SOFT BUTTERMILK DINNER ROLLS
Warm, buttery dinner rolls are absolutely irresistible. I save time and use a stand mixer to make my dough. -Jennifer Patterson, Shoshone, Idaho
Provided by Taste of Home
Time 1h
Yield 20 servings.
Number Of Ingredients 8
Steps:
- Dissolve yeast in warm water until foamy. In a large bowl, combine 1 cup buttermilk, 1/2 cup butter, egg, sugar, salt and yeast mixture, then add 3 cups flour; beat on medium speed until smooth, 1 minute. Add remaining flour, 1/4 cup at a time, to form a soft dough., Turn dough onto a lightly floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour., Punch down dough. Turn onto a lightly floured surface; divide and shape into 20 balls. Place in a greased 13x9-in. pan. Cover with a kitchen towel; let rise in a warm place until almost doubled, about 45 minutes., Preheat oven to 350°. Brush rolls lightly with remaining buttermilk and butter. Bake until golden brown, 20-25 minutes. Cool in pan 20 minutes. Remove to a wire rack; serve warm.
Nutrition Facts : Calories 165 calories, Fat 6g fat (3g saturated fat), Cholesterol 23mg cholesterol, Sodium 187mg sodium, Carbohydrate 24g carbohydrate (4g sugars, Fiber 1g fiber), Protein 4g protein.
BUTTERMILK BREAD II
This bread is delicious plain or toasted. I make it at least once a week.
Provided by Esther Kenagy
Categories Bread Yeast Bread Recipes White Bread Recipes
Time 3h
Yield 24
Number Of Ingredients 8
Steps:
- Proof yeast in warm water.
- Place the butter or margarine and buttermilk in a small saucepan. Heat slowly until butter or margarine has melted. Cool to lukewarm.
- Place sugar, salt, baking soda, buttermilk mixture, and yeast in large mixing bowl. Add 3 cups flour one cup at a time, and mix with the dough hook attachment of an electric mixer. Gradually add the remaining flour while continuing to mix. When dough is not sticky, turn out on a lightly floured surface. Knead for several minutes, until the dough is soft and smooth. Place in a greased bowl, and turn once. Allow to rise until doubled in size.
- Punch down the dough. Divide, and shape into 2 loaves. Place in two well greased 8 x 4 inch bread pans. Allow to rise until dough has risen one inch above pans.
- Bake in a preheated 375 degrees F (190 degrees C) oven for 30 to 35 minutes. Loaves are done when nicely brown and hollow sounding when thumped.
Nutrition Facts : Calories 49.3 calories, Carbohydrate 3.1 g, Cholesterol 0.6 mg, Fat 3.9 g, Fiber 0.1 g, Protein 0.8 g, SaturatedFat 0.7 g, Sodium 280.3 mg, Sugar 2.9 g
GOLD MEDAL™ CLASSIC WHITE BREAD
Nothing beats the traditional goodness of homemade baked bread. Served with butter and jam, as the basis for a ham sandwich or just eaten plain, this back-to-basics bread recipe has a soft, airy inside and a beautifully golden-brown crust.
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 3h25m
Yield 32
Number Of Ingredients 7
Steps:
- In large bowl, stir 3 1/2 cups of the flour, the sugar, salt, shortening and yeast until well mixed. Add warm water. Beat with electric mixer on low speed 1 minute, scraping bowl frequently. Beat on medium speed 1 minute, scraping bowl frequently. Stir in enough remaining flour, 1 cup at a time, to make dough easy to handle.
- Place dough on lightly floured surface. Knead about 10 minutes or until dough is smooth and springy. Grease large bowl with shortening. Place dough in bowl, turning dough to grease all sides. Cover bowl loosely with plastic wrap and let rise in warm place 40 to 60 minutes or until dough has doubled in size. Dough is ready if indentation remains when touched.
- Grease bottoms and sides of two 8x4-inch or 9x5-inch loaf pans with shortening or spray with cooking spray.
- Gently push fist into dough to deflate. Divide dough in half. Flatten each half with hands or rolling pin into 18x9-inch rectangle on lightly floured surface. Roll dough up tightly, beginning at 9-inch side. Press with thumbs to seal after each turn. Pinch edge of dough into roll to seal. Pinch each end of roll to seal. Fold ends under loaf. Place seam side down in pan. Brush loaves lightly with butter. Cover loosely with plastic wrap and let rise in warm place 35 to 50 minutes or until dough has doubled in size.
