My Great grandmother and great aunt made the BEST yeast rolls. My father got the recipe from them (or as best as they could guess because they did it by look on everything). The directions do not look right, can you please let me know if this sounds correct.

Ingredients
3 packs dry yeast dissolved in 1/2 cup warm water
5 cups self rising flour (unsifted)
1/4 cup sugar<br>1 teaspoon baking soda
1 cup shortening
2 cups lukewarm buttermilk

Directions
Dissolve yeast and set aside
Mix flour, sugar and baking soda together in a bowl cut in shortening
Add buttermilk and yeast. Mix Well.
Place desired amount of dough on cloth and roll out. Cut using a cookie cutter or shape into rolls.
Preheat oven to 350 while dough comes to room temperature.
Bake 15-20 minutes.

Does this sound correct? I don't want to try to make them without good instructions

We got into a short discussion during the testing period for Stan and Norm's upcoming book. It was a recipe for lunch Lady rolls. As I recollect Allabubba (Allan) was experimenting with the two recipes. It's cold and raining here today in Omaha and good old-fashioned pot roast is on the menu. The lunch lady rolls would be perfect with this menu and it's a great day to bake! Allan - I sent you a PM regarding which recipe you preferred and what your final formula was. If you're out there today (or anyone else for that matter) I'd appreciate some pointers on these rolls.

Trish

My first all-bread cookbook was Bernard Clayton's, and I've got several favorites in there. But right now my kids' favorite is Lenora's yeast rolls, so I made some tonight to go with dinner. 

They go together quickly, have a wonderful texture, and make great mini sandwiches (my son splits them like a taco, fills the inside and chows down). 

I am an experienced home baker and make all kinds of yeast products regularly. But I never mastered making yeast rolls, hot cross buns and other small round yeast products to come out nice a neat looking. I think my dough consistency is right yet I get unsightly seams, gashes, cracks and crevasses in my final product.

How do you shape the balls to become flawless in appearance?

George (Author of What Recipes Don't Tell You)

I have a question about yeast rolls.

I followed this recipe, and ran into a problem with the dough being too wet (or so I think).

I'm a novice when it comes to baking, so I'm not sure what to expect.
I measured all the ingredients out perfectly, but the dough was so wet that it didn't even resemble dough. Kneading was impossible. I gradually added an additional cup of flour just to get it to a kneadable point. It was still extremely sticky & wet.

What did I do wrong?
Thank you :)

EDIT
http://i3.photobucket.com/albums/y86/reveur_mediter/bauplate.jpg
The finished product.

My thoughts: They bread doesn't taste sweet enough. Common sense tells me it's because I added so much additional flour, thus diminishing the amount of sugar. The texture seems perfect. Nice, soft yeast rolls. Just wish they were a bit more sweet. It's OK, next time I'll have a better grasp of what I'm doing thanks to all your helpful tips. :)

Didn't let them rise long enough during the first.

I have been making these yeast rolls for some time now. Usually for the holidays. I thought I would share. They are very good and light.

Ingredients:

494 Grams Flour (bread)

5     Grams yeast (IDY)

65   Grams Sugar

5     Grams Salt

50   Grams of Egg (beaten)

195 Grams Milk

49   Grams Shortening

49   Grams Water

* Optional - I add about 3 tablespoons of day old mashed potatoes.

   Sometimes I add Sesame seeds

Combine all dry ingredients except salt and add water. Mix and set aside 20 minutes. Beat together egg, shortening and salt adding milk and knead for 10 to 12 minutes. Dough will be tacky. Place in oiled bowl and set aside covered.

Allow bulk ferment till double.

 Remove and scale and shape into 1.75 to 2 ounce rolls. They will expand a great deal. Place on baking sheet and cover. (I do an overnight refrigeration) Then allow 1 to 2 hours for final proof. You may not get much rise but you will get it in the oven. Keep an eye on them and when you press one with your finger and it doesn't completely return they are ready.

Place in preheated oven 375 degrees and bake approximately 10-12 minutes. Remove and brush with butter.

Allow to cool. What is leftover can be frozen.

www.elisfoods.wordpress.com

I've never tried doing a blog before, but just had to share last weekend's ragingly successful experiment. Sourdough has been going not-so-well lately, so I've returned to commercial yeast for a bit. This is a somewhat altered version of my mother-in-law's recipe.

Orange Sticky Rolls

Sweet Dough:

1 Cup lukewarm milk (for non-dairy, I use 1/3 c each of coconut, soy, and rice milks)

3 Tbsp honey

1 tsp salt

1 tsp instant yeast