Post by nybirder on Sept 30, 2016 8:09:04 GMT -5
Cooking for Two
2014 November Recipes
1. Sour Cream Rolls
2. Grandma's Yeast Rolls
Sour Cream Rolls
tastycook1
I made this recipe this morning before heading out to the curling club. They are so, so light. I made one pan of rolls and the rest I baked as a 9 x 4 loaf - haven't tried it yet. It was posted on Cook's Corner back in January of this year. I have found that sour cream in muffins makes them super light and this is the same. It was posted by Carol1229. If you have lots, and I mean lots, of time, check out her "favorites" thread. Not only good recipes but great photos by her hubby and a nice way of writing as well!! I "cheated" and used the ABM.
Tasty
Sour Cream Rolls
(Source: adapted from A Taste of Heaven, Louisa Baptist Church, Louisa VA cookbook-recipe submitted by Mary Abernathy)
1/2 c. granulated sugar, divided
2 (1/4 oz. each) pkg. active dry yeast (4 1/2 tsp.)
1/2 c. warm water (105-115 degrees)
1/2 c. unsalted butter, melted
1 tsp. salt
1 c. low fat sour cream
2 large eggs, at room temperature, beaten
4-4 1/2 c. bread flour
Measure 1/2 cup sugar and remove 1 tablespoon from the cup. Set the remaining sugar aside.
Add the 1 tablespoon of sugar and the yeast to the 1/2 cup of warm water and stir to combine. Set the mixture aside until the yeast dissolves and the mixture is foamy.
Combine the melted butter, the salt, the remaining sugar and sour cream in a large mixing bowl. Whisk until combined.
Add the dissolved yeast, the beaten eggs and 2 cups of flour to the butter mixture. Beat on medium speed of an electric mixer for 2 minutes. Add enough of the remaining flour to form a soft dough.
Turn the dough onto a lightly floured surface and knead until smooth-about 5 minutes. The dough will still be a little sticky.
Place the dough in a greased bowl; turn to grease all sides of the dough. Cover the bowl with plastic wrap or a towel and allow the dough to rise in a warm place until doubled, about 1 hour.
Grease (3) 8" round cake pans.
Punch down the dough. Divide the dough into 24 pieces. I use my digital kitchen scale to weigh the dough so that I can get the rolls about the same size.
Shape the dough into balls and place them in the prepared pans-8 per pan.
Cover lightly with plastic wrap that has been spritzed with nonstick cooking spray. Let rise in a warm place until doubled, about 30 minutes,
When the rolls are almost doubled in size, preheat the oven to 400 degrees.
Uncover each pan of rolls and lightly brush the tops with a little melted butter. Bake @ 400 degrees for 15 minute or until golden brown. If desired, lightly brush the tops of the rolls with a little melted butter before removing them from the pans to wire racks. Cool completely before wrapping in plastic wrap or foil. Makes 2 dozen rolls.
Re: ***REC*** SOUR CREAM ROLLS
AsmaMohd
Pakistan
Ingredients:
3/4 cup butter or 3/4 cup margarine, softened
1 cup sour cream
2 cups self-rising, sifted
Directions:
Preheat oven to 350 degrees.
Mix all ingredients well.
Put into ungreased muffin pans.
Bake for 20 minutes.
Dough will also keep well in the refrigerator for about a week.
Grandma's Yeast Rolls
16281628/Lilly
Source: Ruth Darling
6 1/2 cups flour (may need up to 7.5 cups)
2 packages active dry yeast
1/2 cup lukewarm water
1/2 cup sugar
2 tsp salt
1/2 cup shortening
1 1/2 cups warm milk
2 eggs
1. Sprinkle yeast over water. Stir together milk, sugar, salt, and shortening. Add yeast to bowl. Add 2 eggs and 2 1/2 cups of flour. Beat until well mixed. Gradually add 2 1/2 cups flour.
2. Turn flour mixture out onto board and knead for 8 to 10 minutes until dough is smooth and elastic. Add remaining flour to board to prevent sticking.
3. Place dough in a greased bowl. Turn over so greased side is up. Cover with a damp cloth and place in refrigerator to rise overnight...or let rise in a warm place for one hour.
4. Punch down. Turn out onto floured board. Divide in 24 pieces if making rolls. Let rise on cookie sheet until double in size.
5. Brush with melted butter very gently. Bake at 350 degrees until golden brown on top.
6. If making cinnamon rolls, roll dough out. Cover with additional butter, sugar, and cinnamon. Roll up and cut into rolls. Let rise 30 minutes. Bake 35-40 minutes. Top with confectioner's sugar icing.
Servings: 24
Yield: 24
Re: Grandma's Yeast Rolls
tastycook1
I made this recipe this morning before heading out to the curling club. They are so, so light. I made one pan of rolls and the rest I baked as a 9 x 4 loaf - haven't tried it yet. It was posted on Cook's Corner back in January of this year. I have found that sour cream in muffins makes them super light and this is the same. It was posted by Carol1229.
