60 MINUTE DINNER ROLLS
These are some of the best dinner rolls I've made! The recipe came from a cookbook that my hometown puts out called High Altitude Country Kitched Vol.1 Oct.1995 thru July 1999. This recipe can give you homemade rolls in just 60 minutes!!! What could be better than freshly baked hot rolls to compliment a dinner?! These are wonderful hot right out of the oven or cold the next day for sandwiches! Hope you enjoy them as much as I do!
Provided by cookin kayte
Categories Yeast Breads
Time 1h
Yield 2 dozen, 24 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 425 degrees F.
- In a large bowl, thoroughly mix 1 1/2 cups flour, sugar, salt and undissolved dry yeast. Set aside.
- In a saucepan, combine milk, water and margarine or butter.
- Heat over low heat until liquids are very warm (120 to 130 degrees F). (Margarine does not need to melt).
- Gradually add warm milk mixture to the dry ingredients.
- Beat at medium speed for 2 minutes, scraping bowl occasionally. (I use my KitchenAid Mixer).
- Add 1/2 cup flour and beat at high speed for 2 minutes, scraping bowl occasionally.
- Stir in enough additional flour to make a soft dough.
- Turn dough out onto lightly floured board; knead until smooth and elastic, about 5 minutes.
- Place in a greased bowl, turning to grease the top.
- Cover and place the bowl over a pan of water that is about 98 degrees.
- Let rise for 15 minutes.
- Punch dough down and turn out on a lightly floured board.
- Shape into rolls and place them on a well grease pan.
- Cover and let rise in a warm, draft-free place for about 15 minutes or until almost doubled in bulk.
- Bake at 425 degrees F for about 12 minutes.
HIGH RISE DINNER ROLLS
These are soft, very tall pull-apart rolls with tender crusts. My grandma didn't leave a recipe, so this is what I've come up with.
Provided by tullius
Categories Yeast Breads
Time 2h25m
Yield 9 rolls, 9 serving(s)
Number Of Ingredients 14
Steps:
- Dissolve yeast in water with 1 T sugar. Let stand until foamy to ensure yeast viability.
- In large bowl combine yeast with all remaining ingredients. Dough will be sticky. Turn out on floured surface and knead lightly for 3 minutes.
- Shape into ball and oil surface lightly. Cover and let rise in warm place until double in size, about 1 hour.
- Gently deflate and divide into 9 portions. Shape into tight balls and arrange in greased 8X8 inch cake pan. Rolls will be slightly touching. Brush tops with melted butter.
- Cover loosely with plastic wrap and allow to rise again until doubled in size, about 30 - 45 minutes. Rolls should be above top of pan and all sides touching fully.
- Bake at 375 degrees F for 25 - 30 minutes. Remove and brush with melted butter again. Allow to cool slightly, then turn out of pan, pull apart and serve. Allow leftovers to cool completely and store in airtight container.
- NOTE: The purpose of warming the buttermilk is to decrease the time needed for the first rise. It may curdle slightly from being heated, that's OK.
Nutrition Facts : Calories 227.3, Fat 5.2, SaturatedFat 2.9, Cholesterol 34.8, Sodium 326.6, Carbohydrate 38.9, Fiber 2.7, Sugar 5.8, Protein 6.9
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
HIGH RISE DINNER ROLLS
These are soft and very tall pull-apart rolls with tender crusts.
Provided by tullius
Categories Bread Yeast Bread Recipes Rolls and Buns
Time 2h30m
Yield 9
Number Of Ingredients 13
Steps:
- Dissolve 1 tablespoon sugar in warm water in a small bowl, and sprinkle the yeast over the water. The water should be no more than 100 degrees F (40 degrees C). Let stand for 5 minutes until the yeast softens and begins to form a creamy foam.
- In a bowl, mix together the potato flakes, whole wheat flour, and unbleached flour. In a large bowl, mix together the buttermilk, softened butter, 2 tablespoons of sugar, salt, and egg until the mixture is well combined. Pour the yeast mixture into the buttermilk mixture, and add the flour mixture by half cups, stirring until the ingredients form a soft dough. Turn the dough out onto a well-floured surface, and knead until smooth and elastic, about 3 minutes.
- Shape the dough into a ball, oil the surface with vegetable oil, cover, and let rise in a warm place until doubled, about 1 hour.
- Gently punch down the dough, and divide into 9 equal pieces. Shape the pieces into balls. Grease an 8x8-inch baking dish, and place the rolls into the dish so the rolls slightly touch each other. Brush the tops with melted butter. Cover the rolls with plastic wrap, and allow to rise in a warm place until doubled, 30 to 45 minutes. The rolls should rise above the top of the pan and be crowding each other.
- Preheat oven to 400 degrees F (200 degrees C). Bake the rolls in the preheated oven until golden brown, 25 to 30 minutes.
- Brush the tops of the hot rolls with another coating of melted butter, allow to cool slightly, turn the rolls out of the pan, and pull apart. Serve warm.
Nutrition Facts : Calories 251.8 calories, Carbohydrate 38.9 g, Cholesterol 38.7 mg, Fat 8 g, Fiber 2.7 g, Protein 6.9 g, SaturatedFat 4.5 g, Sodium 344.8 mg, Sugar 5.7 g
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