GRANDMA'S YEAST ROLLS
I have adapted these yeast rolls from my grandmother's yeast bread recipe. I have increased the sugar to create a little sweeter roll than Grandma used to make and replaced her refrigerated cake yeast with dried (easier availability). They are delicious served with Danish Lurpak® butter (it's a little tangy, just like Grandma's)! Rolls can be made the night before and reheated, covered in foil, at 300 degrees F for about ten minutes.
Provided by Dotty Snyder Grohman
Categories Bread Yeast Bread Recipes
Time 2h30m
Yield 24
Number Of Ingredients 6
Steps:
- Dissolve 1 tablespoon of sugar into the water in a small bowl. Sprinkle the yeast over the water; let stand 5 minutes until the yeast softens and begins to form a creamy foam. Meanwhile, whisk the flour, the remaining sugar, and salt together in a bowl. Once the yeast has foamed, stir the melted lard into the yeast, then stir the yeast mixture into the flour until a sticky dough forms.
- Turn the dough out onto a lightly-floured surface and knead until smooth and elastic, about 10 minutes. You may need to add additional flour to keep the dough from sticking. Once elastic, cover the dough with the mixing bowl, and allow to rest for 15 minutes. Grease a 9x13-inch baking dish with lard.
- Cut the dough into three equal sections, then cut each section into 8 pieces. Form into balls and place into the prepared baking dish in 6 rows of 4. Cover with a light cloth and let rise in a warm place (80 to 95 degrees F (27 to 35 degrees C)) until doubled in volume, about 45 minutes.
- Preheat an oven to 325 degrees F (165 degrees C).
- Bake in the preheated oven until the tops of the rolls are golden brown and the bottoms sound hollow when tapped, about 1 hour. Allow to cool at least 10 minutes before eating.
Nutrition Facts : Calories 168.8 calories, Carbohydrate 32.4 g, Cholesterol 2 mg, Fat 2.5 g, Fiber 1.1 g, Protein 3.8 g, SaturatedFat 0.9 g, Sodium 195.3 mg, Sugar 6.3 g
YEAST ROLLS
Steps:
- In a large bowl, add a pinch of sugar to the warm water. Sprinkle the yeast over the top and let stand until foamy, about 5 minutes. Stir to dissolve yeast. Beat in the remaining sugar, salt, shortening, cold water, and egg until well blended. On low speed, beat in 2 cups of flour and beat for 2 minutes. Beat in enough of the remaining flour, 1/2 cup at a time, to make soft dough. Place the dough in a well-greased bowl and turn to coat the dough. Cover with a towel and let rise until doubled in bulk, about 1 1/2 hours.
- Punch the dough down and refrigerate for 2 hours. The dough will almost double in bulk. Grease 2 (9-inch) cake pans. Turn the dough out onto a floured surface. Pull off pieces of the dough, about a 1/4 cup each and shape into 24 rolls. Place 12 rolls, sides touching in each of the 2 prepared pans. Brush with butter. Let rise in a warm place for 1 hour or until doubled.
- Preheat oven to 425 degrees F. Bake the rolls until well browned on the top, about 15 minutes. Transfer the pan to wire racks to cool for 5 minutes.
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
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
CLASSIC DINNER ROLLS
I found this recipe that I had written down some years back. I like to make it because it is an easy bread recipe and I love hot dinner rolls.
Provided by Jeanne Benavidez
Categories Other Breads
Time 1h
Number Of Ingredients 7
Steps:
- 1. In a large bowl, combine 3/4 cup flour, un-dissolved yeast and salt. Mix well.
- 2. In a smsall sauce pan, heat milk, water and butter until very warm (120 to 130 F)
- 3. Add the warm liquid into the flour mixture. Beat 2 minutes at medium speed of an electric mixer, scraping the bowl occasionally.
- 4. Add 1/4 cup flour and beat 2 more minutes. Stir in enough of the remaining flour to make soft dough.
- 5. Knead on a lightly floured surface until smooth and elastic, about 4 to 6 minutes. Cover and let rest 10 to 15 minutes.
