SOFT DINNER ROLLS
These rolls are soft and delicious and mixing them up in a bread machine makes them easy.
Provided by beth
Categories Bread Yeast Bread Recipes Rolls and Buns
Time 2h25m
Yield 15
Number Of Ingredients 8
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.
Nutrition Facts : Calories 47.2 calories, Carbohydrate 3.7 g, Cholesterol 20.5 mg, Fat 3.4 g, Fiber 0.2 g, Protein 0.8 g, SaturatedFat 2.1 g, Sodium 182.4 mg, Sugar 3.4 g
DARK AND SOFT RESTAURANT DINNER ROLLS
This recipe is based on the small, dark bread loaves served in restaurants in the 70s and 80s. Recipe is from Better Homes and Gardens Holiday Baking.
Provided by CookingONTheSide
Categories Yeast Breads
Time 4h20m
Yield 9-10 rolls, 9-10 serving(s)
Number Of Ingredients 11
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.
Nutrition Facts : Calories 334.1, Fat 6.5, SaturatedFat 3.5, Cholesterol 13.6, Sodium 298.7, Carbohydrate 63.1, Fiber 5.1, Sugar 15.5, Protein 8.9
DARK AND SOFT DINNER ROLLS
The name is the same as another recipe posted, but the ingredients are totally different. This recipe is from King Arthur Flour and there are two reasons I am posting here- the big one is that I want to be able to find it quickly, the second one is that I tweeked it a touch and I want to be sure to remember my tweeks because there were soooooooo good! If you want to see the real recipe, search King Arthur's webiste for Dark and Soft Chain Restaurant Dinner Rolls.
Provided by kda949
Categories Breads
Time 28m
Yield 10-20 rolls, 10-20 serving(s)
Number Of Ingredients 9
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).
Nutrition Facts : Calories 302, Fat 7, SaturatedFat 3.4, Cholesterol 13.3, Sodium 513.4, Carbohydrate 54.8, Fiber 3.9, Sugar 14.1, Protein 7.2
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