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
GOLDEN DINNER ROLLS
"THE RECIPE came from my grandmother on my father's side. This is an unbelievably easy way to make rolls. It takes some time to make them, naturally, but they're certainly worth it! This recipe makes delicious bread, too."
Provided by Taste of Home
Time 45m
Yield 36 rolls or 2 loaves.
Number Of Ingredients 8
Steps:
- Soften yeast in warm water. Place sugar and salt in large bowl. Set aside. Heat and stir milk and shortening until shortening melts (120°-130°). Add to bowl along with eggs and yeast mixture. Stir in 1 cup of flour at a time to form a soft dough that can be kneaded. Knead on a lightly floured surface until smooth and elastic. Place in a large greased bowl. Cover and let rise in a warm place until doubled, about 1 hour. Punch dough down. Turn out onto a lightly floured surface. Shape into desired rolls or loaves. Place on greased baking sheets or in loaf pans. Cover and let rise until nearly doubled, about 30 minutes. Bake rolls at 375° for 15-18 minutes or until golden. Bake loaves at 375° for about 30 minutes or until bread tests done. Remove from pans and cool on wire racks.
Nutrition Facts : Calories 113 calories, Fat 3g fat (1g saturated fat), Cholesterol 19mg cholesterol, Sodium 74mg sodium, Carbohydrate 17g carbohydrate (3g sugars, Fiber 1g fiber), Protein 3g protein.
GOLDEN DINNER ROLLS
Provided by Rose Levy Beranbaum
Categories Bread Mixer Side Bake Thanksgiving Family Reunion Honey Butter Sugar Conscious Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes one dozen dinner rolls
Number Of Ingredients 10
Steps:
- Bake and mash potato:
- Preheat oven to 375°F. Using fork, pierce potato in several places. Wrap in aluminum foil and bake until easily pierced with fork, about 50 minutes. When cool enough to handle, peel and mash. Reserve 1/2 cup (4.5 ounces) mashed potato and discard remainder or save for another use.
- Make dough starter (sponge):
- In bowl of stand mixer fitted with whisk attachment, whisk together 1/2 cup plus 1 tablespoon (3 ounces/84 grams) flour, 1/3 cup plus 4 teaspoons (3.5 ounces/98 grams) water, honey, and 1/4 teaspoon yeast until very smooth, about 2 minutes. Sponge should be consistency of thick batter). Scrape down sides of bowl.
- In medium bowl, whisk together remaining 1 cup (5 ounces/140 grams) flour, remaining 1/2 teaspoon yeast, and milk powder. Sprinkle mixture over flour mixture (sponge) in bowl of mixer to form blanket on top of sponge. Cover bowl tightly with plastic wrap and let stand at least 1 hour, preferably up to 4 hours. (Starter can be made ahead and refrigerated, tightly covered with plastic wrap, overnight. There is no reason to bring starter to room temperature before proceeding.)
- Mix dough:
- Attach dough hook to stand mixer. Add mashed sweet potato and 1 tablespoon softened butter to starter and mix on low (#2 on Kitchen Aid) until rough dough forms, about 1 minute. Scrape down sides of bowl, then cover tightly with plastic wrap and let dough rest 20 minutes.
- Sprinkle salt over dough and knead on low (#2 on Kitchen Aid) until smooth, shiny, and slightly sticky to touch, 7 to 10 minutes. Scrape down sides of bowl. (If dough is too sticky, transfer to lightly floured work surface and knead in small amount of flour. If too stiff, add small amount of cold water and knead briefly.)
- First rise:
- Using vegetable oil or nonstick vegetable-oil spray, lightly oil 3-quart or larger bowl (or dough-rising container). Transfer dough to bowl and lightly oil or spray top of dough. Using tape, mark outside of bowl to approximately double current height of dough. Cover bowl tightly with plastic wrap and let dough rise in warm place (75°F to 80°F, see Chef's Notes, below) until doubled in size, about 1 hour.
- Second rise:
- Using oiled dough scraper or spatula, transfer dough to lightly oiled work surface.