- Move oven rack to low position so that tops of pans will be in center of oven. Heat oven to 425°F.
- Bake 25 to 30 minutes or until loaves are deep golden brown and sound hollow when tapped. Remove from pans to wire rack. Brush loaves with butter; cool.
Nutrition Facts : Calories 100, Carbohydrate 21 g, Cholesterol 0 mg, Fiber 0 g, Protein 3 g, SaturatedFat 0 g, ServingSize 1 Slice, Sodium 220 mg, Sugar 1 g, TransFat 0 g
TRADITIONAL WHITE BREAD
A delicious bread with a very light center with crunchy crust. You may substitute butter or vegetable oil for the lard if you wish.
Provided by Danialle
Categories Bread Yeast Bread Recipes White Bread Recipes
Time 2h30m
Yield 20
Number Of Ingredients 6
Steps:
- In a large bowl, dissolve yeast and sugar in warm water. Stir in lard, salt and two cups of the flour. Stir in the remaining flour, 1/2 cup at a time, beating well after each addition. When the dough has pulled together, turn it 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 with oil. 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 two equal pieces and form into loaves. Place the loaves into two lightly greased 9x5 inch loaf pans. Cover the loaves with a damp cloth and let rise until doubled in volume, about 40 minutes.
- Preheat oven to 425 degrees F (220 degrees C).
- Bake at 375 degrees F (190 degrees C) for about 30 minutes or until the top is golden brown and the bottom of the loaf sounds hollow when tapped.
Nutrition Facts : Calories 167.4 calories, Carbohydrate 30.4 g, Cholesterol 1.8 mg, Fat 2.6 g, Fiber 1.1 g, Protein 4.9 g, SaturatedFat 0.9 g, Sodium 350.8 mg, Sugar 2 g
SIMPLE WHITE BREAD
Easy to make.
Provided by George
Categories Bread Yeast Bread Recipes White Bread Recipes
Time 2h55m
Yield 24
Number Of Ingredients 8
Steps:
- In a large mixing bowl, dissolve yeast in 1/2 cup warm water. Add remaining water, dry milk, oil, sugar, salt, and 3 cups of flour; beat with an electric mixer on medium speed for 3 minutes, or until smooth. Stir in enough remaining flour to form a soft dough.
- Turn dough onto a lightly floured surface. Knead until smooth and elastic, about 6 to 8 minutes. Place in a greased bowl, turning once to grease surface. Cover the bowl with a damp cloth. Let rise in a warm place until doubled in size, about 1 hour.
- Punch the dough down, and divide in half. Shape into loaves. Place in two greased 9 X 5 x 3 inch loaf pans. Grease the tops of the loaves, and cover with a damp cloth. Let rise until doubled, about 1 hour.
- Bake at 375 degrees F (190 degrees C) for 35 minutes, or until golden brown. Remove bread from pans to cool on wire racks. Brush with melted butter or margarine.
Nutrition Facts : Calories 220.7 calories, Carbohydrate 36.3 g, Cholesterol 1.8 mg, Fat 5.5 g, Fiber 1.3 g, Protein 5.7 g, SaturatedFat 1 g, Sodium 308.6 mg, Sugar 2.5 g
CHEF JOHN'S WHITE BREAD
I mostly eat whole grain breads but occasionally will indulge in some white, which if we're being honest, really is a more special bread-eating experience, especially for sandwiches. The buttery, slightly sweet, but mostly neutral flavor of white bread really lets the main ingredients shine. So, whether you're a nostalgic baby boomer like me, or just a curious millennial 'wondering' what a classic white bread tastes like, I really do hope you give this a try soon.
Provided by Chef John
Categories Bread Yeast Bread Recipes White Bread Recipes
Time 4h10m
Yield 10
Number Of Ingredients 12
Steps:
- Pour warm milk into a bowl of a stand mixer fitted with the dough hook. Sprinkle yeast on top and let dissolve until a few small bubbles begin to a form, 10 to 15 minutes. Add beaten egg, sugar, vinegar, baking soda, salt, cayenne, flour, and butter.
