GRANDMA RITA'S SOFT BUTTER ROLLS
Want a roll that stays soft for days? Try these fluffy, soft rolls made with butter and love. This is my Grandma's recipe. The rolls are quick to rise due to the two packages of yeast. A special thanks to Baking Nana for writing the directions that are clear and easy to follow.
Provided by Lela
Categories Bread Yeast Bread Recipes Rolls and Buns
Time 1h55m
Yield 18
Number Of Ingredients 10
Steps:
- Pour milk into a glass 2-cup measuring cup and heat in the microwave until it starts to boil and climb the sides, about 1 minute. Add butter, 1/4 cup sugar, and salt to the scalded milk; set aside to cool until it gets below 110 degrees F (45 degrees C).
- Dissolve yeast and 1 teaspoon sugar in warm water in a large bowl. Let stand until the yeast softens and begins to form a creamy foam, about 10 minutes.
- Pour milk mixture into the yeast mixture; add 2 cups bread flour and egg. Stir the mixture with a wooden spoon until smooth. Add remaining flour, 1/2 cup at a time, mixing thoroughly after each addition, until the dough is smooth and a little tacky.
- Turn dough out onto a sheet of flour-dusted waxed paper and lightly knead to pull dough together; shape into a ball. Place dough in a large, lightly-oiled bowl, and turn to coat. Cover with a towel and let rise in a warm place for about 30 minutes.
- Line a baking sheet with parchment paper. Divide dough into thirds. Break each third into six evenly sized balls and arrange onto prepared baking sheet. Cover balls with a towel to rise further for another 30 minutes.
- Preheat oven to 350 degrees F (175 degrees C).
- Bake in preheated oven until browned, about 15 minutes.
Nutrition Facts : Calories 131.6 calories, Carbohydrate 21.1 g, Cholesterol 16.7 mg, Fat 3.4 g, Fiber 0.8 g, Protein 3.9 g, SaturatedFat 1.9 g, Sodium 156.1 mg, Sugar 3.6 g
BUTTERY ROLLS
These lovely golden dinner rolls are tender, fluffy and delicious when eaten warm from the oven. -Debbie Leonard, Roseburg, Oregon
Provided by Taste of Home
Time 45m
Yield 2 dozen.
Number Of Ingredients 7
Steps:
- In a large bowl, combine 3 cups flour, yeast and salt. In a small saucepan, heat milk, butter and sugar to 120°-130°. Add to dry ingredients; beat on medium speed 2 minutes. Add eggs; beat to combine. Stir in enough remaining flour to form a soft dough (dough will be sticky). , Turn dough onto a lightly floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour. , Punch down dough. Turn onto a lightly floured surface. Divide into 24 portions; shape into balls. Place in a greased 13x9-in. baking pan. Cover and let rise in a warm place until almost doubled, about 1 hour. Bake at 375° until golden brown, 15-18 minutes.
Nutrition Facts :
BUTTERY HERBED DINNER ROLLS
Even if you use an electric mixer to make the dough, you'll have to shape the dough by hand-but it's one of the most fun jobs I can imagine, and it's easy too. Put one piece of dough on the work surface, cup your hand over it, and move it in a circular motion. Relax and enjoy-shaping a tender dough is one of life's natural stress relievers.
Provided by Samantha Seneviratne
Categories side-dish
Time 6h5m
Yield 18 rolls
Number Of Ingredients 13
Steps:
- Make the dough: In the bowl of a stand mixer fitted with the dough hook, combine the milk and yeast and let stand until foamy, about 10 minutes. With a fork, stir in the butter, sugar, salt and egg. With the mixer on low, add the flour and then the herbs. Increase the speed to medium and knead the dough until it is smooth and elastic, about 5 minutes.
- Lightly butter a large bowl. Transfer the dough to the bowl, then cover and set in a warm place until doubled in size, 1 to 4 hours, depending on the temperature of your house.
- Butter a 13-by-9-inch baking pan. Transfer the dough to a work surface and cut into 18 equal pieces. Roll each piece into a tight ball. Transfer the dough balls to the prepared pan, spacing them evenly (rolls will touch once they have risen). Cover and set in a warm place until doubled in size, about 1 hour.