- 6. Divide dough into 12 equal portions and shape into balls.
- 7. Place in a greased muffin pan.
- 8. Cover and let rise in a warm, draft-free place until doubled in size, about 30 minutes.
- 9. Bake at 375 F for 20 minutes or until done.
- 10. Remove from pan and brush with additionl melted butter, if desired. Serve warm.
YEAST DINNER ROLLS
Ever since I was a child, fresh-from-the-oven yeast breads and rolls have been my absolute favorite. These melt in your month.-Earlene McEvers, Herrin, Illinois
Provided by Taste of Home
Time 35m
Yield 32 rolls.
Number Of Ingredients 9
Steps:
- In a large bowl, dissolve yeast in a warm water. Add milk, eggs, sugar, butter, salt and 4 cups flour until smooth. Add enough remaining flour to form a soft dough. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1-1/2 hours. Punch dough down; divide into four portions. Shape each into eight rolls; place 20 rolls in a greased 13-in. x 9-in. baking pan. Place 12 rolls in a greased 8-in. square baking pan. Cover and let rise in a warm place until doubled, about 20-30 minutes. Bake at 375° for 15-20 minutes or until golden brown. Brush with butter if desired. Serve warm.
Nutrition Facts :
EASY YEAST ROLLS FOR BEGINNERS
This super Easy Dinner Rolls Recipe is a perfect recipe for someone inexperienced with yeast. Classic Dinner roll taste and perfect as a side dish for any meal , these soft no knead homemade yeast rolls are simply DIVINE, fast, and easy! Mix in 10 minutes, let rise for about 25 minutes and then bake for an additional 20, for an hour to ready roll.
Provided by Trisha Haas - Salty Side Dish
Categories Side Dishes
Time 45m
Number Of Ingredients 8
Steps:
- Grease a 9x13 baking pan with nonstick cooking spray. Set aside.
- In a large mixing bowl, add all purpose flour, salt, vegetable oil and egg.
- In a separate bowl, add warm water (not hot), granulated white sugar and RapidRise yeast and mix until dissolved.
- Dump wet ingredients into dry mixing bowl that contains the flour and stir well. I use a wooden spoon to stir and a spatula once its starts to firm. Dough should pull away from the sides of the bowl to create a dough ball in the center of the bowl.
- Turn dough onto a lightly floured surface and divide dough into 5 equal parts, and of those parts into 3 pieces, for a total of 15. Shape dough into a ball and place into prepared pan. Set pan on top of stove.
- Turn on oven to preheat to 375 degrees.
- Let dough set about 20 minutes to rise. The heat from the preheating oven will help this process. The dough is ready when its about double in size.
- Bake rolls for 15-20 minutes or until slightly browning on top.
- For additional golden brown that most people come to know with bread, remove rolls from oven and spread melted butter on top of rolls and return to the oven for 1 additional minute.
- Remove from oven. Let bread set for a few minutes before cutting apart and serving with jelly, butter and honey.
Nutrition Facts : ServingSize 1 roll, Calories 116 kcal, Carbohydrate 14 g, Protein 2 g, Fat 6 g, SaturatedFat 5 g, Cholesterol 13 mg, Sodium 166 mg, Fiber 1 g, Sugar 4 g, TransFat 1 g, UnsaturatedFat 2 g
CLASSIC WHITE DINNER ROLLS
From King Arthur Flour, this is cool because it's made in a pie pan opposed to a regular baking pan. Could probably sub the butter for oil and white flour for wheat flour easily. I'm including both the original instructions, and bread machine instructions!
Provided by the80srule
Categories Yeast Breads
Time 1h50m
Yield 12 rolls, 12 serving(s)
Number Of Ingredients 7
Steps:
- OLD SCHOOL METHOD: combine 3/4 cup flour, yeast, sugar, and salt in a large bowl.
- Heat the milk, water, and butter until warm, then add to the flour mixture.
- Beat 2 minutes at medium speed with an electric mixer, scraping the sides of the bowl occasionally.
