Thanksgiving is almost here so I was making out the shopping list this morning and thought I’d better test the jar of yeast lurking in the refrigerator. I really don’t know how long it’s been there and I never depend on the dates stamped on the jars. There is nothing worse than having dead yeast when you need to make a batch of dinner rolls.
This recipe really isn’t a recipe. I tossed it together quickly because I didn’t want to waste the yeast I’d tested. It will make between 12 to 14 dinner rolls depending on the size of the rolls. There is a larger refrigerator yeast roll recipe in the bread index.
- 2 ½ teaspoons of dry yeast or 1 package of dry yeast
- ¼ cup of warm (body temp.) water
- 1 teaspoon of sugar
- 1 cup of warm (body temp.) water
- 1 heaping teaspoon of salt
- 3 teaspoons of sugar
- 2 tablespoons of butter
- 1 egg
- 3 cups of all-purpose flour, divided
Put a teaspoon of sugar in a small bowl. Add ¼ cup of warm water and stir. Sprinkle 2 ½ teaspoons of dry yeast in and stir to dissolve. Set aside in a warm, draft free place until the yeast has doubled in bulk.
Combine the cup of warm water, the salt, the sugar and the butter in a large mixing bowl. Add the yeast. Beat the egg in the bowl the yeast had been in and add to the large mixing bowl. Stir to blend.
Add 2 cups of flour, a cup at a time, and stir with a wooden spoon until smooth. Cover the bowl and sit in a warm, draft free place until doubled in bulk. Knead in the other cup of flour. Use more flour if needed. The dough should be smooth, elastic and no longer sticky. Cover the bowl of dough and sit it in a warm, draft free place until doubled in bulk.
Butter a 13x9x2 inch pan and heat the oven to 425 degree F.
Punch down the dough and form into round rolls. Place close together but not squashed together in the buttered pan. Let rise until the rolls are as high as the edge of the pan. Bake about 20 minutes until browned. Remove from the oven and butter the tops of the rolls. Cover with foil until ready to serve. Cover any leftovers with foil so they will not dry out…
The rolls can be frozen, thawed and then reheated in a 350 degree F. oven.
Water that is too hot will kill yeast. If you cannot feel a drop of the water on the inside of your wrist it is the correct temperature. It’s the same as testing a baby bottle.
The yeast dough can be formed into almost any shape. One idea is to take ropes of the dough rolled out in sugar and cinnamon, coil each rope into a snail, tucking the end under and bake in a 425 degree F. oven until done. Drizzle a thin icing over the rolls and serve for breakfast or brunch.
This recipe would make about 12 or more cinnamon rolls.