Tonight for dinner, I made a roast with carrots, potatoes, and onions and yeast rolls on the side. The roast was an arm roast I had in the freezer – roasts are on sale often! Carrots are cheap to start with, usually less than $1 a bag. The potatoes I got for $1.99 for a 5 pound bag. I purchased the onions in a 3 pound bag for around $2 (had them for so long I can’t remember!). There is no recipe for this roast. I simply peel and chop carrots, potatoes, and an onion and put them in the crock pot. I sprinkle them with Worcestershire sauce and seasoning salt and put in about 2 cups of water. I then put salt and pepper on both sides of the roast and put it on top of the veggies in the crock pot. I usually put this on around 9 in the morning, set the crock pot on low and it is ready to eat around 5 or 6 pm.
The rolls are yummy – maybe that is why they are called Yummy Yeast Rolls ;-). I clipped the recipe from a Taste of Home magazine a long time back and found it on their website HERE.
Yummy Yeast Rolls
- 2 to 2-1/2 cups all-purpose flour
- 3 tablespoons sugar
- 1 package (1/4 ounce) quick-rise yeast
- 1/2 teaspoon salt
- 3/4 cup warm water (120° to 130°)
- 2 tablespoons butter, melted
- In a large bowl, combine 1-1/2 cups flour, sugar, yeast and salt. Add water and butter; beat on medium speed for 3 minutes or until smooth. Stir in enough remaining flour to form a soft dough.
- Turn onto a well floured surface; knead until smooth and elastic, about 4-6 minutes. Cover and let rest for 10 minutes. Roll dough to 3/8-in. thickness; cut with a lightly floured 2-1/2-in. biscuit cutter. Place 2 in. apart on a greased baking sheet. Cover and let rise in a warm place until doubled, about 30 minutes.
- Bake at 375° for 11-14 minutes or until lightly browned. Remove to a wire rack. Yield: about 1 dozen.