- Add 1/4 cup flour, beat 2 minutes at high speed.
- Stir in enough of the remaining flour to make a soft dough, knead on a lightly floured surface until smooth and elastic, about 8-10 minutes.
- Cover, let rest for 10 minutes.
- Divide the dough into 12 pieces and shape into balls. Place in a greased 8" pie pan. Cover and let rise in a warm draft-free place until doubled in size, about 30 minutes. Go to Step #9!
- BREAD MACHINE METHOD: Place the ingredients in the order required by your bread machine. With mine, I have to proof the yeast first in the sugar and water for 10-15 minutes. After proofing, do a regular 1-lb dough cycle in your machine. Mine takes 90 minutes. (NOTE- I'd recommend using closer to 2 1/2-3 cups flour for the bread machine method as mine tends to produce runny dough time to time.).
- When the dough cycle's finished, divide the dough into 12 pieces and shape into balls. Place them into a greased 8" pie pan.
- Bake at 375F for 20 minutes or until set. Remove from the pan and brush with melted butter if desired, serve warm and immediately.
CLASSIC YEAST DINNER ROLLS
Provided by Katie Clark
Number Of Ingredients 7
Steps:
- In the bowl of a stand mixer or large mixing bowl, mix milk, yeast, butter, sugar, egg, and salt. If you don't have a stand mixer, mix vigorously with a wooden spoon or hand mixer. Add in flour 1/2 cup at a time, mixing well between each addition. Stop adding flour when it is no longer sticky. Use your mixer's dough hook attachment for 10 minutes or knead by hand. Place in a buttered bowl and let rise in a warm spot until doubled. This can take a few hours at room temperature, but it can go faster if you turn the oven to 200, turn it off, and then place the bowl in the oven (make sure it's turned off!) After dough has risen, punch down gently and divide into 12 equal pieces. Form the dough pieces into a roll. Place rolls in a greased 9×13 glass dish. Let rise until doubled (again, using the oven trick can make it go faster). Once rolls have risen, bake at 375F for 18-25 minutes. Brush with butter.
CLASSIC DINNER ROLLS
Make and share this Classic Dinner Rolls recipe from Food.com.
Provided by coffee31807
Categories Breads
Time 1h30m
Yield 12 dinner rolls, 12 serving(s)
Number Of Ingredients 7
Steps:
- Combine 3/4 cup flour, yeast, sugar and salt in large bowl.
- Heat milk, water and butter until very warm (120 to 130 F). Beat 2 minutes at medium speed with electric mixer, scraping bowl occasionally.
- Add 1/4 cup flour; beat 2 minutes at high speed. Stir in enough flour to make soft dough.
- Knead on lightly floured surface until smooth and elastic, about 8 to 10 minutes. Cover and 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, about 30 minutes.
- Bake in preheated 375 F oven for 20 minutes or until done. Rebove from pan; brush with additional butter, if desired.
- Server warm.
BEST DINNER ROLLS
Provided by Food Network
Time 53m
Yield 32 rolls
Number Of Ingredients 10
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.
More about "classic yeast dinner rolls food"
CLASSIC DINNER ROLLS | BETTER HOMES & GARDENS
From bhg.com
4/5 (67)Total Time 3 hrs 20 minsServings 24Calories 163 per serving
- Heat the milk to 120 degrees F to 130 degrees F; add the butter and set aside to cool to room temperature. Meanwhile, in a large bowl dissolve yeast in warm water. Add cooled milk, eggs, and sugar to dissolved yeast and stir to blend. With a wooden spoon stir in 2 cups of the flour and the salt; stir until smooth. Add 2 cups of remaining flour, 1 cup at a time, stirring vigorously for 3 to 5 minutes until the dough is smooth and elastic and only slightly sticky. (Only if needed, after 3 minutes of stirring and dough is overly wet, stir in 1 tablespoon flour at a time.
