Chef

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1 cup warm water (105º to 115ºF)
1 package Fleischmann's® Active Dry Yeast
1/2 cup sugar
1 teaspoon salt
2 tablespoons butter or margarine, softened
2 eggs, lightly beaten
4 cups all-purpose flour (4 to 4 1/2 cups)
Servings: 10 / Yield: 10 rolls
Place warm water in large warm bowl. Sprinkle in yeast; stir until dissolved. Add sugar, salt, butter, eggs and 2 cups flour. Beat until smooth. Stir in enough remaining flour to make stiff dough. Place in greased bowl, turning to grease top. Cover tightly with plastic wrap. Refrigerate until chilled (4 to 5 hours or up to 4 days). Makes 16 to 20 rolls.
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To Make Rolls:
Pan Rolls: Remove 1/2 of dough from refrigerator. Divide into 10 equal pieces. Using floured hands, form into round balls. Place in greased 8-inch round pan. Cover; let rise in warm, draft-free place until doubled in size, about 50 minutes. Bake at 400ºF for 12 minutes or until done. Remove from pan; cool on wire rack. Makes 10 rolls.

Crescent Rolls: Remove 1/2 of dough from refrigerator. Roll on lightly floured surface to 12-inch circle. Cut into 8 wedge-shaped pieces. Roll up from wide ends to make crescent shapes. Place on greased baking sheet. Cover; let rise in warm, draft-free place until doubled in size, about 50 minutes. Bake at 400ºF for 12 minutes or until done. Remove from pan; cool on wire rack. Makes 8 rolls.

Cinnamon Rolls: Combine 1/2 cup sugar and 2 teaspoons ground cinnamon; set aside. Remove 1/2 of dough from refrigerator. Roll on lightly floured surface to 12- × 15-inch rectangle. Brush with 2 tablespoons melted butter. Sprinkle with reserved sugar mixture. Roll up from long side as for jelly roll; pinch seam and ends to seal. Cut into 9 (1 1/2-inch) pieces; place in greased 8-inch square pan. Cover; let rise in warm, draft-free place until doubled in size, about 50 minutes. Bake at 400ºF for 15 to 20 minutes or until done. Cool 5 minutes in pan; remove rolls to wire rack to complete cooling.
 
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