Baking Essentials No Egg No Milk Dinner Rolls Food

GRANDMA'S DINNER ROLLS

Steps:

• Place warm water into bowl; stir in yeast and 1/4 teaspoon sugar until dissolved. Let stand 5-10 minutes or until mixture starts to foam around edges.
• Place milk and butter into 1-quart saucepan; cook over low heat, stirring occasionally, until butter is almost melted.
• Combine 1/4 cup sugar and salt in bowl. Add warm milk mixture; mix well. Add egg; beat at medium speed until well mixed. Check temperature in bowl. It should be less then 115°F. If it is warmer, let mixture cool slightly. Add yeast mixture; continue beating until well mixed. Add 2 cups flour; beat until mixture is smooth.
• Stir in enough remaining flour with wooden spoon, 1/2 cup at a time, until dough is easy to handle. Let dough rest 5 minutes.
• Turn dough onto lightly floured surface; knead about 5 minutes or until smooth and elastic, adding more flour if dough is sticky. Place into greased bowl; turn greased-side up.
• Cover; let rise in warm place 45-60 minutes or until double in size. Dough is ready if indentation remains when touched.
• Punch down dough. Divide dough in half. Cut each half into 9 equal pieces. Shape each piece into a ball. Place balls onto large greased baking sheets. Cover with plastic food wrap; let rise 30-45 minutes or until almost double in size.
• Heat oven to 350°F.
• Bake 10-13 minutes or until light golden brown. Brush warm rolls with melted butter, if desired.

EASY SOFT DINNER ROLLS

Steps:

• Heat oven to 200°F | 100°C (if using your oven to proof the dough).
• Mix the yeast, 1 tablespoon of sugar and warm water in a large bowl. Let sit for 7-10 minutes until foamy and frothed.
• While yeast is activating, combine the milk and butter in a 2-cup capacity microwave safe jug. Microwave on high for about 40-50 seconds, or until butter has half melted and milk is luke warm. Stir in remaining sugar and salt. Give it a light mix until the butter completely melts through the milk, and the sugar dissolves. Add to the yeast in the bowl.
• Add in 2 cups of flour, giving it a light mix to combine with a wooden spoon, then add in the remaining 2 cups of flour. Mix until starting to pull away from the walls of the bowl (about 1-2 minutes). Turn out on a lightly floured work surface and use the extra 1/4 cup of flour in tablespoon increments to knead until smooth, elastic and slightly sticky (about 4-5 minutes kneading). (Lightly oil your hands if the dough gets too sticky.)
• Transfer dough back into the bowl. Cover with a warm damp towel. TURN OVEN OFF and transfer bowl of dough to the warm oven, leaving the door ajar for the first 10-15 minutes or so. After 15 minutes, close oven door and allow the dough to double in size (another 45 minutes).
• Scrape dough onto a lightly floured work surface or kitchen bench, knead lightly for about 30-40 seconds if needed to bring the dough together, and mould into a loaf shape. Cut in half, then cut both halves into 6 equal pieces (you should now have 12 equal pieces all together).
• Working one by one, lightly flatten each piece of dough in the palm of your hands, then bring up all sides to form a peak on top (like a tent shape), and pinch and seal this peak. Flip it over and you should have a smooth top! Ensure there are no cracks. If there are, turn the roll upside down again and smooth the cracks out towards the peak you just made, pinching the seal again, and flip over to double check the top is smooth. (Use a light dusting of flour in your hands to prevent sticking if you need to.)
• Arrange rolls, smooth side up into a lightly greased 9x13-inch baking pan or dish (you can line your pan or dish with parchment paper if you wish).Preheat oven to 375˚F | 190˚C (or 350°F | 180°C for fan forced ovens).
• Lightly spray rolls with cooking oil spray, cover with plastic wrap and let rise again until just about doubled in size, (about 30 minutes).
• Bake in a preheated oven for 20-25 minutes, or until rolls are golden browned. (Check them after 18 minutes to make sure they are ok.)
• Lightly brush with a little extra melted butter, and transfer to a cooling rack.

NO-KNEAD DINNER ROLLS

Steps:

• Pour warm water into a large bowl; sprinkle with yeast, and let stand until foamy, about 5 minutes.
• Add sugar, butter, eggs, and salt; whisk to combine. Add flour; mix until incorporated and a sticky dough forms. Brush top of dough with butter; cover bowl with plastic wrap, and set aside in a warm place until dough has doubled in bulk, about 1 hour.
• Turn dough out onto a well-floured work surface. With floured hands, roll dough into a thick log. Cut into 18 equal pieces (halve log, cut each half in thirds, then cut each piece into thirds again).
• Brush a 9-by-13-inch baking pan with butter. One at a time, flatten each piece of dough, then fold edges toward the center, pressing to secure, until a smooth ball forms. Place dough balls in prepared baking pan, smooth side up (you should have 3 rows of 6). Cover loosely with plastic wrap, and let rise in a warm place until doubled in bulk, 30 to 40 minutes. (Alternatively, refrigerate, at least 4 hours and up to 1 day.)
• Preheat oven to 400 degrees. Remove plastic wrap; brush rolls with butter. Bake until golden and rolls sound hollow when tapped on bottom, 35 to 40 minutes (tent with aluminum foil if browning too quickly). Pull rolls apart, and serve warm.

