MOM'S HOMEMADE WHITE BREAD ROLLS (OR LOAVES)
My mom makes this every year for the holidays, these are delicious and pretty easy to make. I've gotten detailed in the instructions, because she gave me this recipe when I was first learning how to make bread.
Provided by Liara
Categories Yeast Breads
Time 4h20m
Yield 1 ten X thirteen pan of rolls
Number Of Ingredients 7
Steps:
- Dissolve yeast and 2 Tablespoons sugar in 1/4 cup warm water, set aside.
- Microwave 2 cups water, shortening and salt, until the shortening melts.
- Stir this mixture until it completely dissolves.
- Start adding flour about 2 cups to start to this mixture, just a little at a time so that it stays smooth and doesn't get lumpy.
- Then add yeast mixture, mix well.
- Continue adding flour and then turn out on floured surface and knead in remaining flour, until no longer tacky.
- Grease a large bowl or pan with vegetable oil.
- Put the bread in this bowl cover and let it rise.
- If you use a fast acting yeast it should take about 45 minutes.
- Turn out on the counter and fold in sides, put back in bowl and let rise again.
- After the second rising it is time to turn it out and make the rolls or bread and place it in a pan.
- Make sure the pan is well oiled with vegetable oil.
- Place them in the pan (pans) and let rise one last time and then bake them at 375°F oven until done, about 20 minutes or so.
Nutrition Facts : Calories 2963.7, Fat 20.7, SaturatedFat 4.4, Sodium 4685.8, Carbohydrate 600.4, Fiber 22.2, Sugar 27.2, Protein 80.3
MINI BREAD LOAVES
These crusty little loaves make great bread bowls, sandwich rolls and toasting bread. This recipe makes 16-18 "baby breads" ..enough to last us the week and still have some for the freezer. A trick: Slice the loaves into fourths thru the "equators". Use the middle two slices for toast and the outer slices for a sandwich. A great recipe for beginning bread makers. Variations: Italian type bread: Sprinkle one baking sheet with cornmeal then slit the tops of the mini breads and sprinkle with more cornmeal. Bread Bowls: Do not reduce heat or spray with water after 10 minutes. Baking at a higher temperature will make a crustier and more substantial loaf. ****** Note! A mistake was made when I first posted this recipe. As of 1-12-05 the recipe reads 13 cups of flour rather than 11. Thanks. Barb
Provided by Aroostook
Categories Yeast Breads
Time 2h6m
Yield 16 baby breads
Number Of Ingredients 9
Steps:
- Starter.
- Combine water and yeast in a large bowl and mix well.
- Add ¾ cup flour and whisk 100 times.
- Cover and let set one hour.
- Dough.
- Add an additional tsp of dry yeast, 6 cups of (room temp.) water, 4 cups of flour and kosher salt to starter mix.
- Whisk 50 times and let stand 2 minutes.
- Using a large spoon mix in 2 cups of flour until well incorporated.
- Add 3 cups of flour and mix until well incorporated.
- Add another 3 cups of flour and mix until well incorporated.
- Let dough rest 5 minutes.
- Cover working surface with generous amount of flour (about a cup).
- Turn soft wet dough onto surface and sprinkle with flour.
- Dip your hands in flour and knead the dough.
- (Push it down and forward with the heel of one hand. Then pull dough back from the top and fold dough over with the other.).
- Gradually add the last cup of flour as you knead for about 5 minutes.
- Shape dough into a ball and return to large bowl that has been lightly coated with 1 ½ tsp olive oil.
- Brush top with ½ tsp olive oil.
- Cover and let rise until doubled (approx an hour).
- Deflate the dough, turn out unto a floured surface and knead for about a minute.
- Separate dough in half.
- Separate each half in half.
- Divide these pieces into fourths.
- (You should have 16 pieces. And sometimes I get 18 pieces-- lol).
- Shape each piece into a tight ball and place on a greased baking sheet (up to 6 to a sheet).
- Let rise for 30 minutes.
- Preheat oven to 450F and place oven racks in the center of the oven.
- Place a pan of water under the racks where the bread will bake.
- Place loaves in hot oven for ten minutes.
- *Spray/sprinkle loaves with water.
- Reduce heat to 400F and continue baking for 10-12 minutes.
- Remove from oven.
- Paint w/ butter or oil for a softer crust (optional).
- *For crustier loaves keep the 450F bake time to 20 minutes and omit 400F bake & water spritz.
Nutrition Facts : Calories 404.9, Fat 2.5, SaturatedFat 0.4, Sodium 585.7, Carbohydrate 82.2, Fiber 3, Sugar 0.3, Protein 11.3
MINI BREAD ROLLS & LOAVES
Steps:
- By hand: Mix the flour, salt, sugar and yeast in a large bowl and make a well in the centre.
- Add the oil and a little water. Mix well adding a little water at a time until you have formed a ball of dough.