- Gently stretch bottom of dough and fold up to center, then repeat with left side, right side, and top. Round dough package then transfer to bowl, smooth side up, and lightly oil or spray top of dough. Using tape, mark outside of bowl to approximately double current height of dough. Cover bowl tightly with plastic wrap and let dough rise in warm place until doubled in size and depression holds when pressed gently with finger, about 1 hour.
- Shaping dough and final rise:
- Line large baking sheet with parchment paper.
- Transfer dough to lightly floured work surface and, using lightly oiled bench scraper, divide into 4 equal pieces, each weighing about 4 ounces (112 grams). Divide each piece into 3 pieces, each weighing about 1.3 ounces (36 grams). Keep remaining dough covered while working with each batch.
- Using lightly floured hands, roll 1 dough piece between palms to form smooth, 1 3/4-inch-wide ball. Pinch indentation on bottom of ball tightly to seal. Repeat to form remaining balls.
- Transfer melted butter to small bowl. Dip each dough ball into melted butter, coating all sides, and transfer, sealed-side-down, to prepared baking sheet, spacing about 2 inches apart. Lightly coat sheet of plastic wrap with vegetable oil or nonstick vegetable-oil spray and gently cover pan with oiled wrap. Let rolls rise in warm place until doubled in size and depression very slowly fills in when pressed with fingertip, about 45 minutes.
- Bake rolls:
- While dough is rising, position rack near bottom of oven and top with baking stone or heavy baking sheet. Set aluminum foil-lined cast-iron pan or heavy rimmed baking pan on floor of oven and preheat oven to 400ºF for 1 hour.
- Quickly transfer baking sheet with rolls to hot baking stone (see Chef's Notes) and add 1/2 cup ice cubes to pan beneath.
- Bake rolls, rotating pan 180 degrees halfway through, until golden brown and skewer inserted in middles comes out clean (instant read thermometer inserted into center will register about 190ºF), about 12 minutes. Transfer rolls from baking sheet to rack to cool completely. Serve warm or at room temperature.
- Chefs Notes:
- •Dough rises best around 75°F to 80°F. If your house is on the cold side, you can set a container of very hot tap water near the rising dough and cover the dough and the hot water with a large plastic container or bowl-you will need to reheat the water every 30 to 40 minutes. Alternatively you can place the dough (and the small container of very hot water) in a microwave oven (not turned on) or a standard oven without a pilot light, but with the oven light turned on to provide gentle heat. •If you want to make this bread over a 2-day period, you can refrigerate it overnight after the first rise. Once it has doubled in size (first rise), gently press the dough down in the bowl, then cover with plastic wrap that has been lightly coated with vegetable oil or nonstick vegetable-oil spray and refrigerate. After one hour and again after two, gently press the dough down. Then refrigerate overnight. The next day, bring the dough to room temperature at least 1 hour before shaping and baking the loaf. Keep in mind that the time in the refrigerator replaces the second rise so there is no need for a second rise. •For proper texture, it's important for the bread to get a blast of heat as soon as it goes into the oven. For this reason, the oven needs to be preheated for a full hour, and it's important not to let too much heat escape when you put the bread in. When transferring the dough to the oven to bake, be sure to shut the door quickly.
- THE DOUGH PERCENTAGE:
- Flour: 100% (includes starch contained in the potato) Water: 64.9% (includes water contained in the butter and yam) Yeast: 0.93% Salt: 1.7% Butterfat: 4.4%
GOLDEN CORRAL ROLLS
Make and share this Golden Corral Rolls recipe from Food.com.
Provided by SnowHat
Categories Breads
Time 3h30m
Yield 24 rolls
Number Of Ingredients 9
Steps:
- Sprinkle the yeast over very warm water in a large bowl. (Very warm water should feel comfortably warm when dropped on wrist or between 105-110°F on a candy thermometer) Stir until yeast dissolves.
