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Best-Ever Yeast Rolls with Variations

 

 

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Best-Ever Yeast Rolls with Variations

This recipe came to me via Gigi, who said it was Mary Margaret's recipe,
which means that chances are it came from Southern Living. Well, you
know how it is with recipes... it is quite often difficult, if not downright
impossible, to say with any degree of certainty who deserves the credit!

2 packages dry yeast
2/3 cup sugar, divided
1 cup warm water (105 to
115 degrees F.)
1 teaspoon salt
1/2 cup [1 stick] butter, softened
1/2 cup shortening
1 cup boiling water
2 eggs, beaten
6 to 7 cups all-purpose flour, divided

Dissolve yeast and 1 teaspoon sugar in 1 cup warm water; let stand about
5 minutes. Combine remaining sugar, salt, butter and shortening in a large
bowl. Add boiling water, stirring until butter and shortening melt. Cool
slightly. Add dissolved yeast, stirring well. Add eggs and 3 cups flour,
beating at medium speed of electric mixer until smooth. Gradually stir in
enough remaining flour to make a soft dough. Place in a well-greased bowl, turning to grease top. Cover and let rise in a warm place (85 degrees F.)
free from drafts, 1 to 1 1/2 hours or until doubled in bulk. Punch dough down; turn dough out onto a well-floured surface and knead several times. Shape into 2-inch balls, and place in 3 greased 9-inch round pans. Cover
and let rise in a warm place (85 degrees F.), free from drafts, 30 to 40
minutes or until doubled in bulk. Bake at 325 degrees F. for 20 to 25
minutes or until golden. Yield: 3 dozen


Sweet Yeast Braid

Place 1 recipe of Best-Ever yeast Rolls dough in a large bowl; cover and
let rise in a warm place (85 degrees F.), free from drafts, 1 to 1 1/2 hours
or until doubled in bulk. Punch dough down; divide into 4 equal portions.
Turn each portion out onto a heavily floured surface, and knead 4 or 5
times. Roll each portion into a 12-by-9-inch rectangle. Cut each rectangle
into 3 equal lengthwise strips. Spread about 1/4 cup desired filling down
center of each strip, leaving a 1-inch margin at each end. Fold edge of
dough over filling; pinch loose ends of ropes at one end to seal. Braid
ropes; firmly pinch loose ends to seal. Carefully transfer the braids to
greased baking sheets. Cover and let rise in a warm place (85 degrees F.),
free from drafts, about 40 minutes or until doubled in bulk. Bake at 325
degrees F. for 35 to 45 minutes or until loaves sound hollow when tapped.
Cool on wire racks; drizzle Sugar Glaze over warm loaves.
Yield: four 12-inch loaves.


Sweet-Filled Yeast Loaves

Place 1 recipe of Best-Ever yeast Rolls dough in a large bowl; cover and
let rise in a warm place (85 degrees F.), free from drafts, 1 to 1 1/2 hours
or until doubled in bulk. Punch dough down; divide into 4 equal portions. Turn each portion out onto a heavily floured surface, and knead 4 or 5
times. Roll each portion into a 12-by-10-inch rectangle. Spread 3/4 cup
of desired filling over each rectangle. Carefully roll up the dough jellyroll fashion, starting at long side; pinch seam and ends to seal. Carefully trans-
fer loaves, seam side down, to greased baking sheets. Cover and let rise in
a warm place (85 degrees F.), free from drafts, about 40 minutes or until
doubled in bulk. Bake at 325 degrees F. for 35 to 45 minutes or until
oaves sound hollow when tapped. Cool on wire racks; drizzle Sugar
Glaze over warm loaves.
Yield: four 12-inch loaves.


Sweet Pinwheel Rolls

Place 1 recipe of Best-Ever yeast Rolls dough in a large bowl; cover and let rise in a warm place (85 degrees F.), free from drafts, 1 to 1 1/2 hours or until doubled in bulk. Punch dough down; divide into 4 equal portions. Turn each portion out onto a heavily floured surface, and knead 4 or 5 times. Roll each portion into a 12-by-10-inch rectangle. Spread 3/4 cup of desired filling over each rectangle. Carefully roll up dough jellyroll fashion, starting at long side; pinch seam to seal (do not seal ends). Cut each roll into 1-inch slices; then place slices, cut side down, in greased muffin pans. Cover and let rise in a warm place, (85 degrees F.), free from drafts, about 40 minutes or until doubled in bulk. Bake at 325 degrees F. for 25 minutes or until golden. Drizzle or spread Sugar Glaze over warm rolls. Yield: 4 dozen.


Cinnamon-Cheese Filling

1 pound cream cheese, softened
1/2 cup [1 stick] butter, softened
3/4 cup firmly packed brown sugar
1 teaspoons ground cinnamon
1 teaspoon vanilla extract
1/2 cup chopped pecans

Combine cream cheese, butter, brown sugar, cinnamon and vanilla;
beat at medium speed of an electric mixer until smooth. Stir in pecans.
Yield: about 3 cups.


Orange-Cheese Filling

1 pound cream cheese, softened
1/2 cup [1 stick] butter, softened
1/2 cup orange marmalade
1/2 cup sugar
3 tablespoons grated orange zest

Combine all ingredients; beat at medium speed of electric mixer until
smooth. Yield: about 3 cups.


Chocolate-Cheese Filling

1 pound cream cheese, softened
1/2 cup [1 stick] butter, softened
1/2 cup sugar
1 teaspoon vanilla extract
1 cup semisweet chocolate mini-morsels

Combine cream cheese. butter. sugar, and vanilla; beat at medium
speed of electric mixer until smooth. Spread filling over dough and
sprinkle with chocolate morsels. Yield: about 3 cups.


Sugar Glaze

1/4 cup [1/2 stick] butter, softened
1 pound confectioner's sugar, sifted
1/3 to 1/2 cup milk or orange juice
1 teaspoon vanilla extract

Cream butter; gradually add confectioner's sugar alternately with
milk or juice until mixture reaches desired consistency. Stir in
vanilla. Yield: about 2 cups.


Featured Archive Recipes:
Cinnamon Rolls, Glazed, Gigi's
Favorite Pecan Coffee Ring
Holiday Breakfast Bread, Michele's
Hoppin' John's Icebox Rolls
Pecan Rolls, Becky's


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