45339 quick yeast spelt rolls Recipes

quick-rise yeast, sugar, warm water (110o to 115o), biscuit/baking mix

potato flakes, milk, vegetable oil, white sugar, white sugar, eggs, salt, active dry yeast, all-purpose flour, boiling water, warm water (110 degrees f/45 degrees cup)

dry potato flakes, milk, vegetable oil, white sugar, white sugar, eggs, salt, active dry yeast, all-purpose flour, boiling water, warm water (110 degrees f/45 degrees cup)

active dry yeast, sugar, divided, warm water (110o to 115o), butter, softened, shortening, salt, boiling water, eggs, king arthur unbleached all-purpose flour

yeast, warm water, warm water, honey, salt, oil, spelt flour

buttermilk, egg, vegetable oil, sea salt, honey, white bread flour, whole wheat bread flour, quick-cooking rolled oats, spelt flour, quinoa flour, bread machine yeast

war water, butter flavored shortening, melted, sugar, salt, dry yeast, egg, butter, melted, flour white lily is best )

active dry yeast, warm water (105o to 115o), sugar, sugar, butter, softened, salt, egg, milk, all-purpose flour, melted butter

dry yeast, lukewarm milk (105o to 115o), all-purpose flour, divided, sugar, salt, egg, beaten, lard, melted, butter or margarine, melted

active dry yeast, warm water (100o to 110o), fat-free milk, egg substitute, sugar, vegetable oil, salt, all-purpose flour, divided, butter-flavored cooking spray

fast rising yeast, sugar, warm water (115 degrees ), all-purpose flour, unsalted butter, room temperature, salt, eggs

refrigerated quick crescent dinner rolls, preheat oven to 375 degrees f. lightly grease 13x9 inch pan. separate crescent dough into 2 large rectangles. press rectangles over bottom aned 1/2 inch up sides of prepared pan to form crust.; seal perforations. bake crust for 5 minjtes., in medium bowl, combine the following, beaten egg, chopped pecans, sugar, dark corn syrup, butter, melted, vanilla, pour over partially-baked crust. return to 375 degree oven and bake for 18 to 22 minutes, until golden brown., cool. cut into bars. makes 2 dozen bars

dry yeast, warm water, milk, margarine or 1/2 cup butter, sugar, water , lukewarm, salt, eggs, flour (approximately )

scalded milk, cornmeal, boiling water, pk yeast, warm water, melted butter, sugar, egg yolks, ts salt, flour

active dry yeast, warm water (110o to 115o), evaporated milk, eggs, sugar, butter, melted, salt, king arthur unbleached all-purpose flour, melted butter , optional

active dry yeast, sugar, divided, warm milk (110o to 115o), butter, softened, salt, egg yolks, king arthur unbleached all-purpose flour, egg white, lightly beaten

active dry yeast, sugar, divided, sugar, divided, warm water (110 - 115 degrees ), butter, softened, shortening, salt, boiling water, eggs, all-purpose flour