- Cover the surface of the dough with lightly oiled plastic wrap. Cover the top of the bowl with a second piece of plastic wrap. Let rise until doubled (1 to 2 hours).*
- Lightly butter 24 muffin cups. Gently press the dough to deflate. With lightly buttered hands pinch off generous 1-inch pieces of dough. Fold the dough over, turning and tucking the edges to form a ball. Pinch the seam together to seal. Dip in melted butter and arrange three dough balls in each muffin cup. Let rise until fully doubled (about 1 hour).
- Heat oven to 400 degrees F. Bake rolls for 20 to 25 minutes or until well-browned. If needed, to prevent overbrowning, cover rolls with foil during last few minutes of baking. Remove from oven. Brush with softened butter. Return to oven for 1 to 2 minutes.
BEST HOMEMADE DINNER ROLLS | YEAST ROLLS - COOK WITH KUSHI
From cookwithkushi.com
Ratings 46Category Bread, Dinner, LunchCuisine AmericanEstimated Reading Time 7 mins
- In a pan , combine milk and butter and heat on low flame till the butter melts for about 3 to 4 minutes.
CLASSIC DINNER ROLLS - JO COOKS
From jocooks.com
4.7/5 (24)Calories 216 per servingCategory Main Course
- Activate yeast: To the bowl of your mixer add the yeast, the 1 tbsp of sugar and the warm milk. Gently whisk it all together and allow it to rest for 10 to 15 minutes. After this time, if the yeast is good, it will froth.
- Make dough: Add the butter, sugar, egg yolks, salt, and flour to the yeast mixture. Mix with the dough hook on low speed, until it's all incorporated. Increase to medium high speed and knead for another 5 minutes. The dough should be slightly sticky but still soft to the touch.
- First rise: Place the dough in a lightly greased bowl, or the bowl from your mixer and cover it with plastic wrap. Let it rise until it doubles in size, about 45 minutes to an hour. See notes for rising.
- Prepare baking dish: I normally use a 9x13 inch baking dish for these, so lightly grease your baking dish with cooking spray or butter.
CLASSIC DINNER ROLLS RECIPE - LEITE'S CULINARIA
From leitesculinaria.com
5/5 (5)Total Time 1 hr 45 minsCategory SidesCalories 178 per serving
- In the bowl of a stand mixer fitted with the paddle attachment, combine the yeast and warm water. Let stand for 5 minutes until the yeast is bubbly and looks creamy. (If your yeast doesn’t begin to bubble, throw it out and start again using slightly warmer water.)
- When the yeast is bubbly and looks creamy, turn the mixer on low speed and add the honey. Add the melted butter, eggs, and salt. Slowly add 6 cups flour, 1 cup at a time, until it’s fully incorporated and the dough pulls away from the sides of the bowl, 3 to 5 minutes. If the dough is too sticky, add more flour, a little at a time, until you have a workable dough. (This is going to sound crazy, but after you add the initial 3 cups flour, you may need to add anywhere from 1 tablespoon flour to 3 cups flour. That’s what we found when we made this dough in our home kitchens.)
- Turn the dough out onto a lightly floured work surface. Divide the dough evenly into 24 pieces and roll them into balls. Space 12 rolls about 2 inches apart in a large (12-inch) cast-iron skillet or a 9-by-13-inch baking dish. Repeat with the remaining dough balls in another skillet or baking dish. Keep covered with a clean towel in a warm place and let the rolls rise until doubled in size, about 30 minutes in a warm kitchen or up to 60 minutes if your kitchen is rather cool.
CLASSIC DINNER ROLLS - RECIPE - FINECOOKING
From finecooking.com
4.9/5 (29)Category Side DishesServings 16Calories 200 per serving
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CLASSIC DINNER ROLLS USING RAPIDRISE/QUICK RISE YEAST
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CLASSIC YEAST ROLLS RECIPE - KIYAFRIES - HOLIDAY RECIPES
From kiyafries.com
Estimated Reading Time 3 mins
- In the bowl of a stand mixer, combine the warm water, yeast, and sugar and stir lightly to combine. Let stand in a warm place, undisturbed for 5 minutes. The yeast should be frothy and foamy. If it isn’t, your yeast may not be active.
