Dark And Soft Dinner Rolls Food

SOFT DINNER ROLLS RECIPE

Steps:

• In the bowl of your mixer, whisk together warm milk (about 110F) and 1 Tbsp sugar. Sprinkle the top with 1 Tbsp yeast and let sit 1 minute. Whisk together and let it sit for about 5 minutes until yeast looks foamy. Add 4 Tbsp melted butter, remaining sugar and salt.
• Add flour half a cup at a time until the dough whisking to incorporate. Once the dough gets too thick, switch to the dough hook attachment and mix on speed 2 (you can also continue mixing by hand with a stiff spatula). Add about 4 cups of flour, adding the last 1 to 3 Tbsp of flour only if needed. The dough should feel sticky and tacky but should not stick to clean/dry finger tips.
• Knead the dough with the dough hook in a stand mixer for 2 minutes or knead by hand (10 min), then place dough in an oiled bowl. Cover it with plastic wrap and let it rise about 2 hours in a warm place or until doubled in size.
• Once the dough rises, turn it out onto a lightly floured surface and cut it into 15-24 even pieces depending on the shape of your baking dish. Roll each piece of dough into a ball and place them onto an oiled 9x13 casserole dish or baking sheet.
• Cover the dinner rolls with plastic wrap and let them rise another 30-60 minutes in a warm place or until puffed (do not over-proof). Bake at 375F for about 23-25 minutes or until the tops are golden brown.
• Immediately brush tops of dinner rolls with melted butter and set aside to cool to room temperature before serving.

PILLOW-SOFT DINNER ROLLS

Steps:

• In a large bowl, dissolve yeast in warm water. Add the milk, shortening, eggs, sugar, salt and 3 cups flour. Beat until smooth. Stir in enough remaining flour to form a soft dough. , Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes (dough will be sticky). Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour., Punch dough down. Turn onto a lightly floured surface; divide into 24 pieces. Shape each into a roll. Place 2 in. apart on greased baking sheets. Cover and let rise until doubled, about 30 minutes. , Bake at 350° for 20-25 minutes or until golden brown. Remove to wire racks.

SOFT & FLUFFY VEGAN DINNER ROLLS

Steps:

• Add the 6 tablespoons of Earth Balance to a small sauce pan. Set on your stovetop and heat on low just until melted. Add the soy milk and water. Continue heating until the temperature hits about 115 degrees (it will cool off a bit when you add it to the bowl of your stand mixer). Pour warmed butter and milk mixture into the bowl of your stand mixer.
• Add the sugar and stir to combine.
• Check the liquid with the thermometer again to make sure the temperature of the liquid is between 100-110 degrees. Most say this feels warm but doesn't sting your hand to the touch. For me, the only way to really tell is to use a thermometer. You can use a meat thermometer or a candy thermometer. The reason temperature is so important is that if the temperature is too low, the yeast won't activate. If it's too warm, it will kill the yeast.
• Once the liquid is between 100 and 110 degrees Fahrenheit, add the yeast and stir to combine. Let sit 5 minutes, until bubbly.
• Stir in the salt.
• With the dough hook on the stand mixer and the mixer on low speed, add the flour, 1 cup at a time, until the dough starts to look shaggy when the flour is added but is still relatively loose and wet. When you have the right amount of flour, the dough will cling to the hook for a moment and then begin to fall back into the bowl. Once you're there, resist adding more flour! It usually takes about 5 1/2 cups for me, but it can really depend on if you ended up adding a bit more or less liquid.
• "Shaggy" dough
• Increase the speed to medium and knead 4-5 minutes until the dough is smooth and elastic. It will be soft and relatively sticky but you should be able to handle it without getting too much on your hands.
• Rub a little neutral oil (I use canola) in a large bowl and transfer dough to the bowl. A bit will probably stick to your hands but that's okay!
• Let rise until doubled in size, 30 minutes to 1 hour.
• Punch down the dough. Prepare a surface by sprinkling a tablespoon or two of flour on it. Turn the dough out onto the surface. It might still be a little sticky but soft and smooth to the touch.
• Using a bench scraper or large knife, cut dough into quarters and then cut each quarter into 5 pieces roughly the same size. Don't worry if they're not exactly equal.
• Grease a large rimmed baking pan, approximately 9" x 13". I like to rub my pan with a teaspoon or so of canola oil. Take each piece of dough, fold the four corners onto the bottom to form a round shape, and place in greased pan. You should have 20 rolls or 5 rows of 4 rolls each.
• Cover with plastic wrap. Let the rolls rise until almost doubled, about 20 minutes. Meanwhile, preheat oven to 375 degrees Fahrenheit.
• Set remaining 2 tablespoons of vegan butter into a small saucepan over low heat to melt.
• Remove plastic wrap from risen rolls and brush the tops gently with the melted vegan butter.
• Bake until golden and a thermometer inserted into the center of the rolls registers at about 195 degrees Fahrenheit, 25 to 35 minutes.
• Remove from oven and let cool a bit. Enjoy immediately or serve later. Rolls keep at room temperature for about 5 days (I like to keep them in a sealed zipper bag). They also freeze well.

