The Leaven is about some serious stuff, but 'leaven' is also a cooking term, too, that does fit in with my favorite hobby! -- so here's a GREAT recipe that my friend Kay shared with me over twenty years ago. Gets rave reviews from everyone! Enjoy!
Happy Monday!
Kay's Yeast Rolls
Note: This is light as a feather, easy no-knead yeast dough that is great for dinner rolls or Cinnamon Rolls.A family favorite. Post a comment to let me know how they turn out!
Dissolve in small bowl (I warm the bowl by running it under hot water first):
1pkg. active dry yeast in 1/4 c. very warm water (test on tender side of wrist)
It should dissolve and bubble--stir with a spoon if needed, to dissolve.
In large mixing bowl, beat 2 egg whites till foamy with a wire whisk
Add:
1/2 c. sugar
1/2 c. canola oil
1 c. very warm water
1t. salt
dissolved yeast
Stir in 2 c. flour, and mix well with a large spoon. Add 1 c. very warm water and mix. Gradually add another 2-3 cups and mix to form a soft sticky, but not runny, soft dough
Add a small amount of cooking oil to grease a self-seal gallon plastic bag (eg. zip-loc)
Place dough in bag and refrigerate for at least four hours or overnight.
For Crescent Rolls: Divide dough in 2 or 3 portions, and roll out into a circle on a floured surface.
Spread melted butter on the surface of each round.
Use a pizza cutter or a sharp knife to make 8 -10 pie-shaped wedges. Roll from wide end. Pinch the tip slightly to make sure the roll keeps its shape.
Let rise till double, about 30 minutes.
Bake on lightly greased (or sprayed with Pam) baking sheets at 400 degrees for about 15-20 min.
Cinnamon Rolls: Roll dough into a rectangle. Spread melted butter over the surface. Mix 2-3 t. cinnamon with about 1/2 cup sugar, and spread over the buttered surface (can use more). Add raisins or nuts, or both, and roll into a jelly roll shape. Cut in 1 in slices with pizza cutter or use a piece of thread to pinch off cinnamon rolls. Place on lightly greased cooky sheets, close together for thick rolls or space for a larger diameter roll. Let rise about 30 min, till double, then bake at 400 degrees for about 15-20 min.
Glaze: Mix 1-2 cups powdered sugar, a dash of salt, 1/2-1 t. vanilla, and 2-3 T milk together well to a glaze consistency. Drizzle over warm rolls.
Happy Monday!
Kay's Yeast Rolls
Note: This is light as a feather, easy no-knead yeast dough that is great for dinner rolls or Cinnamon Rolls.A family favorite. Post a comment to let me know how they turn out!
Dissolve in small bowl (I warm the bowl by running it under hot water first):
1pkg. active dry yeast in 1/4 c. very warm water (test on tender side of wrist)
It should dissolve and bubble--stir with a spoon if needed, to dissolve.
In large mixing bowl, beat 2 egg whites till foamy with a wire whisk
Add:
1/2 c. sugar
1/2 c. canola oil
1 c. very warm water
1t. salt
dissolved yeast
Stir in 2 c. flour, and mix well with a large spoon. Add 1 c. very warm water and mix. Gradually add another 2-3 cups and mix to form a soft sticky, but not runny, soft dough
Add a small amount of cooking oil to grease a self-seal gallon plastic bag (eg. zip-loc)
Place dough in bag and refrigerate for at least four hours or overnight.
For Crescent Rolls: Divide dough in 2 or 3 portions, and roll out into a circle on a floured surface.
Spread melted butter on the surface of each round.
Use a pizza cutter or a sharp knife to make 8 -10 pie-shaped wedges. Roll from wide end. Pinch the tip slightly to make sure the roll keeps its shape.
Let rise till double, about 30 minutes.
Bake on lightly greased (or sprayed with Pam) baking sheets at 400 degrees for about 15-20 min.
Cinnamon Rolls: Roll dough into a rectangle. Spread melted butter over the surface. Mix 2-3 t. cinnamon with about 1/2 cup sugar, and spread over the buttered surface (can use more). Add raisins or nuts, or both, and roll into a jelly roll shape. Cut in 1 in slices with pizza cutter or use a piece of thread to pinch off cinnamon rolls. Place on lightly greased cooky sheets, close together for thick rolls or space for a larger diameter roll. Let rise about 30 min, till double, then bake at 400 degrees for about 15-20 min.
Glaze: Mix 1-2 cups powdered sugar, a dash of salt, 1/2-1 t. vanilla, and 2-3 T milk together well to a glaze consistency. Drizzle over warm rolls.
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