CLASSIC DINNER ROLLS
Who can resist warm yeast rolls, fresh from the oven?
Provided by Fleischmann's Yeast
Categories Trusted Brands: Recipes and Tips ARGO®, KARO®, FLEISCHMANN'S®
Time 1h30m
Yield 12
Number Of Ingredients 7
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.
Nutrition Facts : Calories 107.9 calories, Carbohydrate 18.5 g, Cholesterol 5.9 mg, Fat 2.3 g, Fiber 0.6 g, Protein 2.8 g, SaturatedFat 1.4 g, Sodium 115.3 mg, Sugar 2.6 g
PERFECTLY EASY DINNER ROLLS
Perfectly Easy Dinner Rolls are a light, fluffy, buttery addition to dinner, and are hands down the EASIEST yeast bread you will ever make!
Provided by Sabrina Snyder
Categories Bread
Time 1h15m
Number Of Ingredients 7
Steps:
- Add the yeast to the stand mixer and in a saucepan heat the whole milk, water and butter until very warm it reaches between 120 and 130 degrees on a thermometer (you don't want it too hot or it will kill the yeast) and add the milk mixture to the stand mixer and let it sit for 5 minutes to proof the yeast (this ensures super fluffy rolls).
- Add 1 1/2 cups flour, salt and sugar to the stand mixer with the regular whisk attachment for 2 minutes on medium speed before adding 1/2 cup of flour and changing to the dough hook and keeping it on medium speed for another 8-10 minutes until smooth and elastic.
- Roll the dough into 12 balls and place into 8x8 inch baking pan, covering with a dry, clean kitchen towel in a warm place for 30 minutes (you want the rolls to double in size).
- Preheat the oven to 375 degrees, brush the rolls with melted butter and bake for 20 minutes.
Nutrition Facts : Calories 111 kcal, Carbohydrate 18 g, Protein 3 g, Fat 2 g, SaturatedFat 1 g, Cholesterol 6 mg, Sodium 200 mg, Fiber 1 g, Sugar 2 g, ServingSize 1 serving
BASIC DINNER-ROLL DOUGH
Provided by Food Network Kitchen
Categories side-dish
Time 2h45m
Yield 2 1/4 pounds dough
Number Of Ingredients 9
Steps:
- Warm the milk and 1/2 cup water in a small saucepan or in the microwave until very warm (110 degrees F). Transfer to the bowl of a stand mixer fitted with the dough hook; mix in the sugar, yeast and 1 cup flour until combined but still lumpy. Let stand until the mixture is very bubbly, about 30 minutes.
- Add the butter, salt and 2 cups flour; mix on medium speed until smooth and elastic, 2 to 3 minutes. Mix in the eggs until combined, scraping the bottom and side of the bowl as needed. Add 1 1/4 cups flour and the mix-ins, if using; mix until the dough is smooth and starts to gather into a loose ball, about 4 minutes. The dough should be slightly sticky; if it's too wet, add the remaining 1/4 cup flour.
- Lightly oil a large bowl; scrape the dough into the bowl and turn to coat with the oil. Cover with plastic wrap and set aside in a warm place until doubled in size, about 2 hours.
LORILYN'S RYE DINNER ROLLS
This recipe is a variation of my recipe for recipe #293120. It was inspired by a tag I did while hosting Kittencal's Cookathon in memory of her husband John. I tagged her Recipe #127124 & realized that my favorite part of a Reuben sandwich is the rye bread; so I modified my own dough recipe with rye flour & caraway seeds. This is a super easy recipe & the rye flavor complimented Kitt's reuben recipe very well. It will also be a great side for a traditional St. Patrick's Day feast of corned beef & cabbage.
Provided by Tinkerbell
Categories Yeast Breads
Time 1h12m
Yield 24-28 rolls, 6-8 serving(s)
Number Of Ingredients 9
Steps:
- In heavy duty mixer bowl (fitted with dough hook attachment), stir together yeast, 1 cup of the all purpose flour & all the rye flour.
