Instant Rolls Food

THE BEST DINNER ROLLS

Steps:

• Combine 3 cups of flour, yeast, sugar, salt, warm milk, butter, and egg in the bowl of a stand mixer.
• Attach the dough hook and turn the mixer on to the lowest speed and mix until flour is incorporated, scraping down the sides of the bowl as necessary.
• Increase speed to medium and beat for 2 minutes.
• Add 1/2 cup flour and blend with the dough hook until incorporated. And another 1/2 cup flour and repeat, mixing at medium speed for another 2 minutes until a ball of dough is formed.
• Add additional flour as necessary. The dough should be slightly sticky and soft and pulling away from the edge of the bowl.
• Transfer the dough to a lightly greased bowl and cover with a towel or plastic wrap. Let rise for 30 minutes at room temperature.
• Remove the towel or plastic wrap and deflate the dough by punching down lightly.
• Pinch off pieces of the dough and form 24 rolls. You can weigh them to keep the rolls close to the same size. Mine were about 2 ounces each but this will vary depending on how much flour you added.
• Transfer the rolls to a lightly greased quarter baking sheet or 9 x 13 baking dish. Cover with a towel or plastic wrap and let rise for an additional 30 minutes at room temperature.
• Preheat oven to 375 degrees. Bake the rolls for 12 to 15 minutes or until golden brown and cooked through. If the rolls are getting too brown, just tent the rolls with foil.
• Remove rolls and brush hot rolls with the melted butter. Serve immediately or store cooled rolls in a plastic bag for up to 3 days.

EASY FLUFFY ONE HOUR DINNER ROLLS

Steps:

• To proof the yeast: In a small bowl or coffee mug, add 3 tablespoons warm water. It should be lukewarm but not hot. It should feel like pleasant bathwater and not sting your finger at all. If you want to get technical, it should be between 105-110 degrees F.
• Add 1 tablespoon yeast and 1 teaspoon sugar and stir. Let this mixture sit for 5 minutes. The yeast should dissolve and start to bubble.**
• To make the dough: Meanwhile, in a large bowl or stand mixer, add 3 tablespoons sugar, 1 teaspoon kosher salt, 3 tablespoons shortening, and 1 cup of the flour called for in the recipe.
• In a glass measuring cup, microwave 3/4 cup milk in 30 second increments until it is warm but not hot, the same temperature as the water. Add it to the flour mixture.
• Stir together with a wooden spoon or beat with the paddle attachment. (I actually just use my hand to stir using the dough attachment because I'm a weirdo and don't like getting 2 attachments dirty.)
• At this point the yeast should be dissolved and bubbly. Add it to the flour mixture.
• Add 1 large egg and beat well until combined.
• Add the remaining flour in increments, mixing in between. You might not need all the flour, and you might need a bit more. Bread is finicky like that. Use your best judgment to continue adding flour until the dough is smooth and soft, but still sticky. It will not pull away from the sides of the bowl completely. You need to add enough flour so that the dough comes together, but the less flour you use, the more tender your rolls will turn out. See photos.
• Once all the flour is incorporated, use the dough attachment to knead the dough for 5 minutes. (If you are doing this by hand, you will need to knead for about 8 minutes on a floured work surface.) The dough is still quite sticky at this point. See photos.
• Scrape the dough onto a well floured work surface, shape into a ball, and cover with your grandmother's 90 year old tea towel. (Or any tea towel will do I suppose). Let rest 5-10 minutes.
• To prepare the pan/skillet: Meanwhile, turn your oven on 375 degrees F. It's only going to be on for 2-3 minutes.
• Add 1 tablespoon butter to a 10-inch cast iron skillet OR a 9x13 inch baking pan. Place in the preheating oven until the butter is melted and the skillet/pan is hot. Turn the oven off. Use a pastry brush to swirl the butter around to coat the interior, making sure you grease the sides. Leave the pan in the hot oven until you are ready to shape your rolls.
• To shape the rolls: Press down the resting dough and get out any air bubbles. Divide the dough in halves until you have 12 equal pieces (They should be about 2 ounces each if you want to measure.) Shape each piece into a roll shape by rounding the dough with your fingers on one side, then bring them around to pinch the dough on the other side. See photos. Place in the hot pan/skillet, pinched side down. There should be a little bit of space between each roll.
• Cover the rolls with a tea towel. Open your turned-off oven and gauge the temperature. It should be warm but not too hot. If you can put your finger on the rack without burning yourself, then put your covered rolls in the oven and shut the door. If the rack is too hot to touch, place the rolls in the oven but leave the door open so that it continues cooling off a bit. We don't want the rolls baking yet.
• Leave the rolls in the warm oven for 15 minutes. After 15 minutes, remove from the oven (place on top of the oven or in another warm place to continue rising) and preheat the oven back up to 375 degrees F.
• Let the oven preheat and the rolls continue rising for another 10-15 minutes. The rolls should have doubled in size, and the total rising time after the rolls have been shaped should be at least 25 minutes.
• Remove the towel and bake the rolls at 375 for about 12 minutes. The tops should be a deep golden brown all across the top. A thermometer should read at least 190 degrees at the center of a roll.
• Remove the rolls from the oven and immediately melt 1 tablespoon of butter on top of the rolls, using a pastry brush to spread it around.
• Let the rolls set for about 5 minutes before digging in! Eat with lots of melty butter! Or even better, this Cinnamon Honey Butter!

