Best Light Fluffy Dinner Rolls Recipe 395 Food

BEST LIGHT & FLUFFY DINNER ROLLS RECIPE - (3.9/5)

Steps:

• Sift together two cups of the flour with the sugar, salt, and stir in the yeast. With mixer at low speed, blend shortening or butter into the flour mixture. Add the hot water (the hottest it comes from your tap, all at once, with mixer running. Add the egg, and continue mixing. Add in the remaining two cups flour to make a soft dough. At this point, I changed my mixer beaters for dough hooks and let the mixer knead the dough for about ten minutes and then put it into an oiled bowl, cover with a towel and allow to rise in a warm spot until doubled, about two hours. Punch dough down. At this point it can either be refrigerated or shaped in rolls or loaves and allowed to rise a second time until doubled, usually about an hour. Bake in a preheated 375°F oven until barely brown. May be frozen after baking and reheated to serve.

LIGHT AND FLUFFY DINNER ROLLS

Steps:

• Make a Tangzhong by whisking 8 tsp flour into a 1/2 cup of water and heat on low heat to 149° or until the Tangzhong has thickened to about the consistency of a custard. Then cover with plastic wrap so that it touches the Tangzhong and let it cool to room temperature.
• In a food processor with the dough blade attachment, mix together 1/2 cup + 2 Tbsp warm water(110-115 degrees F), the yeast and 1/2 tsp granulated sugar until yeast has dissolved.
• Allow to rest 10 minutes in the food processor.
• While resting put 1 Tbsp + 2 1/2 tsp granulated sugar, 1 1/3 cups flour, 1 3/4 tsp salt in a bowl and mix with a spoon.
• After resting time, add bowl of dry ingredients, the room temp Tangzhong, and 3 Tbsp Olive Oil, to the rested yeast and pulse the mixture until well combined.
• Add in remaining 1 1/2 cups flour and pulse until all is incorporated.
• Add up to 1/4 cup additional flour as needed to make the dough pull away from sides of the food processor but still be slightly sticky to the touch.
• Transfer dough to a large lightly olive oiled mixing bowl, cover with plastic wrap and allow to rest in a warm place (~80 degrees F) until dough doubles, it will take about 1 1/2 hours.
• Rub a small amount of olive oil on your hands then punch risen dough down, divide into 12 equal portions (2 ounces each by weight), keep them covered with plastic wrap as you work.
• Lightly flour your surface and hands, and shape it into a roll by flattening a piece of dough, folding the top half way down and the bottom half way up, flattening again, then rolling it up like a carpet. Finally, take both ends of the roll and tuck them under so that they touch and roll that in your hands to make it into a ball like shape. Or shape them any other way you were taught to make rolls.
• Then place them on two parchment paper lined cookie sheets or one parchment paper lined 8x12 inch cake pan. Cover and let rise 1 hour (or 45 minutes at room temperature and then placed into the refrigerator for a few hours and take out while preheating oven). Preheat oven to 425 during the last 10 minutes of rising.
• Bake in preheated oven 11 - 13 minutes until golden.
• When it is done, run a stick of margarine or brush olive oil over top of the hot rolls. Top with your favorite seasoning (I like garlic salt).
• Serve warm or allow to cool and store in an airtight container.

GEORGINE'S FLUFFY ROLLS

Steps:

• Combine milk, shortening, sugar, and salt in a saucepan and cook, stirring constantly, over medium heat until sugar dissolves. Remove from heat; set aside and allow to cool.
• Mix yeast with 1/4 cup lukewarm water in a large bowl; set aside until yeast dissolves and little bubbles begin to appear on the surface, about 10 minutes.
• Pour cooled milk mixture into yeast. Stir in eggs and gradually add flour, stirring with a wooden spoon until dough is too stiff to stir, then use your hands to knead in the flour (dough will be sticky, so grease your hands with a little butter). Brush a small amount of butter on the inside of a large bowl and on one side of a sheet of waxed paper. Place dough in bowl, cover with buttered waxed paper, and lay a clean damp dish towel on top. Set aside to rise until doubled, at least three hours.
• Turn dough out onto a lightly floured surface. Knead until elastic, then roll out to 1/2 -inch thickness. Cut dough with a 3-inch biscuit cutter, dip each round into melted butter, and fold in half. Line up, round edges up, sides touching, in a baking pan. Cover with buttered waxed paper and a towel, and set aside to rise, at least 2 1/2 hours.
• Preheat oven to 350 degrees. Bake until golden, about 15 minutes. Rolls are best served warm.

