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Yeast breads and rolls

Posted by on Sep. 8, 2011 at 8:21 PM
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Making yeast breads and rolls is not as much of a monster that it would seem.  Yes, you should plan on at least 2 to 3 hours for making a batch of bread or rolls, but most of that time is spent with the dough rising, no need for you to even be in the room.

You can make these by hand, with a stand mixer with dough hooks, or with a bread machine.  I can easily convert recipes from one to another method.  Usually the liquid is mixed first (or put in the bread machine first), followed by all ingredients except flour (or flour and yeast in the bread machine), then the flour is stirred and then kneaded into the dough (flour, then yeast on top in most bread machines).  Let rise, form the loaf/rolls, and bake.

Give it a try!  If you find that you like it, you can save money by buying yeast in bulk 1 or 2 pound bags, usually available at bulk food stores or food service supply stores. 

A word about the type of flour:  Bread flour is actually made from a wheat that has a higher protein content, thus giving the yeast more to feed on and the gluten a stronger strand, and giving the bread a different texture than it would have if you used all-purpose flour.  I have purchased Seal of Minnesota unbleached flour from our local bulk food store and it works FABULOUSLY in yeast bread recipes...come to find out, Minnesota is the state where most of the wheat for bread flour is grown.  YOU CAN USE all-purpose flour in yeast bread recipes, but don't expect to have the same rise or texture that a loaf made with bread flour would have.


by on Sep. 8, 2011 at 8:21 PM
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by Kitchen Owner on Sep. 9, 2011 at 9:32 AM

Soft & Light Potato Flakes Rolls

  • 2 1/2 teaspoons regular instant yeast or active dry yeast
    3 tablespoons sugar
    1 1/4 teaspoons salt
    3 cups King Arthur Unbleached All-Purpose Flour or bread flour
    1/4 cup dried potato flakes
    1/4 cup + 1 tablespoon lukewarm water (potato water, if you have any saved)
    3/4 cup lukewarm milk
    3 tablespoons butter, softened or melted

To make dough in a bread machine: Place all of the ingredients into the pan of your bread machine, program the machine for Manual or Dough, and press Start. Assess the dough about 10 minutes before the end of the second kneading cycle; add additional water or flour as necessary to produce a smooth, supple, somewhat soft dough.


To complete the rolls: Divide the dough into 16 pieces. Shape each piece into a smooth ball. Lightly grease two 9-inch round cake pans, or a 9 x 13-inch pan. Space the rolls in the pan(s), cover them with lightly greased plastic wrap, and allow them to rise for about 1 hour, till they’re very puffy and are touching one another.


Bake the rolls in a preheated 350°F oven for 20 to 22 minutes, or until they’re golden brown. Remove them from the oven, set them on a wire rack to cool, and brush them with melted butter or margarine, if desired. This will give the rolls a soft crust. Serve the rolls warm, or store them in an airtight container. Yield: 16 rolls.

by Kitchen Owner on Sep. 9, 2011 at 9:41 AM

Here's our family's favorite white bread recipe. It's soft on the inside and a mixture of chewy/crispy for the crust. You can make it in the bread machine, a large stand mixer with a dough hook or even by hand:

Rice Bread:

  • 1/2 cup cooked white or brown rice
  • 1 1/2 Tbsp. (1 Tbsp. + 1 1/2 tsp.) vegetable or canola oil

Put these two ingredients in a 2 cup measuring cup and add enough warm water to make 1 1/2 c. Dump into bread machine pan or mixing bowl.

  • 2 Tbsp. sugar
  • 2 tsp. salt
  • 3 cups all purpose flour (I've used all purpose or whole wheat, even a mix of both)
  • 1 1/2 tsp. active dry yeast.

If using a bread machine, set to desired setting and start. I prefer to use the dough cycle then take the dough out and form a loaf, let rise in my bread pan and bake at 350 for 30 minutes.
If using a stand mixer, add the flour last, cup by cup. If mixing by hand I will also add the flour at the last and then knead for 6 to 8 minutes before letting it rise, covered, in a greased bowl. Form into a loaf, let rise in bread pan and bake 350 for 30 minutes. Remove from pan immediately.

by Kitchen Owner on Sep. 9, 2011 at 9:42 AM

Whole Wheat Dinner Rolls

  • 1 1/2 c. whole wheat flour
  • 1/4 c. plus 2 Tbsp. sugar
  • 2 1/4 tsp (1 pkt) active dry yeast
  • 1 tsp. salt
  • 1/2 c. milk
  • 1/2 c. water
  • 1/4 c. butter or margarine
  • 1 egg
  • 2 to 2 1/4 c. all purpose flour

