Bread Rolls Food

BREAD ROLLS

Steps:

• In a small bowl, mix milk with water. Add sugar, yeast, and butter. Stir until yeast is dissolved and set aside for 10 minutes or until yeast has foamed up a bit.
• In a large bowl, mix flour and salt. Use the lower amount of flour to start with and add more only if the dough is really too sticky.
• Add yeast mixture to flour and mix.
• Knead until smooth and elastic. (I use a hand mixer with a kneading attachment.).
• Place in greased bowl, cover tightly with plastic wrap, and let rise in a warm place for 15 minutes.
• Oil your hands and shape the dough into rolls and place in a well-greased pan. I use 2 round non-stick cake pans.
• Cover loosely with plastic wrap and let rise another 15 minutes.
• Bake at 400 for about 10 minutes or until golden brown.
• Let these cool down before you remove them from the pan or they will likely tear.

EASY BREAD ROLLS

Steps:

• Tip the flour, yeast, sugar, salt and oil into a bowl. Pour over 325ml warm water, then mix (with a spatula or your hand), until it comes together as a shaggy dough. Make sure all the flour has been incorporated. Cover and leave for 10 mins.
• Lightly oil your work surface and tip the dough onto it. Knead the dough for at least 10 mins until it becomes tighter and springy - if you have a stand mixer you can do this with a dough hook for 5 mins. Pull the dough into a ball and put in a clean, oiled bowl. Leave for 1 hr, or until doubled in size.
• Tip the dough onto a lightly floured surface and roll into a long sausage shape. Halve the dough, then divide each half into four pieces, so you have eight equal-sized portions. Roll each into a tight ball and put on a dusted baking tray, leaving some room between each ball for rising. Cover with a damp tea towel and leave in a warm place to prove for 40 mins-1 hr or until almost doubled in size.
• Heat the oven to 230C/210C fan/gas 8. When the dough is ready, dust each ball with a bit more flour. (If you like, you can glaze the rolls with milk or beaten egg, and top with seeds.) Bake for 25-30mins, until light brown and hollow sounding when tapped on the base. Leave to cool on a wire rack.

EASY CRUSTY BREAD ROLLS

Steps:

• Weigh out ingredients for starter in your mixing bowl and whisk together. They should be the consistency of pancake batter.
• Measure out the remaining bread flour and place on top of starter.
• Make two little wells in the dry bread flour, add the salt in one and the yeast in the other.
• Place mixing bowl on its stand, cover (loosely with plastic wrap or a lid), and let ferment for 1-2 hours. The yeast will become active during this time.
• Measure out buttermilk and let stand until ready to use.
• After the preliminary ferment, add buttermilk to bowl and mix with a dough hook until a smooth, elastic dough ball is formed, about 5 minutes.
• Turn the dough out onto a greased countertop (olive oil or Pam Spray works well).
• Knead into a ball (1 minute) and place into a dough riser lightly coated with oil. Spray top of dough with oil, cover and let rise for 2 hours or until doubled in size*.
• Preheat oven with two pizza stones (one per shelf) to 450°F Be sure that the stones and a cookie sheet (bottom shelf) are in the oven when you start pre-heating it.
• Turn bread dough out onto a lightly floured countertop and divide into four pieces. You can make four large loaves at this point or can continue on and divide each dough ball into 8 pieces.
• Form the rolls and place them on 2 sheets of parchment paper that are roughly the same size as your pizza stones (16 rolls/sheet).
• Cover** and let rise for 45 minutes.
• After rising, sprinkle the rolls with flour and slash the tops. ***.
• Place the rolls in the oven using a pizza peel.**** At the same time, put a cup of ice into the cookie sheet to humidify your oven.
• Bake at 425F for 30-35 minutes. If your oven has a convection bake setting, switch to convection for the last 10 minute of baking.
• Cool on wire racks and enjoy!
• *If you are not ready to form the rolls/loaves after the first rise, you can punch the dough down and let it rise again until doubled in size. **I use a plastic storage container that is designed to store things under my bed. It is the perfect size and keeps my dough safe from cats, dogs and other critters. ***A sharp serrated knife works well. ****An inverted cookie tray works in a pinch.

