GWEN'S BUTTER RICH DINNER ROLLS
I have used this recipe for over 30+ years. I first saw it in a cookbook put together by factory workers. I received this cookbook as a gift and have since made it my main and favorite cookbook. It is so ragged and well used. I hope you enjoy them as much as I have making them.
Provided by Gwen Sargeant
Categories Yeast Breads
Time 3h15m
Yield 18 serving(s)
Number Of Ingredients 8
Steps:
- Soften yeast in warm water.
- In large mixing bowl combine sugar, butter, salt and milk.
- Cool to luke warm.
- Stir in eggs and yeast.
- Gradually add flour to form a stiff dough, beating well after each addition.
- Knead methold: Knead on floured surface until smooth and satiny (about 5 minutes).
- Cover; let rise in warm place until doubled, about 1 hour.
- Work done, cover, let rise again until about double, put into rolls and let rise again for another hour.
- Bake for 12 to 15 minutes at 350 degrees.
Nutrition Facts : Calories 166.3, Fat 4, SaturatedFat 2.2, Cholesterol 29.3, Sodium 296.6, Carbohydrate 27.6, Fiber 1.1, Sugar 2.9, Protein 4.7
CARRIE'S RICH ROLLS OR BREAD (BASIC RECIPE) WITH VARIATIONS
This is my mother's bread recipe. She made it so often that she never had to look at any recipe - she knew it by "feel". She finally wrote it down and we are so glad she did since she passed away in 1980 at the age of 45. This recipe is pretty much in her own words - it is a guideline for all kinds of yeast bread items. Several variations follow the main recipe. Be sure to read it through before trying them out. She was a beautiful woman and a wonderful mother. Not a day goes by that I don't think of her. Whenever I make yeast bread, I think of her. I love you, Momma!
Provided by Peachy326
Categories Yeast Breads
Time 4h
Yield 2 loaves, 16 serving(s)
Number Of Ingredients 7
Steps:
- Put the warm milk in a pan large enough to hold all ingredients.
- Add sugar and yeast; stir until dissolved.
- Stir in 3 cups of flour, mix well.
- Cover and let rise until full of bubbles - (about 45 minutes).
- Add eggs (beaten until light), salt, and butter to the mixture.
- Blend well, and add remaining flour.
- Cover and let rise (about 1 1/2 hours).
- "Now the dough is ready to use and what finger paints are to a child, this bread recipe can be for you. Your imagination can run riot and the things you can do will amaze you" (Quoting directly from her instructions).
- Flour your breadboard or counter where you intend to knead the bread and put your dough on it.
- The theory is that the more you knead the dough, the better the bread will be. But don't let it run away with you. Quite a small amount of kneading will result in excellent dough (Bread or rolls) My theory is the more you knead the dough (need the dough$$), the poorer you are. Ha! Seriously, it doesn't make that much difference whether you knead it half a day or about 5 minutes. It turns out real good at 5 - 10 minutes.
- FROM THIS POINT, YOU DECIDE WHAT TO MAKE WITH YOUR DOUGH AND GO FROM THERE.
- TO MAKE BASIC BREAD LOAVES: After you've kneaded the dough the final time, take about half as much as your loaf pan holds. Roll it roughly into the shape of a pie. Starting at any edge roll it up. Tuck up the ends under so that the roll now fits your loaf pan. The rolled "seam" should be on the bottom of the pan. Bake at 325 for 1 hour. This recipe should make 2 loaves.
- Don't stop now! Here are some variations you can easily do!.
- TO MAKE COFFEE CAKE recipe: Anyway, after you've kneaded the dough, you take half as much dough as your bread pan holds and roll out about the size of a pie pan. Spread butter (about 1/2 stick) over entire top. Sprinkle with sugar and cinnamon (about 1/2 cup sugar - 1 teaspoon cinnamon). I have used apple pie spices instead and it came out fine. Roll up very tightly and tuck ends in if they are too long for your pan. Put in a warm place and let rise to double its original size - about an hour. Bake at 325 degrees F. for 1 hour.
- TO MAKE PARKERHOUSE ROLLS, When making Parkerhouse rolls, remembering that your rolls will be twice the size of your original dough! Butter your muffin tins well and put 3 equal siaed rolls of your dough in each tin. Let rise to double in size. Bake at 375 degrees F. for about 25 minutes or until golden brown. Will make about 2 doz. rolls.
- TO MAKE BUTTERFLAKE ROLLS: Roll dough very thin, cut small rounds and put about 5 in each muffin tin, endways. Let these also rise to double in size before baking at 375 degrees F for about 25 minutes or until golden brown. Makes about 2 dozen.
- YOU CAN ALSO MAKE SOME VERY GOOD PECAN ROLLS: Substitute brown sugar for the white sugar in the original recipe. Butter 2 muffin tins. In the bottom of each muffin cup add these ingredients: 1 heaping teaspoon of Light Brown Sugar, 1 to 2 teaspoons of chopped nuts or 3 pecan halves. After the final rising, shape your dough into a long roll or into two 1 foot rolls. Cut the roll into 1" slices and place each slice into a muffin cup. Let them rise until double in size and bake them at 375 degrees F. for about 2 to 30 minutes. Turn them upside down onto Aluminum foil or wax paper to cool.
