Foolproof Dinner Rolls Food

FOOLPROOF QUICK DINNER ROLLS

Steps:

• In a glass bowl, combine the warm water, yeast, and sugar. Allow the mixture to rest for 15 minutes.
• Add the butter, flour, salt, and egg into the yeast mixture and mix using a dough hook.
• Shape dough into 12 balls and place in a 9x13 pan. Let dough rest for 10 minutes.
• Preheat oven to 400 degrees.
• Bake for 15 minutes or until the tops are golden brown.

FOOLPROOF DINNER ROLLS

Steps:

• Preheat oven to 450 degrees.
• In a large bowl, mix the flour, sugar, salt and oil, shortening or butter.
• Dissolve the yeast in the water and add to flour mixture.
• Knead slightly.
• Roll out on lightly floured board to 3/4 inch thick.
• Cut into rolls and place on greased baking sheet, cover and let stand for 30 minutes.
• Bake in preheated 450 degree oven 20-25 minutes, until golden.

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.

PERFECT DINNER ROLLS

Steps:

• In a large bowl, dissolve yeast in warm water. Add the sugar, shortening, creamer, salt and 5 cups flour. Beat until smooth. Stir in enough remaining flour to form a soft dough (dough will be sticky)., Turn onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a bowl coated with cooking spray, turning once to coat the 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 baking sheets coated with cooking spray. Cover and let rise until doubled, about 30 minutes. , Meanwhile, preheat oven to 350°. Bake until lightly browned, 12-15 minutes. Remove from pans to wire racks.

ANGIE'S PERFECT DINNER ROLLS

Steps:

• Pour milk into a large mixing bowl, and sprinkle yeast over the surface. Allow to rest for 5 minutes. Beat in the sugar, eggs, 1/2 cup butter, and salt; blend thoroughly. Gradually stir in the flour to make a soft dough. Cover bowl, and set in a warm place until dough doubles in size, about 1 hour.
• Punch down the dough, cover the bowl, and allow to rise again. Repeat this step two more times.
• Break off 2 to 3 inch size pieces of dough, roll lightly into round shape, and place in prepared baking dish, edges touching. Repeat to make 36 dough balls. Cover and let rise until doubled in size.
• Preheat oven to 400 degrees F (200 degrees C). Lightly grease a 9x13 inch baking dish.
• Bake rolls in preheated oven until tops turn golden brown, 10 to 15 minutes. When rolls are finished baking, drizzle melted butter over the top, and serve warm.

CLASSIC DINNER ROLLS

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.

UNBELIEVABLE ROLLS

Steps:

• In a medium saucepan over medium heat, warm milk, water, sugar and salt. Remove from heat, and mix in the eggs and yeast.
• Measure flour into a large bowl. Make a well in the flour, and pour milk mixture into it. Do not stir. Cover with a lid, and let stand for 20 to 30 minutes.
• Pour melted margarine into flour, and mix well. Add more flour if too sticky. Knead lightly. Cover, and let rise for 20 to 30 minutes.
• Shape the dough into rolls, and place on a baking sheet. Let rise again for 20 to 30 minutes.
• Bake rolls in a preheated 400 degrees F (205 degrees C) oven for 15 minutes, or until done.