FRENCH BREAD ROLLS TO DIE FOR

Steps:

• In a large bowl, stir together warm water, yeast, and sugar. Let stand until creamy, about 10 minutes.
• To the yeast mixture, add the oil, salt, and 2 cups flour. Stir in the remaining flour, 1/2 cup at a time, until the dough has pulled away from the sides of the bowl. Turn out onto a lightly floured surface, and knead until smooth and elastic, about 8 minutes. Lightly oil a large bowl, place the dough in the bowl, and turn to coat. Cover with a damp cloth, and let rise in a warm place until doubled in volume, about 1 hour.
• Deflate the dough, and turn it out onto a lightly floured surface. Divide the dough into 16 equal pieces, and form into round balls. Place on lightly greased baking sheets at least 2 inches apart. Cover the rolls with a damp cloth, and let rise until doubled in volume, about 40 minutes. Meanwhile, preheat oven to 400 degrees F (200 degrees C).
• Bake for 18 to 20 minutes in the preheated oven, or until golden brown.

CHEESY BREAD ROLLS

Steps:

• Place the sugar and yeast in a large bowl or in the bowl of a stand mixer fitted with a dough hook. Pour in the warm water, stir, and allow the yeast to activate and bubble, 2 to 4 minutes. Add the milk, thyme, 2 sticks melted butter, 2 eggs and 2 teaspoons salt. Mix until combined. Slowly add the flour a little at a time and mix until a dough forms and starts to release itself from the sides of the bowl. Transfer the dough to a floured work surface and knead by hand for about 1 minute.
• Coat a large bowl with 1 tablespoon olive oil. Transfer the dough to the bowl. Place a towel over the bowl and allow to rise in a warm place until the dough has doubled in size, 1 to 2 hours.
• Preheat the oven to 200 degrees F. Coat a 9-by-13-inch baking dish with the remaining 1 tablespoon olive oil.
• Flour a work surface and, using a rolling pin, roll out the dough into a rectangle roughly 18 by 24 inches. Brush the dough with the remaining 2 tablespoons melted butter, sprinkle on the remaining 1/2 teaspoon salt, and generously sprinkle with 2 cups of the grated Cheddar. Roll up the dough starting at the long side of the rectangle until it is one large log. Cut the log into 2-inch-thick pieces. Arrange the pieces tightly packed, side-by-side in the baking dish.
• Bake for 30 minutes.
• In a small bowl, whisk the remaining egg with one tablespoon of water.
• Take the rolls out of the oven. Raise the heat to 350 degrees F. Brush the rolls with the egg wash and sprinkle on the remaining 1 cup Cheddar. Bake until the rolls are golden brown and the cheese is melted and slightly brown, 15 to 20 minutes.
• Let rest for 5 minutes before serving.

WHITE BREAD AND ROLLS

Steps:

• Mix the flours and salt in a warm bowl. Blend the yeast to a cream with a little of the water, then mix in the ale, honey, and 2 1/2 cups of the remaining water. Stir the liquid into the flour mixture and mix to a firm dough, adding more water if it does not cohere. On a board or work-top, knead the dough for about 8 minutes. Shape into a ball. Oil the inside of the bowl, add the dough, and cover it loosely with oiled greaseproof paper. Leave in a warm place to double in bulk.
• Punch down the dough and cut it in half. Shape 1/2 into 2 equal sized round loaves and the other half into rolls. Make a cross-cut in the top of each loaf. Place on oiled baking sheets, well apart, cover loosely with oiled greaseproof paper and leave to proof in a warm place.
• Preheat the oven to 450 degrees F.
• Bake the rolls until golden, about 15 to 17 minutes and the loaves for 25 minutes. Remove from the oven and cool slightly before serving.

HOMEMADE DINNER ROLLS

Steps:

• In a standing mixing bowl with dough hook, dissolve yeast in warm water. Let sit until lightly foamy, then stir in sugar and add egg, salt, warm milk, and 4 ounces of butter. Slowly add 5 cups flour, adding more as needed to make an elastic dough. Mix well, then roll out to floured surface and knead dough for about 5 minutes.
• Place dough in buttered bowl, cover with towel, and set in a warm place to rise until double in bulk, about 1 hour.
• Lightly oil the muffin pan. Punch down dough and form dough into 1-inch balls. Place 3 balls in each muffin tin. Fill muffin pan, cover with towel, and allow to rise an additional 1/2 hour.
• Preheat oven to 425 degrees F.
• Brush with remaining melted butter. Bake in preheated oven for 10 to 15 minutes, until golden brown.