DARK AND SOFT RESTAURANT DINNER ROLLS

Steps:

• To prepare the dough: In large bowl, combine 1 1/2 cups of the bread flour, the cocoa powder and yeast.
• In medium saucepan, heat and stir water, orange juice, honey, the 1/4 cup butter, sugar and salt just until warm (120 degrees F to 130 degrees F) and butter almost melts.
• Add water mixture to flour mixture.
• Beat with an electric mixture on low to medium speed for 30 seconds, scraping sides of bowl constantly.
• Beat on high speed for 3 minutes.
• Using a wooden spoon, stir in whole wheat flour and as much of the remaining bread flour as you can.
• Turn dough out on a lightly floured surface.
• Knead in enough remaining bread flour to make smooth, elastic, and moderately soft dough (3-5 minutes total).
• Shape into a ball.
• Place in a lightly greased bowl, turning once to grease surface.
• Cover, let rise in a warm place until double in size (about 2 hours).
• To shape the rolls: Punch down dough.
• Turn dough out onto a lightly floured surface.
• Divide into nine or 10 portions.
• Cover and let rest for 10 minutes.
• Meanwhile, lightly grease a large baking sheet; set aside.
• Gently pull each portion into a 5x2-inch oval roll, tucking edges under to make smooth tops.
• Place on prepared baking sheet.
• Brush rolls with melted butter.
• Using a knife, make three diagonal cuts in the top of each roll.
• Cover; let rise until nearly double in size (1 1/2 to 2 hours).
• Preheat oven to 350 degrees F.
• To bake the rolls, uncover rolls.
• Bake for 20-25 minutes or until roll bottoms are lightly browned (or until an instant-read thermometer inserted into the center of roll registers 200 degrees F).
• Immediately transfer rolls to a wire rack.
• Serve warm or at room temperature.
• Makes 9 or 10 large rolls.

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.

SOFT DINNER ROLLS

Steps:

• Grease a 9x13-inch baking dish.
• Place bread flour, water, sugar, egg, 2 tablespoons softened butter, yeast, and salt into the pan of your bread machine in the order recommended by the manufacturer. Select the Dough cycle and press Start. When the cycle is complete, remove the dough and press down to deflate.
• Divide dough into 15 equal pieces and form into rolls. Place rolls in prepared baking dish, brush with melted butter, and cover dish loosely with plastic wrap; let rise until doubled in volume, about 30 minutes.
• Preheat oven to 375 degrees F (190 degrees C).
• Bake rolls in the preheated oven until the tops are golden brown, 12 to 15 minutes.

SOFT SPELT DINNER ROLLS

Steps:

• Add the warm water to your mixing bowl and stir in the sugar until most of it is dissolved. Gently stir in the yeast. Wait 5 minutes for the yeast to become active. You should see some yeast and bubble floating to the top.
• Mix in the cup of spelt flour. Add the egg replacer and melted Earth Balance Buttery Spread. At this point and mix thoroughly.
• I used the paddle on my mix master and that did a great job mixing the ingredients.
• Stir in the salt and optional soya milk powder.
• Slowly mix in the rest of the spelt and unbleached flours. When it forms a ball that just barely sticks to the bowl, then it is time to start kneading.
• Either turn it out onto a floured board or switch to a dough hook in your mixer, and knead for 6 minutes. Let it rest for a few minutes while you oil the rising bowl, then knead for 6 more minutes.
• Put the dough ball in the rising bowl and roll it around so that it is coated with the oil. Cover the bowl with a damp towel or plastic wrap, and let rise for about 2 hours or until doubled.
• Punch down the dough and gently knead out any large bubbles. Cover and let rise for about half as long as the first time.
• Oil your cake pan. Pull off pieces of dough a little bigger than a golf ball and roll them in your hand to form round top.
• Place them side by side in your pan. I tend to make 4 rows of 4 rolls in an 8x8 pan and 5 rows of 5 slightly smaller rolls in a 9x9 pan. Cover and let rise for an hour.
• Preheat your oven to 375°F Bake for 26 to 30 minutes.
• Enjoy!

DARK AND SOFT DINNER ROLLS

Steps:

• Combine all of the dough ingredients in the bucket of a bread machine, or in an electric mixer. If you are using instant yeast, just mix. If you are using regular yeast, warm the milk, water and honey or honey/molasses and "proof" with the yeast (let the yeast wake up and get all bubbly- about 5 mins).
• Mix and knead until you've formed a smooth, slightly sticky dough. It's a sticky dough and a bit messy at first, but just keep at it, flouring your hands and trying not to add too much additional flour to the dough; eventually it'll smooth out.
• Let the dough rise in the bowl covered with a kitchen towel (or bucket of the bread machine) for 1 hour. It may not have doubled in size, but should be just a bit puffy.
• Punch down and either shape into 10 small loaves and place on a slightly oiled cookie sheet or into 24 small balls in a muffin pan.
• Cover with a kitchen towel and place in a warm place for about 2 hours. They may not have doubled in size, but will appear puffy.
• Bake the rolls in a preheated 350°F oven for about 25 minutes, or until lightly browned.
• Remove from oven and cool on a rack (if made in a muffin pan, remove from the cups as soon as possible and cool on rack).