Nutrition Facts : Calories 356.1, Fat 14.1, SaturatedFat 8.3, Cholesterol 80.2, Sodium 204.4, Carbohydrate 49.8, Fiber 1.5, Sugar 12.7, Protein 7.6
RICH WHITE DINNER ROLLS (BREAD MACHINE RECOMMENDED)
These rolls are just like from the bakery. Make the dough in a bread machine, then cook buns in the oven. Taken from: Washburn, D. Butt, H. Canada's Best Bread Machine Baking Recipes. Robert Rose Inc., Toronto Ontario: 1999.
Provided by Ashalea
Categories Grains
Time 2h30m
Yield 12 serving(s)
Number Of Ingredients 6
Steps:
- Measure ingredients into baking pan of bread machine recommended by the manufacturer. Insert pan into the oven chamber. Select Dough Cycle.
- Remove dough to a lightly floured surface; cover with a large bowl and let rest for 10 to 15 minutes.
- Choose one or more of the shaping and finishing method described below.
- Clover leaf rolls:.
- Divide the dough into 12 portions. Divide each into 3 pieces. Roll into balls. Place 3 in each cup of a lightly greased muffin tin. Cover and let rise in a warm, draft-free place for 30 to 45 minutes or until doubled in volume. Bake at 375°F (190°C) for 15 to 20 minutes or until rolls sound hollow when tapped on the bottom.
- Golden Glaze:
- Brush freshly baked rolls with 1 to 2 tbsp of melted butter.
- Basic Pan Rolls:
- Divide dough into 12 portions and place, just touching in a 8 inch pan.
UNBELIEVABLE ROLLS
Simple dinner rolls that are easy to make. Dough is also a great base for cinnamon rolls.
Provided by SHERLIE
Categories Bread Yeast Bread Recipes Rolls and Buns
Time 2h15m
Yield 16
Number Of Ingredients 8
Steps:
- In a medium saucepan over medium heat, warm milk, water, sugar and salt. Remove from heat, and mix in the eggs and yeast.
- Measure flour into a large bowl. Make a well in the flour, and pour milk mixture into it. Do not stir. Cover with a lid, and let stand for 20 to 30 minutes.
- Pour melted margarine into flour, and mix well. Add more flour if too sticky. Knead lightly. Cover, and let rise for 20 to 30 minutes.
- Shape the dough into rolls, and place on a baking sheet. Let rise again for 20 to 30 minutes.
- Bake rolls in a preheated 400 degrees F (205 degrees C) oven for 15 minutes, or until done.
Nutrition Facts : Calories 234.8 calories, Carbohydrate 37.2 g, Cholesterol 24.2 mg, Fat 6.9 g, Fiber 1.3 g, Protein 5.7 g, SaturatedFat 1.4 g, Sodium 225.9 mg, Sugar 7 g
RICH ROLLS
These are so nice and light and tasty! I love these, and so does whoever I make them for. YummY! I like my rolls a little sweet, so I add a bit more sugar.
Provided by byZula
Categories Breads
Time 1h50m
Yield 18 rolls
Number Of Ingredients 8
Steps:
- Combine milk, butter, sugar and salt; cool to lukewarm. Soften yeast in lukewarm water; stir and combine with milk mixture.
- Add 1/2 of flour and eggs; beat well. Add enough additional flour to form a soft dough. Turn out onto floured board; knead for 10 minutes.
- Place dough in greased bowl; let rise until doubled. Shape into rolls; place on greased baking sheet. Let rise until double.
- Preheat oven to 375 degrees. Bake for 15-20 minutes. Brush tops with melted butter. Turn out onto wire racks. Serve warm.
- It's supposed to yield about 4 dozen; but I only get about 18 rolls.
BUTTER-RICH ROLLS OR BREAD DOUGH
I found this on another site, made it in my bread machine and oh my goodness....it's good. I think, better than the other bread mach roll recipe on here. My opinion only!
Provided by Tandy Higgins
Categories Yeast Breads
Time 3h
Yield 1 serving(s)
Number Of Ingredients 10
Steps:
- Measure all ingredients into bread pan in order suggested by your manufacturer. When cycle is finished remove dough from pan and shape according to recipe directions. Cover dough, let stand as recipe directs.
- Egg glaze: beat together egg and water. Brush generously over shaped loaves or rolls prior to baking. Bake as directed in each recipe until golden brown.
- Pan Rolls:.
- Prepare Butter-Rich Roll and Bread Dough. On a lightly floured surface, shape dough into a ball. Divide dough into equal quarters. Cut each quarter into 8 pieces. Shape each piece into a ball. Place on lightly greased or quote "Pammed" cookie sheet. Brush with egg glaze if desired. Cover dough, let stand 15 minutes or until dough rises. Bake at 375 degrees for 10 to 20 minutes.
