Good Eats Dinner Rolls Food

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.

PARKER HOUSE ROLLS

Steps:

• Spray a half sheet pan with nonstick spray and set aside.
• Place the milk, sugar, yeast, flour, egg yolks, and salt in the bowl of a stand mixer fitted with the paddle attachment. Combine on low speed for 1 minute. Change the paddle attachment to the dough hook and rest the dough for 10 to 15 minutes.
• Add 2 ounces of the room temperature butter and mix on low speed. Increase the speed to medium and mix until the dough pulls away from the sides of the bowl and you are able to gently pull the dough into a thin sheet that light will pass through, about 8 minutes.
• Turn the dough out onto a lightly floured work surface and roll and shape with hands to form a large ball. Return dough to the bowl, cover with plastic wrap, and set aside in a warm, dry place to rise until doubled in size, about 1 hour.
• Remove the dough from the bowl and roll into a 16 by 3-inch log. Use a bench knife to cut the dough into 1 3/4-ounce portions, about 16 rolls. Using your loosely cupped hand, roll each portion on the counter until they tighten into small balls. Working 1 at a time, use a rolling pin to roll each small ball into a 3-inch circle or oval. Use the side of your hand or a small dowel to make an indentation across the middle of the circle. Place a small pat of chilled butter into the center of the indentation, then fold in half and gently press to seal the edges. Place the rolls, top-side down, onto the prepared sheet pan, spacing them evenly. Melt the remaining 1 ounce butter and brush the tops of the rolls. Cover with plastic wrap and set aside in a warm, dry place to rise until doubled in size, 30 to 40 minutes.
• Preheat the oven to 400 degrees F.
• Remove the plastic wrap and bake until the rolls reach an internal temperature of 200 degrees F, 8 to 10 minutes. Rotate the pan halfway through baking.
• Remove the pan to a cooling rack and cool for 2 to 3 minutes before serving.
• For Brown and Serve option:
• Assemble rolls as above, but bake as follows.
• Preheat the oven to 275 degrees F.
• Bake until the outside of the rolls just begin to set but have not browned and the internal temperature is 185 degrees, about 30 minutes. Remove and cool on the pan for 10 minutes. After 10 minutes, remove the rolls from the pan and place on a cooling rack until they are room temperature, 30 to 40 minutes. Place the rolls in bags and freeze for up to 3 months.
• To Finish:
• Preheat the oven to 400 degrees F. Thaw the rolls for 60 to 90 minutes.
• Spray a sheet pan with nonstick spray. Place the rolls on the prepared sheet pan and bake until the rolls reach an internal temperature of 200 degrees F. Rotate the pan halfway through baking, 10 to 12 minutes. Remove the pan to a cooling rack and cool for 2 to 3 minutes before serving.

PERFECT DINNER ROLLS

Steps:

• Stir the yeast and the teaspoon of sugar in the warm water (think bath water) and let rest for about 5 minutes or until foamy.
• In a stand mixer, cream together the butter and sugar. Mix in the eggs one at a time.
• Add the milk, 4 cups of the flour, the salt, and the yeast mixture. Use the bread hook to knead and mix the dough until it is pulling away from the edges of the bowl (add more flour as needed).
• Once a smooth, elastic dough has formed, cover it with a damp towel and place in a warm spot to rise until doubled in size.
• Transfer the dough to a well floured surface and divide into 16-20 balls of dough. Place on a greased baking sheet, spread evenly apart.
• Cover with towel and once again allow to rise in a warm place until doubled in size.
• When ready to bake, preheat the oven to 350ºF. Bake the rolls for 12-14 minutes, until golden on top.
• Optional: brush the tops with more butter while warm.

EASY BREAD ROLLS

Steps:

• Tip the flour, yeast, sugar, salt and oil into a bowl. Pour over 325ml warm water, then mix (with a spatula or your hand), until it comes together as a shaggy dough. Make sure all the flour has been incorporated. Cover and leave for 10 mins.
• Lightly oil your work surface and tip the dough onto it. Knead the dough for at least 10 mins until it becomes tighter and springy - if you have a stand mixer you can do this with a dough hook for 5 mins. Pull the dough into a ball and put in a clean, oiled bowl. Leave for 1 hr, or until doubled in size.
• Tip the dough onto a lightly floured surface and roll into a long sausage shape. Halve the dough, then divide each half into four pieces, so you have eight equal-sized portions. Roll each into a tight ball and put on a dusted baking tray, leaving some room between each ball for rising. Cover with a damp tea towel and leave in a warm place to prove for 40 mins-1 hr or until almost doubled in size.
• Heat the oven to 230C/210C fan/gas 8. When the dough is ready, dust each ball with a bit more flour. (If you like, you can glaze the rolls with milk or beaten egg, and top with seeds.) Bake for 25-30mins, until light brown and hollow sounding when tapped on the base. Leave to cool on a wire rack.

