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Hot Yeast Rolls
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Rating: 4.0/5 (3 votes cast)

Meal Type: Side Dish
Prep Time:
Cooking Time:
Total Time:
Cook Method: Oven
Difficulty: Easy
Cuisine: American
     Serving Size: 30 - Change
Nutritional Facts
Servings Per Recipe: 30

Amount Per Serving
Calories 139
% Daily Value**
Total Fat 4g
6%
Saturated Fat 2g
4%
Unsaturated Fat 0g
Cholesterol 10mg
3%
Sodium 107mg
4%
Total Carbohydrate 21g
7%
Dietary Fiber 1g
3%
Sugars 1g
Protein 4g
Vitamin A  2%Vitamin C  0%
Calcium  2%Iron  1%
Potassium  2%Vitamin E  1%
** Percentage Daily Values are based on a 2000 calorie diet.
*Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.

Hot Yeast Rolls

Recipe Tags: Bread Recipes

Date Added: June 09, 2013

Ingredients:

1 Tablespoon Sugar
2 Packages Dry Yeast active
1 Teaspoon Salt coarse
6 Cups Flour all-purpose
1/4 Cup Butter melted
1/4 Cup Water very warm
1/4 Cup Butter cut into small pieces
2 Cups Milk warm
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Directions:

1. In a large bowl sprinkle yeast and sugar over warm water (should feel comfortably warm when dropped on wrist) and allow to stand until bubbly, about 10 minutes.

2. Combine butter and milk in top of double boiler over simmering water until butter has melted and milk is warm. Add to yeast mixture and stir until blended. Mix in 2 cups of the flour, 1 cup at a time, and beat well to form a spongy dough. Cover and let rise in a warm place until double in bulk, about 1-1/2 to 2 hours. Stir down with wooden spoon, then add about 3 more cups of flour to form a moist dough that is firm enough to turn out onto a well-floured board.

3. Dip hands in flour and knead dough until smooth and non-sticky, adding additional flour as needed. The dough should be velvety-smooth.

4. Form into a ball and place in a well-buttered, warm mixing bowl. Turn ball of dough so that entire surface of dough is coated with softened butter. Cover and again place in a warm place until double in bulk, about 1 hour.

5. Punch dough down, turn out onto a lightly floured board, and let rest for about 5 minutes.

6. Roll out to a thickness of about 1/2 inch cut with a floured knife first into approximate 2-inch squares, then into triangles. Roll up from wide side to point and place on baking sheet about 1/4 inch apart. When all are prepared, brush with melted butter and again let rise until about double in bulk, about 30 minutes.

7. Bake in a preheated 350'F. oven until lightly browned, 25 to 30 minutes, depending on size. To test for doneness gently tap top of roll for a hollow sound or break open one roll to see if it is sufficiently baked in the center.

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Dietary Notes:
This recipe is very low-sodium with 106.77mg per serving and low-cholesterol with 9.77mg per serving

Food Allergy Information:
This recipe contains potential food allergens and will effect people with Wheat, Milk, Yeast, Butter, Gluten, Natural Sweeteners allergies.
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