- Makes 32 rolls.
- To make bread just turn out on floured surface, knead a few times and put in loaf pan. Cover with warmed, wet dish towel and put in warm place to rise. Only takes 10-15 minutes. Once risen, put in preheated 375 d. oven and bake for 15-25 minutes.
- Cinnamon-Raisin Rolls:.
- Prepare Butter-Rich roll recipe. Turn dough onto lightly floured surface. Divide dough in half. Foll each half into an 8 x 9-inch rectangle. Spread surface with 1/4 cup butter, thinly sliced. Sprinkle each rectangle surface with 1/4 cup brown sugar, 1 teaspoon cinnamon. Then sprinkle 1/3 cup raisins over dough. Start with 8 inch side and roll dough jelly-roll style, pinch seam to seal. With seam side down, cut in 8 one-inch pieces. Place on a greased baking sheet 2 inches apart. Cover lightly with damp towel, allow to rise in warm place until doubled, about 40 minutes. Bake at 375 degrees for for 10 to 20 minutes.
- Makes 16 rolls.
- Cinnamon-Raisin Swirl Loaf:.
- Prepare Butter-Rich Roll and Bread Dough. On a lightly floured surface, roll a quarter of the dough into an 8 x 5-inch rectangle. Melt 2 tablespoons butter or margarine. Brush over dough. Sprinkle dough with a mixture of 1/4 cup sugar and 1 teaspoon ground cinnamon. Then sprinkle 1/3 cup of raisins over dough. Beginning with long side of dough, roll up jellyroll style. Seal ends by pinching edges of dough together with fingertips. Place dough in a greased 5 1/2 x 3 inch loaf pan or on a large baking sheet. Allow to stand 15 minutes. Bake at 375 degrees for 30 or 40 minutes or until golden brown. When loaf is cool, glaze with a mixture of 2/3 cup sifted powdered sugar and 1 tablespoon milk.
- Makes 4 loaves.
- *Optional - add 1/4 cup of brown sugar also to cinnamon sugar mix.
- *You can make bread sticks, bread loaf or cloverleaf rolls also. Sprinkle salt or sesame seeds on after the egg glaze.
Nutrition Facts : Calories 3483.2, Fat 116.4, SaturatedFat 67.7, Cholesterol 698.1, Sodium 3259.7, Carbohydrate 521, Fiber 16.9, Sugar 90.2, Protein 83.1
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
RICE PAPER ROLLS
I like to have a package of rice papers and noodles on hand for quick and easy appetizer ideas. I've used thin or thick rice noodles for these rolls with equal success. -Lori Stefanishion, Drumheller, Alberta
Provided by Taste of Home
Categories Appetizers
Time 50m
Yield 1 dozen (1 cup sauce).
Number Of Ingredients 16
Steps:
- In a small saucepan, saute the garlic and pepper flakes in oil for 1-2 minutes or until garlic is tender. Add the water, peanut butter, hoisin sauce and tomato paste; cook and stir for 2-4 minutes or until thickened. Remove from the heat; set aside., For rolls, cook noodles according to package directions. Drain and rinse in cold water; drain well. Add hoisin sauce if desired; toss to coat. In a small bowl, combine the red pepper, cucumber and carrot. Set aside noodles and vegetables., Fill a shallow bowl with water. Soak a rice paper in the water just until pliable, 30-45 seconds (depending on thickness of rice papers); remove, allowing excess water to drip off., Place on a flat surface. Layer vegetables and noodles down the center; top with peanuts and, if desired, cilantro. Fold both ends over filling; fold one long side over the filling, then roll up tightly. Place seam side down on a serving platter. Repeat with remaining ingredients., Cover with damp paper towels until serving. Cut rolls diagonally in half; serve with peanut sauce.
Nutrition Facts : Calories 191 calories, Fat 7g fat (1g saturated fat), Cholesterol 14mg cholesterol, Sodium 179mg sodium, Carbohydrate 22g carbohydrate (4g sugars, Fiber 2g fiber), Protein 10g protein.
BUTTERY ROLLS
These lovely golden dinner rolls are tender, fluffy and delicious when eaten warm from the oven. -Debbie Leonard, Roseburg, Oregon
Provided by Taste of Home
Time 45m
Yield 2 dozen.
Number Of Ingredients 7
Steps:
- In a large bowl, combine 3 cups flour, yeast and salt. In a small saucepan, heat milk, butter and sugar to 120°-130°. Add to dry ingredients; beat on medium speed 2 minutes. Add eggs; beat to combine. Stir in enough remaining flour to form a soft dough (dough will be sticky). , Turn dough onto a lightly 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 into 24 portions; shape into balls. Place in a greased 13x9-in. baking pan. Cover and let rise in a warm place until almost doubled, about 1 hour. Bake at 375° until golden brown, 15-18 minutes.
Nutrition Facts :
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