Easy Yeast Rolls
I’ve had lots of compliments on these over the years, and many people now have this recipe and it’s the only one they use!
1 cup warm water
1 pkg active dry yeast
1/4 cup sugar
1 tsp salt
3 tbls softend butter
1 egg, beaten
3 1/2-4 cups flour
Put water and yeast in large mixing bowl and add next 4 ingredients. Beat with dough hook until well blended. Add 3 1/2 to 4 cups flour and mix until soft dough forms (should not be sticky). Put out onto floured board and knead a few times until smooth. Place in greased bowl, cover with plastic wrap and let rise in warm place approx. 45 minutes. Punch down and turn out onto floured board. Shape into 12 rolls and place in greased 13×9 in. baking pan. Let rise again about 30 minutes. Bake 350 for 20 minutes. Brush tops of rolls with butter. Recipe is easily doubled.
3/4 cup diced strawberries 3/4 cup diced rhubarb 1 T cornstarch 2 T sugar 2 1/4 cup flour 1/4 tsp salt 1/4 cup sugar 1/2 cup butter 1/4 cup lard or shortening 3 T cold water
Toss the finely diced fruit with cornstarch and 2 T. sugar.
Mix flour, salt, and 1/4 cup sugar. Cut in butter and lard. Stir in water. Knead slightly. Roll out the dough and cut with a biscuit cutter (about 2 1/4 inch).
Spoon a teaspoon or two of fruit filling in the center of the dough circle. Dampen the edges of the dough with water and top with another dough circle. With a fork, crimp the edges. Cut a slit on the top. Optional: You may brush tops with beaten egg and sprinkle with sugar.
Bake at 375 for 20 minutes or until lightly browned. Eat warm or at room temperature. These are best eaten in a day or two.
This has been a busy week for us. On Friday, the girls and I cut some mint to try a new recipe.
We wanted to make mint syrup. One cup water, one cup mint and one cup sugar. Bring it to a boil, reduce heat slightly, let simmer for 10 min. Turn off heat and let it cool to room temperature.
For a half gal of tea, we used 1 cup mint syrup and then filled up the half gallon with water. It is absolutely delicious!! I have been making mint tea for years and I definitely think this is the best.
After making the mint syrup, we all worked in the garden. We had to take down the old fence we had put up last year to keep the chickens out, pulled up the stakes and the tomato fence. Then we got the tiller out and started getting it tilled. We had high hopes of getting the plants in the ground but the rain was faster than we were. Oh well, hopefully tomorrow (or the next day). We have had rain all weekend.
Yesterday, we went to the Greensboro Science Center with Dave, Jess and kids. We had a great time!
So much to see and do!
Well, that’s about it for now. We will be starting revival at church tonight so I guess I better be getting my crew ready to leave. I hope you all have a great evening and God bless.
Choose fresh, crisp rhubarb. Chop rhubarb into 1/4-1/2″ pieces. Melt butter in a medium-size skillet over low heat. Add brown sugar and diced rhubarb. Continue to fry for 2 more minutes. Remove from heat and set aside. If you are not using a cast iron skillet remove the rhubarb from the pan to a small baking pan.
Batter: In a small mixing bowl cream together butter and sugar. Add egg and vanilla, mix until incorporated. Combine flour, salt, and baking powder. Add flour mixture and milk to batter and mix until combined. Pour batter over the rhubarb. Bake at 375 degrees for 40 minutes. Remove from oven, and run a knife along the edges to loosen cake. Turn upside down onto a plate. Serve hot or cold with milk or cream if desired.
4 cups all-purpose flour
1/3 cup sugar
1 teaspoon salt
1 package dry yeast
1 1/2 cups hot tap water
1/3 cup softened butter or vegetable shortening (I used margarine today)
Sift together two cups of the flour with the sugar, and stir in the yeast. With mixer at low speed, blend shortening or butter into the flour mixture. Add the hot water (the hottest it comes from your tap, all at once, with mixer running. Add the egg, and continue mixing.
Add in the remaining two cups flour to make a soft dough.
(At this point, I changed my mixer beaters for dough hooks and let the mixer knead the dough for about ten minutes and then put it into an oiled bowl to rise.)
OR YOU CAN DO IT THIS WAY.
Knead lightly on a floured board and shape into a ball. Put into an oiled bowl, cover with a towel, and allow to rise in a warm spot until doubled, about two hours. Punch dough down. At this point it can either be refrigerated or shaped in rolls or loaves and allowed to rise a second time until doubled. Bake in a preheated 375 degree oven until barely brown. May be frozen after baking and reheated to serve.