EASY DINNER ROLLS
They are so good and ready in just a couple hours!
Provided by Amanda Rettke
Categories Side Dish
Time 25m
Number Of Ingredients 8
Steps:
- Combine 3 cups flour, undissolved yeast, sugar, egg, and salt in a large bowl or in the bowl of your stand mixer fitted with dough hook.
- Heat milk until very warm (110°F to 120°F).
- Add warm milk to flour mixture. Knead 2 minutes at medium speed, scraping bowl occasionally if needed. Add 1/2 cup flour; knead 2 more minutes.
- Add remaining 1/2 cup flour. The dough should be pulling away from the sides of the bowl and very soft. (If the dough seems too wet you may need more flour. Add in 1/4 cup increments until the dough has pulled away from the sides of the bowl while kneading.)
- Cover with a clean towel and let REST 30 MINUTES.
- Remove towel and punch down dough.
- Divide dough into equal pieces and shape into balls. Place in greased 9x13 inch pan. Cover with plastic wrap and REST in a warm place - over 70°, preferably 75° - until doubled in size, about 30 minutes. (I had 6 left over and added them to a greased 7-inch pie dish and baked as directed.)
- Bake in preheated 375°F oven for 12-17 minutes or until golden brown.
- Brush with melted butter while warm.
- Sprinkle kosher salt on top if desired.
CLASSIC DINNER ROLLS
Who can resist warm yeast rolls, fresh from the oven?
Provided by Fleischmann's Yeast
Categories Trusted Brands: Recipes and Tips ARGO®, KARO®, FLEISCHMANN'S®
Time 1h30m
Yield 12
Number Of Ingredients 7
Steps:
- Combine 3/4 cup flour, undissolved yeast, sugar and salt in a large bowl. Heat milk, water and butter until very warm (120 degrees to 130 degrees F). Add to flour mixture. Beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add 1/4 cup flour; beat 2 minutes at high speed. Stir in enough remaining flour to make soft dough. Knead on lightly floured surface until smooth and elastic, about 8 to 10 minutes. Cover; let rest 10 minutes.
- Divide dough into 12 equal pieces; shape into balls. Place in greased 8-inch round pan. Cover; let rise in warm, draft-free place until doubled in size, about 30 minutes.
- Bake in preheated 375 degrees F oven for 20 minutes or until done. Remove from pan; brush with additional melted butter, if desired. Serve warm.
Nutrition Facts : Calories 107.9 calories, Carbohydrate 18.5 g, Cholesterol 5.9 mg, Fat 2.3 g, Fiber 0.6 g, Protein 2.8 g, SaturatedFat 1.4 g, Sodium 115.3 mg, Sugar 2.6 g
PERFECT BASIC DINNER ROLLS
These rolls come out soft and chewy, in less then an hour. I've done them with just about every add in you can think of, and they always come out perfect.
Provided by StressBake 7
Categories Breads
Time 1h
Yield 12 rolls, 12 serving(s)
Number Of Ingredients 5
Steps:
- Add water, yeast and sugar in mixing bowl, allow to bubble (about 4 min).
- Add salt and flour slowly, checking for consistency. You may need to use as much as 1/2 a cup extra flour- dough should be firm but slightly sticky.
- Place in greased bowl and allow to double (15-30 minutes).
- Flour your hands and separate into 12 rolls on greased pan. Allow to rise 15 minutes more.
- Bake at 350°F for 15 minutes.
BASIC SWEET-ROLL DOUGH
Provided by Food Network Kitchen
Categories dessert
Time 1h35m
Yield 1 3/4 pounds dough
Number Of Ingredients 9
Steps:
- Warm 1/2 cup water and the milk in a saucepan over low heat until a thermometer registers 100 degrees F to 110 degrees F. Remove from the heat and sprinkle the yeast on top, then sprinkle with a pinch of the sugar; set aside, undisturbed, until foamy, about 5 minutes.
- Whisk the melted butter, egg yolk and vanilla into the yeast mixture until combined. In a large bowl, whisk the flour, the remaining sugar, the salt and nutmeg. Make a well in the center, then add the yeast mixture and stir with a wooden spoon to make a thick and slightly sticky dough. Turn out onto a floured surface and knead until soft and elastic, about 6 minutes. Shape into a ball.