- In small saucepan over med-high heat, combine salt, sugar, milk & shortening.
- Stir with wooden spoon until shortening is nearly melted & just has a couple tiny, pea-sized lumps floating around (approx 120 degrees on candy thermometer).
- Pour hot mixture into mixer bowl with yeast & flour, add both eggs & begin mixing on low to medium speed til mixture is all wet.
- Begin slowly adding spoonfuls of flour & mixing until dough forms into ball around the dough hook & bottom of mixer bowl is no longer sticky with wet dough. Ball of dough will be slightly smooth & spring back when touched with fingertip.
- Remove dough from hook & bowl & form into ball with hands. Spray inside of bowl with non-stick cooking spray & then drop dough ball into bowl with the smooth side down. Then turn ball over so the seam side is now down. (This greases top & bottom of ball).
- Cover mixer bowl with it's lid,a towel or foil & place in warm area to rise for about an hour. Dough will be about double the starting size in an hour.
- When risen, use fist to "punch" dough down in center. Then remove from bowl & divide into two balls. Place both on lightly floured surface & cover loosely with foil. Let rest 10 minutes.
- Roll out one ball at a time into large circle about 1/2 inch or less in thickness.
- Use pizza cutter to slice dough like a pizza into about 12 or so triangles. Roll each triangle up starting at large end & ending with the "tail" end. Place 2 inches apart on ungreased baking sheet with tail on bottom.
- Cover & let rise for another 15-20 minutes.
- Bake at 350 degrees for about 12 minutes (depending on oven being used & personal preference. I only bake ours 9-10 minutes because we like them light in color & a litte squishy in the middle).
Nutrition Facts : Calories 557.2, Fat 15.9, SaturatedFat 4.9, Cholesterol 67.7, Sodium 434.1, Carbohydrate 89.3, Fiber 5.9, Sugar 11.6, Protein 14.5
LORILYN'S DINNER ROLL DOUGH
I've been making this dough for about 15 years by memory & I just recently came across what I'm pretty sure was the original written recipe. Turns out my memory isn't as good as the dough I've been making is. So now I'm posting my often used & requested recipe before I forget it. I use it for basic dinner rolls, sweet rolls, cinnamon rolls, savory breakfast pinwheels or for my taco ring. I don't usually measure the flour, but the noted amount is within about 1/2 cup more or less. Prep time includes rising time.
Provided by Tinkerbell
Categories Yeast Breads
Time 1h12m
Yield 24-28 rolls, 6-8 serving(s)
Number Of Ingredients 7
Steps:
- In heavy duty mixer bowl (fitted with dough hook attachment), stir together yeast & 2 cups of flour.
- In small saucepan over med-high heat, combine salt, sugar, milk & shortening.
- Stir with wooden spoon until shortening is nearly melted & just has a couple tiny, pea-sized lumps floating around (approx 120 degrees on candy thermometer).
- Pour hot mixture into mixer bowl with yeast & flour, add both eggs & begin mixing on low to medium speed til mixture is all wet.
- Begin slowly adding spoonfuls of flour & mixing until dough forms into ball around the dough hook & bottom of mixer bowl is no longer sticky with wet dough. Ball of dough will be slightly smooth & spring back when touched with fingertip.
- Remove dough from hook & bowl & form into ball with hands. Spray inside of bowl with non-stick cooking spray & then drop dough ball into bowl with the smooth side down. Then turn ball over so the seam side is now down. (This greases top & bottom of ball).
- Cover mixer bowl with it's lid,a towel or foil & place in warm area to rise for about an hour. Dough will be about double the starting size in an hour.
- When risen, use fist to "punch" dough down in center. Then remove from bowl & divide into two balls. Place both on lightly floured surface & cover loosely with foil. Let rest 10 minutes.
- Roll out one ball at a time into large circle about 1/2 inch or less in thickness.
