Yeast Rolls

Sibble's Yeast Rolls

From: Merletta

Bake top shelf 425 degrees for 15 to 20 minutes. Makes about 3 dozen. 

             

  SIX INGREDIENTS:

4 to 5 cups SIFTED PLAIN flour

2 packages dry yeast (not out of date) ck. for expiration date.

2 cups Warm water (not hot)

1/2 cup sugar 

1 teaspoon salt

1 Tablespoon liquid oil

In huge bowl, dissolve the yeast in the warm water.  Add other 3 ingredients, stir.  Then start adding SIFTED flour stirring until soft useable dough is formed.  Place in greased huge bowl in warm place, cover and let rise until about double its size.

Then punch it down, use flour on your hands and sprinkle top of dough with flour so it won't stick to your hands.  Roll into balls.

Merletta’s Notes:

I don't measure the flour. I just  put the other 5 ingredients into a HUGE bowl, then sift in the flour until  it gets mixed well (not stiff) then you add flour until it feels soft and it kneads good but not stiff.( I estimate 4 to 5 cups of plain sifted flour.) So, before I start, I pour out about 5 cups and set aside.  You have to sift the flour before you use each cup as you put it in.  Then add it slowly to the 5 ingredients.  Set in a warm place (NOT HOT!) covered with a dishcloth or foil tent.  After it rises about 1 hour, to near double its size, work it down, stir and knead with your hands to make it into either one golf ball or 3 tiny jack size balls to make them clover shaped. OR loaf pan for a loaf of bread and not rolls..  Put them in a well greased muffin pan, top with melted butter, set back in warm place, cover with thin cloth or foil and let rise to double again. You may have to add just a little flour so it doesn't stick to you hands. Do not roll out or cut, just break off and pat with hands.