Never try a new recipe the day of the party. I used quit grits 5 minutes. I have gritty bread. The rolls looked and tasted promising, which is why I will try again another day, with instant grits in the bowl first and hot water on top instead of throwing it all in at once. I will also leave the water on top of the grits and mix before I add the others. My family also wished they were buttery in flavor, without the crunchy bit. I only cook by recipe, that's how I taught my self to cook. I don't know how to adapt or add for success.
PAN YEAST ROLLS
Let Rise: 2 Hours
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- 1 cup(s) nstant grits or quick grits, uncooked
- 1/3 cup(s) sugar
- 1 tablespoon(s) salt
- 3 cup(s) hot water
- 1/3 cup(s) vegetable oil
- 6 to 6 1/2 cup(s) all-purpose flour
- 2 package(s) dry yeast (two 1/4 ounce packages or 4 1/2 teaspoons)
- Combine instant grits, sugar, and salt in large bowl. Add water, oil and 2 cups of the flour. Beat 2 minutes on low speed with mixer. Add 1 cup additional flour and yeast. Beat 1 minute on low speed. Stir in additional flour to make soft dough. Turn out on floured board and knead until smooth and elastic. Add additional flour if needed.
- Spray two round cake pans and divide dough in half. Shape each half into 18 balls and place in pans. Cover and let rise 1 to 2 hours until doubled in size. Bake in preheated 400 degree oven 20 to 25 minutes until golden brown. Brush with butter. Makes about 36 rolls. Serve warm.
- Note: I have also made the dough balls larger and placed in a 9 x 13 inch greased cake pan. They will be more like sandwich rolls if made this way.
This recipe is a personal recipe added by psfreeman and has not been tested or endorsed by MyRecipes.
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