ANGIE'S PERFECT DINNER ROLLS
This is a recipe given to me by my aunt. The rolls are excellent!
Provided by Cristy H.
Categories Bread Yeast Bread Recipes Rolls and Buns
Time 4h35m
Yield 36
Number Of Ingredients 8
Steps:
- Pour milk into a large mixing bowl, and sprinkle yeast over the surface. Allow to rest for 5 minutes. Beat in the sugar, eggs, 1/2 cup butter, and salt; blend thoroughly. Gradually stir in the flour to make a soft dough. Cover bowl, and set in a warm place until dough doubles in size, about 1 hour.
- Punch down the dough, cover the bowl, and allow to rise again. Repeat this step two more times.
- Break off 2 to 3 inch size pieces of dough, roll lightly into round shape, and place in prepared baking dish, edges touching. Repeat to make 36 dough balls. Cover and let rise until doubled in size.
- Preheat oven to 400 degrees F (200 degrees C). Lightly grease a 9x13 inch baking dish.
- Bake rolls in preheated oven until tops turn golden brown, 10 to 15 minutes. When rolls are finished baking, drizzle melted butter over the top, and serve warm.
Nutrition Facts : Calories 158.2 calories, Carbohydrate 22.3 g, Cholesterol 25.2 mg, Fat 6 g, Fiber 0.7 g, Protein 3.6 g, SaturatedFat 3.6 g, Sodium 177.1 mg, Sugar 3.7 g
THE ULTIMATE DINNER ROLLS RECIPE BY TASTY
Sometimes, the best part of a home-cooked dinner is the simplest part. That's right, we're talking about rolls: buttery and flaky, they capture all things right about freshly-baked bread. Sure, bread baking can seem scary at first, but fear not: with our easy guide, you'll be making some of the best dinner rolls around. Pair 'em with any meal and you've got yourself a winner.
Provided by Pierce Abernathy
Categories Appetizers
Yield 16 servings
Number Of Ingredients 10
Steps:
- In a liquid measuring cup or small bowl, combine the warm milk, warm water, melted butter, and sugar.
- Sprinkle the yeast evenly over the wet ingredients, stir to combine, and let stand for 5 minutes, until foamy
- In a large bowl, combine the flour and salt, and stir to combine. Beat 1 egg, then add to the bloomed yeast mixture. Pour the wet ingredients into the flour and use a knife to stir until the mixture just comes together and forms a dough. Turn the dough out onto a lightly floured surface and knead for 5-10 minutes, or until the dough becomes smooth. Add more flour as needed to keep the dough from sticking. To test if it's done, tear off a small piece of dough and stretch into a thin layer. If the dough doesn't rip, it's ready. Or, press a finger into the dough to see if it bounces back.
- Lightly grease a large glass bowl with oil. Add the dough, cover with plastic wrap, and let rest for 1 hour, or until doubled in size.
- Punch down the dough, then turn out onto a floured surface. Knead for a few more minutes, just until the dough is smooth, about 2 minutes.
- Divide the dough into 16 equal balls, roughly the size of tangerines.
- Knead the balls, gathering the edges of the dough toward the center to make a taut, round ball with a smooth top.
- Place the rolls on a parchment paper-lined baking sheet. Cover with plastic wrap and let rise for 30 minutes.
- Preheat the oven to 375˚F (190˚C).
- Beat the remaining egg in a small bowl. Uncover the rolls and brush with the egg wash. Lightly sprinkle the rolls with sea salt.
- Bake for 25-30 minutes, or until the rolls have lightly browned and doubled in size.
- Enjoy!
Nutrition Facts : Calories 196 calories, Carbohydrate 29 grams, Fat 5 grams, Fiber 1 gram, Protein 5 grams, Sugar 3 grams
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
OUT OF THIS WORLD DINNER ROLLS
Make and share this Out of This World Dinner Rolls recipe from Food.com.
Provided by tornadoes three
Categories Yeast Breads
Time P1DT15m
Yield 2 dozen
Number Of Ingredients 8
Steps:
- soften yeast in 1/4 cup warm water and set aside.
