INCREDIBLE SOFT DINNER ROLLS (ABM)
Made these for our Thanksgiving dinner and they are awesome! Very light and tasty and the dough is so easy to handle.
Provided by Marie
Categories Yeast Breads
Time 22m
Yield 20 rolls
Number Of Ingredients 7
Steps:
- Place all ingredients in bread machine in the order according to manufacturers directions.
- Select dough cycle.
- When cycle is complete, remove dough from pan.
- Cover and let rest for 10 minutes on lightly floured surface.
- Grease a large cookie sheet.
- Divide dough into four parts, then cut each part into 5 pieces.
- Shape each piece into a ball and place 2" apart on cookie sheet.
- Cover and let rise for 30 minutes or until double in size.
- Heat oven to 375° and bake for 12 to 15 minutes or until golden brown.
- Remove from oven and brush tops with melted butter.
- Serve warm or cool on wire rack.
- Notes: Do not use delay cycle on your bread machine.
- For rolls with soft sides, place rolls close together on cookie sheet and let rise.
ABM DINNER ROLLS
This recipe is so easy to make and they are so good! I usually make up a batch to keep in the freezer. It's nice to be able to pull out a few at a time and micro for a quick addition to any meal! Hope you like them, too!(Prep time does not include dough time in ABM)
Provided by Loves2Teach
Categories Yeast Breads
Time 27m
Yield 16 rolls
Number Of Ingredients 9
Steps:
- Add all but last 2 ingredients to machine in order reccommended by the manufacturer and select dough cycle.
- When complete, transfer dough to lightly floured surface and knead (if necessary) until easy to handle.
- Shape into rolls as desired (I keep dividing into halves until I have sixteen pieces and then I divide each into 3 pieces for cloverleaf rolls and put in a muffin tin).
- Cover and let rise until doubled; 20-30 minutes.
- Combine egg and sugar, brush on top.
- Bake at 375F for 12-14 minutes or until done.
- Enjoy!
Nutrition Facts : Calories 156.7, Fat 4.4, SaturatedFat 2.3, Cholesterol 54.1, Sodium 189.4, Carbohydrate 24.3, Fiber 0.9, Sugar 3.3, Protein 4.6
CLASSIC DINNER ROLLS
Who can resist warm yeast rolls, fresh from the oven?
Provided by Fleischmann's Yeast
Categories Trusted Brands: Recipes and Tips ARGO®, KARO®, FLEISCHMANN'S®
Time 1h30m
Yield 12
Number Of Ingredients 7
Steps:
- Combine 3/4 cup flour, undissolved yeast, sugar and salt in a large bowl. Heat milk, water and butter until very warm (120 degrees to 130 degrees F). Add to flour mixture. Beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add 1/4 cup flour; beat 2 minutes at high speed. Stir in enough remaining flour to make soft dough. Knead on lightly floured surface until smooth and elastic, about 8 to 10 minutes. Cover; let rest 10 minutes.
- Divide dough into 12 equal pieces; shape into balls. Place in greased 8-inch round pan. Cover; let rise in warm, draft-free place until doubled in size, about 30 minutes.
- Bake in preheated 375 degrees F oven for 20 minutes or until done. Remove from pan; brush with additional melted butter, if desired. Serve warm.
Nutrition Facts : Calories 107.9 calories, Carbohydrate 18.5 g, Cholesterol 5.9 mg, Fat 2.3 g, Fiber 0.6 g, Protein 2.8 g, SaturatedFat 1.4 g, Sodium 115.3 mg, Sugar 2.6 g
LIGHT AND SOFT DINNER ROLLS (ABM)
This makes fairly large rolls that can be served with dinner or as sandwiches. Easy recipe and leftover rolls can be frozen for later use.
Provided by Marie
Categories Yeast Breads
Time 25m
Yield 18 rolls
Number Of Ingredients 8
Steps:
- Add all ingredients EXCEPT melted butter to bread machine in order as directed by manufacturer.
- Set for dough cycle.
- Check dough after a few minutes and if needed add a little more milk or water to make a smooth dough.
- When dough cycle is complete, remove dough, punch down and let rest for ten minutes.
- Lightly grease 13 x 9 glass baking dish.
- Divide dough into 18 pieces and place in pan.
- Dough will be sticky, so don't try to roll smooth balls.
