Amish Dinner Rolls Bread Machine Food

BREAD MACHINE DINNER ROLLS

Steps:

• Place ingredients into bread machine according to manufacturers directions.
• Select dough cycle.
• When cycle is complete, shape dough as desired or wrap in plastic wrap and refrigerate up to 24 hours.
• If refrigerated, let dough set out for an hour before using.
• To shape, divide dough into 24 equal parts and roll into balls in your hand.
• Place on lightly greased baking sheet.
• Cover rolls with damp cloth and let rise for about 20 minutes or until doubled in size.
• Bake in preheated 400° oven for 15 to 20 minutes.
• Brush tops with melted butter.

AMISH BREAD FOR THE BREAD MACHINE

Steps:

• Add ingredients in order given.
• Select basic bread cycle. Let it go until the bread completes the 2nd rising. Then turn off the machine and restart it on basic cycle again.
• Let cook as normal.

AMISH DINNER ROLLS (BREAD MACHINE)

Steps:

• Place all the ingredients into the pan of your bread machine in the order recommended by the manufacturer (usually, liquids first, yeast last).
• Program the machine for 2 lb dough cycle, and press Start.
• Check the dough about 10 minutes before the end of the final kneading cycle and adjust its consistency as necessary by adding additional water or flour to form a soft, smooth ball.
• DON'T SKIP THIS STEP! Allow the machine to complete its cycle, then allow the dough to remain in the machine till it's doubled in bulk, perhaps an additional 30 minutes or so.
• To make stand-alone rolls, divide the dough into 16 equal pieces. If you want to make soft-sided, pull-apart rolls, divide the dough into 15 pieces. This will make quite large rolls. If you prefer smaller rolls you can easily get 24 from this amount of dough.
• Place the 16 dough balls onto a parchment-lined or lightly greased baking sheet or sheets, leaving about 2 inches between them. Or place the 15 dough balls into a lightly greased 9 x 13-inch pan, spacing them evenly in five rolls of three balls each. If I'm making 24 soft-sided rolls I use a baking sheet with a rim and create six rows of four buns.
• Cover the pan(s) with a proof cover or lightly greased plastic wrap, (I just use a clean dish towel) and allow the rolls to rise for about 2 hours, until they're quite puffy.
• Bake the rolls in a preheated 350°F oven for 20 to 25 minutes, until they're golden brown. In my convection oven I bake two trays at a time (the large buns) on the convection bake setting for about 18 minutes.
• Remove them from the oven, carefully turn them out of the pan -- the pull-apart rolls will come out all in one piece -- and brush them with melted butter, if desired.

RICH WHITE DINNER ROLLS (BREAD MACHINE RECOMMENDED)

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.

AMISH DINNER ROLLS

Steps:

• 1. Bread Machine Method: Place all ingredients into the pan of your bread machine in order recommended by the manufacturer (usually, liquids first, yeast last). Program the machine for dough or manual, and press start. Allow the machine to complete its cycle
• 2. Shaping: To make stand-alone rolls, divide the dough into 16 equal pieces. If you want to make soft-sided, pull-apart rolls, divide the dough into 15 pieces. This isn't as challenging as it sounds: first, divide the dough into three equal pieces. Pinch off one piece, about the size of a handball. Gently roll the dough balls under your cupped fingers till they're nice and round.
• 3. Place 16 dough balls onto a parchment-lines or lightly greased baking sheet, leaving about 2 inches between them. Place 15 dough balls into a lightly greased 9x13-inch pan, spacing them evenly in five rolls of three balls each. Cover pan or sheet with proof cover or lightly greased plastic wrap, allow to rise for about 2 hours.
• 4. Baking: Bake the rolls in a preheated 350 degrees for 20 to 25 minutes till they're golden brown. Yields 15 or 16 rolls. (I made them smaller for cooking club)

AMISH "FANCY" BUTTER AND EGG DINNER ROLLS

Steps:

