Flaky Dinner Rolls Recipes

ANGIE'S PERFECT DINNER ROLLS

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.

FLAKY BUTTERHORN ROLLS

Steps:

• In a large bowl, combine the flour, sugar and salt. Cut in butter until mixture resembles coarse crumbs. In another bowl, dissolve yeast in warm water; add to crumb mixture. Add milk and egg; mix well. Cover and refrigerate overnight. , Divide dough into 4 equal portions. On a lightly floured surface, roll 1 portion into a 12-in. circle. Brush with 1 tablespoon melted butter; cut into 12 wedges. , Roll up, beginning with the wide end; place on greased baking sheets. Repeat with remaining dough. Cover and let rise in a warm place until nearly doubled, about 1 hour. , Bake at 375° for 10-12 minutes or until golden brown. Remove to wire racks.

CLASSIC DINNER ROLLS

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.

THE ULTIMATE DINNER ROLLS RECIPE BY TASTY

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!

FLAKY DINNER ROLLS

Steps:

• Heat milk in microwave for about 20 seconds or until you can get it between 100 - 110 degrees F. No hotter, or the yeast will die.
• Dissolve sugar into milk, then add yeast. Let stand for 5 minutes.
• In large bowl (or KitchenAid mixer bowl), add 2 3/4 cups of the flour and the 3/4 tsp of salt. Stir lights (or start mixer with dough hook attachment).
• Add yeast mixture to flour, continue to mix. If mixture does not pull off sides after about 3-4 minutes of mixing, then slowly add remaining 1/4 cup of flour.
• After dough ball is formed, turn dough out onto floured surface and knead about 5 minutes until smooth. Cover with plastic wrap and let sit for about 10 minutes.
• On floured surface, roll dough into 12 x 10 inch rectangle. Use 1/3 of softened butter and spread on top of dough.
• Working with the long side, fold up bottom 1/3 of dough, then fold top 1/3 down so that you have a 12 x 3 inch log. Put on cookie sheet, cover with plastic wrap and place in freezer for 15 minutes until dough is cool and easy to work with.
• Remove dough from freezer, remove plastic wrap, and roll dough back into a 12 x 10 inch rectangle without unfolding the log, since you're essentially pressing down and creating layers (it was easier for me to work dough with my fingers first, similar to making a rectangular pizza), then using rolling pin to stretch out further.
• Spread another 1/3 of the butter on top of the rectangle, fold into log you did before, cover with plastic and put back in freezer for 10-15 minutes.
• Remove dough from freezer, remove plastic, and now roll into 12 x 8 inch rectangle. Spread remaining butter onto dough, then working with the long end (12 inch side), roll up like a jelly roll. Slightly pinch seam once it's rolled up, but don't seal up the ends.
• Cut log into 12 equal portions (this is easiest to do by cutting log in half, then into quarters, then cutting each quarter into 3 equal sizes, so you have 12 total).
• Use vegetable oil to lightly grease 12 muffin tins. Place dough slices, cut sides up, into each muffin tin, and lightly brush the tops with oil.
• Loosely cover with plastic wrap and allow to rise for about 45 minutes.
• Preheat oven to 375 degrees.
• Bake rolls at 375 degrees for 15-20 minutes (watch closely after 15 mins) until golden brown. Remove from muffin tins and place on wire rack to cool. (I like to melt 2 TBS butter and brush the rolls as soon as they come out of the oven for that extra touch).
• Serve warm, and enjoy.