- Add sugar, the 1/4 cup butter or margarine and salt to hot milk and stir until the sugar dissolves and butter or margarine is melted. Cool mixture to 105-115°F.
- Add milk mixture to yeast, then beat in egg. Beat in 4 cups of the flour, 1 cup at a time, to form a soft dough. Use some of the remaining 1/2 cup of the flour to dust a pastry cloth.
- Knead the dough lightly for 5 minutes, working in the remaining flour (use it for flouring the pastry cloth and your hands).
- Place dough in a warm buttered bowl; turn greased side up. Cover and let rise in a warm place until doubled in bulk, about 1 1/4 to 1 1/2 hours.
- Punch dough down and knead 4 to 5 minutes on a lightly floured pastry cloth. Dough will be sticky, but use as little flour as possible for flouring your hands and the pastry cloth, otherwise the rolls will not be as feathery light as they should be.
- Pinch off small chunks of dough and shape into round rolls about 1 1/2 to 1 3/4-inches in diameter. Place in neat rows, not quite touching, in a well-buttered 13- x 9- x 2-inch pan.
- Cover rolls and let rise in a warm place until doubled in bulk, 30 to 40 minutes. Brush tops of rolls with melted butter or margarine, then bake in a moderately hot oven (375°F) 18 to 20 minutes or until nicely browned. Serve warm with plenty of butter.
Nutrition Facts : Calories 131.9, Fat 3.7, SaturatedFat 2.2, Cholesterol 16.8, Sodium 130.9, Carbohydrate 21.3, Fiber 0.7, Sugar 2.8, Protein 3.2
GOLDEN HONEY PAN ROLLS
A cousin in North Carolina gave me the recipe for these delicious honey-glazed rolls. Using my bread machine to make the dough saves me about 2 hours compared to the traditional method. The rich buttery taste of these rolls is so popular with family and friends that I usually make two batches so I have enough! -Sara Wing, Philadelphia, Pennsylvania
Provided by Taste of Home
Time 55m
Yield 2 dozen.
Number Of Ingredients 14
Steps:
- In bread machine pan, place the first 8 ingredients in order suggested by manufacturer. Select dough setting (check dough after 5 minutes of mixing; add 1 to 2 tablespoons of water or flour if needed.), When cycle is completed, turn dough onto a lightly floured surface. Punch down; cover and let rest for 10 minutes. Divide into 24 pieces; shape each into a ball. Place 12 balls each in 2 greased 8-in. square baking pans. Cover and let rise in a warm place until doubled, about 30 minutes. , For glaze, combine the sugar, butter, honey and egg white; drizzle over dough. Bake at 350° until golden brown, 20-25 minutes. Brush with additional honey if desired.
Nutrition Facts : Calories 139 calories, Fat 6g fat (2g saturated fat), Cholesterol 22mg cholesterol, Sodium 168mg sodium, Carbohydrate 18g carbohydrate (5g sugars, Fiber 1g fiber), Protein 3g protein.
HOMEMADE DINNER ROLLS
Bake your own yeasty, buttery and golden Homemade Dinner Rolls with Food Network's easy recipe.
Provided by Food Network
Categories side-dish
Time 41m
Yield 24 to 30 rolls
Number Of Ingredients 9
Steps:
- In a standing mixing bowl with dough hook, dissolve yeast in warm water. Let sit until lightly foamy, then stir in sugar and add egg, salt, warm milk, and 4 ounces of butter. Slowly add 5 cups flour, adding more as needed to make an elastic dough. Mix well, then roll out to floured surface and knead dough for about 5 minutes.
- Place dough in buttered bowl, cover with towel, and set in a warm place to rise until double in bulk, about 1 hour.
- Lightly oil the muffin pan. Punch down dough and form dough into 1-inch balls. Place 3 balls in each muffin tin. Fill muffin pan, cover with towel, and allow to rise an additional 1/2 hour.
- Preheat oven to 425 degrees F.
- Brush with remaining melted butter. Bake in preheated oven for 10 to 15 minutes, until golden brown.
