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I'm going to let you in on a little secret: I never had any desire to make yeast rolls until my sister told me she made them and had created her own recipe by combining recipes from our great Aunt Elvaney and a couple of recipes she had found on the internet. Why had I never planned to do this before? Easy. My mother and aunts always make the rolls. Also, I have bad luck with anything that needs to raise or any recipes that include yeast. Yeast hates me and rarely develops correctly. Yes, I realize that it's user error but no matter what temperature my water was my yeast never bloomed! Thanks Wendy for making me realize that I can do this!
As I explained in the biscuit post, our family is a yeast roll family. We've had them at every family dinner for as long as I can remember--except our Christmas gathering this year. We had lasagna and garlic bread. There were a few years where we actually had store bought rolls. I highly recommend the Sister Schubert yeast rolls that come in a pan. Now that I feel like I've mastered this roll thing we will never purchase these again--ever.
This recipe that my sister has come up with is so easy that even I can do it (as long as the yeast behaves properly). She throws all of her ingredients into a bread machine and let's it do all the work. I don't have that luxury so I mix mine in a kitchen aid mixer. I don't have a dough hook but I've found that the paddle worked just fine.
I'm telling you that these rolls need to be an addition to your meals as well. At least try it so you can say that you make rolls. To me it sounds super impressive. Also, I'm a little competitive which was my reasoning for making them.
While the dough is resting you'll have some time to head on over to Wendy's blog
to read about her journey in decorating.
Wendy's Yeast Rolls
2 1/4 teaspoon active dry yeast or 1 package
1 cup warm water
1/2 cup sugar
1 egg, beaten
1/2 cup butter, softened
3 1/3 cups flour
1/2 teaspoon salt
In the bowl of a mixer, add the yeast, water and sugar. Stir to combine. Let the yeast bloom for about 15 minutes.
After the yeast has bloomed, add the egg and butter. Mix on a medium speed until combined.
Next, add the salt and the flour. Mix until well combined. The dough will be sticky and may require a little more flour.
Let the dough rest in the bowl for 10-15 minutes.
Spray 3 pie pans with with non stick cooking spray. Spray your hands also. Pull off some dough and form into a ball. Remember these will rise again. I recommend using about a tablespoon of dough for each roll.
Place the balls of dough into the pie pans, NOT touching. You should be able to fit about 12-14 rolls into each pan.
Cover the pans with a light dish towel and sit them in a warm area to rise. Let the dough rise for anywhere from 30 minutes to an hour.
Bake in a preheated 400 degree oven for 10 minutes or until the top of the rolls have started to brown.
If you prefer to make these ahead, bake at 375 for 10 minutes and after they have cooled (they will not brown), freeze them for freshness. Remove from freezer and allow them to thaw for a day in the refrigerator. Bake at 400 for about 10 minutes or until the rolls are warm and starting to brown.
This recipe yields about 36 rolls.