I was recently writing a post on Thanksgiving Dishes and made contact with Kent Whitaker, the winner of the Emeril Live, Food Network Barbecue Contest! He is also a culinary writer and cookbook author (The Tennessee Hometown Cookbook, Smoke in the Mountains – the Art of Appalachian Barbecue and more) and he has agreed to share with us his fabulous recipe for melt in your mouth homemade yeast rolls! You can see more of his recipes at thedeckchef.com
I seriously still remember my first Thanksgiving with yeast rolls. I was amazed at how good they were and wondered why I had missed out on yeast rolls for the first 12 years of my life. So if homemade yeast rolls are not yet a part of your Thanksgiving tradition, you may just want to add this yeast rolls recipe into your usual dishes!
Kent’s Melt In Your Mouth Homemade Yeast Rolls Recipe
Yeast Roll Ingredients
- 2 packages active dry yeast (See notes below for rapid yeast)
- 1/2 cup warm water (105° to 115°F)
- 1 1/2 cups milk
- 1/2 cup sugar
- 2 teaspoons salt
- 1/4 cup shortening
- 1 large egg, beaten
- 6 cups Unbleached Bread Flour, divided
- Non-stick cooking Spray
- 2-4 tablespoons butter, melted
First – DISSOLVE two yeast packets in very 1/2 warm/hot water in a large bowl.
Second – In a sauce pan – Combine milk, sugar, salt and shortening in and heat over medium low heat to 115°F – Be sure to keep stirring until shortening is melted. Add to yeast mixture and stir in egg. Stir to blend.
Third – Beat in 3 cups flour until smooth. Stir in the remaining flour to make a soft dough. TURN the dough onto a lightly floured surface. I use a cookie tin with sides to help hold the flour. Knead the dough for about 5 minutes, adding more flour if needed. Shape into a ball. Coat a LARGE bowl with no-stick cooking spray. Place the dough in the bowl, turning to evenly coat with the spray.
Fourth – Cover with towel. Let rise in a warm place 1 1/2 hours or until doubled in size.
Fifth – Coat two 13 x 9-inch pans with non-stick cooking spray. Divide the dough into half and the divide each half into 12-15 equal equal sized pieces. Shape into balls by rolling in your hands and place them in the pan with space in between each roll. Cover with towel. Let rise in a warm place about 20 minutes or until doubled in size.
A MUST – PREHEAT your oven to 400 degrees.
Sixth– Bake 15 to 20 minutes or until golden brown. Brush tops with melted butter. Serve warm.
Additional Yeast Roll Cooking Tips:
NOTE: You can use rapid yeast, I’ve used both. NOTE TWO: If you don’t have a large enough bowl you can divide the freshly kneaded dough into two equal pieces and use two smaller bowls, cover and allow each to double in size. The rise time will differ due to the smaller dough balls. NOTE THREE:Don’t rush things. Let the smaller dough balls rise before cooking.
I hope you enjoy these Homemade Melt in your mouth Yeast Rolls Recipe! Do you think you will give it a try?