- Knead on low speed until dough begins to come together. Increase speed slightly and knead about 3 minutes more. Use a spatula to scrape the sides clean and gather the dough into the center. Cover and let rise until doubled in volume, 1 1/2 to 2 hours.
- Butter a spatula and a loaf pan. Scrape the dough into the pan using the spatula. Smooth out the top to distribute dough evenly. Dust the top with flour and press gently to even out the dough. Let rise in pan for 30 minutes.
- Preheat the oven to 350 degrees F (175 degrees C).
- Use a sharp knife or razor to cut a deep slash lengthwise through the center of the loaf. You may need to go over it several times. Brush the top with most of the melted butter.
- Bake in the preheated oven until golden brown, about 30 minutes.
- Brush hot loaf with remaining butter. Let cool in the pan for 10 minutes, then turn it out onto a wire rack to cool for at least 1 hour before slicing.
Nutrition Facts : Calories 211.3 calories, Carbohydrate 29.8 g, Cholesterol 36.9 mg, Fat 7.6 g, Fiber 1.1 g, Protein 5.6 g, SaturatedFat 4.4 g, Sodium 301.1 mg, Sugar 2.8 g
BUTTERMILK ROLLS OR CLASSIC WHITE BREAD
Like this one, most of my favorite "go-to" recipes are Peter Reinhart's or variations of his recipes. This is the recipe I make for parties or guests that I know aren't whole grain fans like we are. If you weigh ingredients, you'll get amazing consistency. $25 will get you a very good scale these days (and is great for dieters). The yeast amounts can be varied for improved flavor but increased rise times. Loaves and rolls can be retarded either as bulk dough or shaped rolls and loaves. I do this for convenience, for flavor, and I like the tiny white bubbles or spots on the surface refrigeration causes.
Provided by Red_Apple_Guy
Categories Yeast Breads
Time 1h10m
Yield 18 dinner rolls, 18-22 serving(s)
Number Of Ingredients 10
Steps:
- Mix all dry ingredients except salt.
- Mix egg, and buttermilk and melted butter.
- Add liquids to dry ingredients until a uniform dough is made (may be shaggy at this time).
- Cover and let sit for 20 minutes to strengthen dough.
- Add salt.
- Knead by hand or mixer for 8 minutes. In a mixer, the dough will clean the sides of the bowl, but the bottom may stick some so take time during the kneading to mix the dough from top to bottom once or twice.
- Also during the kneading add flour or water to make a soft and tacky but not sticky dough. Sticky means dough stays on the fingers when touched.
- Test for a windowpane (stretch some to see if it tears or is thin enough to show light through). Knead a little more if necessary.
- Let the dough rise in oiled and covered bowl until doubled (60 minutes or so).
- For rolls: divide into 2 ounce portions and stretch a smooth side to form a ball. Roll with a cupped hand on a clean surface to smooth it out. The ball can take some downward pressure.
- Place on parchment 1" apart, cover and let rise for 20 to 45 minutes or unitl almost doubled in volume.
- For loaves: divide into 2 loaves, shape and place in 8 x 4" pans.
- Let rise covered, for 45 to 60 min until doubled or just shy of doubled.
- Preaheat oven to 400 F and drop temps once bread is placed in the oven.
- Bake loaves at 350F until 205F internally, rotating in oven after 20 minutes.
- Brush rolls with egg-water mixture if desired.
- Bake rolls at 375F until 205F internally (15 to 20 min) rotating the pan half-way during the bake.
- Remove bread from pans or parchment and cool on a rack.
Nutrition Facts : Calories 156.9, Fat 3.8, SaturatedFat 2, Cholesterol 28.2, Sodium 288, Carbohydrate 25.2, Fiber 0.8, Sugar 3.4, Protein 5.1
BUTTERMILK ROLLS
From Whole Foods, these rich and fluffy rolls make a great accompaniment to any dinner and are the perfect recipe for beginning bakers. Make large pull apart rolls (9) or individual cloverleaf rolls (12) with the same dough. You can play with these too, adding herbs, seasonings, etc.
