Yeast Rolls

I love to bake and make bread, while time consuming, is well worth the rewards.  When you have the time....make these rolls.

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Big Ole Yeast Rolls

These turned out perfect and will very likely be the last go to yeast roll recipe you use.  These would be perfect for buns, too.  I'm thinking these would be a great addition to Easter, or any holiday.  I haven't added the actual recipe to my blog, it is on Examiner.com.  The link below the pictures will take you there.  Enjoy!

Big Ole Yeast Rolls

Big Ole Yeast Rolls

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The Better Baker Weekend Potluck #48

Peanut Butter Yeast Rolls

My family requested chili at 4 o'clock in the afternoon!  I usually like to cook chili all day.  Either simmering on the back burner of the stove or in a crock pot.   I always have some sort of bread when I cook chili.  It's not a stable at suppertime in our home but with chili, yeah, it is.  Cornbread, garlic bread, white bread even.  Surprisingly, this is great with a big bowl of chili!  It's hearty with a peanut butter taste that isn't overwhelming.  These make a great school lunch or snack after school.  Just warm up and you have the taste of a peanut butter sandwich without the gooey mess.

Peanut Butter Yeast Rolls

4 to 4 1/2 cups all purpose flour

1/2 cup sugar

3 Tablespoons dry active yeast

1 teaspoon salt

1 cup milk

1/2 cup water

1/2 cup peanut butter

Stir together 2 cups flour, 1/2 cup sugar, 3 Tablespoons yeast and 1 teaspoon salt. Set aside.

Heat milk and water to 110 degrees and pour into flour mixture.

Add peanut butter and stir, adding enough flour to make a soft dough.

Put dough on a well floured surface and knead, adding more flour as needed, for 4-6 minutes or until it is smooth and elastic.  I used just shy of 4 cups.

Pat into a rectangle and cut into equal squares. Although, mine weren't and usually never are.  It's just something that everyone tells you to do.  ~wink~

Now, run over and preheat the oven to 350 degrees F and then..

Grease a 9x13 pan.

Put uneven, I mean, even pieces of cut dough on in pan.  Let rise in a warm, draft free place until double in size, 30 - 45 minutes.  I waited 30 and they were at the top of the pan.  I had to get them in the oven before the storm came.

Once doubled in size, cook for 10 minutes, turn pan and cook another 7-10 until done and lightly brown on top.  I can never really tell about bread being done.  I took mine out when they were light brown and they were done at 18 minutes.

Eat them right away if you want the taste of a warm peanut butter sandwich.  Oh, the microwave chili recipe will be posted soon.

PB&J on toasted Peanut Butter Yeast Roll...Yeah, It's Good!
Enjoy!
Love and Hugs!