Sour Cream Rolls
Very similar to your recipe Lilly. The recipe calls for doing the work manually - I used the bread machine and got great results.
(Source: adapted from A Taste of Heaven, Louisa Baptist Church, Louisa VA cookbook-recipe submitted by Mary Abernathy)
1/2 c. granulated sugar, divided
2 (1/4 oz. each) pkg. active dry yeast (4 1/2 tsp.)
1/2 c. warm water (105-115 degrees)
1/2 c. unsalted butter, melted
1 tsp. salt
1 c. low fat sour cream
2 large eggs, at room temperature, beaten
4-4 1/2 c. bread flour
Measure 1/2 cup sugar and remove 1 tablespoon from the cup. Set the remaining sugar aside.
Add the 1 tablespoon of sugar and the yeast to the 1/2 cup of warm water and stir to combine. Set the mixture aside until the yeast dissolves and the mixture is foamy.
Combine the melted butter, the salt, the remaining sugar and sour cream in a large mixing bowl. Whisk until combined.
Add the dissolved yeast, the beaten eggs and 2 cups of flour to the butter mixture. Beat on medium speed of an electric mixer for 2 minutes. Add enough of the remaining flour to form a soft dough.
Turn the dough onto a lightly floured surface and knead until smooth-about 5 minutes. The dough will still be a little sticky.
Place the dough in a greased bowl; turn to grease all sides of the dough. Cover the bowl with plastic wrap or a towel and allow the dough to rise in a warm place until doubled, about 1 hour.
Grease (3) 8" round cake pans.
Punch down the dough. Divide the dough into 24 pieces. I use my digital kitchen scale to weigh the dough so that I can get the rolls about the same size.
Shape the dough into balls and place them in the prepared pans-8 per pan.
Cover lightly with plastic wrap that has been spritzed with nonstick cooking spray. Let rise in a warm place until doubled, about 30 minutes,
When the rolls are almost doubled in size, preheat the oven to 400 degrees.
Uncover each pan of rolls and lightly brush the tops with a little melted butter. Bake @ 400 degrees for 15 minute or until golden brown. If desired, lightly brush the tops of the rolls with a little melted butter before removing them from the pans to wire racks. Cool completely before wrapping in plastic wrap or foil. Makes 2 dozen rolls.
2014 November Recipes
1. Sour Cream Rolls
2. Grandma's Yeast Rolls
Sour Cream Rolls
tastycook1
I made this recipe this morning before heading out to the curling club. They are so, so light. I made one pan of rolls and the rest I baked as a 9 x 4 loaf - haven't tried it yet. It was posted on Cook's Corner back in January of this year. I have found that sour cream in muffins makes them super light and this is the same. It was posted by Carol1229. If you have lots, and I mean lots, of time, check out her "favorites" thread. Not only good recipes but great photos by her hubby and a nice way of writing as well!! I "cheated" and used the ABM.
Tasty
Sour Cream Rolls
(Source: adapted from A Taste of Heaven, Louisa Baptist Church, Louisa VA cookbook-recipe submitted by Mary Abernathy)
1/2 c. granulated sugar, divided
2 (1/4 oz. each) pkg. active dry yeast (4 1/2 tsp.)
1/2 c. warm water (105-115 degrees)
1/2 c. unsalted butter, melted
1 tsp. salt
1 c. low fat sour cream
2 large eggs, at room temperature, beaten
4-4 1/2 c. bread flour
Measure 1/2 cup sugar and remove 1 tablespoon from the cup. Set the remaining sugar aside.
Add the 1 tablespoon of sugar and the yeast to the 1/2 cup of warm water and stir to combine. Set the mixture aside until the yeast dissolves and the mixture is foamy.
Combine the melted butter, the salt, the remaining sugar and sour cream in a large mixing bowl. Whisk until combined.
Add the dissolved yeast, the beaten eggs and 2 cups of flour to the butter mixture. Beat on medium speed of an electric mixer for 2 minutes. Add enough of the remaining flour to form a soft dough.
Turn the dough onto a lightly floured surface and knead until smooth-about 5 minutes. The dough will still be a little sticky.
Place the dough in a greased bowl; turn to grease all sides of the dough. Cover the bowl with plastic wrap or a towel and allow the dough to rise in a warm place until doubled, about 1 hour.
Grease (3) 8" round cake pans.
Punch down the dough. Divide the dough into 24 pieces. I use my digital kitchen scale to weigh the dough so that I can get the rolls about the same size.
Shape the dough into balls and place them in the prepared pans-8 per pan.
