60 Minute Rolls Food

30 MINUTE DINNER ROLLS

Steps:

• Mix warm water, oil, sugar and yeast; let rest for 10 minutes until yeast activates.
• Add salt and beaten egg; blend well.
• Add flour, one cup at a time until soft dough if formed.
• Knead on a floured surface 5-10 minutes or until dough is smooth and elastic.
• Shape into small balls (walnut sized) and put into a greased baking pan.
• Let rise at least 5-10 minutes.
• Bake at 425 degrees for 15-20 minutes.
• *If you have more time, you can let the rolls rise in the pan until they have doubled in size.

60-MINUTE ROLLS (FOOD PROCESSOR)

Steps:

• Combine yeast, 1 Tablespoon sugar, and warm water in a 2-cup liquid measuring cup; let stand 5 minutes. Add milk to yeast mixture and stir.
• In a food processor, combine flour, salt, remaining 2 Tablespoons sugar, and butter or margarine. Pulse until thoroughly incorporated. With food processor running, slowly drizzle yeast mixture through feed tube until ball forms. Run machine for about 2 minutes to knead dough thoroughly.
• Remove dough from processor and place in a well greased bowl, turning to coat top. Cover and let stand in a warm place for 15 minutes.
• Punch down dough. Divide dough in half; shape one portion of dough into 12 balls. Place in a greased 8 or 9-inch square pan. Repeat with remaining half of dough. Cover pans and let rise in a warm place for 15 minutes.
• Bake at 425°F for 10-15 minutes or until rolls are golden brown.

60 MINUTE ROLLS

Steps:

• In a large bowl, mix 1 cup of flour, yeast, sugar, salt and powdered milk.
• Now add the 1-1/2 cups"hot" water and the butter; stir until the butter is melted.
• Add remaining 3 cups of flour, 1 cup at a time, and mix thoroughly (dough will be sticky).
• Let stand, covered with a dish towel, for 20-30 mins in a warm place.
• Turn dough out onto a floured surface.
• Knead a few times, adding a little flour as needed until dough is no longer sticky.
• Grease a 12 cup muffin pan.
• Pinch pieces of dough and place a piece in each prepared muffin cup.
• When pan is full, cover again and let sit 20-30 mins.
• While rolls are sitting preheat oven to 400 degrees.
• Place rolls in oven and bake 10 mins or until rolls are golden brown on top.
• When roll are removed from oven brush with melted butter and serve hot.

60 MINUTE ROLLS

Steps:

• Mix thoroughly in large bowl: 1½ cups flour, sugar, salt and undissolved yeast.
• Combine milk, water and margarine in a saucepan.
• Heat over low heat until liquids are very warm (120º-130ºF). Butter does not need to melt.
• Gradually add to dry ingredients and beat 2 minutes at medium speed with electric mixer, scraping bowl occasionally.
• Add ½ cup flour, beat at high speed 2 minutes.
• Stir in enough additional flour to make a soft dough.
• Turn onto light floured board; knead until smooth and elastic, about 5 minutes.
• Place in greased bowl, turning to grease top.
• Cover, place bowl in pan of water about 98ºF. Let rise 15 minutes.
• Turn dough out onto floured board.
• Roll golf-ball sized pieces with the dough.
• Place three balls of dough into each cup of greased muffin tin.
• Cover, let rise in warm place (about 90ºF) 15 minutes.
• Bake at 425º about 12 minutes or until done.
• Remove from muffin tin and let cool on wire rack.

60 MINUTE ROLLS

Steps:

• 1. Mix the yeast, 2 Tbsp sugar, and the warm water in a 2 cup glass measuring cup or small bowl. Set aside to proof (not only starts the yeast working, but you will know your water was not too hot or your yeast dead, as well).
• 2. In a medium saucepan, heat the milk and the butter/oleo. DO NOT LET BOIL; you just want it warm.
• 3. Beat the 3 eggs, 2/3 cup sugar, and the salt together with a mixer set on medium for about 2 minutes.
• 4. Add the milk/oleo mixture and stir. Make sure this is not too hot or else you'll end up cooking the eggs.
• 5. Add the yeast mixture and stir.
• 6. Attach the dough hook to your mixer. Slowly add the flour and mix until a stiff dough forms.
• 7. The dough will pull away from the side of the bowl. You may or may not need all the flour. Sometimes it takes more, sometimes less (no idea why). IF MIXING BY HAND, ADD FLOUR UNTIL A STIFF STICKY DOUGH FORMS. EMPTY BOWL ONTO A FLOURED SURFACE AND WORK/KNEAD IN FLOUR UNTIL A SMOOTH DOUGH FORMS.
• 8. Grease whatever pan you will be baking in, be it a loaf pan or a 13X9 cake pan. Form your dough into either 2 loaves of bread or a bunch of rolls (depends on how big you make them) and set aside in a warm, draft-free place to rise. Cover with a damp dishtowel for more draft protection.
• 9. When the rolls/bread has doubled in size, bake in a 375 degree oven for 15-20 minutes until the tops are brown.
• 10. Bread is done when you thump the top with a knuckle and it sounds hollow.

60 MINUTE DINNER ROLLS

Steps:

• Preheat oven to 425 degrees F.
• In a large bowl, thoroughly mix 1 1/2 cups flour, sugar, salt and undissolved dry yeast. Set aside.
• In a saucepan, combine milk, water and margarine or butter.
• Heat over low heat until liquids are very warm (120 to 130 degrees F). (Margarine does not need to melt).
• Gradually add warm milk mixture to the dry ingredients.
• Beat at medium speed for 2 minutes, scraping bowl occasionally. (I use my KitchenAid Mixer).
• Add 1/2 cup flour and beat at high speed for 2 minutes, scraping bowl occasionally.
• Stir in enough additional flour to make a soft dough.
• Turn dough out onto lightly floured board; knead until smooth and elastic, about 5 minutes.
• Place in a greased bowl, turning to grease the top.
• Cover and place the bowl over a pan of water that is about 98 degrees.
• Let rise for 15 minutes.
• Punch dough down and turn out on a lightly floured board.
• Shape into rolls and place them on a well grease pan.
• Cover and let rise in a warm, draft-free place for about 15 minutes or until almost doubled in bulk.
• Bake at 425 degrees F for about 12 minutes.