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
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.
FRENCH BREAD ROLLS TO DIE FOR
Easy to make French bread rolls. Dough can be made in mixer, bread maker, or by hand. Loaves or rolls can be brushed before baking with a glaze of 1 beaten egg white mixed with 1 tablespoon water if desired.
Provided by JOCATLIN
Categories Bread Yeast Bread Recipes Rolls and Buns
Time 2h20m
Yield 16
Number Of Ingredients 6
Steps:
- In a large bowl, stir together warm water, yeast, and sugar. Let stand until creamy, about 10 minutes.
- To the yeast mixture, add the oil, salt, and 2 cups flour. Stir in the remaining flour, 1/2 cup at a time, until the dough has pulled away from the sides of the bowl. Turn out onto a lightly floured surface, and knead until smooth and elastic, about 8 minutes. Lightly oil a large bowl, place the dough in the bowl, and turn to coat. Cover with a damp cloth, and let rise in a warm place until doubled in volume, about 1 hour.
- Deflate the dough, and turn it out onto a lightly floured surface. Divide the dough into 16 equal pieces, and form into round balls. Place on lightly greased baking sheets at least 2 inches apart. Cover the rolls with a damp cloth, and let rise until doubled in volume, about 40 minutes. Meanwhile, preheat oven to 400 degrees F (200 degrees C).
- Bake for 18 to 20 minutes in the preheated oven, or until golden brown.
Nutrition Facts : Calories 23.3 calories, Carbohydrate 1.8 g, Fat 1.7 g, Fiber 0.2 g, Protein 0.3 g, SaturatedFat 0.3 g, Sodium 146.4 mg, Sugar 1.6 g
CRUSTY DINNER ROLLS
Make and share this Crusty Dinner Rolls recipe from Food.com.
Provided by Pa. Hiker
Categories Yeast Breads
Time 6h10m
Yield 12 rolls
Number Of Ingredients 5
Steps:
- Combine all of the dough ingredients and mix and knead them together-- by hand, mixer or bread machine-- till you've made a soft, somewhat smooth dough; it should be cohesive, but the surface should still be a bit rough.
- Allow the dough to rise, covered, for 3 hours, gently deflating it and turning it over after 1 hour, and again after 2 hours.
- Turn the dough out onto a lightly greased or floured work surface.
- Divide it into 12 pieces, shape the pieces into balls, and firm them up by rolling them under your lightly cupped fingers on an unfloured work surface.
- Place the rolls on a parchment-lined baking sheet, cover them, and let them rise for 1 1/2 to 2 hours, until they've doubled in size.
- Refrigerate them for several hours, or overnight.
- Remove the rolls from the refrigerator, and brush them with a wash made of 1/2 cup water mixed with 1 tablespoon egg white (you won't use up all the wash).
- Slash a 1/4-inch deep cut across the top of each roll, and bake them in a preheated 425°F oven for 20 to 25 minutes, until they're a deep golden brown.
- Remove them from the oven, and cool on a wire rack.
- For an extra-crisp crust, allow them to cool in the turned-off, door-propped-open oven.
Nutrition Facts : Calories 132.9, Fat 0.4, SaturatedFat 0.1, Sodium 291.9, Carbohydrate 27.9, Fiber 1, Sugar 0.1, Protein 3.8
CRUSTY ROLLS
Here is the secret to rolls that are crunchy on the outside and soft on the inside! Prep time includes approximate rising time.
Provided by SharleneW
Categories Breads
Time 2h30m
Yield 20 rolls, 20 serving(s)
Number Of Ingredients 7
Steps:
- In large bowl, combine 1 cup warm water (about 110°F), sugar, salt and yeast.
- Let stand until yeast is soft, about 5 minutes.
- Stir in 2 egg whites, 1 cup flour and 2 tablespoons oil.
- Add 2 1/2 cups more flour and stir until incorporated.
- Scrape dough (it will be soft) onto a well-floured board and dust with more flour.
- Knead until smooth and elastic, about 10 minutes, adding flour as required to prevent sticking.
- Place dough in an oiled bowl and turn over to coat.
- Cover bowl with plastic wrap and let dough rise in a warm place until doubled, about 1 hour.
- Punch dough down, then knead briefly on a lightly floured board to expel air.
- Divide dough into 20 equal pieces and shape each into a ball that is smooth on top.
- As you shape balls, dip bottoms in cornmeal.
- Set about 1 1/2 inches apart on an oiled 12x15-inch baking sheet.
- Rub tops lightly with oil, drape with plastic wrap and let rise until puffy, about 30 minutes.
- In a small bowl, beat 1 egg yolk (discard remaining yolk or reserve for another use) with 1 tablespoon water to blend.
- Brush rolls lightly with egg yolk mixture.
- Move 2 oven racks to the lowest positions in oven.
- When rolls are ready to bake, preheat oven to 400°F, put another large pan on lowest rack and add at least 1/4 inch of boiling water.
- Bake rolls on second rack (above rack containing pan of water).
- Bake until richly browned, 25 to 30 minutes.
- Transfer rolls to a rack to cool.
- Serve warm or cool.
Nutrition Facts : Calories 90.5, Fat 0.7, SaturatedFat 0.2, Cholesterol 21.1, Sodium 65.8, Carbohydrate 17.5, Fiber 0.7, Sugar 0.7, Protein 3
CRUSTY FRENCH ROLLS
Save time by letting your bread machine knead the dough for these hearty, chewy rolls with a wonderful golden crust. They're best eaten the day they're baked, or frozen for later.
Provided by Taste of Home
Time 45m
Yield 1-1/2 dozen.
Number Of Ingredients 8
Steps:
- In bread machine pan, place the first five ingredients in order suggested by manufacturer. Select dough setting (check dough after 5 minutes of mixing; add 1 to 2 tablespoons of water or flour if needed). When cycle is completed, turn dough onto a lightly floured surface. Divide into 18 portions; shape each into a round ball. , Place on a lightly greased baking sheets; sprinkle with cornmeal. Cover and let rise in a warm place until doubled, about 45 minutes. Beat egg white and water; brush over dough. Bake at 375° for 15 minutes; brush again with glaze. Bake 10 minutes longer or until golden brown.
Nutrition Facts : Calories 101 calories, Fat 1g fat, Cholesterol 0 cholesterol, Sodium 133mg sodium, Carbohydrate 20g carbohydrate, Fiber 4g protein.
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- To make the starter: Weigh your flour; or measure it by gently spooning it into a cup, then sweeping off any excess.
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