CLASSIC DINNER ROLLS

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.

EASY WHITE BREAD ROLLS

Steps:

• Firstly before we start, keep in mind that the doughs first rising can be done over night in the fridge in a well oiled bowl.
• Combine the flour, yeast, salt and caster sugar in a large bowl. I like to mix the mixture with a regular knife.
• Once combined make a well in the center of the flour in preparation for the wet ingredients.
• Measure 300ml of luke warm water and add 3 tbsp of olive oil.
• Pour the water and oil into the well of flour and gradually mix the flour in until it forms a dough.
• Transfer the dough to the work top and start to knead. Do not be intimidated if your dough is quite wet. Many people tend to then add to much flour and this will result in a denser bread. Persist in kneading for ten minutes until smooth and elastic.
• Place your smooth dough into a lightly oiled, covered bowl and leave to prove for an hour. If you have made your dough in the evening then you can leave in the fridge overnight.
• Once your hour prove has finished knock back the dough for a good 10 minutes, then roll into a long sausage shape and divide into 8 sections. Form these sections into small rounds and place on covered baking trays for another hour.
• Whilst proving preheat the oven to 220C/fan. (This step also applies for the fridge proving option).
• Now cook your rolls in the oven for 10-15 minutes. Once out of the oven transfer to a cooling rack, tapping the bottom of the rolls to check that they sound hollow. Cover with a clean tea towel when cooling. This will absorb the moisture from the heat coming of the rolls.
• Best eaten warm!

UNBELIEVABLE ROLLS

Steps:

• In a medium saucepan over medium heat, warm milk, water, sugar and salt. Remove from heat, and mix in the eggs and yeast.
• Measure flour into a large bowl. Make a well in the flour, and pour milk mixture into it. Do not stir. Cover with a lid, and let stand for 20 to 30 minutes.
• Pour melted margarine into flour, and mix well. Add more flour if too sticky. Knead lightly. Cover, and let rise for 20 to 30 minutes.
• Shape the dough into rolls, and place on a baking sheet. Let rise again for 20 to 30 minutes.
• Bake rolls in a preheated 400 degrees F (205 degrees C) oven for 15 minutes, or until done.

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.

BUTTERY BREAD MACHINE ROLLS

Steps:

• In bread machine pan, put all ingredients in order suggested by manufacturer.
• Select dough setting.
• When cycle is completed, turn dough onto a lightly floured surface.
• Divide dough into 24 portions.
• Shape dough into balls.
• Place in a greased 13 inch by 9 inch baking pan.
• Cover and let rise in a warm place for 30-45 minutes.
• Bake at 350 degrees for 13-16 minutes or until golden brown.

FRENCH BREAD ROLLS

Steps:

• Dissolve yeast in mixer with water.
• Add melted butter, sugar, dry milk, salt and pepper.
• Whisk to incorporate.
• Add 4 cups of flour and mix with dough hook.
• Add additional flour until dough leaves the side of the bowl.
• Knead dough by hand with a little flour until it is smooth and elastic Let rise in greased bowl, covered for about 2 hours until doubled.
• At this point the dough can be refrigerated overnight or for 2 days.
• Bring to room temperature before shaping.
• Punch down and let rise until doubled again, about 2 hours.
• Shape into 3 oz rolls, let rise covered for 45 minutes to 1 hour.
• Sprinkle with rye (or all purpose) flour, slash with lame quite deeply, sprinkle with salt.
• Bake at 450 for 20-25 minutes (throw 1/4 cup ice water onto bottom of oven as soon as rolls are put in or spray sides of oven with cold water), reduce heat to 400 and bake another 5 minutes.
• Turn off oven and let rolls sit to crisp for another 5 minutes.
• Cool at least 20 minutes.
• Store rolls in plastic bag.
• To recrisp, put into 400 oven for 5 minutes.