GRANDMA'S DINNER ROLLS RECIPE
My Grandma's Dinner Rolls Recipe is practically fool-proof. It is the perfect dinner roll recipe for all your holiday meals.
Provided by Foodtastic Mom
Categories Side Dish
Time 2h38m
Number Of Ingredients 7
Steps:
- Place milk in a microwave-safe glass measuring cup. Microwave for 4 minutes. Place in refrigerator and allow to cool to between 105 - 110 degrees F.
- Melt butter and set aside to cool.
- In the bowl of a stand mixer fitted with the dough hook, combine the 6 cups of flour and salt.
- Remove the milk from the refrigerator and whisk in the yeast and sugar. Allow to rest for 5 minutes.
- Beat the 2 eggs into the melted butter. Add the yeast, sugar and milk mixture to the flour and salt and knead on low speed until dough begins to come together. Stop mixer and add the eggs and melted butter. Knead the dough, scraping down the sides of the bowl if necessary, for 6 minutes.
- Remove the dough hook and bowl from the stand mixer. Cover the dough ball in the bowl loosely with a towel.
- Place the dough bowl in a warm spot and allow to rise for about 60 minutes or until dough is doubled in size.
- Gently push down on the dough to deflate. Place on clean counter and evenly divide dough into 8 log-shaped pieces, using a bench scraper or sharp knife.
- Cut each of the eight dough logs into four equal pieces, giving you 32 rolls. Gently cup each roll in your hand to "plump" them up a bit in the center.
- Place the rolls in well-greased baking dishes, spaced about 1/2-inch apart. Place dishes in a warm spot and cover loosely with a towel. Allow rolls to rise in baking dishes for 60 minutes more.
- Bake at 375 degrees for 14 - 18 minutes. Watch closely in the last few minutes to make sure tops don't over brown.
- Brush the tops of the rolls with melted butter when they come out of the oven. Serve warm.
Nutrition Facts : Calories 60 kcal, ServingSize 1 serving
GRANDMA'S DINNER ROLLS
These buttery, homemade dinner rolls are really something special. Perfect for holidays or when you're feeling ambitious in the kitchen.
Provided by Land O'Lakes
Categories Rolls Yeast Butter Savory Baking Creating New Traditions Dairy Breakfast and Brunch Bread Side Dish
Yield 18 rolls
Number Of Ingredients 10
Steps:
- Place warm water into bowl; stir in yeast and 1/4 teaspoon sugar until dissolved. Let stand 5-10 minutes or until mixture starts to foam around edges.
- Place milk and butter into 1-quart saucepan; cook over low heat, stirring occasionally, until butter is almost melted.
- Combine 1/4 cup sugar and salt in bowl. Add warm milk mixture; mix well. Add egg; beat at medium speed until well mixed. Check temperature in bowl. It should be less then 115°F. If it is warmer, let mixture cool slightly. Add yeast mixture; continue beating until well mixed. Add 2 cups flour; beat until mixture is smooth.
- Stir in enough remaining flour with wooden spoon, 1/2 cup at a time, until dough is easy to handle. Let dough rest 5 minutes.
- Turn dough onto lightly floured surface; knead about 5 minutes or until smooth and elastic, adding more flour if dough is sticky. Place into greased bowl; turn greased-side up.
- Cover; let rise in warm place 45-60 minutes or until double in size. Dough is ready if indentation remains when touched.
- Punch down dough. Divide dough in half. Cut each half into 9 equal pieces. Shape each piece into a ball. Place balls onto large greased baking sheets. Cover with plastic food wrap; let rise 30-45 minutes or until almost double in size.
- Heat oven to 350°F.
- Bake 10-13 minutes or until light golden brown. Brush warm rolls with melted butter, if desired.
Nutrition Facts : Calories 130 calories, Fat 3 grams, SaturatedFat grams, Transfat grams, Cholesterol 20 milligrams, Sodium 160 milligrams, Carbohydrate 22 grams, Fiber 1 grams, Sugar grams, Protein 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
GRANDMA'S YEAST ROLLS
I have adapted these yeast rolls from my grandmother's yeast bread recipe. I have increased the sugar to create a little sweeter roll than Grandma used to make and replaced her refrigerated cake yeast with dried (easier availability). They are delicious served with Danish Lurpak® butter (it's a little tangy, just like Grandma's)! Rolls can be made the night before and reheated, covered in foil, at 300 degrees F for about ten minutes.
Provided by Dotty Snyder Grohman
Categories Bread Yeast Bread Recipes
Time 2h30m
Yield 24
Number Of Ingredients 6
Steps:
- Dissolve 1 tablespoon of sugar into the water in a small bowl. Sprinkle the yeast over the water; let stand 5 minutes until the yeast softens and begins to form a creamy foam. Meanwhile, whisk the flour, the remaining sugar, and salt together in a bowl. Once the yeast has foamed, stir the melted lard into the yeast, then stir the yeast mixture into the flour until a sticky dough forms.
- Turn the dough out onto a lightly-floured surface and knead until smooth and elastic, about 10 minutes. You may need to add additional flour to keep the dough from sticking. Once elastic, cover the dough with the mixing bowl, and allow to rest for 15 minutes. Grease a 9x13-inch baking dish with lard.
- Cut the dough into three equal sections, then cut each section into 8 pieces. Form into balls and place into the prepared baking dish in 6 rows of 4. Cover with a light cloth and let rise in a warm place (80 to 95 degrees F (27 to 35 degrees C)) until doubled in volume, about 45 minutes.
