Homemade Yeast Rolls
- Number of Servings: 48
Ingredients
3 packets yeast (active dry)4 TBsp sugar3/4 cup warm water1 2/3 cups 1% Milk or Skim2 sticks Blue Bonnet light margarine3 eggs2/3 cups sugar1 tsp salt8 - 9 cups all-purpose flour
Makes 48 crescent rolls.
Mix yeast 3/4 cup warm water and sugar in an extra large mixing bowl. Let yeast activate for 10-15 minutes.
Melt margine and add to milk. Heat to luke warm. Beat eggs and add to milk.
Combine 2/3 cups sugar, salt and 8 cups flour. Reserve the extra cup of flour for kneading.
Add milk mixture to yeast mixture. Slowly mix in flour. Flour board and knead dough by adding in 1/4 to 1/2 cup flour. DO NOT OVER KNEAD. Once dough will shape into large ball - transfer dough back to mixing bowl and cover with a towel. Let rise for 3 - 4 hours.
Preheat oven to 350 degrees.
Once risen, divide dough into fourths. Use extra flour to roll out dough into pie shape. Cut into 1/8ths. Roll into crescent shape. Place roll on metal cookie sheet (ungreased). Cover & let rolls rise for 15 minutes. Finish rolling out the other rolls. Bake for 15 minutes until lightly golden. Remove and lightly rub light margarine over tops.
Number of Servings: 48
Recipe submitted by SparkPeople user SHELIAB.
Mix yeast 3/4 cup warm water and sugar in an extra large mixing bowl. Let yeast activate for 10-15 minutes.
Melt margine and add to milk. Heat to luke warm. Beat eggs and add to milk.
Combine 2/3 cups sugar, salt and 8 cups flour. Reserve the extra cup of flour for kneading.
Add milk mixture to yeast mixture. Slowly mix in flour. Flour board and knead dough by adding in 1/4 to 1/2 cup flour. DO NOT OVER KNEAD. Once dough will shape into large ball - transfer dough back to mixing bowl and cover with a towel. Let rise for 3 - 4 hours.
Preheat oven to 350 degrees.
Once risen, divide dough into fourths. Use extra flour to roll out dough into pie shape. Cut into 1/8ths. Roll into crescent shape. Place roll on metal cookie sheet (ungreased). Cover & let rolls rise for 15 minutes. Finish rolling out the other rolls. Bake for 15 minutes until lightly golden. Remove and lightly rub light margarine over tops.
Number of Servings: 48
Recipe submitted by SparkPeople user SHELIAB.
Nutritional Info Amount Per Serving
- Calories: 126.0
- Total Fat: 2.1 g
- Cholesterol: 11.0 mg
- Sodium: 82.5 mg
- Total Carbs: 22.6 g
- Dietary Fiber: 0.6 g
- Protein: 3.1 g
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