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.
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 a saucepan combine sugar.
Melt over medium heat the shortening and 1 cup hot water.
Set aside to cool.
Dissolve yeast in small bowl with 1 cup warm water (not hot).
Beat eggs in a large bowl.
Sift flour with salt mixed in.
Dissolve yeast in warm water.
Mix butter, milk, sugar and oil.
Put yeast into this mixture.
Add enough flour to make a stiff dough.
Pour dough onto floured board.
Roll out dough to 1/2-inch thickness and cut out rolls with round cutter.
Place rolls in buttered dish and let rise 1 hour, but not more than 3 hours.
Bake at 425\u00b0 until golden brown.
Makes 2 dozen rolls.
Dissolve yeast in water; add milk, sugar, oil and salt.
Sift and gradually add the flour and soda to the yeast mixture.
Mix well.
Let stand about 10 minutes.
Roll out and shape into rolls. Let rise until double in size, about 1 hour.
Bake at 400\u00b0 or 425\u00b0 until rolls are brown
on top.
Add yeast and sugar to warm water. Stir until dissolved.
Add oil and salt. Stir. Add flour and knead about 5 minutes. Roll dough out as for biscuits. For regular rolls, stamp out with biscuit cutter and place barely touching in a greased baking pan (makes about 3 dozen).
For Parker House rolls, stamp out with biscuit cutter and place 2 portions in each cup of muffin tins. Brush tops with melted butter or oleo and let rise.
Bake in a 375\u00b0 oven (top shelf) until golden brown.
Dissolve yeast in 1/2 gallon lukewarm water.
Add to flour, sugar and salt and mix well.
Put in a warm place to rise for 1/2 hour.
Punch dough down with hands and make rolls into the size of an egg.
Place on greased cookie sheet and let rise to double in size.
Bake at 350\u00b0 until rolls are golden brown.
egrees F.
Dissolve the yeast in the water. Put the
Dissolve yeast in warm water.
In large mixing bowl mix first 3 ingredients as you would biscuits.
Pour in the dissolved yeast. Mix again.
In large bowl pour in 1 tablespoon of oil.
Put dough in bowl.
Turn over to grease all sides. Let stand until doubled in size.
Punch down and form into rolls.
Let rise again.
Bake at 350\u00b0 until done.
Dissolve yeast in lukewarm water.
Mix milk, margarine, sugar, salt, cold water and egg in large bowl, then add yeast mixture and flour.
Mix well.
Leave in bowl and cover; let rise.
Bake at 400\u00b0 for 10 to 15 minutes.
Makes 12 very large rolls or 18 medium rolls.
If not using teflon muffin tins, make sure you grease and flour pans.
Beat egg in bowl; add oil.
In separate bowl, dissolve yeast in warm water.
Add to egg mixture.
Add sugar, salt and flour. Mix well.
Let rise 1 hour, then make into rolls.
Place rolls in greased pan.
Let rolls rise until doubled in size.
Bake at 400\u00b0 for 10 minutes.
Combine water, yeast and sugar. Let stand 5
Mix yeast with 1/4 cup of warm water.
Set aside.
Cream sugar and Crisco.
Add egg.
Stir in the 1 cup of water.
Add yeast. Stir in flour.
Put in a large bowl.
Let rise in warm place until double.
Punch down and shape into rolls.
Let rise until double in bulk.
Bake at 425\u00b0 for 12 to 15 minutes.
Measure milk in pan.
Add sugar, salt, oil or butter.
Dissolve yeast in lukewarm water.
Set aside for 5 minutes.
Warm milk mixture to lukewarm.
Then add yeast.
Add enough flour to make a pretty stiff dough.
Grease the top and let rise double in pan for about 1 hour.
Turn out on floured board and work down.
Shape into rolls.
Let raise again.
Grease the tops and bake at 400\u00b0 until golden brown.
Scald milk. Add butter.
Cool.
Crumble yeast with 1 tablespoon sugar and mix until liquid, then add to cooled milk. Mix 1/2 cup sugar to eggs.
Add salt.
Combine with milk mixture. Stir in flour.
Cover and let rise in refrigerator overnight. Divide dough into 3 parts.
Roll each part into a circle, about 1/2-inch thick.
Cut into 16 pie shaped wedges. Roll into crescent rolls and let rise for 4 hours.
Bake at 350\u00b0 for 15 minutes. Makes 48 rolls.
Soften yeast in warm water.
Mix hot water and milk.
When it is lukewarm, add shortening, sugar, salt and yeast.
Stir in 2 1/2 cups flour and the other half cup, if needed.
Dough should not be too stiff.
When mixed, cover bowl firmly and place in refrigerator for several hours or 2 or 3 days.
Form into rolls; let rise and bake at 375\u00b0.
Pour cold water over yeast and let stand.
Using
emperature will wake up the yeast but not kill it.
Dissolve yeast in 1/4 cup warm water and set aside.
In saucepan add milk, sugar, butter and salt.
Heat until butter is melted.
Cool until lukewarm, then add yeast mixture and flour and stir.
Cover and let stand 15 minutes in a warm place.
Place dough on floured surface and pat out until 3/4 inch thick.
Cut with a glass.
Add a pat of butter to each roll and fold over. Let stand 15 minutes, then bake for 10 minutes at 425\u00b0.
Makes 24 to 28 rolls.
The night before, place a layer of frozen rolls in well-greased Bundt pan. Sprinkle pudding mix (dry) over rolls. Melt butter and add brown sugar and nuts, mixing well. Pour over rolls. Cover with towel and let rise for 8 to 10 hours. Bake in preheated 350\u00b0 oven for 30 minutes. Turn onto plate while hot.