What Can I Make With Rapid Rise Yeast
I started the new year off by cleaning out my spice cabinet and found two packets of rapid rise yeast. I can’t remember what I bought them for originally, but they haven’t expired yet and I’d love to use them up. I’m just no sure what to make with it. Each of the packets has 3 smaller pouches of yeast in it and they say rapid rise yeast on them.
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January 8th, 2008 at 12:42 pm
Try this yeast roll recipe. We have them at least once a week with dinner. They take a little bit of ahead planning, since the dough has to rise. But you just can’t beat the taste. Well worth the little bit of effort.
January 14th, 2008 at 9:38 pm
I love making home made bread!!! Ever try beer bread?
January 28th, 2008 at 8:53 pm
How about some homemade cinnamon rolls? There’s nothing better on a Sunday Morning
Homemade Cinnamon Rolls
* 5 cups all-purpose flour
* 1 (18.25 ounce) package yellow cake mix
* 2 (.25 ounce) packages quick-rise yeast
* 2 1/2 cups warm water (120 to 130 degrees F/50 degrees C)
* 1/4 cup butter, melted
* 1/2 cup sugar
* 1 teaspoon ground cinnamon
* FROSTING:
* 6 tablespoons butter, softened
* 3 cups confectioners’ sugar
* 1 1/2 teaspoons vanilla extract
* 2 tablespoons milk
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In a mixing bowl, combine 4 cups flour, dry cake mix, yeast and warm water until smooth. Add enough remaining flour to form a soft dough. Turn onto a lightly floured surface; knead until smooth and elastic, about 5 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise until doubled, about 45 minutes.
Punch dough down. Turn onto a lightly floured surface; divide in half. Roll each portion into a 14-in. x 10-in. rectangle. Brush with butter; sprinkle with sugar and cinnamon. Roll up jelly-roll style, starting with a long side. Cut each roll into 12 slices; place cut side down in two greased 13-in. x 9-in. x 2-in. baking pans. Cover and let rise until almost doubled, about 20 minutes.
Bake at 400 degrees F for 10-15 minutes or until golden brown. Cool for 20 minutes. For frosting, in a mixing bowl, cream butter, confectioners’ sugar and vanilla. Add enough milk to achieve desired consistency. Frost warm rolls.