ALTON BROWN'S PARKER HOUSE ROLLS

Steps:

• Combine milk, sugar, yeast, flour, egg yolks, and salt into the bowl of a stand mixer.
• Use the paddle attachment to combine all the ingredients. Then switch to the dough hook. Let the dough rest for 10 minutes.
• Add in 2 ounces of room temperature butter and mix low until combined.
• Increase the speed to medium and work the dough until it pulls away from the side of the bowl. about 5 minutes. You know the dough is done if you can take a small piece and stretch it out and light goes through it without the dough breaking.
• Turn the dough out onto a lightly floured counter or board. Form the dough into a ball and place it back in the mixing bowl.
• Cover the bowl and give the dough time to double in size. Should be around an hour.
• Remove the dough from the bowl and roll it into a log. Cut the log into 16 equal pieces.
• Flatten the each piece with your hand. Using a rolling pin or wooden dowel, roll each piece out until they are about 1/2 inch thick or make are around 3 inches wide.
• Place a pat of cold butter in the center of the dough.
• Fold the dough in half and seal the edges with your fingers. Repeat with all the dough.
• Place onto a greased sheet pan or line the pan with parchment paper. Space the rolls out evenly.
• Melt the remaining 1 ounce butter and brush the top of each roll.
• Allow the rolls to rise for an additional 30 minutes before baking.
• Preheat oven to 400 degrees
• Place into sheet pan into the oven and bake for 8 to 10 minutes until browned on top. Rotate the pan half way through for evening browning.
• Allow 5-10 mintues to cool before serving.
• To keep warm, wrap in a clean kitchen towel.

GOOD EATS DINNER ROLLS

Steps:

• Place the milk, sugar, yeast, flour, egg yolks, and salt in the bowl of a stand mixer fitted with the paddle attachment. Combine on low speed for 1 minute. Change the paddle attachment to the dough hook and rest the dough for 10 to 15 minutes.
• Add 2 ounces of the butter and mix on low speed. Increase the speed to medium and mix until the dough pulls away from the sides of the bowl and you are able to gently pull a golf ball size piece of the dough into a thin sheet that light will pass through, about 8 minutes.
• Turn the dough out onto a lightly floured work surface and roll and shape with your hands to form a large ball. Return the dough to the bowl, cover with plastic wrap, and set aside in a warm, dry place to rise until doubled in size, about 1 hour.
• Remove the dough from the bowl and 'work' into a tube shape about 18 inches long. Cut tube in half, and those halves into half. Cut each piece into 3 pieces. Gently flatten each piece into a disk shape and pull the edges to the center, pinching them together. Gently roll these into 12 balls and place on a sheet pan. Cover, loosely, with plastic wrap and let rise until double in size (about 30 - 40 minutes).
• At about the 20 minute mark, preheat oven to 400 degrees F.
• Remove the plastic wrap and bake 8 - 10 minutes, until internal temperature is 200 degrees. Brush tops with remaining 1/2 ounce of butter.
• OR.
• Roll dough, after first rise, into a 12 by 12-inch square, about 1/2-inch thick. Melt the remaining 1/2 ounce butter and brush onto the top of the dough.
• Use a pizza cutter to cut the dough into 12 (12 by 1-inch) strips. Stack the strips into 2 stacks of 6 strips each. Lay the stacks on their sides and cut each stack into 6 (2-inch) wide pieces. Lay each piece on its side into a prepared muffin tin cup. Cover with plastic wrap and set aside in a warm, dry place to rise until doubled in size, 30 to 40 minutes.
• Preheat the oven to 400 degrees F.
• Remove the plastic wrap and bake until the rolls reach an internal temperature of 200 degrees F, 8 to 10 minutes. Rotate the pan halfway through baking.
• Remove the muffin tin to a cooling rack and cool for 2 to 3 minutes before serving.
• Prep Time includes the risings.