- Add 5 tablespoons of the melted butter to the bowl and mix on low with the dough hook attachment. While the mixer runs, slowly add the flour until all of the flour has been incorporated. Pause the mixer, scrape down the sides of the bowl, and sprinkle the salt over top of the dough. Continue to mix at medium speed until the dough is smooth and pulling away from the sides of the bowl, 1-2 minutes.
- Remove the bowl from the mixer and cover with cling wrap. Allow the dough to rise in a warm place until doubled in size, about 1 hour (time will vary depending on the warmth of the room.)
- When the dough has doubled, punch down the dough and turn out onto a clean work surface. Use a bench scraper or knife to divide the dough in half, then divide each half in half again. Continue halving the pieces until you have 16 pieces. Form each piece of dough into a ball by tucking the cut ends under, leaving the smooth center bit of dough on top. Grease a baking dish (I used a 15 qt dish) with the softened butter, and arrange the balls of dough inside. Cover loosely with cling wrap and allow to rise in a warm place for 30 minutes.
CLASSIC DINNER ROLLS - MADE IN LESS THAN 1 HOUR! - THE ...
From thechunkychef.com
5/5 (5)Category BreadCuisine AmericanTotal Time 39 mins
THE BEST HOMEMADE DINNER ROLLS - SELF PROCLAIMED FOODIE
From selfproclaimedfoodie.com
5/5 (5)Category Side DishCuisine AmericanCalories 135 per serving
- Whisk the warm milk, yeast, and 1 Tablespoon of sugar together in the bowl of your stand mixer fitted with a paddle attachment. Allow to sit for 5 minutes.
- Lightly grease a large bowl. Transfer dough to bowl, cover the bowl with plastic wrap or a clean kitchen towel, and allow the dough to rise in a relatively warm environment for 1-2 hours or until double in size. If your house is incredibly cold, you can preheat your oven to 200 degrees F and as soon as it hits temperature, turn it off. Crack the door to let a little heat escape and then allow the dough to rise in your warm oven.
- Cover shaped rolls with plastic wrap or a clean kitchen towel. Allow to rise until puffy, about 1 hour.
CLASSIC DINNER ROLLS RECIPE - CHOWHOUND
From chowhound.com
5/5 (6)Total Time 3 hrs 10 minsCategory Sub / Sandwich, Side DishCalories 176 per serving
- Place the flour, sugar, yeast, and salt in the bowl of a stand mixer and whisk to combine; set aside.
- Add the milk and heat until the mixture is warm to the touch but not hot (between 105°F and 115°F on an instant-read thermometer), about 1 minute.
CLOVERLEAF DINNER ROLLS RECIPE - MY TURN FOR US
From myturnforus.com
Ratings 16Category BreadCuisine AmericanTotal Time 2 hrs 10 mins
- Add the water, milk, and egg and beat on low speed then keep adding flour until dough is easy to handle
- Place in a large greased bowl, cover and place in warm place. Let rise until double in size, about 1 hour
CLASSIC PARKER HOUSE DINNER ROLLS - SUGAR AND SOUL
From sugarandsoul.co
5/5 (1)Total Time 3 hrs 50 minsCategory SideCalories 171 per serving
- In a medium saucepan, combine the milk, 9 tablespoons of butter, and the sugar and cook over medium-low heat until the butter melts, the sugar dissolves, and the mixture reaches a temperature between 125 and 130°F.
- With the mixer running on low speed, slowly add milk mixture to bowl followed by the eggs and mix until no dry flour remains, about 1 to 2 minutes. Increase speed to medium and knead until dough is smooth, elastic, and mostly pulls away from the sides of the bowl, about 6 to 8 minutes. The dough will still stick to the bottom of the bowl.
DINNER ROLLS - PREPPY KITCHEN
From preppykitchen.com
Ratings 81Calories 156 per servingCategory Side Dish
- Warm the milk to 110F then pour into bowl of stand mixer and add half the sugar, and the yeast. Cover and set aside for 7 minutes. Melt butter while waiting.
