Famous Brenda Gantt Yeast Rolls Recipe

If you’re looking for a classic yeast roll recipe that will transport you back to your grandmother’s kitchen, you’re in luck! Brenda Gantt’s famous yeast rolls are the perfect addition to any meal. With their soft, fluffy texture and buttery flavor, these rolls are sure to be a hit with your family and friends.

Ingredients:

• 1 package active dry yeast (2 ¼ teaspoons)
• 1/4 cup warm water
• 1 cup milk
• 1/4 cup sugar
• 1/4 cup butter, softened
• 1 egg
• 1 teaspoon salt
• 4 to 4 1/2 cups all-purpose flour
• 2 tablespoons butter, melted (for brushing the rolls)

Step-by-Step Instructions:

1. Dissolve the yeast in warm water and let it sit for 5 minutes until it’s frothy.
2. Combine the milk, sugar, butter, egg, and salt in a large mixing bowl. Add the yeast mixture and stir until everything is well combined.
3. Add about 4 cups of flour, one cup at a time, mixing well after each addition. Slowly add enough additional flour to make a soft dough. Knead the dough on a floured surface for 8-10 minutes.
4. Place the dough in a greased bowl and cover with a damp towel. Let the dough rise in a warm place for about an hour or until it has doubled in size.
5. Preheat your oven to 375°F.
6. Punch down the dough and knead it again for a few minutes. Divide the dough into 24 equal pieces and shape each piece into a ball. Place the balls of dough into a greased 9×13 inch baking dish.
7. Cover the dish with a damp towel and let the rolls rise for an additional 30 minutes.
8. Brush the rolls with melted butter and bake for 20-25 minutes or until they’re golden brown.
9. Remove the baking dish from the oven and let it cool for a few minutes before serving.

Serving Suggestions:

These rolls are best served warm with a pat of butter. They’re perfect for holiday dinners, Sunday brunch, or whenever you’re in the mood for some classic comfort food. Try serving them with your favorite soup or stew for a hearty meal.

Tips and Notes:

• Make sure your yeast is fresh and not expired.
• If your dough is too dry, add a little bit of water. If it’s too sticky, add a little bit of flour.
• If you don’t have a warm place for your dough to rise, try turning your oven to the lowest setting for a few minutes, then turning it off and placing the dough inside with the door slightly cracked.
• You can freeze these rolls for later. Just let them cool completely, then wrap them tightly in foil or plastic and freeze for up to 3 months.
• If you want to make a smaller batch, you can halve the recipe and use an 8×8 inch baking dish instead.

FAQs:

Q. Can I use instant yeast instead of active dry yeast?

A. Yes, you can use instant yeast instead of active dry yeast. Just use the same amount and skip the step of dissolving it in water.

Q. Can I use whole wheat flour instead of all-purpose flour?

A. Yes, you can use whole wheat flour, but keep in mind that the texture will be slightly denser than with all-purpose flour.

Q. Do I have to use a stand mixer to knead the dough?

A. No, you can knead the dough by hand if you prefer. Just be sure to knead it for at least 8-10 minutes until it’s smooth and elastic.

Q. Can I use margarine instead of butter?

A. Yes, you can use margarine instead of butter. Just keep in mind that the flavor may be slightly different.

Q. Can I make these rolls ahead of time?

A. Yes, you can make the dough ahead of time and refrigerate it overnight. Just be sure to let it sit at room temperature for at least 30 minutes before shaping and baking.

Wrapping up:

These famous Brenda Gantt yeast rolls are the perfect addition to any meal. With their soft, fluffy texture and buttery flavor, they’ll quickly become a family favorite. Whether you’re serving them at a holiday dinner or just enjoying them with your favorite soup, you can’t go wrong with this classic recipe.