- Transfer to a floured surface and knead for 10 to 12 minutes.
- Check your dough is ready by using the windowpane test.
- KitchenAid: Add flour, salt, sugar and yeast to the mixing bowl, make a well and add the oil and half the water.
- Mix on slow speed number 1 for 1 to 2 minutes.
- Add the rest of the water and mix on number 2 speed for 8 to 10 minutes.
- Check your dough is ready by using the windowpane test.
- Place your dough in a large greased bowl and cover.
- Leave to rest in a warm place for at least one and a half hours or until doubled in size.
- Mini Bread Rolls: Transfer the dough to an oiled work surface and divide into 45 g / 2 oz portions ( 16 - 18 ) for rolls or 12 x 70 g / 3 oz for mini loaves. I like to weigh them to make sure they get an even bake but you can divide into equal portions by eye if you prefer.
- Shape dough portions into balls, cupping in your hands and place them on a large baking sheet. Leave no more than 2½ cm (1 inch) between each dough ball and you will end up with the rolls touching each other - this will keep them nice and soft.
- Gently press the balls of dough to flatten them a little.
- Mini Loaves: Shape dough portions into balls and then roll into lengths to fit your loaf tin.
- Cover with greased clingfilm/plastic wrap or a damp tea towel and leave to rise in a warm place for approximately 30 to 45 minutes.
- Preheat oven to 350°F / 180°C fan / 200°C / Gas Mark 6
- Place your baking tray or tin in the oven for approximately 20 to 25 minutes, checking halfway through the cooking time and turning the baking sheet around if some rolls are browning too quickly.
- Place on a baking rack to cool.
Nutrition Facts : Calories 132 kcal, Carbohydrate 22 g, Protein 3 g, Fat 3 g, SaturatedFat 1 g, Sodium 260 mg, Fiber 1 g, Sugar 1 g, UnsaturatedFat 3 g, ServingSize 1 serving
CRUSTY MINI LOAVES
A bread machine prepares the dough for these crusty golden loaves from Caroline Knox of Cannington, Ontario.
Provided by Taste of Home
Time 30m
Yield 4 loaves (5 slices each).
Number Of Ingredients 9
Steps:
- In bread machine pan, place the first six ingredients in order suggested by manufacturer. Select dough setting (check dough after 5 minutes of mixing; add 1 to 2 tablespoons of water or flour if needed)., When the cycle is completed, turn dough onto a lightly floured surface. Divide into four portions; shape into 6-in. loaves. Place on a greased baking sheet. Cut slits in the top of each loaf. Cover and let rise in a warm place until doubled, about 30 minutes., In a small bowl, beat the egg yolk and water; brush over dough. Sprinkle with sesame or poppy seeds if desired. Bake at 375° for 18-20 minutes or until golden brown.
Nutrition Facts : Calories 67 calories, Fat 0 fat (0 saturated fat), Cholesterol 11mg cholesterol, Sodium 178mg sodium, Carbohydrate 14g carbohydrate (1g sugars, Fiber 1g fiber), Protein 3g protein.
MINI FRENCH LOAVES
They may look small, but these pint-sized loaves from CT's crafty home economists are big on flavor. The secret's the hearty seasonings and cheeses you mix right in. Our cooking crew adds that you can bake two big loaves instead of six little ones-Taste of Home Test Kitchen
Provided by Taste of Home
Time 45m
Yield 6 mini loaves.
Number Of Ingredients 10
Steps:
- In a bowl, dissolve yeast in water. Add sugar, seasonings, cheeses and 2 cups flour; beat until smooth Add enough remaining flour to form a soft dough. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. Punch dough down; divide in half. Roll each half into a 15x10-in. rectangle. Roll up from long side; seal well. Cut each into three 5-in. loaves; seal ends. Place seam side down on a greased baking sheet. Brush loaves with water. Cover with plastic wrap coated with cooking spray; let rise until nearly doubled, about 30 minutes With a very sharp knife, make three shallow diagonal cuts across top. Bake at 400° for 15-20 minutes or until golden. Remove from pan; cool on a wire rack Brush with butter.
Nutrition Facts :
MINI WHITE BREADS
These small, perfectly portioned loaves have a wonderful flavor and texture.-Nila Towler, Baird, Texas
Provided by Taste of Home
Time 40m
Yield 2 loaves (4 slices each).
Number Of Ingredients 8
Steps:
- Combine yeast, sugar and water in a large bowl. Add 11/2 cups of flour, salt, milk and butter. Mix for 3 minutes on medium speed. Stir in enough remaining flour to form a soft dough., Turn onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 45 minutes., Punch dough down; shape into loaves. Place in two greased 5-3/4x3x2-in. pans. Cover and let rise until doubled, about 30 minutes., Bake at 375° for 20-25 minutes or until golden brown. Remove from pans to wire racks to cool. Brush tops with melted butter.
