Cupcake Mommie's Yeast Rolls

When I started my blog, Family Stamping and Food!, I never realized how many great people I'd meet along the way.  One month during pantry cooking, I inquired about a yeast roll recipe from Jess at Cupcake Mommie's Menus.  They turned out beautiful and we've been making them ever since.

Yeast Rolls
2-1/4 teaspoon yeast
1/2 cup cold water
1 teaspoon salt
1/4 cup butter or shortening (I've been using butter)
1/4 cup sugar
1/2 cup boiling water
1 beaten egg
3 cups all purpose flour

Add yeast to cold water and let set for 5 minutes

In a separate bowl, add salt, butter, sugar.  Pour boiling water over these, blend and cool.  Add egg to this mixture.  Stir cold water & yeast mixture into the egg mixture.  Add flour 1 cup at a time, mixing after each addition.  Brush the top of the dough with butter or shortening, cover with wax paper and put in the fridge overnight (I have had them in the fridge as little as 3 hours and they came out perfectly.)

Make sure you use a big enough bowl:

3-4 hours before eating time, roll dough into balls.  (I divided the dough in half (2 equal sections) and then in thirds (each of those into 3 equal sections to make 6 total) and then in half (divide the 6 in half to make 12 equal sections) then I divided one of the 12 into 3 balls and placed into a greased muffin tin to make a cloverleaf yeast roll.)  You will need a little extra flour to roll and form smooth balls.  Cover these and let rise in a warm place for 2-3 hours. 

Bake at 425 degrees F for 10 minutes or until golden brown.  This recipe will make 12 rolls. 

You'll notice in the above batch, I rolled out the balls to make Cloverleaf Rolls but the others I just plopped them right into the muffin tin after I divided the dough into 12 pieces. 

To freeze, bake as normal and let them cool completely, then store them in a freezer storage bag in the freezer. 

When you want to eat them, remove from bag and allow to thaw on the counter for 20 minutes.  To serve warm, nuke in the microwave 10 seconds. 

These are so good!  I love that you can refrigerate the dough.  It's a great recipe to do on OAMC day.  Start it the night before and then bake them in the morning. 

YUMMY!