How To Make Foundation Yeast Rolls

Master the Yeast Roll and You Will Have a Whole New Set of Recipes at Your Disposal!

Once you have mastered yeast rolls, treat your family to cinnamon rolls for breakfast, cloverleaf rolls with dinner, or cinnamon crisps... all these recipes will make you a hero! Similar recipes to this basic yeast roll recipe can be found in most any recipe book, but this one has been handed down from grandmother to mother to daughter to granddaughter and it works every time! Just make sure the yeast you purchase has not reached its expiration date.

Basic Foundation Roll

  1. In 1/4 cup lukewarm water, dissolve 1/2 t sugar.
  2. Sprinkle 1 envelope of dry yeast on top, stir and let stand. After 10 minutes, stir well.
  3. In 1/2 cup hot water, stir in 1/4 cup sugar, 1/2 t salt, and 3 T vegetable oil.
  4. Cool to lukewarm.
  5. Stir in 1 cup flour to make a batter.
  6. Beat well.
  7. Add yeast mixture, another 1/4 cup lukewarm water, 2 eggs (well beaten), and beat well.
  8. Add about 2 1/2 cups flour and blend (you may have to add a bit more flour until the dough isn't sticky).
  9. Turn onto floured board and knead lightly.
  10. Place in greased bowl to rise to double its original size (cover with damp cloth or paper towel).
  11. Once doubled (about 1 hour), lightly punch down the center.

For Cloverleaf Rolls

  1. Roll dough into small balls.
  2. Place three balls in each greased muffin cup.
  3. Set in a warm place and let rise till light.
  4. Bake at 375 till lightly browned (about 12-15 minutes).

For Cinnamon Crisps

  1. Roll dough into medium-sized balls (about golf ball size).
  2. On a floured cloth, flatten each ball with the heel of your hand.
  3. Place on greased cookie sheet and brush with melted butter.
  4. Sprinkle with a mixture of cinnamon and white sugar.
  5. Bake at 375 till lightly browned (about 12-15 minutes).

For Cinnamon Rolls

  1. Melt 2 T butter in a 9"x13" glass pan.
  2. On a floured cloth, roll the dough into an oblong shape, about 3/4" thick.
  3. Spread melted butter over dough.
  4. Sprinkle with brown sugar and cinnamon to taste.
  5. Roll up the long way, jelly-roll style.
  6. Slice off 1" pieces and place cut-side down in glass pan.
  7. Let rise till double (about 1 hour).
  8. Bake at 375 for 20 minutes, or till nicely browned.
  9. Once out of the oven, cover lightly with powdered sugar frosting.

Hints and Reminders

  • Check expiration date of yeast before using.
  • Make sure the yeast is dissolved in lukewarm water, not hot. Hot water will kill the yeast.
  • Unbaked dough will keep 4-5 days in refrigerator. Cover with damp paper towels then seal with foil.


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