BEST DINNER ROLLS

Steps:

• COMBINE 2 cups flour, sugar, salt and yeast in large bowl; mix well. Heat water, milk and 1/2 cup butter in small saucepan until very warm (120 degrees to 130 degrees F). Add warm liquid and egg to flour mixture; blend at low speed until moistened. Beat 3 minutes at medium speed. By hand, stir in an additional 2 1/2 to 3 cups flour until dough pulls cleanly away from sides of bowl.
• SPRAY large bowl with no-stick cooking spray. Knead in 1 1/4 to 1 3/4 cups flour on floured surface until dough is smooth and elastic, 8 to 10 minutes. Place dough in prepared bowl; cover loosely with greased plastic wrap and cloth towel. Let rise in warm place (80 degrees to 85 degrees F) until light and doubled in size, 45 to 60 minutes.
• PUNCH down dough several times to remove all air bubbles. Divide dough in half. To make Pan Rolls, lightly spray two 13 x 9-inch pans with no-stick cooking spray. Divide each half of dough into 16 equal pieces. Shape each into a ball, pulling edges under to make a smooth top. Place balls, smooth side up, in prepared pans. Cover; let rise in warm place until light and doubled in size, 20 to 30 minutes.
• HEAT oven to 400 degrees F. Uncover dough. Bake 16 to 20 minutes or until golden brown. Immediately remove rolls from pans; cool on wire racks for 15 minutes. Brush with melted butter. Serve warm or cool.
• Tip: To make dough a day ahead, after first rise time, punch down dough, cover and refrigerate dough overnight. Shape dough as directed in recipe; let rise a second time until light and doubled in size, 25 to 35 minutes.
• High Altitude (above 3500 ft.):
• No change.
• VARIATIONS:
• BOW KNOT ROLLS: Lightly spray cookie sheets with no-stick cooking spray. Using half of dough, divide dough into 16 equal pieces. On lightly floured surface, roll each piece into a 9-inch rope. Tie each into a loose knot. Place 2 to 3 inches apart on prepared cookie sheets. After rising, bake 12 to 15 minutes or until golden brown. Yield: 16 rolls
• SWIRL ROLLS: Lightly spray cookie sheets with no-stick cooking spray. Using half of dough, divide dough into 16 equal pieces. On lightly floured surface, roll each piece into an 8-inch rope. Beginning at center, make a loose swirl or coil with each rope; tuck end under. Place 2 to 3 inches apart on prepared cookie sheets. After rising, bake 12 to 15 minutes or until golden brown. Yield: 16 rolls
• CROWN ROLLS: Lightly spray 12 muffin cups with no-stick cooking spray. Using half of dough, divide dough into 12 equal pieces. Shape each into a ball, pulling edges under to make a smooth top. Place 1 ball, smooth side up, in each prepared muffin cup. Using kitchen scissors dipped in flour, cut balls of dough into quarters almost to bottom. After rising, bake 14 to 18 minutes or until golden brown. Yield: 12 rolls
• CRESCENT ROLLS: Lightly spray cookie sheets with no-stick cooking spray. Using half of dough, divide dough in half again; shape each half into a ball. On lightly floured surface, roll each ball into a 12 inch round. Spread each with 1 tablespoon softened butter. Cut each round into 12 wedges. Beginning at wide end of wedge, roll toward point. Place, point side down, 2 to 3 inches apart on prepared cookie sheets. Curve ends to form a crescent shape. After rising, bake 12 to 15 minutes or until golden brown. Yield: 24 rolls
• CLOVERLEAF ROLLS: Lightly spray 12 muffin cups with no-stick cooking spray. Using half of dough, divide dough into 12 equal pieces; divide each into thirds. Shape each into a ball, pulling edges under to make a smooth top. Place 3 balls, smooth side up, in each prepared muffin cup. After rising, bake 14 to 18 minutes or until golden brown. Yield: 12 rolls
• Tip: Diagrams for making dinner rolls are on pillsburybaking.com under Baker's Corner, Baking Tips, Shaping Dinner Rolls.

