greased mixing bowl.
- Cover with plastic wrap and place in a warm spot. Allow to rise 30 minutes.
- Butter a 9×13-inch baking dish.
- Punch the dough down and divide into 12 equal portions.
- Shape each portion into a ball.
- Place dough balls into the prepared baking dish. You should have three rows of 4 balls.
- Cover with plastic wrap and let rise in a warm place for an hour. Dough should double in size.
- Preheat oven to 350 degrees.
- Brush the top of each roll with the egg wash
- Sprinkle lightly with salt and pepper.
- Bake 20-25 minutes, or until the tops of golden brown and the rolls sound hollow when you tap the tops.
- Allow to cool for 10 minutes. Remove from baking dish and pull apart into individual rolls.
- Serve with your favorite butter or spread.
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Posted in Bread, Holiday, Uncategorized | Tagged garlic, rosemary, sandwich buns, warm milk rolls, yeast rolls | Leave a Comment »