Nutrition Facts : Calories 69 calories, Fat 1g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 135mg sodium, Carbohydrate 14g carbohydrate (0 sugars, Fiber 0 fiber), Protein 2g protein. Diabetic Exchanges
60-MINUTE MINI BREADS
When I was 11 years old, I entered this bread at our county fair. It beat out more than 90 food entries to win Junior Grand Champion and Best of Show! Sometimes I make one large loaf instead of two mini loaves.
Provided by Taste of Home
Time 40m
Yield 2 mini loaves (4 slices each).
Number Of Ingredients 7
Steps:
- In a large bowl, combine 2 cups flour, sugar, salt and yeast. In a saucepan, heat the water, milk and butter to 120°-130°. Add to dry ingredients. Beat on medium speed for 2 minutes. Add 1/2 cup flour; beat 2 minutes longer. Stir in enough remaining flour to form a soft dough. , Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Do not let rise. Divide in half. Roll each portion into an 8-in. x 5-in. rectangle. , Roll up, jelly-roll style, starting with a short side; pinch seam to seal. Place, seam side down, in two greased 5-in. x 3-in. x 2-in. loaf pans. Fill a 13-in. x 9-in. baking pan with 1 in. of hot water. Set loaf pans in water. , Cover and let rise for 15 minutes. Remove loaf pans from the water bath. Bake at 400° for 20-25 minutes or until golden brown. Remove from pans to wire racks to cool.
Nutrition Facts :
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
MINI FRENCH BREAD LOAVES (SERVES 2)
Since both of my kids are in college, most nights it is just DH and I for dinner, so I decided to buy the book "Small -Batch Baking" by Debby Maugans Nakos. We love fresh baked bread, but find the recipes make too much for us, so this makes two mini loaves. These are soft on the inside and with a crispy crust. Because these have no fat, they don't save well, so best served same day of baking. NOTE: This takes many hours of rising, not a good recipe for the weekdays if working, but great for a weekend or if you don't work. The long rising times really allow for the flavor development. You will need to allow at least 5 hours rising time.
Provided by diner524
Categories Yeast Breads
Time 15m
Yield 2 mini loaves, 2 serving(s)
Number Of Ingredients 4
Steps:
- Place the bread flour, salt, and yeast in a food processor, and process for 3 seconds to blend. With the machine running, pour 1/4 cup plus 3 tablespoons water through the feed tub; process until the dough holds together, about 20 seconds. The dough should be a sticky mass, and it should appear difficult to knead by hand. If the dough is too dry, add more water, a tablespoon at a time, processing for 5 seconds after each addition.
- Lightly grease a medium-size mixing bowl with olive oil. Place the dough in the bowl and turn it to coat it with the oil. Cover the bowl loosely with plastic wrap, and let the dough rise at room temperature until it has nearly doubled in bulk, 2 to 3 hours.
- Punch the dough down and let it rise again until nearly doubled in bulk, about 2 hours.
- Sprinkle a cutting board or work surface with a little flour, place the dough on it, and cut the dough into 2 pieces. Shape the pieces into balls, sprinkling them with a little flour if necessary to make them easier to handle. Place the balls of dough on an ungreased baking sheet. Sprinkle a little flour over each round (to keep the plastic wrap from sticking), and cover them lightly with plastic wrap. Let the dough balls rise until nearly doubled in bulk, 1 to 1 1/2 hours.
- Place a rack in the center of the oven and preheat the oven to 400 degrees F. To make a crisp crust, fill a clean spray bottle with water and spritz the inside of the oven with water just before you slide the bread into the oven.
- Bake the bread rounds until golden and crusty, about 10 minutes. Fremove the baking sheet from the oven or, If you like a crustier loaf, leave the bread in the oven with the door closed for 5 minutes after you have turned off the oven.
- Transfer the bread to a wire rack to cool. Serve it warm or at room temperature.
TED'S SPECIAL MINI LOAVES WHITE BREAD (BREAD MACHINE)
I have never tasted softer, crustier, perfect bread. He says it's the whipping cream that does it! Ted said that he often makes the dough places the four balls in the 2lb bread tin, butters the top, covers it with a cloth then places it in the fridge over night allowing 1 hour at room temperature to allow the final raising before baking. This recipe also makes wonderful buns just size them accordingly.
Provided by Bergy
Categories Yeast Breads
Time 1h20m
Yield 4 Mini Loaves
Number Of Ingredients 7
Steps:
- Put all the dry ingredients into the Bread Machine.
- Add all the wet ingredients.
- Set Machine for 2 loaf size on dough cycle only.
- When cycle is completed make 4 balls and place into a buttered loaf pan side by side.
- Paint the bread with butter.
- Cover with cloth and allow to raise to double.
- Bake at 375°F (oven preheated) for 35 minutes or until hollow when tapped.
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