BAKING ESSENTIALS: NO EGG, NO MILK DINNER ROLLS

Steps:

• 1. PREP/PREPARE
• 2. What is Yeast? Yeast is a tiny plant-like microorganism that exists all around us - in soil, on plants and even in the air. It has existed for so long; it is referred to as the oldest plant cultivated by man. Yeast's main purpose in life is to act as a catalyst, in the process of fermentation. A process that is essential in the making of bread. In simple terms, it makes the gas that causes the bread to rise. There are two main types of yeast used in bread baking Regular Active Dry, and Instant Yeast. Regular Active Dry yeast has several other names, such as: Fast-Rising, Rapid-Rise, Quick Rise, and/or Bread Machine Yeast. The two types of yeast can be used interchangeably; with the main advantage of the Regular Active Dry yeast has a faster rising time (half the time of Instant), and it only needs one rising. So, if you want to speed up your bread making, you could substitute an equal amount of Instant yeast with Regular Active Dry yeast. Instant Yeast does not require warm liquid to be activated. This type of yeast has been genetically engineered from different strains of yeast to produce breads. Rapid rise yeast is also more finely granulated than active dry yeast, so it does not need to be dissolved in water first. It can be added directly to the dry ingredients, making it a popular choice for use with bread machines. If opened, yeast will keep 6 months in the refrigerator and 12 months in the freezer. If stored at room temperature and opened without a protective outer container, it loses its power at about 10% per month. The freezer is where I keep mine. It will take approximately one hour in a warm place until the dough is just about doubled in bulk.
• 3. There are two mains ways to make this recipe; one would be using a stand mixer, fitted with a dough hook the other would be to knead the dough by hand. These instructions reflect using a stand mixer; however, if you prefer, you could put the ingredients into a large bowl, and do the mixing/kneading by hand.
• 4. Gather your Ingredients (mise en place).
• 5. Add the yeast, warm water, and sugar, to the bowl of your stand mixer, give a swirl, and allow to sit for 5 minutes.
• 6. Chef's Note: As you probably know, this is called "Proofing" the yeast. If after 5 minutes, the yeast/liquid mixture does not get frothy on the top (Blooming), your yeast is dead, give it a proper burial, and get some new yeast. RIP.
• 7. Add the melted butter, salt, and 2 cups of the flour to the bowl with the yeast mixture, and mix on low speed using the dough-hook attachment, until just combined.
• 8. Add the 2 additional cups of flour, one cup at a time, until combined.
• 9. Increase the speed of the mixer to medium, and allow to mix until the dough is smooth, and it begins to climb up the dough hook.
• 10. It should look like this, when finished.
• 11. Add a bit of oil to a bowl, and add the dough. Turn it over a few times to coat with the oil,
• 12. Cover, and place in a warm, non-drafty place, until double in size.
• 13. Chef's Tip: I like to use one of my ovens. I turn it on for about 60 seconds, and then turn it off. That gives the dough a nice warm environment with which to rise.
• 14. The rise time will depend on several factors: 1. The type of yeast you used. 2. The temperature of room (or oven) that the dough is placed. 3. The power left in your yeast (older yeast takes longer to rise). With all things being equal (as they say), you can probably expect a wait of about 1 hour.
• 15. Remove the dough and give it a few folds on a lightly flour dusted surface.
• 16. If you are using a cupcake pan, spray it with a bit of oil, before using.
• 17. Pinch off a bit, and roll in your hands to form a sphere (they should be about 1 inch / 2.5cm). Then place into the wells of a cupcake pan, or just spread them out on a parchment-lined baking sheet.
• 18. Cover, and allow to rise for an additional 30 - 40 minutes.
• 19. While the dough is rising, place a rack in the lower position, and preheat the oven to 400f (205c).
• 20. Brush the tops with butter, sprinkle with a bit of flaked sea salt (optional), then place into the preheated oven, and bake until the rolls begin to brown, about 16 - 20 minutes.
• 21. PLATE/PRESENT
• 22. Serve while nice and warm with just about any meal, or just slater with some butter and jam, and tuck in. Enjoy.
• 23. Keep the faith, and keep cooking.

HOMEMADE DINNER ROLLS

Steps:

• In a small bowl, combine the almond milk, yeast, and 1 tablespoon of the sugar and proof for 5 minutes or until foamy.
• In the bowl of a mixer fitted with a dough hook attachment, place the flour, salt, the remaining sugar, olive oil, and the yeast mixture. Mix on medium-low speed for 2-3 minutes until the dough is well-formed around the hook and pulling away from the sides.
• Transfer the dough to a floured work surface and knead a few times to form into a ball. The dough should be sticky, but if it's too sticky to work with, add a little more flour. Brush a large bowl with ½ teaspoon olive oil and place the dough inside. Cover with plastic wrap and set aside in a warm spot for 60 to 90 minutes, or until the dough is doubled in size.
• Brush a large baking sheet with olive oil and set aside. Turn the dough out onto a clean work surface and lightly flour your hands. Divide the dough into 15 equal pieces. Form each piece into a ball by rolling on the countertop with a cupped hand. Place each piece onto the baking sheet. Dust the tops with a very slight amount of flour to keep the plastic wrap from sticking to the dough. Cover with plastic wrap and set aside for 1 hour, or until puffy.
• Preheat the oven to 350°F and move the oven rack to a low position.
• Bake the rolls for 20 to 25 minutes, or until lightly golden brown, rotating the pan halfway. Let the rolls cool in the pan for 5 minutes before transferring to a wire rack to cool completely.