Yeast Bread Mixes

Mom tweaked and perfected these recipes for the yeast bread class she recently taught. These would make great gifts! Mom used heavy-duty wrapping paper to make custom bags for each mix. You can print off labels and directions on sticker paper to easily attach to the bag for a professional finish.

CLOVERLEAF DINNER ROLLS

Mix
2 tablespoons sugar
3 tablespoons powdered milk
9 ½ ounces unbleached all-purpose flour
(Include 1 package dry yeast or 2 ¼ teaspoons of dry yeast in a snack baggie)

For the Dough
1 package dough mix (included)
1 package instant yeast (included)
2 tablespoons butter, melted
1 egg, beaten
2/3 cup warm water
¾ teaspoon salt

Lightly grease a 12-cup muffin pan
To make the dough: Combine the yeast with the dough mix. In a saucepan, combine the water and the butter, cut up into small pieces. Heat until the butter starts to melt. Remove from heat and stir until the butter is completely melted. Pour the water/butter mixture and egg into the dry ingredients. Mix by hand, stand mixer, or bread machine. Sprinkle the salt over the dough and mix in thoroughly. If you need more flour, you can knead it on a lightly floured surface, adding more flour as necessary until a smooth and elastic and very soft ball is formed. Cover and let the dough rise until doubled in bulk about 1 hour.
TURN the dough out onto a lightly floured surface and divide it into 36 pieces. Shape each piece into a ball, pulling edges under to make a smooth surface. Arrange three balls, smooth side up, in each muffin cup. Cover and let rise until almost doubled, about 30 to 45 minutes. Bake at 350° for 15 to 20 minutes or until golden brown.

Yield: 1 dozen

QUICKIE STICKIE BUNS

Mix
8.5 ounces unbleached all-purpose flour
2 tablespoons powdered milk
2 tablespoons sugar
Include 1 package dry yeast or 2 ¼ teaspoons of dry yeast in a snack baggie

For the dough
1 package dough mix (included)
1 packet instant yeast (included)
1 cup warm water
2 tablespoons butter
1 egg, beaten
½ teaspoon salt

Topping Mix
½ cup brown sugar
1 tablespoon sugar
½ teaspoon cinnamon
For the topping:
Sugar mixture (included)
3 tablespoons butter
1 ½ teaspoons light corn syrup
1 ½ teaspoons hot water
1/3 cup chopped nuts (optional)

Prepare a 12-cup muffin tin by greasing well.
To make the dough: Combine the yeast and the dough mix. In a saucepan, combine the water and the butter. Heat until the butter begins to melt. Remove from heat and allow the butter to completely melt. Pour into the dry ingredients with the beaten egg. Mix together—by hand, stand mixer, or bread machine—forming a stiff batter. Sprinkle the salt over the dough and mix thoroughly. Cover; let rise in warm place until light and doubled in size, about 30 to 45 minutes.
While dough is rising prepare the TOPPING: Combine all ingredients—except the nuts—in a small saucepan. Heat over low heat, stirring until combined. Spoon a scant tablespoon into prepared muffin cups, using up all the filling. Sprinkle a few nuts, if desired, over the filling.
Stir down yeast batter. Drop by scant tablespoons into prepared muffin cups, (use up all the dough). Cover; let rise in a warm place until light and doubled in size, about 30 minutes. (I cover with lightly greased plastic wrap until the dough has risen to the top of the tins. Carefully remove the plastic wrap and allow dough to continue to rise until it is rounded above the tins.)
Place pan on foil or cookie sheets to guard against spillovers in oven. Bake at 350° for 22 to 25 minutes until golden brown. Let cool 1 minute; then invert onto wire rack covered with parchment paper or waxed paper.

