peggi's yeast rolls
(7 ratings)
Hey guys, remember those school cafeteria hot roll? These are right up there with them. These hot rolls are to die for. Simple to make. They are so light & fluffy & they came out 5" tall. The only thing that could make them better is if I had cake yeast available to use instead of powdered yeast.
(7 ratings)
yield
serving(s)
cook time
20 Min
method
Bake
Ingredients For peggi's yeast rolls
- FOR THE BREAD
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3/4 clukewarm water
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1 lgegg
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2 Tbspbutter or oil (i use butter) don't melt
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2 Tbspsugar
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2 1/2 tspinstant yeast
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1 1/2 tspsalt
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2 3/4 call-purpose flour
- FOR THE EGG WASH
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1 smegg, beaten
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2 Tbspcold water
How To Make peggi's yeast rolls
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1To make the dough: Combine all of the dough ingredients, and mix and knead them, by hand, mixer, or bread machine, to make a soft dough. I use my bread machine to mix it. Set it on the dough setting. After is has mixed about 7 minutes, I check it to see if I need to add a touch more water or flour.
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2If not using a bread machine, proof the yeast first & place the dough in a lightly greased bowl, cover, and let it rise in a warm place for about an hour & a half, until it's almost doubled in size.
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3Turn the dough out onto a lightly floured surface,knead it 5 or 6 times to sorta form a flat loaf. Take your bench knife & cut it into , up to 1 dozen rolls. This depends on how big you want them. I fit 9 nicely into a dark deep dish pie plate, so that's what I make out of them.
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4Take each piece of dough & shape into balls that are smooth on top by bringing sides down &tucking them underneath, pinching together on the bottom.
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5Spray dark colored pie plate with pan spray , generously. Before placing the roll in pan,rub the top of the roll in the pan coating spray to coat the top of roll. Next, place roll, seam side down , in the pie plate. Repeat for all rolls. Do not crowd rolls. You just want them barely touching when you put them in, as they will rise & expand. If too crowded, they will not cook properly.
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6Cover with tea towel, and let rise until the buns have doubled in size. At the start of the rising, I preheat oven to 325° & set the rolls on top of the stove toward the back where the heat vents out. Only takes about 20-30 minutes to get to size.
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7When ready to bake, mix 1 egg with 2 Tablespoons cold water. Take a pastry brush or a new, cheap wooden handled paint drush with not so thick bristles & gently brush the tops of rolls with egg wash.
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8Place in oven on middle rack & bake 20-25 minutes, or until golden brown.
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9Remove from oven gently & place the pie plate on cooling rack & allow to rest at least 10 minutes before serving.
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