Baker's Dozen Yeast Rolls Recipe
- 2 to 2-1/2 cups all-purpose flour
- 2 tablespoons sugar
- 1 package (1/4 ounce) quick-rise yeast
- 1/2 teaspoon salt
- 3/4 cup warm water (120° to 130°)
- 2 tablespoons plus 4 teaspoons butter, melted, divided
- 3/4 cup shredded sharp cheddar cheese
- 2 teaspoons honey
- 1/8 teaspoon garlic salt
- In a large bowl, combine 1-1/2 cups flour, sugar, yeast and salt. Add water and 2 tablespoons butter; beat on medium speed for 3 minutes or until smooth. Stir in cheese and enough remaining flour to form a soft dough.
- Turn onto a lightly floured surface; knead until smooth and elastic, about 4-6 minutes. Cover and let rest for 10 minutes. Divide into 13 pieces. Shape each into a ball. Place in a greased 9-in. round baking pan. Cover and let rise in a warm place until doubled, about 30 minutes.
- Preheat oven to 375°. Bake 11-14 minutes or until lightly browned. Combine honey, garlic salt and remaining butter; brush over rolls. Remove from pan to wire rack. Yield: 13 rolls.
Reviews for Baker's Dozen Yeast Rolls(46)
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Just a note. Keep your yeast in the freezer and it will stay fresh for months. I always freeze mine and never have a problem with dough rising. I am going to try these tonight. They sound wonderful.
I have been looking for a roll recipe that was quick. This is it!!! I was very pleased with the results. It's a keeper. Made it just like it said to.
To Lindaseablom. The nice thing about using quick rise or rapid rise yeast is that you just put the yeast directly into a small amount of flour and your other dry ingredients then add the water. You should use a thermometer to test the water temperature. Your water must be between 120 and 130 degrees. If your liquid is too hot, you'll kill the yeast. If it's too cold,the dough won't rise properly. Personally I love this type of yeast and have been baking with it for many years. Hope this helps you. I haven't made this recipe but I will. This site won't allow me to submit this without a rating so I'm just going to say 4 stars.Sorry about that. I don't agree with rating an untried recipe.
When making these did you put in the yeast as a powder or did you add liquid to yeast and let it proof before putting it in the flour? Thanks
I made these on a total whim. I didn't have garlic salt, so I just chopped up a garlic clove finely and added it to the honey and butter to make sure the garlic taste was there. My dough balls had to rise for about forty-five minutes (I think my yeast isn't as fresh as it should be) before I felt safe putting them in the oven, where they took fifteen minutes to cook. I took them out and put the honey/butter/garlic "sauce" on them, and showed them to my husband, who asked what those "globs" were. Well, now he is eating them and calling them "globs of goodness." We both love them! :)