- Add the melted butter, egg, half the flour, 195g or about 1 and 1/2 cups, remaining sugar, and the salt.
- Whisk together and scrape the bowl down then add the remaining flour and mix on medium using your dough hook until the dough comes together in a ball 2-3 minutes.
- Continue mixing for about 2 minutes to knead the dough then finish off by hand until smooth and bounces back when pressed.
QUICK YEAST DINNER ROLLS - JO COOKS
From jocooks.com
4.3/5 (69)Total Time 45 minsCategory Bread, Side DishCalories 181 per serving
- Make the dough: To the bowl of your mixer add the flour, start with 3 cups of flour, sugar, salt, egg, water, butter and sprinkle the yeast over. Use the dough hook to mix on low speed, until the dough basically comes clean from the side of the bowl. Add the remaining flour if needed. The dough is soft, but not sticky and it’s ready when it comes clean from the side of the bowl. Should take about 4 to 5 minutes.
- Shape rolls: Cut the dough into 12 equal-sized pieces. To shape each piece into a roll, take a piece and flatten it with your palm or fingers. Fold it up into a ball by pinching the sides together, turn it over and roll it briefly. Place them in the prepared skillet or pan.
- Preheat the oven: Preheat the oven to 400 F degrees. In the meantime place the rolls in a warm environment, covered with a clean damp towel and let rise while the oven preheats, 8 to 10 minutes.
GOLD MEDAL™ CLASSIC DINNER ROLLS - GOLD MEDAL FLOUR
From goldmedalflour.com
Servings 15Total Time 2 hrs 15 mins
- In a large bowl, stir 2 cups of the flour, the sugar, 1/4 cup butter, salt and yeast with a wooden spoon until well mixed. In a 1-quart saucepan, heat the water and milk over medium heat, stirring frequently, until very warm and an instant-read thermometer reads 120°F to 130°F. Add the water mixture and egg to flour mixture. Beat with an electric mixer on low speed 1 minute, stopping frequently to scrape batter from side and bottom of bowl with a rubber spatula, until flour mixture is moistened. Beat on medium speed 1 minute, stopping frequently to scrape bowl. With a wooden spoon, stir in enough of the remaining flour, about 1/2 cup at a time, until dough is soft, leaves side of bowl and is easy to handle (dough maybe slightly sticky).
- After placing rolls in pan, cover tightly with foil; refrigerate 4 to 24 hours. Before baking, remove foil and cover loosely with plastic wrap. Let rise in a warm place about 2 hours or until dough has doubled in size. If some rising occurred in the refrigerator, rising time may be less than 2 hours. Bake as directed.
HOMEMADE DINNER ROLLS RECIPE WITH YEAST (SUPER SOFT ...
From giverecipe.com
5/5 (5)Total Time 2 hrs 10 minsCategory BreadCalories 176 per serving
- In a large bowl, combine flour, salt, milk and butter. Pour the proofed yeast in the large mixture and combine everything using your hands. Knead it with your hands right in the bowl. Wet your fingers with a little water occasionally so that the dough doesn't stick. Keep kneading until you have a smooth but slightly sticky dough.
- Put flour, salt, milk and melted butter in the bowl of your stand mixer. Pour the proofed yeast over them. Beat using the dough hook or paddle attachment of your stand mixer on low speed until the dough comes together and pulls away from the sides. Keep beating for 1-2 minutes until you have a smooth and slightly sticky dough.
- Transfer the dough into a large bowl that is slightly greased (not just the bottom, all the sides inside). Cover with a clean kitchen towel or plastic wrap and let it sit at room temperature for 1 hour to rise.
CLASSIC DINNER ROLLS RECIPE | MYRECIPES
From myrecipes.com
- COMBINE 3/4 cup flour, undissolved yeast, sugar and salt in a large bowl. Heat milk, water and butter until very warm (120º to 130ºF). 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 375ºF oven for 20 minutes or until done. Remove from pan; brush with additional melted butter, if desired. Serve warm.
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