In a mixing bowl combine whole wheat flour, sugar, yeast and salt. In a saucepan, heat milk, water and butter to 120 - 130 degrees (very warm). Add to flour mixture. Beat in egg. Beat on low speed for 1 minute, then 1 minute on medium speed. Gradually stir in enough all purpose flour to form a soft dough. Turn onto a floured surface and knead until smooth and elastic, about 6 - 8 minutes. (Sorry, I prefer to let my bread machine or KitchenAid do all the mixing & kneading for me) Place in a greased bowl and let rise, covered, about 1 to 1 1/2 hours until doubled. Punch down, shape into 9 to 12 balls and place in greased 9 inch square pan. Cover and let rise until doubled, about 45 to 60 minutes. Bake at 400 degrees for 15 to 20 minutes. If desired, cover the rolls with foil during the last 5 minutes to prevent extra browning. Remove from oven and pan, let cool on wire rack.

by Kitchen Owner on Sep. 9, 2011 at 9:42 AM

Oat Dinner Rolls

  • 2 1/3 c. water, divided
  • 1 c. oatmeal
  • 2/3 c. packed brown sugar
  • 3 Tbsp. butter or margarine
  • 1 1/2 tsp. salt
  • 2 pkg (4 1/2 tsp.) active dry yeast
  • 5 to 5 3/4 c. all purpose flour

In saucepan, bring 2 cups water to a boil. Stir in oatmeal, reduce heat and simmer for 1 minute. Stir in brown sugar, butter, salt and remaining water. Transfer to a mixing bowl; let stand until mixture reaches 110 degrees (feels warm, not hot, to the touch). Stir in yeast. Add 3 cups flour and beat well. Add enough remaining flour to form a soft dough. Turn onto floured surface; knead until smooth and elastic, about 6 to 8 minutes. Place in a greased bowl, cover and let rise in warm place until doubled, about 1 hour. Punch dough down; shape into 24 balls. Place on greased baking sheets or cake pans. Cover with a towel and let rise until doubled, about 30 minutes. Bake at 350 degrees for 20 to 25 minutes until golden brown. Remove from pan and cool on wire racks.

by Kitchen Owner on Sep. 9, 2011 at 9:42 AM

English Muffin Bread - GREAT for toast!

  • 5 1/2 - 6 c. flour
  • 2 pkg (4 1/2 tsp.) active dry yeast
  • 1 Tbsp. sugar
  • 2 tsp. salt
  • 1/4 tsp. baking soda
  • 2 c. milk
  • 1/2 c. water
  • cornmeal

Combine 3 c. flour, yeast, sugar, salt, and soda. Heat milk and water until very warm (120 to 130 degrees). Add to dry mixture & beat well. Stir in enough additional flour to make a stiff batter. Spoon into loaf pans that have been greased and "floured" with cornmeal. Sprinkle tops of loaves with additional cornmeal. Cover, let rise in warm place for 45 minutes. Bake at 400 degrees for 25 minutes. Remove from pans immediately and cool.

by Kitchen Owner on Sep. 9, 2011 at 9:42 AM

Toasted Oat Bread


Toast oats: Spread oats on 15X10-inch pan; place in 375 degrees oven for 10 to 15 minutes or until light brown.
In large bowl, combine 2 cups flour, rolled oats, sugar, salt and yeast; blend well.
In small saucepan, heat milk and margarine until very warm. Add warm liquid and egg white to flour mixture. Blend at low speed until moistened; beat 3 minutes at medium speed. Stir in 3 1/4 to 3 1/2 cups flour until dough pulls cleanly away from sides of bowl.
On floured surface, knead in 1/4 to 1/2 cup flour until dough is smooth and elastic, about 10 minutes. Place dough in greased bowl; cover loosely with saran wrap and cloth towel. Let rise in warm place until doubled in size, about 45 to 60 minutes. Punch down dough several times to remove all air bubbles.
Divide dough in half; shape into 2 loaves by rolling dough into two 14x7-inch rectangles. Starting with shorter side, roll up; pinch edges firmly to seal. Place seam-side- down on lightly greased cookie sheet. Cover; let rise in warm place 35 to 45 minutes.
Heat oven to 375 degrees.
In small bowl, combine water and egg white; beat slightly. Carefully brush on loaves; sprinkle with 1 tablespoon rolled oats.
Bake 25 minutes, cover with foil, and bake 10 minutes more until loaves sound hollow when lightly tapped. Cool on wire racks.

