This recipe came from http://www.recipecurio.com/
This is a clipping from packaging of some sort, the weight is like light stock paper. Recipe is stapled to an index card, part of it folded over back. Date unknown.
QUICK & EASY YEAST ROLLS
1 package active dry yeast
3/4 cup warm water (105 to 115°)
2 tablespoons sugar
2 tablespoons vegetable oil
1/2 teaspoon salt
2 1/2 to 2 3/4 cups Gold Medal flour*
Soft butter or margarine
Dissolve yeast in water in 2 1/2-quart bowl. Add sugar, oil, salt and egg. Stir to dissolve sugar and salt. Stir in 1 cup of the flour until smooth. Cover with cloth and place on rack over bowl of hot water; let rise 15 minutes.
Grease square pan, 9×9x2 inches. Stir down batter and add 1 1/2 cups flour. Stir until mixed and turn onto floured cloth-covered board. Knead 3 minutes. If sticky, knead in 1/4 cup flour. Divide dough into 16 pieces and shape quickly into balls; arrange in pan and brush tops with butter. Cover with cloth and place on rack over bowl of hot water; let rise 25 minutes.
Heat oven to 425°. Bake 12 to 15 minutes or until light brown. Remove from pan to wire rack. Brush tops with soft butter. Serve warm. 16 rolls.
*If using self-rising flour, omit salt.
Note: Unbleached flour can be used in this recipe.
Honey-Orange Rolls: While dough is rising the first time, heat 1/4 cup sugar, 2 tablespoons butter or margarine, 2 tablespoons orange juice and 2 tablespoons honey to boiling; stir in 1/3 cup chopped nuts. Pour into greased pan, 9×9x2 inches. Continue as directed.
Cheddar Cheese Rolls: Add 1/2 cup shredded sharp Cheddar cheese with second addition of flour. Continue as directed. Bake 15 to 17 minutes.
Cinnamon-Nut Rolls: After shaping, roll each ball in 2 tablespoons butter or margarine, melted, then in mixture of 2 tablespoons granulated sugar, 2 tablespoons packed brown sugar, 1/2 teaspoon cinnamon and 1/4 cup finely chopped nuts. Continue as directed. Bake 15 to 17 minutes.
Jam Swirls: After kneading, roll dough into rectangle, 12×9 inches. Spread 1/3 cup jam to within 1/2 inch of edges. Roll up, beginning at wide side; pinch edge of dough into roll to seal. Cut roll into twelve 1-inch slices; arrange in pan. Continue as directed. Bake 15 to 17 minutes. Immediately remove from pan. While warm, drizzle with Glaze: Mix 1/2 cup powdered sugar and 1 tablespoon milk.
Thank you for this recipe. I have been looking for this recipe for years. I gave this recipe to my son's friend years ago and he lost it. It was always my favorite recipe.
These really do sound quick and easy. And, so many different variations. Yum! Thanks for posting.
Land of the Free....because of the Brave
Proud Volunteer Field Editor for Taste of Home for 17 years.Multiple contest winner.
Thanks for sharng. Love the different variations!
Taste of Home Field Editor. Blogger & Photographer. http://nutmegdisrupted.com/
© RDA Enthusiast Brands, LLC 2015