Cover lightly with plastic wrap that has been spritzed with nonstick cooking spray. Let rise in a warm place until doubled, about 30 minutes,
When the rolls are almost doubled in size, preheat the oven to 400 degrees.
Uncover each pan of rolls and lightly brush the tops with a little melted butter. Bake @ 400 degrees for 15 minute or until golden brown. If desired, lightly brush the tops of the rolls with a little melted butter before removing them from the pans to wire racks. Cool completely before wrapping in plastic wrap or foil. Makes 2 dozen rolls.
Re: ***REC*** SOUR CREAM ROLLS
AsmaMohd
Pakistan
Ingredients:
3/4 cup butter or 3/4 cup margarine, softened
1 cup sour cream
2 cups self-rising, sifted
Directions:
Preheat oven to 350 degrees.
Mix all ingredients well.
Put into ungreased muffin pans.
Bake for 20 minutes.
Dough will also keep well in the refrigerator for about a week.
Grandma's Yeast Rolls
16281628/Lilly
Source: Ruth Darling
6 1/2 cups flour (may need up to 7.5 cups)
2 packages active dry yeast
1/2 cup lukewarm water
1/2 cup sugar
2 tsp salt
1/2 cup shortening
1 1/2 cups warm milk
2 eggs
1. Sprinkle yeast over water. Stir together milk, sugar, salt, and shortening. Add yeast to bowl. Add 2 eggs and 2 1/2 cups of flour. Beat until well mixed. Gradually add 2 1/2 cups flour.
2. Turn flour mixture out onto board and knead for 8 to 10 minutes until dough is smooth and elastic. Add remaining flour to board to prevent sticking.
3. Place dough in a greased bowl. Turn over so greased side is up. Cover with a damp cloth and place in refrigerator to rise overnight...or let rise in a warm place for one hour.
4. Punch down. Turn out onto floured board. Divide in 24 pieces if making rolls. Let rise on cookie sheet until double in size.
5. Brush with melted butter very gently. Bake at 350 degrees until golden brown on top.
6. If making cinnamon rolls, roll dough out. Cover with additional butter, sugar, and cinnamon. Roll up and cut into rolls. Let rise 30 minutes. Bake 35-40 minutes. Top with confectioner's sugar icing.
Servings: 24
Yield: 24
Re: Grandma's Yeast Rolls
tastycook1
I made this recipe this morning before heading out to the curling club. They are so, so light. I made one pan of rolls and the rest I baked as a 9 x 4 loaf - haven't tried it yet. It was posted on Cook's Corner back in January of this year. I have found that sour cream in muffins makes them super light and this is the same. It was posted by Carol1229.
Sour Cream Rolls
Very similar to your recipe Lilly. The recipe calls for doing the work manually - I used the bread machine and got great results.
(Source: adapted from A Taste of Heaven, Louisa Baptist Church, Louisa VA cookbook-recipe submitted by Mary Abernathy)
1/2 c. granulated sugar, divided
2 (1/4 oz. each) pkg. active dry yeast (4 1/2 tsp.)
1/2 c. warm water (105-115 degrees)
1/2 c. unsalted butter, melted
1 tsp. salt
1 c. low fat sour cream
2 large eggs, at room temperature, beaten
4-4 1/2 c. bread flour
Measure 1/2 cup sugar and remove 1 tablespoon from the cup. Set the remaining sugar aside.
Add the 1 tablespoon of sugar and the yeast to the 1/2 cup of warm water and stir to combine. Set the mixture aside until the yeast dissolves and the mixture is foamy.
Combine the melted butter, the salt, the remaining sugar and sour cream in a large mixing bowl. Whisk until combined.
Add the dissolved yeast, the beaten eggs and 2 cups of flour to the butter mixture. Beat on medium speed of an electric mixer for 2 minutes. Add enough of the remaining flour to form a soft dough.
Turn the dough onto a lightly floured surface and knead until smooth-about 5 minutes. The dough will still be a little sticky.
Place the dough in a greased bowl; turn to grease all sides of the dough. Cover the bowl with plastic wrap or a towel and allow the dough to rise in a warm place until doubled, about 1 hour.
Grease (3) 8" round cake pans.
Punch down the dough. Divide the dough into 24 pieces. I use my digital kitchen scale to weigh the dough so that I can get the rolls about the same size.
Shape the dough into balls and place them in the prepared pans-8 per pan.
Cover lightly with plastic wrap that has been spritzed with nonstick cooking spray. Let rise in a warm place until doubled, about 30 minutes,
When the rolls are almost doubled in size, preheat the oven to 400 degrees.
Uncover each pan of rolls and lightly brush the tops with a little melted butter. Bake @ 400 degrees for 15 minute or until golden brown. If desired, lightly brush the tops of the rolls with a little melted butter before removing them from the pans to wire racks. Cool completely before wrapping in plastic wrap or foil. Makes 2 dozen rolls.