UNBELIEVABLE ROLLS
Simple dinner rolls that are easy to make. Dough is also a great base for cinnamon rolls.
Provided by SHERLIE
Categories Bread Yeast Bread Recipes Rolls and Buns
Time 2h15m
Yield 16
Number Of Ingredients 8
Steps:
- In a medium saucepan over medium heat, warm milk, water, sugar and salt. Remove from heat, and mix in the eggs and yeast.
- Measure flour into a large bowl. Make a well in the flour, and pour milk mixture into it. Do not stir. Cover with a lid, and let stand for 20 to 30 minutes.
- Pour melted margarine into flour, and mix well. Add more flour if too sticky. Knead lightly. Cover, and let rise for 20 to 30 minutes.
- Shape the dough into rolls, and place on a baking sheet. Let rise again for 20 to 30 minutes.
- Bake rolls in a preheated 400 degrees F (205 degrees C) oven for 15 minutes, or until done.
Nutrition Facts : Calories 234.8 calories, Carbohydrate 37.2 g, Cholesterol 24.2 mg, Fat 6.9 g, Fiber 1.3 g, Protein 5.7 g, SaturatedFat 1.4 g, Sodium 225.9 mg, Sugar 7 g
CRUSTY ROLLS
THANKS to Clancy Strock's article mentioning Milwaukee bakeries in a past Reminisce, I was reminded that I, too, missed those hard-to-find, airy, crispy rolls! Years ago, I begged family members living in Chicago to try to find the recipe. My sister-in-law sent me a handwritten recipe, and now I can make these rolls for myself. -Charles Steers, Anaheim, California
Provided by Taste of Home
Time 30m
Yield 2 dozen.
Number Of Ingredients 8
Steps:
- In a bowl, dissolve yeast in water. Add shortening, sugar, salt and 1 cup flour; beat until smooth. Add egg whites; mix well. Add enough remaining flour to form a soft dough. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes (dough will be stiff). Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1-1/2 hours., Punch dough down; divide into 24 pieces and shape into balls. Sprinkle greased baking sheets with cornmeal. Place rolls 2 in. apart on baking sheets. Cover and let rise until doubled, about 30 minutes. , Place a large shallow pan filled with boiling water on lowest rack in oven. Bake rolls on middle rack at 425° for 10-11 minutes or until golden brown.
Nutrition Facts : Calories 90 calories, Fat 1g fat, Cholesterol 0 cholesterol, Sodium 102mg sodium, Carbohydrate 17g carbohydrate, Fiber 3g protein.
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
RUSTIC DINNER ROLLS
My family loves those European style dinner rolls described as "airy crumb and yeasty, savory flavor and a crust so crisp it pratically shatters when you bite into it, yet chewy enough to offer satisfying resistance" This was the perfect description that came with the recipe. I found this recipe in Cook's Illustrated Magazine and they turned out wonderful. It says the secret to them is a little whole wheat for a nice earthiness, a bit of honey for a subtly sweetness and a very wet dough for more steam bubbles during baking for an airier crumb. The recipe itself it pretty simple but I feel it's the preparation and baking process that gives it that distintive rustic result. Prep time does not include rising time. There's a lot of steps but it's just very complete. UPDATE: Thanks to MarySC for this note -You are supposed to repeat the entire "fold three times and rest for 30 minutes" step a second time. I'll add this to the directions.
Provided by Bonnie G 2
Categories Yeast Breads
Time 1h25m
Yield 16 rolls, 16 serving(s)
Number Of Ingredients 6
Steps:
- Whisk water, yeast, and honey in bowl of stand mixer until well combined, making sure no honey sticks to bottom of bowl.
- Add flours and mix on low speed with dough hook until chohesive dough is formed, about 3 minutes.
- Cover bowl with plastic wrap and let sit at room temperature 30 minutes.
- Remove plastic wrap and eveny sprinkle salf over dough.
- Knead on low speed 5 minutes. (If dough creeps up attachment, stop mixer and scrape down using well floured hands or greased spatula.).
- Increase speed to medium and continue to knead until dough is smooth and slightly tacky, about 1 minute.
- If dough is very sticky, add 1-2 tablespoon flour and continue mixing 1 minute.
- Lightly spray 2 quart bowl and with nonstick cooking spray; transfer dough to bowl and cover with plastic wrap.
- Let dough rise in warm, draft-free place until doubled in size, about 1 hour.
- Fold dough over itself; rotated bowl quarter turn and fold again. Rotate bowl again and fold once more.
- repeat the entire "fold three times and rest for 30 minutes" step a second time.
- Cover with plastic wrap and let rise 30 minutes.
- Spray two 9-inch round cake pans with nonstick cooking spray and set aside.
- Transfer dough to floured work surface, sprinkle top with more flour.
- Using bench scraper cut dough in half and gently stretch each half into 16-inch cylinders.
- Divide each cylinder into quarters, then each quarter into 2 pieces (you should have 16 pieces total), and dust top of each piece with more flour.
- With floured hands, gently pick up each piece and roll in palms to coat with flour, shaking off excess and place in prepared cake pan.
- Arrange 8 dough pieces in each cake pan, placing 1 piece in middle and others around it making sure cut side faces up.
- Loosely cover pans with plastic wrap and let rolls rise until doubled in size, about 30 minutes (dough is ready when it springs back slowly when pressed lightly with finger).
- Thirty minutes before baking, adjust rack to middle position and heat oven to 500 degrees.
- Remove plastic wrap from pans, spray rolls lightly with water, place in oven.
- Bake 10 minutes until tops of rolls are brown; remove from oven.
- Reduce oven temperture to 400 degrees; using kitchen towels or mitts, invert rolls from both pans onto rimmed baking sheet. When cool enough to handle, turn right side up, pull apart, and space evenly on a baking sheet.
- Continue to bake until rolls evelop deep golden brown crust and sound hollow when tapped on bottom, 10 to 15 minutes; rotate baking sheet halfway through baking time. (partially baking in pans first helps to set their shape during rising but leave soft spots where they touch - transfering to baking sheet ensures finished rolls are golden and crisp all around).
- Transfer rolls to wire rack and cool to room temperature.
Nutrition Facts : Calories 94, Fat 0.3, SaturatedFat 0.1, Sodium 219.4, Carbohydrate 19.8, Fiber 0.9, Sugar 0.8, Protein 2.8
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Cuisine AmericanEstimated Reading Time 4 minsCategory BreadTotal Time 3 hrs 20 mins
- In the bowl of stand mixer, blend water and yeast. Add honey and whisk quickly not allowing honey to stink and stick to the bottom of the bowl. Add bread flour and whole wheat flour. Mix on low speed until a dough is formed, about 3 minutes. Cover tightly with plastic wrap and let sit for 30 minutes.
- Remove plastic wrap, sprinkle dough evenly with salt. Knead on low speed for about 5 minutes. Scrape down bowl with greased spatula as necessary. Increase speed to medium, knead for about 1 minute more until dough is smooth. It will still be sticky. If it's too sticky add 1-2 tablespoons flour and mix again for 1 minute.
- Transfer dough to a greased bowl; cover tightly with plastic wrap. Let rise until doubled, about 1 hour.
- After the hour rise. Turn dough over once. Rotate bowl. Repeat. Rotate bowl. Repeat again. Cover again and let rise until doubled, about 30 minutes.
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