MILK ROLLS
Adapted from Classic Home Cooking by Mary Berry and Marlena Spieler. You can shape these however you like! Prep time includes rising times. Eastern European, New England
Provided by Sharon123
Categories Yeast Breads
Time 1h15m
Yield 18 rolls
Number Of Ingredients 9
Steps:
- Put the flour into a large bowl, rub in the butter, then stir in salt and yeast. Make a well in the middle and pour in lukewarm milk. Using a wooden spoon, mix to a soft but not sticky dough.
- Lightly oil a large bowl. Knead the dough until it is smooth and elastic. Shape it into a round and place in the bowl. Cover with oiled plastic wrap and leave in a warm place for 1-1 1/2 hours, until doubled in size.
- Turn out the dough onto a lightly floured work surface and punch down with your fist. Knead for 2-3 minutes, until the dough is smooth and elastic.
- Divide the dough into 18 even-sized pieces and shape into balls, folding the sides to the middles to form tight round balls.(Or shape into a rope and tie in a single knot. Or you may roll each piece of dough into a thin strand. Fold in half and twist together, sealing the ends well to form a twist. Last but not least, you may try shaping each piece of dough into a ball or an oval and snipping tops with scissors).
- Lightly oil 2 or 3 baking sheets. Arrange the rolls on the baking sheets, leaving enough room between them for the dough to expand, cover loosely with oiled plastic wrqp, and leave in a warm place to rise for 15-20 minutes, until the dough has doubled in size.
- Brush the rolls with the beaten egg to glaze and sprinkle with poppy seeds and sesame seeds. Bake in a 450*F. oven for about 15 minutes,until they are well risen and golden. Tap the bottoms to see if the rolls are cooked; they should sound hollow. Leave to cool on a wire rack. Enjoy!
Nutrition Facts : Calories 199.4, Fat 4.2, SaturatedFat 2.3, Cholesterol 21.9, Sodium 293.9, Carbohydrate 33.7, Fiber 1.5, Sugar 0.1, Protein 6.2
POWDERED MILK DINNER ROLLS
A hand me down recipe in our family. This is a versatile dough and we use it to make cinnamon rolls as well. The smell of these fresh baked rolls bring back memories of my mother.
Provided by Billiebcc
Categories Breads
Time 3h20m
Yield 20 rolls, 20 serving(s)
Number Of Ingredients 8
Steps:
- In a large bowl combine the dissolve the powdered milk and sugar in the warm water and then stir in the yeast. Allow to proof until a creamy foam forms.
- Stir in the beaten egg, melted butter and salt.
- Then slowly add the 4 1/2 cups flour or enough to make a soft dough.
- Knead on a lightly floured surface until smooth. Place in a well oiled bowl and turn to coat. Cover with plastic wrap.
- Let rise until doubled in bulk, about 1 hour. Punch down and let rise until doubled in bulk again.
- Pre-heat oven to 400 degrees, shape into 20 rolls and place in a 9 x 13 greased cake pan. Cover and let rise until doubled.
- Bake for 20 minutes or until golden brown.
Nutrition Facts : Calories 180.9, Fat 4.6, SaturatedFat 2.7, Cholesterol 21.6, Sodium 165.5, Carbohydrate 29.4, Fiber 1.1, Sugar 7.5, Protein 5.4
BACON MILK ROLLS WITH HOMEMADE BROWN SAUCE
There's nothing nicer than a soft white roll with crispy bacon. Take your bacon butty to the next level and make your own delicious brown sauce
Provided by Elena Silcock
Categories Breakfast, Brunch
Time 40m
Number Of Ingredients 9
Steps:
- To make the brown sauce, add all the ingredients to a medium saucepan with a teaspoon of salt, bring to the boil then simmer on a low heat for 30 mins, stirring occasionally to prevent it from sticking.
- Generously butter your milk rolls, add 2 rashers of bacon and a dollop of your homemade brown sauce to each butty.
Nutrition Facts : Calories 353 calories, Fat 21 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 26 grams carbohydrates, Sugar 5 grams sugar, Fiber 1 grams fiber, Protein 14 grams protein, Sodium 2.7 milligram of sodium
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
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