FLUFFY BUTTER DINNER ROLLS

Steps:

• Whisk yeast, 1/2 cup warm water and 1/4 cup sugar. Allow to stand until yeast is dissolved.
• In the meantime, add eggs, butter and 2 cup warm water in bowl and mix. Add dissolved yeast mixture and then add the remaining dry ingredients. Stir until well mixed. Cover and allow to rise 1 hour.
• Turn onto floured board; knead once or twice to make dough easy to handle. Roll into desired shapes (I divide the dough in half and roll into a circle, melt some butter and put on top, then cut it like a pizza and roll crescent rolls). Place on greased pan. Allow to rise 20-30 minutes. Bake 10 minutes at 375 or until done.

LIGHT AND SOFT DINNER ROLLS (ABM)

Steps:

• Add all ingredients EXCEPT melted butter to bread machine in order as directed by manufacturer.
• Set for dough cycle.
• Check dough after a few minutes and if needed add a little more milk or water to make a smooth dough.
• When dough cycle is complete, remove dough, punch down and let rest for ten minutes.
• Lightly grease 13 x 9 glass baking dish.
• Divide dough into 18 pieces and place in pan.
• Dough will be sticky, so don't try to roll smooth balls.
• The rolls will smooth out when they rise and are baked.
• Let rise in warm place for 30 to 40 minutes until doubled.
• Drizzle melted butter over top of rolls and bake at 400° for 10 to 15 minutes until golden brown.

OVERNIGHT FLUFFY ROLLS

Steps:

• Dissolve the sugar then the yeast in the warm water; let "proof" for about 10 minutes - it should swell and get bubbly.
• In a large bowl, beat together the eggs and sugar until light. Mix in the oil, milk, and proofed yeast until well blended.
• In a separate bowl, mix together the dry ingredients. Add mixture to the wet ingredients and mix until dough is smooth and elastic (it will be fairly sticky).
• Pour dough into large oiled bowl and let rise for 4 hours or overnight in refrigerator.
• Spray baking sheets with baking spray or lightly butter.
• Pour onto floured board, divide the dough in half.
• Roll out each half as you would for a pie crust (make sure to dust the roller with flour), then cut the dough into 12 pie-piece shaped pieces. Roll each piece into a crescent shape or shape rolls however you wish.
• Place shaped rolls on the baking sheets, then put in a warm place to rise, about 2 to 3 hours.
• When ready to bake, preheat oven to 350 degrees F. Bake for 10 to 12 minutes until golden.

LIGHT AND EASY DINNER ROLLS

Steps:

• Combine the warm water and yeast in a large bowl and let it stand for about 10 minutes.
• Stir in oil, sugar, eggs and salt.
• Beat in flour, 1 cup at a time, until dough is too stiff to mix ( some flour may not be needed).
• Cover and refrigerate 2 hours or up to 4 days.
• Grease a 13X9-inch baking pan. Turn the chilled dough out onto a lightly floured surface. Divide dough into 24 equal-size pieces. Roll each piece into a ball; place balls in the prepared pan.
• Cover and let dough balls rise for 1 - 1 1/2 hours.
• Preheat oven to 350º F.
• Bake until rolls are golden brown, 20 to 25 minutes.
• Break rolls apart to serve.

LIGHT AND FLUFFY YEAST ROLLS

Steps:

• Mix together the warm water and yeast packet in measuring cup. Let it get good and foamy.
• Mix together the oil, boiling water, and sugar. Stir until sugar dissolves. Add the foamy yeast water, and then the beaten egg.
• Sift together the flour, baking powder and salt. Add about 1 cup of dry mix to the liquids at a time, and mix very, very well.
• Grease pan.
• Pinch dough into balls. Keep them small because they will still rise. Let rise 2 hours, or until just past doubled.
• Preheat oven to 400.
• Bake for 10-15 minutes, or until golden brown on top. Brush with melted butter fresh out of the oven, and serve warm.
• Enjoy!