- Finish the rolls: Preheat the oven to 400 degrees F. Very gently brush the rolls with some melted butter and sprinkle with some flaky sea salt. Bake until golden, 15 to 18 minutes. Brush with more melted butter and serve warm.
GWEN'S BUTTER RICH DINNER ROLLS
I have used this recipe for over 30+ years. I first saw it in a cookbook put together by factory workers. I received this cookbook as a gift and have since made it my main and favorite cookbook. It is so ragged and well used. I hope you enjoy them as much as I have making them.
Provided by Gwen Sargeant
Categories Yeast Breads
Time 3h15m
Yield 18 serving(s)
Number Of Ingredients 8
Steps:
- Soften yeast in warm water.
- In large mixing bowl combine sugar, butter, salt and milk.
- Cool to luke warm.
- Stir in eggs and yeast.
- Gradually add flour to form a stiff dough, beating well after each addition.
- Knead methold: Knead on floured surface until smooth and satiny (about 5 minutes).
- Cover; let rise in warm place until doubled, about 1 hour.
- Work done, cover, let rise again until about double, put into rolls and let rise again for another hour.
- Bake for 12 to 15 minutes at 350 degrees.
Nutrition Facts : Calories 166.3, Fat 4, SaturatedFat 2.2, Cholesterol 29.3, Sodium 296.6, Carbohydrate 27.6, Fiber 1.1, Sugar 2.9, Protein 4.7
BUTTERY BREAD MACHINE ROLLS
These golden, fluffy, butterfy rolls are great hot from the oven. The dough is very easy to shape. This recipe is from a QUICK COOKING magazine
Provided by jean1490
Categories Yeast Breads
Time 2h10m
Yield 24 rolls
Number Of Ingredients 7
Steps:
- In bread machine pan, put all ingredients in order suggested by manufacturer.
- Select dough setting.
- When cycle is completed, turn dough onto a lightly floured surface.
- Divide dough into 24 portions.
- Shape dough into balls.
- Place in a greased 13 inch by 9 inch baking pan.
- Cover and let rise in a warm place for 30-45 minutes.
- Bake at 350 degrees for 13-16 minutes or until golden brown.
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- Place 5 Tbsp. butter in a medium bowl. Cook remaining 5 Tbsp. butter in a small saucepan over medium heat, swirling often, until butter foams, then turns golden brown, about 5 minutes. Remove from heat and stir in garlic; scrape butter mixture and all those toasty milk solids at the bottom of the pan into bowl with butter pieces. Reserve saucepan. Stir until all the butter is melted and mixture is smooth. Let sit, stirring occasionally, until butter is room temperature and solidified, 15–20 minutes.
- Meanwhile, whisk ¼ cup milk, 3 Tbsp. flour, and ¼ cup water in reserved saucepan until smooth, then set over medium heat and cook, whisking constantly, until it becomes a very stiff paste resembling mashed potatoes, about 2 minutes. Scrape into the bowl of a stand mixer; reserve saucepan.
- Gently heat remaining ½ cup milk in reserved saucepan over low (it should be warm to the touch but not steaming hot). Remove from heat and let sit 1 minute. Add yeast and whisk until dissolved. Let mixture sit until foamy, about 5 minutes.
- Meanwhile, brush bottom and sides of a 13x9" baking dish with 2 Tbsp. garlic butter; set aside. Set aside another 2 Tbsp. garlic butter in a small bowl for brushing over baked rolls.
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- Place the dinner rolls in a large, lightly buttered baking dish, allowing a little space between the rolls. Cover with a dish towel or cloth napkin and set aside in a warm place to rise for at least 2 to 3 hours.
- When risen, the rolls should be poufy and soft. Re-melt the butter, and then lightly brush the butter onto the rolls and sprinkle with a little sea salt.
- Bake (as instructions on the packet - usually 400 degrees F) for 15 to 20 minutes. Don't be alarmed if you pull them out of the oven and they've risen way over the surface of the pan. Within a minute or two, they'll calm right down.
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