by Kitchen Owner on Sep. 9, 2011 at 9:42 AM

60 Minute Cinnamon Rolls

  • 4 1/2 tsp (2 pkt) yeast
  • 1/4 c. warm water
  • 1 Tbsp. sugar
  • 2 c. warm milk
  • 1/2 c. butter
  • 1/4 c. sugar
  • 1 tsp. salt
  • 6 c. flour

Dissolve yeast in 1/4 c. warm water with sugar, in a small bowl. Pour warm milk over butter, sugar and salt. Cool a little. Add 6 cups flour and yeast mixture. Knead in bowl for 5 minutes. Let stand for 15 minutes in a warm place. Roll out into large rectangle with rolling pin or your hands.
Mix: 1 1/2 c. sugar, 4 tsp. cinnamon and 1 c. raisins (optional) Brush dough with a bit of melted margarine and sprinkle with sugar mixture. Roll up, starting with long edge and seal edge. Using dental floss or a very sharp serrated bread knife, cut into slices. Place slices in greased pan(s) and let stand in warm place for 15 minutes. Bake at 375 degrees for 25 minutes. When done, top with powdered sugar glaze while still warm.

by Kitchen Owner on Sep. 9, 2011 at 9:43 AM

Hamburger Buns:

  • 1 1/4 cups milk, slightly warmed
  1. Place all ingredients in pan of bread machine according to manufacturer's directions.
  2. Select dough setting.
  3. When cycle is complete, turn out onto floured surface.
  4. Cut dough in half and roll each half out to a 1" thick circle.
  5. Cut each half into six 3 1/2" rounds with inverted glass as a cutter.
  6. Place on greased baking sheet far apart and brush with melted butter.
  7. Cover and let rise until doubled, about one hour.
  8. Bake at 350° for 15 minutes.
by Kitchen Owner on Sep. 9, 2011 at 9:43 AM

Basic bagels


  • 1 cup warm water (110 degrees F/45 degrees C)
  • 1 1/2 teaspoons salt
  • 2 tablespoons white sugar
  • 3 cups bread flour
  • 2 1/4 teaspoons active dry yeast
  • 3 quarts boiling water
  • 3 tablespoons white sugar
  • 1 tablespoon cornmeal
  • 1 egg white
  • 3 tablespoons poppy seeds


  1. Place water, salt, sugar, flour and yeast in the bread machine pan in the order recommended by the manufacturer. Select Dough setting.
  2. When cycle is complete, let dough rest on a lightly floured surface. Meanwhile, in a large pot bring 3 quarts of water to a boil. Stir in 3 tablespoons of sugar.
  3. Cut dough into 9 equal pieces, and roll each piece into a small ball. Flatten balls. Poke a hole in the middle of each with your thumb. Twirl the dough on your finger or thumb to enlarge the hole, and to even out the dough around the hole. Cover bagels with a clean cloth, and let rest for 10 minutes.
  4. Sprinkle an ungreased baking sheet with cornmeal. Carefully transfer bagels to boiling water. Boil for 1 minute, turning half way through. Drain briefly on clean towel. Arrange boiled bagels on baking sheet. Glaze tops with egg white, and sprinkle with your choice of toppings.
  5. Bake in a preheated 375 degree F (190 degrees C) oven for 20 to 25 minutes, until well browned.
by Kitchen Owner on Sep. 9, 2011 at 9:47 AM

Bread bowls for bread machine

  • 1/2 c. warm water
  • 1/2 c. warm milk
  • 1 egg, room temperature
  • 2 Tbsp. butter
  • 1 tsp. salt
  • 1/4 c. sugar
  • 3 c. all-purpose flour (I'll use unbleached or a mix of unbleached and wheat)
  • 2 1/4 tsp. active dry yeast
  • cornmeal, for baking pan

Place ingredients in bread machine in accordance with manufacturer's instructions. Set for dough cycle, this is a 1.5 lb. recipe.
Once cycle is complete, take out dough to a floured surface & cut into 4 equal portions. Don't work the dough too much, just enough to shape into rounds. Spread a thin layer of cornmeal on baking pan. Place all four dough rounds on pan and cover with thin towel to let rise in a warm area about an hour, until doubled in size.
Bake in a preheated 350° oven for 20 to 25 minutes; higher elevations at 325° for 15 - 20 minutes, until golden brown. Remove from pan and place on cooling rack.
To use for bowls, cut a thin layer across the top and hollow out to about 1/4 to 1/2 inch thickness. Fill with your favorite chili, chowder, or stew!

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