BASIC YEAST HOT ROLLS
3/4 C. Milk
Scald milk. Add shortening, sugar and salt. Cool to lukewarm. Sprinkle yeast into warm water; stir to dissolve. Add 1½ c flour to milk mixture and beat well by hand or with your dough hooks.
Add eggs and yeast. Gradually stir in enough remaining flour to make a soft dough that leaves the side of the bowl. Turn onto lightly floured board and knead til smooth, satiny and no longer sticky, 5-8 minutes.
Place in lightly greased bowl, and invert to grease top of dough. Cover and let rise in warm place til doubled in size 1 - 1 1/2 hrs. Punch down and turn onto board. Divide dough in half and working with each half separately, shape rolls. Brush tops lightly with melted butter and let rise 30-45 minutes til doubled. Bake in moderate oven (375ºF) for 15 minutes or til golden.
MAKES ABOUT 30 ROLLS, depending on size and
CLOVERLEAFS: Shape dough into long rolls 1 “ diameter. Cut off 1” pieces and form each into small ball. Place 3 balls in each lightly greased muffin pan cup. Balls should touch bottom of cup.
4-LEAF CLOVERS: Shape dough into 2” balls. Place in greased muffin pan cups. With scissors cut surface of each ball in half and then across again to make fourths.
BUTTERHORNS: Roll dough 1/4” thick, brush with melted butter and cut into 12” circle. Cut circle into 16 pie shaped pieces. Starting at wide curved side start rolling up. Place point end down on greased baking sheet 2” apart.
CRESCENT ROLLS: Make like butterhorns but curve into crescent shape on baking sheet.
FAN-TANS: Roll dough 1/8” thick into rectangle shape. Brush with melted butter. Cut into strips 1 1/2” wide. Stack 6 strips and cut into 1 1/2” pieces. Place cut side down in greased muffin pan cup.
PAN ROLLS: Shape dough in 2” balls. Dip in melted butter. Place in greased round layer cake pan, letting balls touch one another.
DINNER ROLLS: Shape dough into 2” balls. Roll each in floured hands until 4” long. Roll ends between hands to taper. Place on greased baking sheet 2” apart.
PARKERHOUSE ROLLS: Roll dough 1/4” thick on lightly floured board. Cut into rounds with floured biscuit cutter. Brush with melted butter. Make crease in each round just off center with back of table knife. Fold larger side over smaller, overlapping slightly. Seal end edges. Brush with melted butter and place 1” apart on a greased baking sheet.
KNOTS: Roll dough into oblong 12” long 1/2” thick cut in strips 1/2”x6” and form a loop of strip easing 1 end through loop to make knot. Press ends down on greased baking sheet.
BRAIDS: Roll dough as for knots. Form ropes by rolling strips. Braid 3 ropes together. Cut into 3” lengths. Pinch each end together. Lay on greased baking sheet. Brush lightly with butter.
VARIATIONS ON BASIC YEAST HOT ROLLS:
CINNAMON ROLLS: Roll each half of hot roll recipe into an 8x16” rectangle. Combine 1 c sugar, 1/2 c. melted butter, and 1T. Cinnamon. Spread half mixture on each half of dough. Roll dough lengthwise as for jellyroll. Seal ends. Cut into 1” slices. Place cut side down in square cake pans 9x9x2”. Cover and let rise til doubled 30-40 min. Bake 375º F. 20-25 minutes. Remove to wire racks to cool. Frost with Confectioners Sugar Frosting
RAISIN CINNAMON ROLLS: Sprinkle 1/3 cup raisins on each rectangle after spreading it with cinnamon spread. Complete as for cinnamon rolls.
BUTTERSCOTCH ROLLS: Roll dough halves into rectangle as for cinnamon rolls. Brush each with 1/4 c. melted butter. Combine 1/3 c. brown sugar and 1 t. cinnamon per half and sprinkle on dough. Roll lengthwise as for jelly roll and seal edges. Cut in 1” slices. Pour 1/4 c melted butter into each of two 9x9x2” pan and grease all sides. Stir together 1/2 c brown sugar and 1 T light rice syrup into butter in pan and mix well. Heat slowly stirring constantly til mixture is syrupy and spreads evenly over bottom. Remove from heat. Sprinkle 1/3 c. finely chopped pecans in each pan. Place rolls cut side down on syrup. Cover let rise til doubled, 30-40 min. Bake at 375º F 12-15 minutes or til golden. Cool 3 min in pan and then invert onto wire rack that has waxed paper under to catch drippings.
WHOLE WHEAT ROLLS: Replace 2 c. unbleached all purpose flour with whole wheat pastry flour.
BRAN ROLLS: Replace 1/2 c. of unbleached all purpose flour with wheat bran, or oat bran or rice bran.
BUNS: Divide dough into 12 equal portions. Shape into buns (hamburger or hotdog). Place each ball on a greased baking sheet and flatten top slightly. Cover and let rise til doubled. Brush each bun with a mixture made with 1 egg and 2 T water. If you want sesame or poppy seeds, sprinkle on top. Bake at 400ºF. for 12 minutes. Cool 5 minutes and remove to wire racks. Buns can be frozen.
By taking the Yeast Bread variations and dividing the changes in half you can use the same substitutions in Yeast Hot Rolls recipes.