Nannys Dinner Rolls Food

SOFT DINNER ROLLS RECIPE

Steps:

• In the bowl of your mixer, whisk together warm milk (about 110F) and 1 Tbsp sugar. Sprinkle the top with 1 Tbsp yeast and let sit 1 minute. Whisk together and let it sit for about 5 minutes until yeast looks foamy. Add 4 Tbsp melted butter, remaining sugar and salt.
• Add flour half a cup at a time until the dough whisking to incorporate. Once the dough gets too thick, switch to the dough hook attachment and mix on speed 2 (you can also continue mixing by hand with a stiff spatula). Add about 4 cups of flour, adding the last 1 to 3 Tbsp of flour only if needed. The dough should feel sticky and tacky but should not stick to clean/dry finger tips.
• Knead the dough with the dough hook in a stand mixer for 2 minutes or knead by hand (10 min), then place dough in an oiled bowl. Cover it with plastic wrap and let it rise about 2 hours in a warm place or until doubled in size.
• Once the dough rises, turn it out onto a lightly floured surface and cut it into 15-24 even pieces depending on the shape of your baking dish. Roll each piece of dough into a ball and place them onto an oiled 9x13 casserole dish or baking sheet.
• Cover the dinner rolls with plastic wrap and let them rise another 30-60 minutes in a warm place or until puffed (do not over-proof). Bake at 375F for about 23-25 minutes or until the tops are golden brown.
• Immediately brush tops of dinner rolls with melted butter and set aside to cool to room temperature before serving.

GRANNY'S DINNER ROLLS

Steps:

• Preheat over to 425F Mix throughly sugar and oil.
• Add boiling water and let cool.
• Add egg and yeast (dissolve yeast in 2T water first).
• Mix well.
• Add cold water, salt, flour.
• Do NOT knead.
• Mix enough to ensure through mixing.
• Kneading or over mixing will cause the dough to become tough.
• Cover and refrigerate for at least 1 hour.
• Can last 5 days.
• Roll out on a lightly floured surface.
• You may shape these into Parker House Rolls, Butterhorns or Rosettes, whatever you perfer.
• Brush with melted butter (and garlic salt if you prefer.) and let rise for 1 hour.
• (Although they come out better if you allow them to rise in this step, you may skip it.) Bake for 12-15 minutes.

NANNY'S DINNER ROLLS

Steps:

• Combine yeast and 1/2 cup lukewarm water, and let sit for 5 minutes. Pour into large bowl.
• Add lukewarm milk, sugar and salt, and mix.
• Add in eggs and shortening and mix until well blended.
• Add 3 1/2 cups of flour and mix thoroughly. Then add 1 1/2 cups of flour and mix.
• On counter ( or pastry mat) put 1 cup of flour down, and put dough on top. If needed, add in remaining flour. Knead until fully incorporated. dough should be soft, if you add too much flour it will feel tough.
• Wash bowl and grease with shortening. Add dough and cover with towel.
• Let rise 1 to 2 hours. Punch dough and turn over. Let rise again for 30 minutes.
• Butter 2 9" pie cake pans or 9x13 pan.
• Roll out dough into large rectangle until the dough is about 3/4-1 inch thick. (doesn't need to be perfect rectangle).
• Cut dough into 1-1 1/2 inch squares. Pinch each piece to make rounded top. (think blowing a bubble with gum. Hold in two hands and push out middle with thumbs. Pinch ends together, and it should make a shape resembling a ball-rounded on top). Add to pan(s) until pan is full, making sure they touch each other.
• Cover with towel and let rise 30 minutes. Heat oven to 350, and bake about 30 minutes, until golden brown on top.

DINNER ROLLS

Steps:

• Place water in a small bowl; sprinkle with yeast, and let stand until foamy, about 5 minutes. In a large bowl, whisk together milk, butter, sugar, salt, and 2 eggs. Whisk in yeast mixture.
• Using a wooden spoon, stir in 6 cups flour, 1 cup at a time, until you have a soft, shaggy dough (if necessary, add up to 1/2 cup more flour). Turn dough out onto a floured work surface; knead until smooth and elastic, 5 to 10 minutes. Butter the inside of a large bowl; place dough in bowl, turning to coat. Cover bowl with plastic wrap; let stand in a warm spot until dough has doubled in size, about 1 1/4 hours.
• Butter two 13-by-9-inch baking pans. Divide dough in half. Roll each half into a 15-inch rope; cut each rope into 15 1-inch pieces. Press each piece into a disk, then shape into a ball. Arrange dough balls in prepared pans. (To make ahead: Wrap pans well, and freeze, up to 2 months.) Cover pans loosely with plastic; let stand in a warm spot until rolls have doubled in size, about 1 1/4 hours (2 hours more if frozen).
• Preheat oven to 375 degrees, with racks in upper and lower thirds. In a small bowl, beat remaining egg until blended; brush onto rolls. Bake until golden brown, about 20 minutes, rotating pans back to front and top to bottom halfway through. Let rolls cool 15 minutes before serving.