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).
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).
Combine the shortening, sugar, salt, yeast, and 2 cups of the
lour.
Add in the yeast and whisk until combined. Set
roofing cabinet.
Place the yeast and 1 TBS sugar into
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.
Mix together first 3 ingredients. Crumble into mixture 2 packages or 2 cakes yeast. Stir until yeast is dissolved.
Stir in beaten eggs, shortening & sifted flour. Turn mixture onto floured board. Knead until smooth and elastic. Place in greased bowl, cover and let rise in warm place until double in bulk.
Knead again and let rise again until double in bulk. Shape into rolls and let rise until almost double in bulk.
Bake at 425 degrees until golden brown. Watch temperature, as may be too hot in some ovens.
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.
dd beaten eggs.
Sprinkle yeast into warm water and stir
Pour warm water in large bowl. Sprinkle yeast then add sugar and salt. Stir. Add 2 c. flour and mix thoroughly. Add 1 egg and stir, followed by 1 c. flour. Mix thoroughly. Add melted oleo and stir. Add 1 1/4 c. flour and mix thoroughly. Let
rise until double in size. Make out rolls using remaining 3/4 c. flour. Put in buttered pan (13 X 9). Let rise again until double in size and bake at 350 degrees until golden brown.
Mix yeast with water.
Add sugar, salt and Crisco into a large bowl.
Mix in boiling liquid (cool).
Add egg and yeast mixture. Add 3 cups of flour.
Knead on floured surface until it makes soft elastic dough.
Oil dough and let rise.
Punch down to make into rolls and let rise until double in bulk.
Bake at 400\u00b0 in a greased pan for 15 minutes or until golden brown.
Mix 1/4 cup water and 1 teaspoon sugar and dissolve 1 package of yeast in the mixture.
Blend 1/3 cup sugar, 1 teaspoon salt and 1/2 cup shortening.
Add 1 egg and beat.
Add 1 cup warm water and yeast mixture.
Add 4 cups flour (use mixer for mixing).
Let rise until double in size, punch down, cover and refrigerate overnight.
Sift flour.
Mix buttermilk, sugar, shortening and soda.
Add to flour.
Dissolve yeast in warm water.
Add to mixture, mixing well.
Store in a tightly covered bowl in refrigerator.
Use as needed; no rising period is necessary.
Bake at 350\u00b0 until lightly brown.
Turn oven on broil and finish baking until golden brown. Approximate cooking time is 12 to 15 minutes.
side to cool.
Dissolve yeast in 1/4 cup warm
Stir first 3 ingredients together and cool to lukewarm.
Add 2 packages yeast to 1 cup lukewarm water.
Add yeast water, salt and eggs to first mixture.
Stir in flour with hand.
Put in greased bowl; grease top of dough and place in refrigerator overnight lightly covered.
Punch down dough once before morning.
Next morning, knead dough and pinch into small balls.
Place in greased pan and set for 3 hours.
Then bake at 350\u00b0 until golden brown.
Mix sugar, salt and Crisco together.
Pour boiling water over mixture; let cool.
Add beaten eggs.
Dissolve yeast in boiling water.
Add to mixture.
Add flour.
Put in refrigerator in a glass or metal bowl for at least 4 hours.
Roll and cut out rolls.
Let rise.
Bake at 425\u00b0 for 15 to 20 minutes.
Dissolve yeast in water.
Add sugar, oil, egg and salt.
Mix thoroughly.
Add flour slowly (enough to make dough sticky).
Leave in a greased bowl.
Cover and let rise.
When doubled in bulk, punch down, roll and cut.
Put in greased pan.
Cover and let rise again.
Bake at 425\u00b0 for 15 minutes.
Blend first 3 ingredients in a bowl and add boiling water. Stir to combine and dissolve sugar and salt.
Cool.
Add yeast and egg.
Add flour; knead and pat into shapes of roll desired.
Place on a greased pan.
Let rise 1 hour before baking.
Bake at 350\u00b0 for 10 to 15 minutes.
In first bowl, mix boiling water, shortening and salt.
In second bowl, mix cold water, sugar and eggs.
In third bowl, dissolve yeast in lukewarm water.
Mix all three bowls together and add flour until it makes stiff dough.
Spread oil on top of the dough to keep soft.
Cover bowl with wet towel and let rise overnight.
Roll dough and cut out.
Let rise for 2 hours.
Bake at 400\u00b0 until done.
Water should be warm enough you cannot keep your hand under it but no hotter.
Dissolve yeast in warm water.
Mix all other ingredients together, then add dissolved yeast.
Place towel over mixture; let stand 30 minutes.
Roll out and cut into circles. Spread melted butter (squeeze butter will be fine) on top and then fold half into.
Bake at 350\u00b0 for 15 to 20 minutes or until golden brown.