My Favorite Rolls Recipes

Steps:

• 1. Heat water,milk,and butter in a saucepan until warm (not hot). keep on warm. Get a large bowl and combine 1 1/2 cups of flour,salt,yeast,and sugar. Mix them all together really well.
• 2. add the warm butter mixture to the flour mixture.Get your hand held mixer and mix on medium for a couple of minutes,then gradually add more of the remaining 2 cups of flour a little at a time. Keep adding the flour until you get a soft dough to handle by adding a little flour at a time and mixing well.
• 3. Once your dough is easy to handle. Put on a floured surface,and knead for 5-7 minutes. Put in a greased bowl.turn to get the dough greased all the way around.Cover and let rise in a warm place for 15 minutes.
• 4. Take dough and put on floured board. Cut the dough in to equal size pieces. Shape in to rolls by rolling them with hand on floured surface..
• 5. Place the rolls in( 2 )- 9 inch square pans.Let rise for another 20 minutes,or until puffed up.Dust the tops of rolls with flour. Then bake at 425 degree's for 15 minutes or until light brown.

Steps:

• Preheat oven 350 degrees.
• In your mixing bowl, add warm water and yeast, stirring to dissolve.
• Add butter, egg and part of the sugar, mixing well.
• Mix 1/2 of the flour with powdered milk, salt and the rest of the sugar.
• Add to yeast mixture and mix well.
• Add rest of flour as needed until dough is no longer sticky, but not too dry.
• Cover bowl with flour sack towel, place in a warm spot and let rise until doubled.
• Punch down.
• Lightly flour countertop, pull off pieces of dough, making them into a round shape a little larger than a golf ball.
• Place 1" apart in greased pan.
• Cover and let rise until doubled.
• Spray tops with butter flavored spray.
• Bake 10 minutes, turning pan and baking another 8 minutes.
• Rolls are done when you can thump them with your finger and they sound hollow !

Steps:

• Dissolve sugar in water and add yeast to proof. Rest one to two minutes.
• Melt butter and, along with the salt, stir into yeast mixture.
• Mix in flour, 1 cup at a time until desired consistency is reached (this dough should not be terribly stick to the touch, but should have plenty of "give" and not be too tough).
• Knead until VERY well developed (important!). Your dough is finished when you can tear a small piece off, roll into a ball and stretch to form a nearly transparent "window" between your fingers without it tearing.
• Cover with plastic wrap and let stand until doubled in bulk (approx 40 minutes).
• Lightly dust a small amount of corn meal over well-greased pans, roll your dough into long, thin "logs" and place about 3" apart on the pans. Slash each loaf every inch and a half with a knife, brush with egg white and sprinkle with sesame seeds if desired.
• Let double in size.
• Bake in a 400°F oven until golden brown.