lightly.
Split Sister Schubert Dinner Yeast Rolls and spoon meat into
Prepare rolls recipe (or your favorite bread recipe).
Let rise.
With greased hands flatten each roll on a floured surface. Cover within 1/8-inch of the edge with a thin slice of Velveeta. Then top with thin slices of pepperoni, ham or other.
Roll up and place in greased pan.
Let rise.
Bake at 400\u00b0 for 10 minutes, then turn oven down to 350\u00b0 for 15 minutes or longer until done (cheese and meat can be more or less to taste).
Follow Refrigerator Yeast Rolls recipe, then roll 1/3 of dough into a 14 x 10-inch rectangle.
Brush with melted butter.
Sprinkle with sugar and ground cinnamon.
Roll up, starting at long end. Cut crosswise into 3/4-inch thick slices.
Place in 2 lightly greased 9-inch round cake pans.
Let rise and bake as directed on Refrigerator Yeast Rolls recipe.
Grease hands and make rolls the same way as for yeast rolls. Place a piece of pepperoni (about 1 inch) wrapped in 1/2 slice American cheese in the center of each roll and wrap the dough around it, sealing edges.
(Hands dipped in flour make rolling and sealing the dough easier.)
Let rise to double in size and bake the same as yeast rolls (350\u00b0).
he mixture of sugar, water, & yeast sit for 5 minutes. **If
Preheat oven to 350 degrees F. Line a baking sheet with parchment paper.
Combine olive oil, garlic, herb blend, parsley, salt and pepper in a bowl. Brush each Sister Schubert Roll with oil mixture. Sprinkle each roll with Parmesan cheese and transfer all to prepared pan. Bake 8 to 12 minutes or until rolls are golden brown. Serve warm.
Grease tube pan.
Sprinkle pecans in bottom of pan.
Add yeast rolls.
Mix together dry vanilla pudding, brown sugar and cinnamon.
Sprinkle over rolls.
Melt 1 stick butter and pour over rolls.
Let set out overnight.
Bake in preheated 300\u00b0 oven for 25 minutes.
Mix powdered sugar and milk.
Drizzle over rolls and let sit 15 minutes.
Turn out onto platter and drizzle remaining glaze over other side.
Place the frozen yeast rolls in a single layer on
Place 2 layers of Rich's yeast rolls in generously greased Bundt pan.
Bring to boil next 5 ingredients.
Pour over yeast rolls.
Sprinkle with pecans.
Let rise overnight in refrigerator. Bake 25 minutes at 350\u00b0.
Put rolls in Bundt pan, well-greased or sprayed with \"Pam\". Sprinkle rolls with pecans.
Mix sugar and cinnamon and pour over rolls.
Sprinkle pudding mix over top of rolls.
Pour melted butter over all.
Set on counter overnight; cover lightly with tea towel.
In the morning, bake at 350\u00b0 for 30 minutes.
Let set 5 minutes and invert on plate.
Place frozen yeast rolls in Bundt pan.
Melt the margarine and pour over rolls.
Sprinkle with butterscotch pudding.
Mix together the cinnamon, crushed pecans and sugar, then pour over rolls.
Cover with towel and let stand overnight.
Bake at 350\u00b0 for 30 minutes.
Grease Bundt pan with Pam.
Layer Bundt pan as follows:
walnut pieces (pecans), pudding, brown sugar, cinnamon, yeast rolls and butter.
Put in oven overnight.
Lower the top rack in the oven. Bake in the morning at 350\u00b0 for 25 minutes.
Invert pan onto plate. Let it set for a few minutes.
paddle attachment, stir together yeast and 2 tablespoons of sugar
FORMING THE ROLLS. The recipe will make 24 rolls. To get even sized rolls, I
Mix dissolved yeast, sugar, eggs and warm water together.
Add oil, salt and flour. Let stand 8 hours or overnight in the refrigerator. Divide into 3 parts.
Roll out as if making pie crust.
Cut into 8 sections the shape of pie pieces.
Roll wide edge first.
Then to point and place on greased cookie sheet. Let rise 6 hours. Bake 10 to 12 minutes at 375\u00b0.
The time lapse necessary in this recipe make it perfect for Sunday dinner after church.
In a saucepan, combine margarine and milk on low heat to a warm temperature.
Add sugar and salt; pour in mixing bowl.
Add yeast and stir until dissolved.
Gradually add enough flour that dough can be handled to knead on board.
Return to mixing bowl and cover; let rise until double in size.
Turn out on board and cut into dinner size rolls (pocket book roll).
Place on baking sheets and let rise until double in size.
Bake at 350\u00b0 until done. Brush with melted margarine.
Makes about 20 to 24 rolls.
Mix yeast, 1/2 c. warm water and 1/2 tsp. sugar, set aside for 10 minutes until yeast bubbles.
Mix together with a beater the eggs 1/2 c. sugar, oil and salt.
Add 4 c. warm water, yeast mixture and 8 c. flour, mixing as you go.
Knead until smooth. Cover dough with saran wrap and refrigerate until you use.\tBake at 350\u00b0 for 25 minutes.
Can be used for bread, dinner rolls or sweet rolls.
Dissolve yeast in warm water and 1/
Dissolve the sugar, Crisco, salt and water with the 1 cup of boiling water.
Dissolve yeast in 1 cup warm water.
Pour beaten eggs into the first mixture when mixture has cooled.
Add yeast and water mixture to the mixture when yeast has dissolved and mixture is cool.
Stir in 2 cups of flour at a time into the liquid mixture until all 6 cups have been added.
Beat mixture until smooth.
Let rise 3 times and stir to release air each time it rises.
Do not knead.