- The rolls will smooth out when they rise and are baked.
- Let rise in warm place for 30 to 40 minutes until doubled.
- Drizzle melted butter over top of rolls and bake at 400° for 10 to 15 minutes until golden brown.
Nutrition Facts : Calories 152, Fat 5.3, SaturatedFat 2, Cholesterol 16.1, Sodium 153.4, Carbohydrate 22.3, Fiber 0.8, Sugar 2.9, Protein 3.6
DINNER BREAD/ROLLS WITH POLENTA
If you like making and eating bread you will love this one. Just do it! It is a sweet and savory bread. Not too difficult but it does need some tender care.
Provided by srooc1
Categories Yeast Breads
Time 1h30m
Yield 2 Loaves
Number Of Ingredients 9
Steps:
- Put yeast, water and sugar in mixer bowl or bowl and let proof.
- Meanwhile put water and salt in saucepan, bring to boil, add polenta, bring to boil again stirring, remove from heat.
- Add flour,milk and brown sugar to yeast/water, add polenta, stir/mix/knead (You can do this by hand or with a dough hook) until it is soft as and a bit sticky.
- Cover with plastic, proof for 15 minutes.
- Form loaves/rolls, cover with towel and proof for 1/2 hour.
- Score loaves/rolls,egg wash and sprinkle with additional polenta.
- Bake at 350 until golden.
ABM COCOA MIX DINNER ROLLS
I had a slew of Cocoa Mix that I wanted to use up and love Liisa's Dinner Rolls. http://www.recipezaar.com/69753 So I modified it to use the cocoa mix. :-) These rolls come out just as perfect as Liisa's rolls.
Provided by Diana in KS
Categories Yeast Breads
Time 1h45m
Yield 16 rolls, 8 serving(s)
Number Of Ingredients 7
Steps:
- In small sauce pan melt butter.
- When melted remove from heat and add milk, salt , cream of tartar and cocoa mix.
- Make sure to mix well.
- Pour into bottom of bread machine.
- Place flour on top.
- Make a well and add yeast.
- Set bread machine to dough setting.
- When the bread machine is done.
- Push down and remove to lightly floured surface shape dough into a log and slice down length with a sharp knife.
- Cut the two logs width wise 8 times.
- You should end up with 16 pieces that are roughly the same size.
- Place onto a lightly greased baking dish or cookie sheet.
- Cover with a tea towel and let rise 30 minutes until the dough is doubled again.
- Bake at 350 for 20-25 minutes until golden brown.
Nutrition Facts : Calories 262.8, Fat 4.7, SaturatedFat 2.7, Cholesterol 11.9, Sodium 273.3, Carbohydrate 46.7, Fiber 1.9, Sugar 2.7, Protein 7.5
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- Whisk the warm milk, 2 Tablespoons sugar, and the yeast together in the bowl of your stand mixer fitted with a dough hook or paddle attachment. Cover and allow mixture to sit for about 5 minutes or until foamy on top. *If you do not own a mixer, you can do this in a large mixing bowl and in the next step, mix the dough together with a large wooden spoon/rubber spatula. It will take a bit of arm muscle. A hand mixer works, but the sticky dough repeatedly gets stuck in the beaters. Mixing by hand with a wooden spoon or rubber spatula is a better choice.*
- Add the remaining sugar, the butter, eggs, salt, and 1 cup (about 130g) of flour and beat on medium speed for 1 minute. Scrape down the sides of the bowl with a rubber spatula. Add 3 cups (about 400g) flour, switch the mixer down to low speed, and beat until a soft dough forms and pulls away from the sides of the bowl. Dough will be very soft, but not overly sticky. Beat in 2-3 more Tablespoons of flour if dough seems very sticky. Avoid adding more flour than you need.
- Keep the dough in the mixer and beat on low speed for an additional 3 minutes or knead by hand on a lightly floured surface for 3 minutes.
- Lightly grease a large bowl with oil or use nonstick spray. Place the dough in the bowl, turning it to coat all sides in the oil. Cover the bowl with aluminum foil, plastic wrap, or a clean kitchen towel. Allow the dough to rise in a relatively warm environment for 2 hours or until double in size. (I always let it rise on the counter and it takes about 2 hours. For a tiny reduction in rise time, see my answer to Where Should Dough Rise? in my Baking with Yeast Guide.)
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