- Preheat an oven to 325 degrees F (165 degrees C).
- Bake in the preheated oven until the tops of the rolls are golden brown and the bottoms sound hollow when tapped, about 1 hour. Allow to cool at least 10 minutes before eating.
Nutrition Facts : Calories 168.8 calories, Carbohydrate 32.4 g, Cholesterol 2 mg, Fat 2.5 g, Fiber 1.1 g, Protein 3.8 g, SaturatedFat 0.9 g, Sodium 195.3 mg, Sugar 6.3 g
GRANNY'S DINNER ROLLS
This is an old family recipe on my husband's side. The family tradition is to dip these rolls in a cinnamon/sugar mixture. Everyone loves them! The prep time does not include the time you need to let them rise. Also the yield my differ depending on your preferred method of shaping your rolls. Although this may seem to have many steps, this recipe is quick and easy. Trust me! These were the first homemade rolls I've ever made. And the last, nothing else I have tried compares.
Provided by Richele
Categories Yeast Breads
Time 30m
Yield 18 rolls
Number Of Ingredients 9
Steps:
- Preheat over to 425F Mix throughly sugar and oil.
- Add boiling water and let cool.
- Add egg and yeast (dissolve yeast in 2T water first).
- Mix well.
- Add cold water, salt, flour.
- Do NOT knead.
- Mix enough to ensure through mixing.
- Kneading or over mixing will cause the dough to become tough.
- Cover and refrigerate for at least 1 hour.
- Can last 5 days.
- Roll out on a lightly floured surface.
- You may shape these into Parker House Rolls, Butterhorns or Rosettes, whatever you perfer.
- Brush with melted butter (and garlic salt if you prefer.) and let rise for 1 hour.
- (Although they come out better if you allow them to rise in this step, you may skip it.) Bake for 12-15 minutes.
GRANNY FOSTER'S REFRIGERATOR ROLLS
Sara Foster uses this dough to create a variety of sweet breakfast pastries, including sticky orange-coconut pinwheels and killer pecan sticky buns.
Provided by Martha Stewart
Yield Makes about 2 dozen 2 1/2-inch rolls
Number Of Ingredients 8
Steps:
- Combine water, yeast, and 1 teaspoon of sugar in a small bowl; stir to combine. Let stand in a warm place until small bubbles form on the surface, about 5 minutes.
- Meanwhile, heat milk, 8 tablespoons (1 stick) butter, salt, and remaining 2 teaspoons of sugar in a small saucepan over very low heat. Cook, stirring constantly, until sugar has dissolved and butter has melted. Be sure not to let the mixture become hotter than 115 degrees. or it will kill the yeast. Remove from heat, and pour into a large bowl; add the yeast mixture. Stir until combined. Add 6 cups flour, and stir until mixture forms a soft dough. It may be necessary to add the remaining 1/2 cup flour.
- Transfer mixture to a lightly floured work surface, and knead until the dough is smooth, 5 to 8 minutes.
- Lightly oil a large bowl, and place dough in bowl. Cover, and let rise in a warm place until doubled in size, 30 to 45 minutes. At this point, dough may be stored, tightly covered, in the refrigerator for up to 2 weeks. Allow dough to reach room temperature before proceeding with the recipe.
- Punch dough down, and divide equally in half. Place on a clean work surface, and cover loosely with a kitchen towel or inverted bowl. Let rest for 5 to 10 minutes.
- Preheat oven to 375 degrees. Lightly butter a baking sheet; set aside. Melt remaining 3 tablespoons butter; set aside.
- Working with one piece of dough at a time, roll out on a lightly floured work surface until 3/4 inch thick. Using a 2 1/2-inch biscuit cutter, cut out about 2 dozen rolls. Place rolls on prepared baking sheet, and let rise until rolls have doubled in size, 15 to 20 minutes. Brush tops lightly with melted butter. Repeat with remaining dough.
- Bake until golden brown, 15 to 20 minutes. Serve immediately.
GRANDMA'S ROSEMARY DINNER ROLLS
My grandma (I called her Baba) made these in her coal oven. How she regulated the temperature is beyond me! She always made extra rolls for the neighbors to bake in their own ovens. At lunchtime, my mom and aunts delivered the formed rolls. -Charlotte Hendershot, Hudson, Pennsylvania
Provided by Taste of Home
Time 55m
Yield 1 dozen.
Number Of Ingredients 12
Steps:
- In a small bowl, dissolve yeast in warm water. Place the flour, sugar, 2 teaspoons rosemary and salt in a food processor; pulse until blended. Add the warm milk, egg and yeast mixture; cover and pulse 10 times or until almost blended. , While processing, gradually add oil just until dough pulls away from sides and begins to form a ball. Process 2 minutes longer to knead dough (dough will be very soft)., Transfer dough to 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 into 12 balls. Roll each into a 15-in. rope. Starting at 1 end, loosely wrap dough around itself to form a coil. Tuck end under; pinch to seal., Place 2 in. apart on greased baking sheets. Cover and let rise until doubled, about 30 minutes., For egg wash, in a small bowl, whisk egg yolk and milk; brush over rolls. Sprinkle with remaining rosemary. Bake at 350° until golden brown, 18-22 minutes. Remove from pans to wire racks; serve warm.
Nutrition Facts : Calories 194 calories, Fat 6g fat (1g saturated fat), Cholesterol 32mg cholesterol, Sodium 163mg sodium, Carbohydrate 28g carbohydrate (3g sugars, Fiber 1g fiber), Protein 6g protein.
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