Dinner Rolls Six Ways Food

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.

DINNER ROLLS SIX WAYS

Steps:

• Heat milk in a small saucepan over low until warm to the touch (an instant-read thermometer should register 120°F-130°F). Transfer to a glass measuring cup. Add yeast and whisk to combine. Let sit until yeast starts to foam, 5-10 minutes.
• Beat salt and 2 1/2 cups flour in the bowl of a stand mixer fitted with the dough hook on low speed until combined, about 30 seconds.
• Add honey and 1/2 cup warm water to milk mixture and mix with a fork to dissolve. Add milk mixture to dry ingredients. Beat on low speed, scraping down sides of bowl if needed, until incorporated. Add 4 Tbsp. softened butter; increase speed to medium-high and continue to beat, adding more flour as needed (1/4-1/2 cup depending on variations), until dough is supple and a little tacky but not sticky, about 10 minutes.
• (If you don't have a stand mixer, mix salt and flour in a large bowl, then add milk mixture. Mix with a wooden spoon until dough comes together. Turn out onto a work surface and knead in pieces of butter one at a time. Continue to knead, adding flour as needed, until dough is soft and tacky, about 10 minutes.)
• Transfer dough to a large oiled bowl and cover with plastic wrap. Let rise at room temperature until doubled in size, 90-105 minutes.
• Turn dough out onto a work surface (don't flour work surface unless dough seems really sticky). Divide dough in half, then continue to divide in half until you get 16 equal pieces (each should weigh about 1.5 oz.). Roll each piece into a ball with your dominant hand (counterclockwise if you're right-handed, clockwise if you're left-handed), keeping outside edge of your hand pressed against work surface and gently pushing base of dough inward. Place rolls a few inches apart on 2 parchment-lined rimmed baking sheets.
• Cover loosely with plastic. Let rise at room temperature until puffy and dough springs back slowly when poked gently, filling indentation about halfway, 60-90 minutes.
• Arrange racks in upper and lower thirds of oven; preheat oven to 400°F. Score top of each roll with a sharp paring knife or serrated knife. Brush tops with 2 Tbsp. melted butter. Bake rolls, rotating sheets halfway through, until golden brown, about 25 minutes. Let cool slightly before serving.
• Variations:
• Shallot-Cheddar: Add 1/4 cup finely chopped shallots and 1/2 cup shredded cheddar cheese to dry ingredients. Sprinkle 1/4 cup shredded cheddar cheese on top after brushing with butter.
• Olive-Thyme: Add 1 Tbsp. chopped thyme and 1/2 cup coarsely chopped mixed olives to dry ingredients. Dip tops of rolls in panko (Japanese breadcrumbs) after brushing with butter.
• Garlic-Dill: Add 1 Tbsp. finely chopped garlic and 1/4 cup chopped dill to dry ingredients.
• Everything Bagel: Add 1/2 cup sunflower seeds to dry ingredients. Mix 1/2 tsp. kosher salt and 1/2 tsp. each of any and all of the following, whatever's in your cupboard: sesame seeds, poppy seeds, granulated onion, granulated garlic, caraway seeds, fennel seeds. Dip rolls in salt-seed mix after brushing with butter.
• Black Pepper-Rosemary: Add 1 1/2 tsp. chopped rosemary and 1 1/2 tsp. freshly ground black pepper to dry ingredients. Top rolls with extra black pepper after brushing with butter.

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.

THE ULTIMATE DINNER ROLLS RECIPE BY TASTY

Steps:

• In a liquid measuring cup or small bowl, combine the warm milk, warm water, melted butter, and sugar.
• Sprinkle the yeast evenly over the wet ingredients, stir to combine, and let stand for 5 minutes, until foamy
• In a large bowl, combine the flour and salt, and stir to combine. Beat 1 egg, then add to the bloomed yeast mixture. Pour the wet ingredients into the flour and use a knife to stir until the mixture just comes together and forms a dough. Turn the dough out onto a lightly floured surface and knead for 5-10 minutes, or until the dough becomes smooth. Add more flour as needed to keep the dough from sticking. To test if it's done, tear off a small piece of dough and stretch into a thin layer. If the dough doesn't rip, it's ready. Or, press a finger into the dough to see if it bounces back.
• Lightly grease a large glass bowl with oil. Add the dough, cover with plastic wrap, and let rest for 1 hour, or until doubled in size.
• Punch down the dough, then turn out onto a floured surface. Knead for a few more minutes, just until the dough is smooth, about 2 minutes.
• Divide the dough into 16 equal balls, roughly the size of tangerines.
• Knead the balls, gathering the edges of the dough toward the center to make a taut, round ball with a smooth top.
• Place the rolls on a parchment paper-lined baking sheet. Cover with plastic wrap and let rise for 30 minutes.
• Preheat the oven to 375˚F (190˚C).
• Beat the remaining egg in a small bowl. Uncover the rolls and brush with the egg wash. Lightly sprinkle the rolls with sea salt.
• Bake for 25-30 minutes, or until the rolls have lightly browned and doubled in size.
• Enjoy!

DINNER ROLLS

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.

EASY DINNER ROLLS

Steps:

• Combine water and yeast in lg bowl; let stand for 5 minutes.
• With wooden spoon, stir in butter, sugar, eggs and salt.
• Add flour, 1 cup at a time and beat in as much as you can.
• (you will probably be able to use all the flour) Cover and refrigerate for at least 2 hours, or up to 3 days.
• Grease a 13x9 baking pan.
• Turn dough out onto floured surface.
• Divide into 24 equal pieces.
• Roll each piece into a smooth round ball.
• Place in rows in prepared pan.
• Cover and let rise for 1 hour; until doubled.
• Heat oven to 375*.
• Bake until golden brown, about 17 minutes.

SUNDAY DINNER ROLLS

Steps:

• In a large bowl, stir yeast, 1/4 cup warm water, and a pinch of sugar.
• In another bowl, beat eggs in 1 cup warm water; add oil and salt. Mix egg mixture into yeast, and add sugar. Gradually add flour. Cover with a damp cloth, and allow to stand at room temperature for 1 hour, then place in the refrigerator and allow to rise overnight. This dough is rather sticky, and will raise to at least twice it's size.
• Divide the dough into 4 equal parts. Roll each section out into a circle on a floured board or wax paper. Cut into pizza slice shapes, and roll slices large end to small end. Place on greased flat baking pans, and allow to rise for 2 hours.
• Bake at 375 degrees F (190 degrees C) for 8 minutes.

DINNER ROLLS

Steps:

• In a small bowl, dissolve yeast in warm water. In a large bowl, combine milk, softened butter, eggs, sugar, salt, yeast mixture and 3 cups flour; beat on medium speed until smooth. Stir in enough remaining flour to form a soft dough., Turn dough onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover; let rise in a warm place until doubled, about 1 hour., Punch down dough. Turn onto a lightly floured surface; divide in half. Divide and shape each portion into 12 balls. Place rolls in 2 greased 13x9-in. baking pans. Cover with clean kitchen towels; let rise in a warm place until doubled, about 30 minutes. Preheat oven to 375°. , Bake until golden brown, 20-25 minutes. If desired, brush tops lightly with melted butter. Cool on wire racks. Serve warm.