Yield 12 buns

HONEY WHEAT ROLLS
For the mix:
7 ounces White Whole Wheat Flour
4 ounces unbleached all-purpose flour
1.5 ounces instant mashed potato flakes
1.2 ounces nonfat dry milk
Include 1 package dry yeast or 2 ¼ teaspoons dry yeast in a snack baggie
For the dough:
1 package dough mix (included)
1 package instant yeast (included)
1 ½ cups lukewarm water
¼ cup unsalted butter, cut into small pieces
3 tablespoons honey (2.25 ounces)
1¼ teaspoons salt

Combine the yeast and dough mix together. Place water in a saucepan, add the cut-up butter and heat until butter starts to melt. Remove from heat, stir in the honey until the butter is melted and the honey combined. Check temperature of solution to 100°, then pour into the dry ingredients and mix together—by hand, stand mixer, or bread machine until a cohesive ball of dough forms. Sprinkle the salt over the dough and mix in thoroughly. Remove the dough to a floured surface. Knead until it is smooth and elastic (this is a very soft dough). Place in a greased bowl, cover with lightly sprayed plastic wrap and allow to rise until almost doubled in size. Gently deflate the dough by folding it over on itself, and cover and let rise 30 minutes longer.
Turn the dough out onto a lightly floured surface and divide into 12 pieces. Grease one 8-inch round pan. Shape each piece of dough into a ball by pulling the dough into a very small knot at the bottom, then rolling it under the palm of your hand into a smooth ball. Place 9 balls around the edges with 3 in the middle of the pan. Cover with lightly greased plastic wrap and let rise until almost doubled, about 30 to 45 minutes.
Bake in a 350°F oven for 20 to 25 minutes until the top is mahogany brown but the sides are lighter colored.
Tip: I used this recipe to make hamburger buns by weighing out 3 ounces of dough, shaping into a ball, placing upon a greased cookie sheet, and pressing down to about ½” height. Cover with lightly greased plastic wrap and let rise until almost doubled. Bake for about 20 to 25 minutes until nicely browned. You will get about 8 buns.

Yield: 12 buns

HERBED MONKEY BREAD
Mix:
2 cups unbleached all-purpose flour (8.50 ounces)
1 tablespoon sugar
Include 1 package dry yeast or 2 ¼ teaspoons dry yeast in a snack baggie
For the Dough:
1 package dough mix (included)
1 package instant yeast (included)
¾ cup lukewarm water
1 tablespoon vegetable oil
1 large egg, beaten, room temperature
1 teaspoon salt
TOPPING
Mix: 1/8 teaspoon powdered garlic
1 teaspoon dried parsley flakes
½ teaspoon dried chives
¼ teaspoon dried basil
¼ teaspoon dried oregano
For the topping:
1 package herbs (included)
¼ cup butter, melted

Lightly grease an 8-inch round cake pan.
TO MAKE THE DOUGH: Combine the yeast with the dough mix. In a saucepan combine the water and the vegetable oil. Heat to 100°. Pour into the dry ingredients with the egg and mix together—by hand, stand mixer, or bread machine—forming a cohesive ball of dough. Sprinkle the salt over the dough and mix in thoroughly. Knead on a lightly floured surface until it is soft and smooth. Place the dough in a greased bowl, cover, and let rise in a warm place until the dough is noticeably puffy, about 45 minutes to 1 hour.
TURN the dough out onto a lightly floured surface, and divide it into 16 to 18 pieces. Roll into balls by pulling the dough under and toward the center bottom and rolling in the palm of your hand.
Make the TOPPING: Combine the herb packet in the melted butter. Dip rolls in the butter mixture; arrange in a greased 8” round pan. Pour any remaining butter mixture over the top. Cover the pan, and let the bread rise for 30 to 60 minutes, till it’s visibly puffy. Towards the end of the rising time, preheat the oven to 350°F.
TO BAKE THE BREAD: Uncover the pan and bake the bread for 25 to 30 minutes until it’s golden brown. Cover the pan with foil during the last 20 minutes of baking, if it seems to be browning too quickly.
Transfer the pan to a rack and let cool for 5 minutes, before removing to a wire rack.

Yield: one 8” round pan.