• 1. Please Note: The original family recipe does not contain any additional salt because you are using salted butter both in the dough and on top. Feel free to add a small amount, if you wish. However, it's not really necessary. Place warm water and sugar in mixer bowl. Stir until sugar is dissolved. Add yeast and mix well. Let stand for 10 minutes until it gets foamy.
• 2. Add very soft butter and beaten egg. Mix well. With dough hook, gradually start to mix in flour. Add flour until a ball of dough forms and cleans bottom and sides of mixer bowl. Dough should not be sticky to the touch. When you reach this point, set on setting 2 and knead for 5 minutes.
• 3. Remove from mixer bowl and place in a large buttered bowl. Cover with saran wrap sprayed with cooking spray. Heat oven to 200 degrees. Place bowl on top of a hot pad and place on back burner. Allow to rise until doubled, about an hour.
• 4. Punch dough down. Divide into 12 equal pieces and form into rolls. I just learned this method of forming rolls on my trip to an Amish community. They could form a dozen of these rolls in minutes. Here is a great link showing how it's done. http://www.melskitchencafe.com/tutorial-shaping-perfect-rolls/
• 5. Place rolls in a greased 13x9 baking pan, sides gently touching. (Rolls may not fill pan at this point, but that's ok. As long as you keep them together, as a group, with sides lightly touching.) Cover with sprayed saran wrap and return to top of stove to rise, 35-45 minutes. When they are large, light and fluffy, bake at 350 degrees for approximately 20 minutes. (Watch closely as all ovens are different.)
• 6. Remove from oven and gently brush with melted butter. Enjoy!
• 7. For Crescent Rolls: After first rise, place dough on lightly floured counter (1-2 TB.) Form into a 13-14" circle. Using a pizza cutter, cut into 8 triangles. (For smaller crescents, you could cut into 10 triangles. Cutting into 8 makes a very large roll.)
• 8. Starting at wide end, roll to pointed end. Use a few drops of water to seal tip. Bend slightly forming crescent, then place on greased baking sheet, tip tucked underneath.
• 9. Let rise until doubled and then continue on as for round dinner rolls, brushing with melted butter when done. Baking time in my oven was approximately 15-18 minutes.
• 10. This is how big they are if you make 8. They are big boys. Cutting into 10 equal pieces would make a smaller dinner roll.

MULTI-GRAIN DINNER ROLLS - BREAD MACHINE

Steps:

• Place ingredients in order listed (except for cooking spray and melted butter) into bread machine pan. Select dough setting.
• Check dough within the first five minutes of mixing time. If dough is too sticky or too dry add water or flour 1 tablespoon at a time until dough has formed into a soft ball. " The dough should not stick to sides of pan, but should still be a little sticky to the touch".
• Spray two 13x9x2-inch baking pans with vegetable oil cooking spray.
• When dough cycle is complete; Remove dough from bread machine pan on to a lightly floured surface. Divide dough into two pieces. Divide each piece into 12 pieces and roll into round balls.
• Place 12 dough balls into each oiled pan. Cover and let rise for 45 minute to 1 hour or until doubled.
• Preheat oven to 350 degrees. Place bread pans on middle rack of oven. Bake for 15 minutes. Brush melted butter over tops of rolls. Continue to bake for an additional 15 minutes or until done and nicely browned.
• Remove rolls from oven and put on cooling rack to cool for a few minutes.
• Serve and Enjoy!

AMISH BUTTER AND EGG DINNER ROLLS

Steps:

• Combine warm water, yeast, and sugar in the bowl of a stand mixer. Whisk to blend and set aside for 8 minutes, or until yeast has activated and is very frothy.
• Add 3 cups flour, 3 tablespoons butter, egg, and salt to the bowl. With the dough hook fitted, turn mixer on medium speed until the dough comes together into a ball. Turn speed down to a "2" (medium-low) and continue kneading for 3 minutes, until dough ball is smooth. If your dough is too wet, add a little bit more flour until the dough ball forms.
• Cover bowl with a tea towel and set aside to rise until doubled in size, 1 to 1 1/2 hours.
• Scrape dough out of the bowl and divide into 12 pieces. Roll each piece into a smooth ball.
• Spray a 9x13-inch baking dish with cooking spray. Arrange dough balls in the baking dish. Cover again with the tea towel and set aside until well risen and puffy, 30 to 40 more minutes.
• Preheat the oven to 350 degrees F (175 degrees C).
• Bake rolls in the preheated oven until golden brown and baked through, 20 to 25 minutes.
• Remove from the oven and allow to cool a few minutes. Brush remaining tablespoon softened butter over the top of the warm rolls, allowing the butter to soak in.