- Use pizza cutter to slice dough like a pizza into about 12 or so triangles. Roll each triangle up starting at large end & ending with the "tail" end. Place 2 inches apart on ungreased baking sheet with tail on bottom.
- Cover & let rise for another 15-20 minutes.
- Bake at 350 degrees for about 12 minutes (depending on oven being used & personal preference. I only bake ours 9-10 minutes because we like them light in color & a litte squishy in the middle).
- One ball makes about a dozen or more rolls & therefore I will quite often make one batch for dinner & freeze one of the balls. To freeze for later, instead of rolling out the dough ball wrap it in foil & then place in sealed ziplock freezer baggie. Freeze immediately. To use, thaw in fridge for approximately 8 hours or 3-5 hours on counter. When pliable, roll out & cut into wedges to roll & bake.
Nutrition Facts : Calories 576.7, Fat 15.6, SaturatedFat 4.9, Cholesterol 76.2, Sodium 433.5, Carbohydrate 93.1, Fiber 3.1, Sugar 11.5, Protein 14.6
CHEDDAR AND ONION RYE ROLLS
From the Culinary Institute of America! Here's what they say,"Serve these rolls slightly warmed to bring out the great taste of cheese and onions. Make a double batch of rolls so that you can tuck some away in the freezer. Then you can just grab one or two on your way out the door to enjoy on your drive or at your desk." I hope you enjoy! :) Plan for about 1 hour and 45 minutes rising time.
Provided by Sharon123
Categories Breads
Time 48m
Yield 20 rolls
Number Of Ingredients 10
Steps:
- Place the yeast and water in the bowl of a mixer and stir to completely dissolve. Let the yeast proof until foamy, about 5 minutes.
- Add the bread and rye flours, sugar, molasses, oil, and salt. Mix the ingredients together on low speed using the dough hook just until the dough begins to come together (it will look a little rough), about 4 minutes. Increase the speed to medium-high and mix until the dough is smooth, 2 more minutes. Add the cheese and onion and continue to mix on medium speed until the cheese and onions are evenly distributed throughout the dough, about 1 minute.
- Turn the dough onto a lightly floured surface. Knead by hand until the cheese and onions are completely worked into the dough. (The dough will feel rather tight.) Gather it into a smooth ball. Place in a lightly greased bowl, cover with plastic wrap, and let the dough rise in a warm place until doubled in size, about 1 hour.
- Fold the dough gently over on itself in three or four places, turn the dough out onto a lightly floured work surface, and cut it into 20 equal pieces. Cover the pieces and let them rest until nice and relaxed, about 15 minutes.
- Preheat the oven to 425ºF. Line 2 baking sheets with parchment paper or grease lightly.
- Round each piece of dough into a smooth ball and place in even rows on the prepared baking sheets. Cover and let rise until the dough springs back when lightly touched but does not collapse, 30 minutes.
- Make a small slit down the center of each roll with a very sharp paring knife or a razor blade. Dust the tops of the rolls lightly with rye flour, if desired.
- Bake until the rolls have a golden brown crust and sound hollow when thumped on the bottom, 15-18 minutes. Cool completely on racks before serving. Enjoy!
HOMEMADE TACO RING
There are several recipes posted here for taco rings but all of them use crescent roll dough. Since my family prefers our dough to rise up into a soft, semi-chewy dough I use my original recipe for dinner roll dough instead. (Recipe #293120) There is more work involved, but a satisfying meal & rave reviews make it more than worth the effort. Prep time does not include the 75 minutes for making & rising the dough. But that is when I do the filling prep. For a step by step demo of the dough & ring click here: http://www.recipezaar.com/bb/viewtopic.zsp?t=274077
Provided by Tinkerbell
Categories One Dish Meal
Time 35m
Yield 6-8 serving(s)
Number Of Ingredients 17
Steps:
- Preheat oven to 350 degrees.
- Roll out dinner roll dough into a large circle (about 12-16 inches).
- Using a pizza cutter or sharp knife, cut circle into pizza-like wedges (12-16 wedges).