CINNAMON-SUGAR BREAD
Mix:
2 cups all-purpose flour (8.50 ounces)
1 tablespoon sugar
Include 1 package dry yeast or 2 ¼ teaspoons dry yeast in a snack baggie
For the dough:
1 package dough mix (included)
1 package instant yeast (included)
¾ cup lukewarm water
1 tablespoon vegetable oil
1 large egg, beaten, room temperature
1 teaspoon salt
Sugar Coating Mix:
½ cup granulated sugar
1 ½ teaspoons cinnamon
For the sugar coating:
1 package sugar mixture (included)
3 tablespoons melted butter

Lightly grease an 8-inch round cake pan.
TO MAKE THE DOUGH: Combine the yeast with the dough mix. In a saucepan combine the water and vegetable oil and heat to 100°. Pour into the dry ingredients with the egg, and mix together—by hand, stand mixer, or bread machine—forming a cohesive ball of dough. Sprinkle the salt over the dough and mix in thoroughly. Knead on a lightly floured surface, adding flour as needed, to make a soft smooth ball. Place the dough in a greased bowl, cover, and let rise in a warm place until the dough is noticeably puffy, about 45 minutes to 1 hour.
Place the sugar mixture packet in a small bowl. In another small bowl melt the butter.
TURN the dough out onto a lightly floured surface and divide it into 16 to 18 pieces. Roll into balls by pulling the dough to the underside and rolling in the palms of your hands. Dip rolls in the melted butter, then into the cinnamon-sugar mixture to coat. Place the coated balls in a single layer in the prepared pan. Pour any remaining butter over the balls, and sprinkle any remaining cinnamon-sugar over the top. Cover and let rise in a warm place until puffy, 45 minutes to an hour.
TO BAKE THE BREAD: Preheat the oven to 350°F while the dough is rising. Bake the bread in the lower third of the oven until it’s golden brown and the top feels firm when tapped, 25 to 30 minutes. Cover the pan loosely with foil during the last 20 minutes of baking, if it seems to be browning too quickly.
TRANSFER the pan to a rack and let cool for 5 minutes. Place a plate that is at least 1” wider than the pan on top of the pan. Using oven mitts, carefully invert the bread onto the plate. Serve warm or at room temperature.

YIELD: one 8-inch round pan




PULL-APART CHEESE BREAD
Mix
2 cups unbleached all-purpose flour (8.50 ounces)
.75 ounces instant potato flakes
.75 ounces nonfat dry milk
1 tablespoon sugar (7/8 ounce)
Include 1 package dry yeast or 2 ¼ teaspoons dry yeast in a snack baggie
For the dough:
1 package dough mix (included)
1 package instant yeast (included)
¾ cup lukewarm water
1 tablespoon butter, cut into small pieces or 1 tablespoon vegetable oil
1 large egg, beaten, room temperature
1 teaspoon salt
COATING:
Mix:
1/3 cup dry cheese powder sauce mix
2 teaspoons pizza seasoning
OR
3 tablespoons grated Romano cheese
3 tablespoons grated Parmesan cheese
¼ teaspoon garlic powder
Cheese coating:
1 package coating mix (included)
4 tablespoons melted butter

Combine the yeast with the dough mix. In a saucepan combine the water and butter and heat until the butter starts to melt. Remove from heat and continue stirring to melt the butter. Check the temperature at 100°. Mix into the dry ingredients with the egg, and mix—by hand, a stand mixer, or a bread machine set on the dough cycle—to make a soft dough. Sprinkle the salt over the dough and mix in thoroughly. On a floured surface, knead to a soft, smooth dough. Place in a lightly greased container and allow it to rise for 60 to 90 minutes, until it’s just about doubled in bulk.
Gently transfer the dough to a lightly floured work surface. Divide the dough into 16 to 18 pieces. Lightly grease an 8-inch round pan. Pour a generous layer of olive oil in the bottom of the pan, to coat.
Make the coating: put the cheese mixture in a small bowl. Put the melted butter in another small bowl. Dip each ball in the butter, then the coating, then place in the pan in a single layer; you’ll need to squeeze them in. Pour any left over butter and cheese over the balls. Cover with lightly greased plastic wrap and allow to rise to be quite puffy, about 30 to 45 minutes. Towards the end of the rising time, preheat the oven to 350°F.
Uncover the pan. Bake the bread for 25 to 30 minutes, until it’s golden brown. Remove from the oven, and turn it out of the pan onto a rack. Serve warm.

Yield: one 8-inch round pull-apart loaf