MESA GRILL BREAD/ROLLS
Make and share this Mesa Grill Bread/Rolls recipe from Food.com.
Provided by SharleneW
Categories Yeast Breads
Time 1h15m
Yield 2-3 loaves
Number Of Ingredients 9
Steps:
- Put yeast, water and sugar in mixer bowl and let proof.
- Meanwhile put water and salt in saucepan, bring to boil, add polenta, bring to boil again stirring, remove from heat.
- Add flour,milk and brown sugar to yeast/water, add polenta, stir/mix/knead (depending on whether you are doing it by hand or mixer with dough hook) until it is soft as a baby's ass but a bit sticky.
- Cover with plastic, proof for 15 minutes.
- Form loaves/rolls, cover with towel and proof for 1/2 hour.
- Score loaves/rolls,egg wash and sprinkle with additional polenta.
- Bake at 350 until golden.
GOOFY BREAD ROLLS
This wonderful Bread Roll recipe is a true no fail. It was given to me by Auntie Pearl back in the 80's. These are the number one request at any family gathering.
Provided by BakinAreUs
Categories Breads
Time 1h45m
Yield 20 Rolls, 5-8 serving(s)
Number Of Ingredients 8
Steps:
- Dissolve yeast in 1/2 warm water with one tsp of the sugar and let proof.
- Warm the milk and place into mixer bowl. Melt Butter in microwave. Add butter, baking powder, eggs, remaining sugar, and butter to mixing bowl.
- Start mixer and gradually add flour. When the dough is still creamy add the yeast mixture. Continue mixing and adding flour until a nice sticky dough is achieved.
- Knead on a floured board about 15 times. Place dough in a oiled bowl turning once to coat. Let rise until double. (About 1 hour).
- Form rolls and place in a large rectangular pan. 15"x11"x2". Let rise again until almost double.
- Bake at 375 for 15 minutes or until nicely browned.
EASY BREAD ROLLS
Bake these simple white bread rolls for sandwiches, burger buns or to dunk in soup. Using only a handful of ingredients, bread-making has never been so easy
Provided by Barney Desmazery
Categories Side dish, Snack
Time 1h
Yield Makes 8
Number Of Ingredients 5
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.
Nutrition Facts : Calories 246 calories, Fat 2 grams fat, Carbohydrate 48 grams carbohydrates, Sugar 1 grams sugar, Fiber 2 grams fiber, Protein 8 grams protein, Sodium 1.2 milligram of sodium
AUTHENTIC BOLILLOS (MEXICAN BREAD ROLLS FOR TORTAS)
These are the real thing- they make a wonderful sandwich roll. Try them as a torta (a mexican grilled sandwich). The time for preparation includes the time for the dough to rise.
Provided by That Napa Chicken R
Categories Breads
Time 2h30m
Yield 10 rolls
Number Of Ingredients 6
Steps:
- Combine the water, salt, sugar, yeast and 2 cups of the flour to your Kitchenaid mixing bowl.
- Set mixer speed to 4 and mix well. Add in the flour about a half a cup at a time, mix for a minute or so and add more flour until the dough comes together and doesn't stick to the bowl.
- The dough should form a ball on the dough hook. It may become sticky after a few minutes of kneading so keep the flour handy to add more if necessary.
- Knead for 8-10 minutes. The final dough should be firm and elastic and a little sticky to the touch.
- Form the dough into a ball and place the dough in a greased bowl.
- Cover the dough with a towel or cloth and leave in a warm place for about an hour.
- Remove dough from bowl onto a smooth counter that has a little flour on top to keep the dough from sticking to the counter.
- Divide dough into 10 equal balls. For oval shaped rolls, roll the balls between your palms for about 5 seconds to make a cylindrical shape, tapering slightly at the ends.
- Cover and let rise again for about 30 minutes.
- Preheat oven to 375 degrees and brush each dough ball with egg whites.
- Using a bread knife, make a cut down the length of the roll about 1/4 inch deep. Bake for about 30 minutes, let cool and enjoy.
- They may also be wrapped well and frozen for later use.
Nutrition Facts : Calories 188, Fat 0.5, SaturatedFat 0.1, Sodium 240.4, Carbohydrate 38.9, Fiber 1.5, Sugar 0.6, Protein 5.9
BREAD ROLLS
I've tried many, many bread recipes, and this is the best roll recipe I've come across. It's super fast, super easy, and you'd have to try hard to mess it up. The easiest way to get the perfect temperature water for your yeast is to do 1 part boiling water to 2 parts cold. Perfect every time!
Provided by Alicia R
Categories Breads
Time 55m
Yield 16 rolls
Number Of Ingredients 7
Steps:
- In a small bowl, mix milk with water. Add sugar, yeast, and butter. Stir until yeast is dissolved and set aside for 10 minutes or until yeast has foamed up a bit.
- In a large bowl, mix flour and salt. Use the lower amount of flour to start with and add more only if the dough is really too sticky.
- Add yeast mixture to flour and mix.
- Knead until smooth and elastic. (I use a hand mixer with a kneading attachment.).
- Place in greased bowl, cover tightly with plastic wrap, and let rise in a warm place for 15 minutes.
- Oil your hands and shape the dough into rolls and place in a well-greased pan. I use 2 round non-stick cake pans.
- Cover loosely with plastic wrap and let rise another 15 minutes.
- Bake at 400 for about 10 minutes or until golden brown.
- Let these cool down before you remove them from the pan or they will likely tear.
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