- On an ungreased cookie sheet or pizza stone, arrange wedges in a sunburst looking ring with the wide ends toward the center of the baking stone & slightly overlapping each other. There will be an opening in the center of the ring with no dough in it. With your hands or a small pastry roller, press the wide ends of dough together & slightly in toward the middle of the ring to create a wide, solid base for the filling.
- Lay a sheet of foil or large tea towel over the dough to let rise while you are making the filling.
- Brown beef in large skillet or dutch oven, breaking into small taco sized pieces. Drain.
- Add taco seasoning & water to meat. Cook & stir til most of the liquid is absorbed & the seasoning has coated the meat. You may add a little extra water if needed, a Tablespoon at a time.
- Add peppers, onions, refried beans & cheese to meat mixture. Stir til combined.
- Spoon hot mixture over the wide ends of the dough, also in a ring pattern. I sometimes have extra filling depending on how many wedges I cut, but I usually just stuff it all in anyway.
- Bring the pointed ends of the wedges up & over the filling & tuck under the wide ends to encase the filling. Continue all the way around the ring. You will have some filling peeking out between wedges. Not only does it look pretty but makes for great cutting & serving lines.
- Bake uncovered for 10-15 minutes (We like ours a little doughy, so I use the least amount of time).
- Serve topped with any or all suggested toppings.
- Leftover taco ring can be refrigerated & is just as tasty reheated in the microwave the next day.
Nutrition Facts : Calories 154, Fat 6.5, SaturatedFat 3.3, Cholesterol 18.7, Sodium 690.8, Carbohydrate 14.9, Fiber 4.3, Sugar 1.8, Protein 9.7
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- PREPARE THE DOUGHAdd all of the ingredients(milk,sugar,yeast,egg butter,salt and flour) into a bowl and mix them them together to form a shaggy mass of dough.Knead the dough until it are very soft and elastic.A well kneaded dough will be able to form a thin membrane when pulled and stretched with hands without tearing.
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- In a large bowl stir together 2 cups of the flour and the yeast. In a small saucepan heat and stir milk, sugar, butter, and salt just until warm (120 degrees F to 130 degrees F) and butter almost melts; add to flour mixture along with eggs. Beat with an electric mixer on low to medium speed for 30 seconds, scraping sides of bowl constantly. Beat on high speed 3 minutes. Using a wooden spoon, stir in as much of the remaining flour as you can.
- Turn dough out onto a lightly floured surface. Knead in enough remaining flour to make a moderately stiff dough that is smooth and elastic (6 to 8 minutes total). Shape dough into a ball. Place in a greased bowl; turn once. Cover; let rise in a warm place until double (about 1 hour).
- Punch dough down. Turn dough out onto a lightly floured surface. Divide dough in half. Cover; let rest for 10 minutes. Meanwhile, depending on what shape of roll you want to make, lightly grease a 13x9x2-inch baking pan, baking sheets, or muffin cups.*
- Shape the dough into 24 balls or desired rolls and place in prepared baking pan, sheets, or in muffin cups.** Cover and let rise in a warm place until nearly double in size (about 30 minutes).
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5/5 (3)Total Time 3 hrs 45 minsCategory BreadCalories 153 per serving
- In a large mixing bowl fitted with a dough hook or paddle attachment, combine scalded milk, shortening, sugar and salt. Stir to dissolve the ingredients in the warm milk. Cool the mixture to a lukewarm temperature.
- Add the softened yeast mixture to the milk mixture. Add the egg and 1 cup of flour. Beat on low speed for 30 seconds, then scrape down the sides of the bowl with a spatula. Add remaining flour; beat on medium speed until the dough comes together and pulls away from the sides of the bowl (about 1-2 minutes). Continue mixing the dough for 2 more minutes (or knead by hand on the counter for 2 minutes).
- Lightly grease a bowl with oil. Transfer the dough to the bowl and turn to coat. Cover tightly with plastic wrap and let the dough rise in a warm place until doubled in size (about 1-2 hours).
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