Soft And Chewy Rolls With Variations Recipes

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PILLOW-SOFT DINNER ROLLS



Pillow-Soft Dinner Rolls image

The dough for these rolls has a nice texture and is simple to shape. The recipe came from an old church cookbook. -Norma Harder, Weyakwin, Saskatchewan

Provided by Taste of Home

Time 50m

Yield 2 dozen.

Number Of Ingredients 8

4-1/2 teaspoons active dry yeast
1/2 cup warm water (110° to 115°)
2 cups warm 2% milk (110° to 115°)
6 tablespoons shortening
2 large eggs, room temperature
1/4 cup sugar
1-1/2 teaspoons salt
7 to 7-1/2 cups all-purpose flour

Steps:

  • In a large bowl, dissolve yeast in warm water. Add the milk, shortening, eggs, sugar, salt and 3 cups flour. Beat until smooth. Stir in enough remaining flour to form a soft dough. , Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes (dough will be sticky). Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour., Punch dough down. Turn onto a lightly floured surface; divide into 24 pieces. Shape each into a roll. Place 2 in. apart on greased baking sheets. Cover and let rise until doubled, about 30 minutes. , Bake at 350° for 20-25 minutes or until golden brown. Remove to wire racks.

Nutrition Facts : Calories 187 calories, Fat 4g fat (1g saturated fat), Cholesterol 17mg cholesterol, Sodium 164mg sodium, Carbohydrate 31g carbohydrate (3g sugars, Fiber 1g fiber), Protein 5g protein.

SOFT AND CHEWY ROLLS (WITH VARIATIONS)



Soft and Chewy Rolls (With Variations) image

Make and share this Soft and Chewy Rolls (With Variations) recipe from Food.com.

Provided by swissms

Categories     Yeast Breads

Time 1h45m

Yield 12 rolls, 12 serving(s)

Number Of Ingredients 13

1 1/4 cups water, heated to 110 degrees
2 tablespoons extra virgin olive oil
1 tablespoon sugar
2 1/4 teaspoons fast rise yeast (1 package) or 2 1/4 teaspoons instant yeast (1 package)
3 cups all-purpose flour
1/2 cup instant potato flakes
salt
1 egg, lightly beaten
1 cup dried cranberries
1 cup pecans, toasted and chopped
1 tablespoon olive, brown
3/4 cup pitted kalama olive, chopped and patted dry
2 tablespoons minced fresh rosemary

Steps:

  • Preheat oven to 200°F When oven reaches 200°F, turn it off.
  • Line baking sheet with parchment. Grease large bowl.
  • Whisk water, oil, sugar, and yeast in liquid measuring cup until yeast dissolves.
  • Mix flour, potato flakes, and salt in large bowl. Make well in flour, then add water mixture to well. Stir until dough becomes shaggy and difficult to stir. Turn out onto floured work surface and knead until dough is smooth and forms cohesive ball, about 10 minutes.
  • Cover with plastic wrap and place in turned-off oven until dough has doubled in size, about 45 minutes.
  • Punch down dough on lightly floured work surface. Divide dough into quarters and cut each quarter into 3 equal pieces. On clean surface, form each piece into rough ball by pinching and pulling the edges unders so that the top is smooth. Then cup each round with your palm and move in a circular motion on an unfloured surface to shape a smooth ball. Transfer to prepared baking sheet. Cover loosely with plastic wrap and return to turned-off oven until doubled in size, about 20 minutes. (Or refrigerate rolls for up to 24 hours.).
  • Remove rolls from oven and discard plastic wrap. Heat oven to 400°F Brush rolls with egg and sprinkle lightly with salt. Bake until golden brown, about 15 minutes, rotating sheet halfway through cooking. Cool rolls on sheet 10 minutes. Serve.
  • Variation - Cranberry Pecan Rolls:.
  • Add cranberries and pecans when mix in flour.
  • Variation - Rosemary Olive Rolls:.
  • Reduce salt to 1 teaspoon. Add 1 T olive brine along with water. Add 3/4 cup olives, and 2 T minced fresh rosemary along with flour.

Nutrition Facts : Calories 230.4, Fat 10.6, SaturatedFat 1.2, Cholesterol 17.6, Sodium 89.1, Carbohydrate 29.7, Fiber 2.7, Sugar 1.9, Protein 5.2

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