GOLDEN DINNER ROLLS
'THE RECIPE came from my grandmother on my father's side. This is an unbelievably easy way to make rolls. It takes some time to make them, naturally, but they're certainly worth it! This recipe makes delicious bread, too.'
Provided by Allrecipes Member
Time 45m
Yield 36
Number Of Ingredients 8
Steps:
- Soften yeast in warm water. Place sugar and salt in large mixing bowl. Set aside. Heat and stir milk and shortening until shortening melts (120 degrees F-130 degrees F). Add to mixing bowl along with eggs and yeast mixture. Stir in 1 cup of flour at a time to form a soft dough that can be kneaded. Knead on a lightly floured surface until smooth and elastic. Place in a large greased bowl. Cover and let rise in a warm place until doubled, about 1 hour. Punch dough down. Turn out onto a lightly floured surface. Shape into desired rolls or loaves. Place on greased baking sheets or in bread pans. Cover and let rise until nearly doubled, about 30 minutes. Bake rolls at 375 degrees F for 15-18 minutes or until golden. Bake loaves at 375 degrees F for about 30 minutes or until bread tests done. Remove from pans and cool on wire racks.
Nutrition Facts : Calories 122.2 calories, Carbohydrate 19.2 g, Cholesterol 16 mg, Fat 3.6 g, Fiber 0.6 g, Protein 3 g, SaturatedFat 1 g, Sodium 63.5 mg, Sugar 3.1 g
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ULTIMATE DINNER ROLLS RECIPE - HANDLE THE HEAT
From handletheheat.com
4.9/5 (210)Total Time 2 hrs 50 minsCategory Side Dish
- Combine the water, milk, 1 tablespoon of the melted butter, eggs, sugar, salt and yeast in the bowl of a stand mixer. Add 2 cups of the flour and stir with a wooden spoon until the dough forms a rough, shaggy mass. Attach the dough hook to the mixer, turn to medium-low speed, and gradually add the remaining flour, kneading until a mass of dough begins to forms. Continue kneading on medium-high speed for 4 to 5 minutes until a soft, smooth ball of dough is formed. The dough should feel elastic and slightly tacky to the touch.
- Lightly spray a large clean bowl with cooking spray and place the dough in the bowl. Cover the bowl lightly with plastic wrap. Let rise for about 45 minutes to 1 hour at room temperature or until the dough is big, puffy, and about doubled in size.
- Spray a 13x9-inch baking pan with cooking spray. Gently deflate the dough. Use a bench scraper, knife, or pizza wheel to divide the dough into 15 equal pieces. Shape each piece into a ball and place in the prepared pan. Brush with the remaining 1 tablespoon of melted butter and sprinkle with flake sea salt. Lightly cover the dough with plastic wrap and let the rolls rise for 30 minutes, or until about doubled in size.
GOLD MEDAL™ CLASSIC DINNER ROLLS - GOLD MEDAL FLOUR
From goldmedalflour.com
Servings 15Total Time 2 hrs 15 mins
- In a large bowl, stir 2 cups of the flour, the sugar, 1/4 cup butter, salt and yeast with a wooden spoon until well mixed. In a 1-quart saucepan, heat the water and milk over medium heat, stirring frequently, until very warm and an instant-read thermometer reads 120°F to 130°F. Add the water mixture and egg to flour mixture. Beat with an electric mixer on low speed 1 minute, stopping frequently to scrape batter from side and bottom of bowl with a rubber spatula, until flour mixture is moistened. Beat on medium speed 1 minute, stopping frequently to scrape bowl. With a wooden spoon, stir in enough of the remaining flour, about 1/2 cup at a time, until dough is soft, leaves side of bowl and is easy to handle (dough maybe slightly sticky).
- After placing rolls in pan, cover tightly with foil; refrigerate 4 to 24 hours. Before baking, remove foil and cover loosely with plastic wrap. Let rise in a warm place about 2 hours or until dough has doubled in size. If some rising occurred in the refrigerator, rising time may be less than 2 hours. Bake as directed.
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