Yeast rolls

Yeast rolls



  • sugar - 3/4 c
  • pkg - 2 oz
  • salt - 1/4 tsp
  • buttermilk - 1/2 c
  • flour self-rising - 5 c
  • wheat germ - 1 Tbsp
  • lukewarm water
  • Crisco oil or melted Crisco - 4 Tbsp

How to make yeast rolls:

Dissolve yeast in water with wire whip. Add buttermilk, sugar, salt, melted shortening or oil and wheat germ. Mix with wire whip well. Add flour; blend with scraper. Cover and let double in size in warm area. Punch down and roll on floured pastry sheet. Cut with 2-inch cutter and place on buttered wax paper in container to refrigerate, covered with wax paper and foil.

To prepare: Melt butter in baking pan. Place top of roll in butter, then turn over; be sure sides of rolls touch, setting aside to rise for 45 minutes to 1 hour before baking at 350° for 10 to 15 minutes or until golden brown.

Note: This recipe makes about 3 1/2 to 4 dozen 2-inch rolls. This keeps well for about 2 weeks. If you wish to cut recipe in half, you may, but leave the wheat germ at 1 tablespoon. Allow 2 to 3 rolls per person.

Recipe categories: Breads, Low cholesterol, Low fat.

Yeast rolls
Average rating: 5 of 5, total votes: 3
Cook. Time: PT2H15M
Total Time: PT2H15M

Cause of complaint:

Related ingredients:
sugar, eggs, flour, eggs, beaten, all-purpose flour, dates, chopped, stick margarine, softened, sticks margarine or butter, flour unsifted
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