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).
Dissolve yeast in water in 2 1/2 qt bowl, add sugar, oil, salt and egg. Stir to dissolve sugar and salt. Stir in 1 c.
flour until smooth. Cover with cloth and place on rack over bowl of hot water; let rise 15 min.
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.
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).
Dissolve yeast in water in 2 1/
br>To Make the Spring Rolls:
Heat the oil in
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.
Combine water and yeast in lg bowl; let stand
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.
Pour cold water over yeast and let stand.
Using
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 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 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.
Mix the warm water, sugar and yeast.
Add yeast mixture to first three ingredients.
Use slotted spoon and beat by hand.
Drop in greased muffin tins.
Bake 15 minutes at 400\u00b0.
Dissolve yeast in water in 2 1/
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.
Dissolve yeast in warm water in 2 1/2-quart bowl.
Add sugar, oil, salt and egg.
Stir to dissolve sugar and salt.
Stir in 1 cup flour until smooth.
Cover with cloth and place on rack over bowl of hot water; let rise 15 minutes.
Dissolve yeast in water.
Add sugar, oil, salt and egg.
Stir to dissolve sugar and salt.
Stir in 1 cup flour until smooth. Cover with cloth and place over rack over bowl of hot water.
Let rise 15 minutes.
Stir down.
Add 1 1/2 cups flour; stir until mixed.
Knead 3 minutes.
Dissolve yeast in 2 1/2-quart bowl; add sugar, oil, salt and egg.
Stir until all is dissolved.
Stir in 1 cup of flour until smooth.
Cover with cloth and place on rack over bowl of hot water; let rise 15 minutes.
Grease roll pan (9 x 9 x 2-inch or muffin tins) with butter.
Stir down batter; add 1 1/2 cups flour (remaining).