60 Minute Snowflake Rolls Food

60 MINUTE SNOWFLAKE ROLLS

Steps:

• In a large bowl, whisk together 1 1/2 cups flour, the sugar, salt, and yeast. Combine the milk, water, and butter in a saucepan and heat until very warm. The butter doesn't need to melt.
• Gradually add the liquid to the dry ingredients and mix at medium speed for 2 minutes; the mixture will be quite wet. Add another 1/2 cup flour and beat at high speed for 2 minutes. The mixture will begin to get thicker.
• Stir in enough of the remaining flour so that you have a soft dough. Knead on a lightly floured board for 5 minutes.
• Put back into the mixing bowl after you've scraped it out, cover and let rise for 15 minutes.
• Preheat the oven to 425 degrees. Turn the dough out onto your board and cut it into 24 equal pieces; each piece should weigh about 1 1/2 ounces. Shape into rolls by rolling them on the board with your cupped fingers.
• Place the rolls into two greased 9 inch round cake pans. Let rise for 20 minutes, until they look puffy. For snowflake rolls, sprinkle the tops with flour just before baking.
• Bake 15 to 18 minutes. Remove from the oven and cool slightly. Remove from pan.

MY FAVORITE SNOWFLAKE ROLLS

Steps:

• 1. Heat water,milk,and butter in a saucepan until warm (not hot). keep on warm. Get a large bowl and combine 1 1/2 cups of flour,salt,yeast,and sugar. Mix them all together really well.
• 2. add the warm butter mixture to the flour mixture.Get your hand held mixer and mix on medium for a couple of minutes,then gradually add more of the remaining 2 cups of flour a little at a time. Keep adding the flour until you get a soft dough to handle by adding a little flour at a time and mixing well.
• 3. Once your dough is easy to handle. Put on a floured surface,and knead for 5-7 minutes. Put in a greased bowl.turn to get the dough greased all the way around.Cover and let rise in a warm place for 15 minutes.
• 4. Take dough and put on floured board. Cut the dough in to equal size pieces. Shape in to rolls by rolling them with hand on floured surface..
• 5. Place the rolls in( 2 )- 9 inch square pans.Let rise for another 20 minutes,or until puffed up.Dust the tops of rolls with flour. Then bake at 425 degree's for 15 minutes or until light brown.

SNOWFLAKE ROLLS

Steps:

• Place all ingredients into the pan of your bread machine. Program the machine for Manual or Dough. Adjust the dough consistency as necessary with additional flour or water; the finished dough should be soft and supple.
• Allow the machine to complete its cycle.
• Transfer the dough to a lightly floured surface and divide it into 16 pieces.
• Shape each piece into a ball. Place in a greased 11-inch square pan.
• Sprinkle lightly with flour. Cover and set aside to rise for 1 hour.
• Sprinkle more flour just before placing in the oven.
• Bake rolls in a preheated 375ºF for 16 to 18 min, or until they're light golden brown.
• Serve warm.

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.

60-MINUTE DINNER ROLLS (YES,FRESH BAKED ROLLS IN ONE HOUR!) RECIPE - (4.3/5)

Steps:

• I like to use my oven as an "incubator", which hastens the proofing of the dough. I simply turn my oven to WARM for two minutes, then shut it off. Dissolve the yeast in warm water and the sugar until it foams (5-10 minutes). In the meantime, melt the butter in the microwave, then the milk. Combine and allow to cool to about 110F. (You could use a saucepan, but the microwave is much easier for me-- I use 25 second increments.) Dump the milk and yeast mixture into the mixing bowl. Add about 2-1/2 cups flour, and salt, and mix with the dough hook. (Or, beat by hand). Mix for about a minute. With the mixer still going, add the remaining flour, a bit at a time and mix for another couple of minutes, or until the dough starts to clean the sides of the bowl. (I used 3 cups of flour, total). Knead on low speed for about 2 more minutes, or until dough is smooth and elastic - the dough will still be slightly sticky to the touch. Place dough in a lightly oiled bowl, turning it to grease the top. Cover the dough with a clean, dry dish towel, (or plastic wrap) and let it rise in a warm place, free from draft (or in the incubated oven), for about 20 minutes. Turn the dough onto a lightly floured surface, and gently shape into a square. Divide into 9 or 12 pieces. I shape each roll by pulling them into a more circular shape then grab corners to the center and twist. Place the ball on a lightly floured surface, twist side down and gently grab and roll into a round ball. You can also make 27 or 24 small balls and make "clover leaf rolls". You then place3 mini dough balls into a greased muffin cup. Cover the rolls with the dish towel, and let the dough rise for about 15 minutes. Meanwhile, preheat the oven for 425ºF. Bake for about 12 minutes or until the rolls are golden brown. Remove from pans immediately, and brush with 2 Tablespoons melted butter, immediately. Cool on a wire rack, and you can eat these within just a few minutes. The texture of these rolls are fluffy and this is now my "go to" recipe for bread rolls.

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.