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).
Mix water, sugar and yeast.
Let stand until bubbly, then mix in cake mix and 2 cups flour.
Beat well with mixer.
Add 2 1/2 cups flour.
Mix well.
Knead in remaining 1/2 cup flour (may need a little more flour).
Form in small balls, put in greased pan and let stand until double.
Makes good rolls or bread loaves.
Bake rolls 25 minutes at 375\u00b0.
Bake loaves 35 minutes at 375\u00b0.
Sprinkle yeast on lukewarm water. Add other ingredients in order given. Beat until well blended. Dough may be rolled out immediately or stored in a Tupperware bowl in refrigerator for up to 3 days. This recipe makes great cinnamon or dinner rolls. Allow to rise 1 1/2 hours before baking in a 350\u00b0 oven.
Pour water over yeast and sugar.
Let stand about 5 minutes. Mix salt, oil and flour in milk.
Mix with yeast mixture and let rise 1 hour in a warm room.
Roll out.
Dip in melted margarine. Put in pan and let rise again for 1 hour.
Bake in middle of oven about 10 minutes or until done.
Brush top with margarine.
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 egg, sugar and oil; add to yeast mixture.
Make a hole in flour.
Pour in wet ingredients.
Knead.
Form into rolls and place on a greased cookie sheet.
Brush tops lightly with oil. May sprinkle with sesame seed, if desired.
Let rolls rise.
Bake at 450\u00b0 until lightly browned.
Easy and delicious!
o milk and dissolve. Add yeast and sugar in water to
Dissolve yeast in warm water.
Heat shortening in milk until shortening is melted.
Add sugar and allow to cool until warm. Beat in egg and yeast mixture.
Add flour, one cup at a time; knead lightly.
Pinch off desired number of rolls or make into 2 loaves.
Place rolls or bread into well-greased pans; allow to rise until doubled in bulk.
Bake at 400\u00b0 until brown.
Dissolve yeast in warm water; mix all the ingredients together.
Place in greased bowl in refrigerator for at least 7 hours (can make up dough the night before).
Make rolls out 1 1/2 or 2 hours before serving time.
Cook at 400\u00b0.
Makes about 2 dozen rolls.
Dough will keep in the refrigerator a week or so.
Let cool.
Soften the yeast in the 1/3 cup
Pour boiling water over lard, sugar and salt; let cool. Dissolve yeast in lukewarm water.
Add eggs that have been slightly beaten to first mixture.
Add 2 cups of flour and then yeast and rest of flour.
Mix and put in refrigerator for 4 hours. Then make into rolls.
Place warm water in bowl.
Mix yeast into dry cake mix.
Add flour.
Mix and knead until smooth.
Cover.
Let rise in warm place 1 hour.
Shape into rolls.
Let stand until double in size. Bake in preheated 450\u00b0 oven 20 to 25 minutes.
Makes 2 to 3 dozen.
Melt oleo in hot water.
Add cold water, sugar, salt and yeast.
Beat egg and add to mixture.
Stir in 3 cups of flour. Cover and leave in refrigerator overnight.
Make out rolls and let rise 1 1/2 or 2 hours, depending on temperature.
Cook at 400\u00b0 for about 10 minutes.
Cool.
Freeze.
Dissolve yeast in warm water; add sugar to milk and mayonnaise and mix well.
This will be a very soft dough.
Pour into greased muffin tins.
Bake at 425\u00b0 until brown, about 15 minutes.
Makes 1 dozen rolls.
Mix cake mix and dry yeast, then in separate bowl, combine water and salt.
Stir in dry mixture.
Gradually work in flour to make soft dough that can be handled.
Cover.
Set in warm place for 1 hour.
Punch down to shape into rolls.
Brush with oil or butter and place on greased sheet to rise for 2 hours.
Bake in 400\u00b0 oven until golden brown.
Dissolve yeast in water.
Add all other ingredients but flour. Stir.
Add enough flour to make dough stiff enough to handle. Roll out, cut with biscuit cutter, brush with melted butter and fold over like pocketbook rolls.
Brush again with butter.
Let rise in a warm place.
Bake at 425\u00b0 until done.
Preparation Time: 2 hours.
Dissolve yeast in lukewarm water.
In large bowl, mix together potatoes, Crisco, sugar, salt and milk.
Cool.
To this mixture add yeast, beaten eggs and enough flour to make a medium dough. Knead slightly until smooth.
Put in greased bowl and cover.
Let rise.
(If made about 9 a.m.
the rolls can be made out at 4 p.m. for a 6 p.m. dinner.) These can be made a day or two ahead of time and refrigerated or may even be frozen for about a week.
Mix warm water, yeast and sugar together in large
Mix
the
yeast
with
the 2 cups of water and allow to soften and
work.
Melt
the margarine and sugar together and when sufficiently
cool,
add
the
beaten
egg and the yeast mixture to
it.
Gradually stir in the flour.
Mix thoroughly and refrigerate at least 3 to 4 hours.
Spoon the batter into greased muffin
tins.
Bake
at
425\u00b0
for
20 to 25 minutes. Makes
18 to 24 rolls.
Batter will keep up to 2 weeks in the refrigerator.
Mix cake mix and dry yeast.
Combine with salt, egg, warm water and 2 1/2 to 3 cups flour.
Mix to make a soft dough. Knead; let rise 1 hour in a warm place.
Punch down.
Make into rolls.
Place in a greased 9 x 13-inch pan.
Brush with melted oleo.
Let rise 2 or 3 hours.
Bake at 400\u00b0 for 15 to 20 minutes. Makes a dozen or so rolls.