60 Minute Rolls Food Processor Recipes

60 MINUTE ROLLS

Steps:

• Mix thoroughly in large bowl: 1½ cups flour, sugar, salt and undissolved yeast.
• Combine milk, water and margarine in a saucepan.
• Heat over low heat until liquids are very warm (120º-130ºF). Butter does not need to melt.
• Gradually add to dry ingredients and beat 2 minutes at medium speed with electric mixer, scraping bowl occasionally.
• Add ½ cup flour, beat at high speed 2 minutes.
• Stir in enough additional flour to make a soft dough.
• Turn onto light floured board; knead until smooth and elastic, about 5 minutes.
• Place in greased bowl, turning to grease top.
• Cover, place bowl in pan of water about 98ºF. Let rise 15 minutes.
• Turn dough out onto floured board.
• Roll golf-ball sized pieces with the dough.
• Place three balls of dough into each cup of greased muffin tin.
• Cover, let rise in warm place (about 90ºF) 15 minutes.
• Bake at 425º about 12 minutes or until done.
• Remove from muffin tin and let cool on wire rack.

60-MINUTE ROLLS (FOOD PROCESSOR)

Steps:

• Combine yeast, 1 Tablespoon sugar, and warm water in a 2-cup liquid measuring cup; let stand 5 minutes. Add milk to yeast mixture and stir.
• In a food processor, combine flour, salt, remaining 2 Tablespoons sugar, and butter or margarine. Pulse until thoroughly incorporated. With food processor running, slowly drizzle yeast mixture through feed tube until ball forms. Run machine for about 2 minutes to knead dough thoroughly.
• Remove dough from processor and place in a well greased bowl, turning to coat top. Cover and let stand in a warm place for 15 minutes.
• Punch down dough. Divide dough in half; shape one portion of dough into 12 balls. Place in a greased 8 or 9-inch square pan. Repeat with remaining half of dough. Cover pans and let rise in a warm place for 15 minutes.
• Bake at 425°F for 10-15 minutes or until rolls are golden brown.

60 MINUTE DINNER ROLLS

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.

60 MINUTE ROLLS

Steps:

• In a large bowl, mix 1 cup of flour, yeast, sugar, salt and powdered milk.
• Now add the 1-1/2 cups"hot" water and the butter; stir until the butter is melted.
• Add remaining 3 cups of flour, 1 cup at a time, and mix thoroughly (dough will be sticky).
• Let stand, covered with a dish towel, for 20-30 mins in a warm place.
• Turn dough out onto a floured surface.
• Knead a few times, adding a little flour as needed until dough is no longer sticky.
• Grease a 12 cup muffin pan.
• Pinch pieces of dough and place a piece in each prepared muffin cup.
• When pan is full, cover again and let sit 20-30 mins.
• While rolls are sitting preheat oven to 400 degrees.
• Place rolls in oven and bake 10 mins or until rolls are golden brown on top.
• When roll are removed from oven brush with melted butter and serve hot.