INSTANT POT GOOEY CINNAMON ROLLS

Steps:

• Whisk together the milk and yeast in the bowl of a stand mixer (alternatively, use a large bowl if you are going to knead by hand). Let sit 10 minutes to dissolve; you will see a few bubbles but the mixture won't be foamy. Whisk together the granulated sugar, zest, eggs and 1 teaspoon salt in a small bowl.
• Add the bread flour, whole-wheat flour, milk powder and the egg mixture to the yeast mixture and mix with a wooden spoon until a shaggy dough forms. Fit the bowl in place on a stand mixer fitted with the dough hook. Mix on medium speed until the dough comes together but is still slightly tough, about 3 minutes. Increase the speed to high and add 7 tablespoons of the butter, a tablespoon at a time (the dough will look broken after each addition, but it will eventually come together), and beat until the dough is smooth, elastic and very tacky but pulls away from the sides of the bowl, about 12 minutes. (This may seem like a long time, but the texture of the bread improves with a long knead time.) Alternatively, knead the dough on surface lightly dusted with bread flour, adding 1 tablespoon of the butter at a time, until smooth and elastic, about 15 minutes.
• Cover with plastic wrap and let the dough rise in a warm, draft-free area until doubled in volume, 35 to 50 minutes. (Check it at 35 minutes: It should smell buttery and yeasty, and if it's doubled, it's done. If not, check again in 10 minutes.)
• Meanwhile, whisk together the dark brown sugar, cinnamon and 1/4 teaspoon salt in a medium bowl until no lumps of sugar remain. Smash in 8 tablespoons of the remaining butter and stir until completely combined. Set aside until ready to assemble. Line a baking sheet with parchment.
• Gently deflate the dough by lifting it up around the edges and letting it fall back into the bowl, turning the bowl and repeating if needed. Transfer to a clean work surface lightly dusted with bread flour. Roll into a 12-inch square, pushing the edges towards the center to make the straight sides. Spread the butter mixture over the dough in an even layer leaving a 1/4-inch border around the edges. Tightly roll into a log, pressing the sides occasionally to keeps them flush. Transfer to the prepared baking sheet and freeze for 20 minutes to firm up the dough.
• Grease an 8-inch round cake pan with the remaining 1 tablespoon butter. Cut the dough log crosswise into 8 equal pieces and arrange, cut-side up, in the pan, gently shaping each cinnamon roll to make them fit in the pan. Let rise, uncovered, in a warm, draft-free area until doubled in volume and the rolls reach the top of the pan, 1 hour to 1 hour 30 minutes. Cover tightly with foil.
• Fold an 18-inch piece of foil in half lengthwise, then fold it in half again lengthwise and finally once more in half lengthwise, making a 4 1/2-inch wide foil sling for the pan. Place a rack in a 6- or 8-quart Instant Pot® and fill with 2 cups water. Place the cinnamon rolls in the center of the sling and lower into the pot.
• Follow the manufacturer's guide for locking the lid and preparing to cook. Set to pressure cook on the high-pressure setting for 40 minutes (see Cook's Note). After the pressure-cook cycle is complete, follow the manufacturer's guide for natural release. After 15 minutes, being careful of any remaining steam, unlock and remove the lid.
• Meanwhile, whisk the confectioners' sugar, cream, vanilla and remaining 1/4 teaspoon salt in a small bowl until smooth and creamy, adding more cream if necessary.
• Transfer the pan to a rack set inside a baking sheet, remove the foil and let cool 20 minutes in the pan. Invert onto a serving plate or platter. Drizzle the icing over the top and serve warm.

INSTANT CINNAMON ROLLS

Steps:

• Preheat oven to 450.
• Combine pancake mix and milk. Mix with bread cook for 2-3 minutes until dough is thoroughly formed.
• Roll dough into 10 by 14 inch rectangle on lightly floured surface.
• Combine butter, sugar and cinnamon. Microwave until spreadable. Spread on dough. Roll dough into log starting with the long side.
• Slice roll into 16 pieces. Place on baking sheet. Bake 10-12 minutes.
• While still warm, frost rolls.