Provided by Chef Kate
Categories Breads
Time 1h50m
Yield 9-12 rolls
Number Of Ingredients 7
Steps:
- In a large bowl, whisk together 1 1/2 cups of the flour, salt and yeast until well combined; set aside. In a small pot, heat buttermilk until warm to the touch (about 115°F). (Be careful not to overheat the milk since it may cook the egg.) Remove pot from heat and whisk in honey, 3 tablespoons of the butter and egg. Pour buttermilk mixture into bowl with flour mixture and whisk until a thick batter is formed. Stir in remaining 1 3/4 cups flour until a soft dough is formed.
- Turn dough out onto a lightly floured surface and knead, dusting dough with more flour as needed to keep it from sticking, until smooth and no longer sticky, 7 to 8 minutes.
- Or, using your kirchenaid or similar mixer, knead the soft dough in the machine for several minutes until the dough is smooth and cool to the touch.
- For cloverleaf rolls, divide dough into 36 equal pieces and roll each piece into a ball. Arrange 3 balls of dough in each cup of a greased 12-muffin tin. For large pull apart rolls, divide dough into 12 equal pieces and roll each into a small ball. Arrange balls of dough snugly in a greased 9-inch round cake pan. Brush rolls with a bit of the remaining 2 tablespoons butter, then cover loosely and set aside in a warm spot until doubled in size, about 1 hour.
- Preheat oven to 375°F Brush rolls with remaining butter and bake until deep golden brown and cooked through, 20 to 25 minutes. Serve hot, spread with butter, if you like.
BUTTERMILK PAN ROLLS
Make and share this Buttermilk Pan Rolls recipe from Food.com.
Provided by crazycookinmama
Categories Yeast Breads
Time 1h20m
Yield 2 Dozen
Number Of Ingredients 8
Steps:
- In a large mixing bowl, dissolve yeast in warm water. Add buttermilk, oil and sugar. Combine flour, baking soda and salt; add to yeast mixture and beat until smooth. Do not knead. Let stand for 10 minutes.
- Turn dough onto a lightly floured surface; punch down. Shape into 24 balls and place in two greased 9-inch square baking pans. Cover and let rise in a warm place until doubled, about 30 minutes. Bake at 400° for 20 minutes or until golden brown. Remove to wire racks.
Nutrition Facts : Calories 1673.1, Fat 59.2, SaturatedFat 8.5, Cholesterol 7.3, Sodium 1413.3, Carbohydrate 245, Fiber 9.1, Sugar 28.4, Protein 37.9
CLASSIC WHITE BREAD (ABM)
Based on a recipe from "Electric Bread". Very reliable! Makes a small (one-pound) loaf. Enjoy!
Provided by PalatablePastime
Categories Yeast Breads
Time 2h40m
Yield 1 small, one pound loaf
Number Of Ingredients 8
Steps:
- Place ingredients into your bread machine in the order suggested by your manufacturer.
- Operate machine according to manufacturer instructions.
- Recipe can be easily made on regular, normal, rapid, and delayed cycles.
- Make a 1-pound (small) loaf.
UNCLE WHITE'S BREAD MACHINE ROLLS
My family says I am famous for my rolls. I hope you like them too.
Provided by DwightNT
Categories Bread Yeast Bread Recipes Rolls and Buns
Time 2h35m
Yield 12
Number Of Ingredients 8
Steps:
- Place the bread flour, buttermilk, brown sugar, salt, yeast, and egg yolk into a bread machine. Using the Dough setting, allow the machine to mix the ingredients until moist. Pause the cycle and pour in the oil, then let the machine continue to the end of the Dough cycle.
- Grease muffin pans or a baking sheet, and set aside.
- Punch down the dough, and remove it from the machine. Divide the dough into 12 equal parts, form into round, smooth rolls, and place them into the cups of the muffin pans or on baking sheet, making sure the rolls don't touch each other. Cover the rolls with a kitchen towel, and let rise in a warm place until double, about 25 minutes.
- While the rolls are rising, preheat oven to 350 degrees F (175 degrees C). Bake the rolls in the preheated oven for 20 minutes, or until golden brown. Rub the tops of the hot rolls with a stick of butter for a soft crust, cool the rolls slightly, and serve warm.
Nutrition Facts : Calories 175.6 calories, Carbohydrate 28.3 g, Cholesterol 20.4 mg, Fat 4.4 g, Fiber 0.9 g, Protein 5.2 g, SaturatedFat 1.1 g, Sodium 270.5 mg, Sugar 3.3 g
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