- Place sortening, sugar, eggs, 1 cup warm water, salt, and 21/2 cups of flour in a large mixing bowl. Beat with an electric mixer until smooth.
- Add softened yeast and blend well.
- Add remaining flour and mix inches.
- Cover and place in warm place until rise is doubled.
- Punch down, cover and place in refrigerator overnight.
- Three hours before serving, rool out dough and divide in half.
- Roll out each each half into a rectangle about 1/2 inch thick.
- Spread with soften butter and roll up like jelly roll. Cut into 1 inch slices.
- Places slices into greased muffin tins, cut side down.
- Cover and allow to rise for 3 hours before baking.
- Bake in 400 degree oven for 15 minutes or until golden brown.
Nutrition Facts : Calories 1800.9, Fat 61.7, SaturatedFat 15.6, Cholesterol 317.2, Sodium 2442.6, Carbohydrate 267.9, Fiber 9.1, Sugar 51.3, Protein 41.2
BEST DINNER ROLLS
These are the best dinner rolls around. If you can't decide which enticing topping to choose, just use them all.-Christina Pittman, Parkville, Missouri
Provided by Taste of Home
Time 45m
Yield 2 dozen.
Number Of Ingredients 23
Steps:
- In a large bowl, mix sugar, yeast, salt and 2 cups flour. In a small saucepan, heat milk, water and butter to 120°-130°. Add to dry ingredients; beat on medium speed 3 minutes. Add 2 eggs; beat on high 2 minutes. Stir in enough remaining flour to form a soft dough (dough will be sticky)., Turn dough onto a 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 and shape dough into 24 balls. Place in 2 greased 13x9-in. baking pans. Cover with kitchen towels; let rise in a warm place until doubled, about 30 minutes. , Preheat oven to 375°. Brush rolls with lightly beaten egg. Sprinkle with toppings for rolls of your choice. Bake until golden brown, 10-15 minutes. Remove from pans to wire racks; serve warm.
Nutrition Facts : Calories 118 calories, Fat 2g fat (1g saturated fat), Cholesterol 30mg cholesterol, Sodium 143mg sodium, Carbohydrate 21g carbohydrate (3g sugars, Fiber 1g fiber), Protein 4g protein.
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- Whisk the warm milk, yeast, and 1 Tablespoon of sugar together in the bowl of your stand mixer. Cover and allow to sit for 5 minutes. *If you do not own a stand mixer, you can do this in a large mixing bowl and in the next step, mix the dough together with a large wooden spoon/rubber spatula. It will take a bit of arm muscle. A hand mixer works, but the sticky dough repeatedly gets stuck in the beaters. Mixing by hand with a wooden spoon or rubber spatula is a better choice.*
- Add the remaining sugar, egg, butter, salt, and 1 cup flour. With a dough hook or paddle attachment, mix/beat on low speed for 30 seconds, scrape down the sides of the bowl with a rubber spatula, then add the remaining flour. Beat on medium speed until the dough comes together and pulls away from the sides of the bowl, about 2 minutes. If the dough seems too wet to a point where kneading (next step) would be impossible, beat in more flour 1 Tablespoon at a time until you have a workable dough, similar to the photos and video above. Dough should be soft and a little sticky, but still manageable to knead with lightly floured hands.
- Keep the dough in the mixer and beat for an additional 2 minutes or knead by hand on a lightly floured surface for 2 minutes. (See video tutorial above if you need a visual of kneading dough by hand.)
- Lightly grease a large bowl with oil or nonstick spray. Place the dough in the bowl, turning it to coat all sides in the oil. Cover the bowl with aluminum foil, plastic wrap, or a clean kitchen towel. Allow the dough to rise in a relatively warm environment for 1-2 hours or until double in size. (I always let it rise on the counter. Takes about 2 hours. For a tiny reduction in rise time, see my answer to Where Should Dough Rise? in my Baking with Yeast Guide.)
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