No milk yeast rolls are easy rolls that taste great buttered or as sandwich rolls. They’re also great rolls for mini hamburgers and sloppy joes.
Yield: 15 rolls
Prep Time: 2 hours
Cook Time: 20 minutes
Total Time: 2 hours, 20 minutes
- 2-1/4 tsp or 1 pkg. (1/4 oz.) active dry yeast
- 1 cup warm water, 95 to 110 degrees F
- 1 Tbsp sugar
- 1 tsp salt
- 2 Tbsp shortening
- 2 medium eggs, divided
- 3-1/2 cups bread flour, about
- Poppy seeds
- In large bowl, add yeast, warm water, sugar, and salt. Stir until dissolved. Add shortening, the egg white from 2 eggs (save the yolk for brushing onto the rolls), and 2 cups of flour. Mix well. Slowly add the remaining amount of flour until dough is formed. You may or may not use the full amount of flour.
- Turn dough out onto floured board. Knead dough for about 6 minutes, adding more flour by the tablespoon, if necessary. Grease a medium bowl. Put dough into the bowl and then turn dough over so that the top of the dough is also lightly greased. Cover the bowl with a clean kitchen towel and let the dough rise in warm, draft-free place until double in size or about 1 hour.
- Punch down dough. Turn it out onto a floured table and knead out all the bubbles for about 5 minutes. Roll dough out, 3/4 inch thick. Cut rolls with a 2-inch cookie or biscuit cutter. Preheat oven to 375 degrees F. Grease two baking sheets. Set rolls on each baking sheets, cover with clean kitchen towel, and allow to rise in warm, draft-free place until double in size or for about a half hour. Lightly beat the egg yolks. Brush egg yolk on top of rolls after they have risen. Sprinkle tops with poppy seeds.
- Bake rolls for about 20 minutes or until golden brown. Remove rolls from oven and turn out onto rack. Serve warm or allow rolls to cool completely before freezing.