- Brush a large bowl with butter. Add the dough, turning to coat lightly with the butter. Cover with plastic wrap and let rise at room temperature until the dough is doubled in size, about 1 hour, 15 minutes.
- Turn the dough out of the bowl and knead briefly to release excess air; re-form into a ball and return to the bowl. Lightly butter a large piece of plastic wrap and lay it directly on the surface of the dough. Cover the bowl tightly with plastic wrap and refrigerate at least 4 hours or overnight.
DINNER ROLLS
These warm, buttery rolls only take a little hands-on prep (the yeast does all the work), kids love to help shape them, and they fill the house with a delicious aroma. Even better, the same dough can be used for Cinnamon-Nut Buns.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes Bread Recipes
Time 3h20m
Yield Makes 30
Number Of Ingredients 8
Steps:
- Place water in a small bowl; sprinkle with yeast, and let stand until foamy, about 5 minutes. In a large bowl, whisk together milk, butter, sugar, salt, and 2 eggs. Whisk in yeast mixture.
- Using a wooden spoon, stir in 6 cups flour, 1 cup at a time, until you have a soft, shaggy dough (if necessary, add up to 1/2 cup more flour). Turn dough out onto a floured work surface; knead until smooth and elastic, 5 to 10 minutes. Butter the inside of a large bowl; place dough in bowl, turning to coat. Cover bowl with plastic wrap; let stand in a warm spot until dough has doubled in size, about 1 1/4 hours.
- Butter two 13-by-9-inch baking pans. Divide dough in half. Roll each half into a 15-inch rope; cut each rope into 15 1-inch pieces. Press each piece into a disk, then shape into a ball. Arrange dough balls in prepared pans. (To make ahead: Wrap pans well, and freeze, up to 2 months.) Cover pans loosely with plastic; let stand in a warm spot until rolls have doubled in size, about 1 1/4 hours (2 hours more if frozen).
- Preheat oven to 375 degrees, with racks in upper and lower thirds. In a small bowl, beat remaining egg until blended; brush onto rolls. Bake until golden brown, about 20 minutes, rotating pans back to front and top to bottom halfway through. Let rolls cool 15 minutes before serving.
Nutrition Facts : Calories 144 g, Fat 4 g, Protein 4 g
EASY DINNER ROLLS
Even the beginner cook can make these. And they're true home-made rolls. They must chill 2 hours. Or you can make them up 3 days in advance.
Provided by MizzNezz
Categories Breads
Time 32m
Yield 24 rolls
Number Of Ingredients 7
Steps:
- Combine water and yeast in lg bowl; let stand for 5 minutes.
- With wooden spoon, stir in butter, sugar, eggs and salt.
- Add flour, 1 cup at a time and beat in as much as you can.
- (you will probably be able to use all the flour) Cover and refrigerate for at least 2 hours, or up to 3 days.
- Grease a 13x9 baking pan.
- Turn dough out onto floured surface.
- Divide into 24 equal pieces.
- Roll each piece into a smooth round ball.
- Place in rows in prepared pan.
- Cover and let rise for 1 hour; until doubled.
- Heat oven to 375*.
- Bake until golden brown, about 17 minutes.
Nutrition Facts : Calories 141.5, Fat 4.7, SaturatedFat 2.7, Cholesterol 33.4, Sodium 140.6, Carbohydrate 21.4, Fiber 0.8, Sugar 4.2, Protein 3.4
BASIC ROLLS
This is a basic recipe for dinner rolls. The dough can be refrigerated for up to 2 hours, if needed. Just let it warm up/rise before baking. Also, this dough can be used to make cinnamon rolls.
Provided by Rubies
Categories Breads
Time 2h45m
Yield 24 rolls
Number Of Ingredients 7
Steps:
- Measure water into a warm bowl.
- Dissolve yeast into water.
- Add sugar, butter, egg, and salt.
- Add enough flour to make the dough easy to handle (not sticky).
- Knead the dough until it becomes smooth and elastic (about 10 minutes).
- Place in a greased bowl to rise until double in size (about 1 hour).
- Divide the dough into small balls and place in greased muffin cups (for clover-leaf rolls, place 3 balls in each muffin cup; for regular dinner rolls, place 2 balls in each muffin cup).
- Brush with butter, if desired.
- Let rise again until double in size, about another hour.
- Bake at 375 for 10 - 15 minutes.
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