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).
In a small bowl, evenly mix the sugar and cinnamon.
Separate each roll and cover with melted butter.
Cover the buttered roll with the cinnamon and sugar.
Bake as directed on package of refrigerator rolls.
Stir ingredients together in order given.
Refrigerate dough at least 12 hours.
(Dough may be kept in refrigerator for several days.)
Roll dough into your favorite shape on a lightly floured board; let rise 2 hours before baking.
I make plain dinner rolls, pecan rolls and cinnamon rolls with this recipe.
Bake at 375\u00b0 for 10 minutes.
Number of servings: 3 dozen.
In bowl, dissolve yeast in water.
Stir in sugar, salt, shortening and egg.
Mix in flour with hand until dough is easy to handle (that's why it is 6 1/2 to 7 cups of flour).
Place, greased-side up, in greased bowl.
Cover with damp cloth; place in refrigerator.
About 2 hours before baking, shape dough into rolls.
Cover and let rise for 1 1/2 to 2 hours.
Heat oven to 400\u00b0 and bake 25 minutes.
Makes about 4 dozen medium rolls.
(No kneading; fresh rolls every night.)
Measure into mixing bowl the water; add yeast, stirring to dissolve yeast.
Stir in sugar, salt, shortening and egg.
Mix flour in with hand until dough is easy to handle.
Place in greased bowl.
Cover with wax paper.
Place in refrigerator or if you're in a hurry for them, place in warm place and let rise. After rolls rise to top of bowl, work on floured surface.
Make into rolls.
Let rise until doubled, 1 1/2 to 2 hours.
Bake in 375\u00b0 oven for 15 to 20 minutes.
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.
Spray a large Bundt pan with Pam.
Put rolls in pan and sprinkle other ingredients over the top.
Let set overnight in uncovered pan.
In the morning, bake at 375\u00b0 for 25 minutes. Invert on large plate.
Serves 12.
Easy recipe for kids.
Dissolve yeast in warm water.
Stir in sugar, salt, shortening and egg.
Mix in flour until dough is easy to handle.
Do not knead.
Place dough in a greased bowl; turn once to grease surface.
Cover and place in refrigerator.
Will keep up to 2 weeks.
Two hours before needed, shape dough into rolls or cinnamon buns.
Cover; let rise until double (1 1/2 to 2 hours). Bake for 12 to 15 minutes at 400\u00b0.
Dissolve yeast in water.
Stir in sugar, salt, Crisco, egg. Mix in flour, cover with tight lid and put in refrigerator at least 2 hours or overnight.
Dough will rise often, so check and mash down.
Repeat as long as in refrigerator.
Keeps 3 days in refrigerator.
Take out of refrigerator.
Make into rolls
and let rise 1 1/2 hours before baking at 350\u00b0 for about 20 minutes.
Dissolve yeast in warm water in a large bowl.
Stir in oil, sugar, egg and salt.
Mix in flour, by hand, until dough is easy to handle.
Place in a well-greased bowl.
Cover with a damp cloth.
Place in refrigerator overnight or for a few hours.
Shape into rolls; let rise about 2 hours.
Bake 12 to 15 minutes at 400\u00b0.
Dissolve yeast in warm water, stir in sugar, salt, shortening and egg. Mix flour in until dough is easy to handle. No kneading necessary. Grease top of dough and put in refrigerator before using. Shape about 2 hours before serving. Bake at 400 degrees for 12 to 15 minutes.
Prepare biscuit dough rolling dough into rectangle, about 1/4 inch thick.
Brush with melted butter.
Combine sugar and cinnamon.
Sprinkle over dough. Roll dough up (jelly roll fashion) beginning with long side.
Slice dough into 1/2 inch slices. Place rolls into lightly greased 9 inch round cake pan.
Bake 18-20 minutes in preheated 425 degree oven. Drizzle with confectioners sugar icing. Makes 16-18 rolls.
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).
In mixing bowl, dissolve yeast in warm water.
Add sugar, shortening, egg and half of the flour.
Beat thoroughly 2 minutes. Add enough remaining flour to handle easily.
Knead 5 minutes. Place in a greased bowl and grease top of dough; cover with foil. Place in refrigerator.
Punch down occasionally as dough rises (double) about 1 hour before shaping.
Set out of refrigerator. Shape into desired rolls or coffee cake.
Cover and let rise until double in size (about 1 to 1 1/2 hours).
Bake at 400\u00b0 for 10 to 12 minutes.
Place rolls in freezer for a little while.
Slice entire package of rolls in half horizontally.
Place ham and cheese on bottom half.
Replace top half.
Melt butter.
Add other ingredients to melted butter and stir.
Pour over rolls. Refrigerate overnight.
May be frozen then thawed in refrigerator. Bake at 350 degrees for 12-15 minutes.
Slice.
In mixing bowl, dissolve yeast in warm water.
Add sugar, salt and 1/2 of the flour.
Beat well for 2 minutes.
Add egg, shortening and remaining flour; mix with a spoon or hand mix until dough is easy to handle.
Place in greased bowl in refrigerator. Punch occasionally.
Divide dough in half.
Roll dough into rectangle to about 1/2-inch thickness.
Melt 1 stick margarine in a 9 x 13-inch pan. Pour over dough, leaving some in pan.
Spread generous amount of brown sugar on top of dough.
Sprinkle on cinnamon.
Roll up into jelly roll.
Slice into 1-inch rolls and place into pan.
Let rise in warm place until doubles in bulk.
Bake at 400\u00b0 until brown. Make glaze of 1 cup powdered sugar and milk.
Drizzle on hot rolls.
Sprinkle salt over cucumber, onion, and peppers. Let stand a couple of hours, drain off juice. Stir vinegar, sugar and celery sees until sugar has dissolved. Do not heat. Put all in covered container, refrigerate.
My mom has used both white and apple cider vinegar and both turn out great! Let me know what u think if u use this recipe!
Preheat oven to 425\u00b0.
Lightly grease 9-inch round cake pan. Prepare basic biscuits, rolling dough into a rectangle, about 1/4-inch thick.
Brush with butter.
Combine sugar and cinnamon. Sprinkle evenly over dough.
Roll up jelly roll fashion, beginning with long side.
Slice into 1/2-inch slices.
Bake 18 to 20 minutes.
Makes 16 to 18 rolls.
In mixing bowl, dissolve yeast in water.
Add sugar, salt and about half of flour.
Beat thoroughly 2 minutes; add egg and oil. Beat in gradually the rest of flour until smooth.
Cover with damp cloth.
Place in refrigerator.
Punch down occasionally as dough rises at least
2 hours or overnight.
Shape while cold into rolls and place on greased baking sheet.
Brush tops with melted butter; let rise until light, 1 1/2 to 2 hours.
Heat oven to 400\u00b0.
Bake 12 to 15 minutes.
Makes 4 dozen.