NO-YEAST DINNER ROLLS
We make these quick easy homemade dinner rolls without yeast when we've run out of the baker's standby or don't have the time for yeast to work its magic. Slightly reminiscent of biscuits, they are easier to make and not as crumbly. Feel free to split the leftovers and use for sandwiches the next day.
Provided by Food Network Kitchen
Categories side-dish
Time 50m
Yield 12 rolls
Number Of Ingredients 6
Steps:
- Preheat the oven to 375 degrees F. Coat the bottom of a 9-by-13-inch baking dish with butter.
- Whisk together the flour, baking powder, sugar and salt in a large bowl. Whisk together the milk and 1/2 cup of the butter in a medium bowl. Pour the wet ingredients into the dry and combine with a wooden spoon; do not overwork the dough. It should be wet.
- Divide the dough into 12 pieces and shape each into a ball. Arrange the dough balls in the prepared baking dish. Pour the remaining 1/4 cup butter all over the dough and bake until golden brown, 35 to 40 minutes.
EASY FLUFFY ONE HOUR DINNER ROLLS
Super easy, fluffy dinner rolls done in ONE hour! And no instant yeast necessary, regular active dry yeast is what I use. These rolls are soft and pillowy and full of buttery flavor! This is my favorite recipe to make for dinner on a weeknight because it is so easy to put together!
Provided by Karen
Categories Bread
Time 57m
Number Of Ingredients 11
Steps:
- To proof the yeast: In a small bowl or coffee mug, add 3 tablespoons warm water. It should be lukewarm but not hot. It should feel like pleasant bathwater and not sting your finger at all. If you want to get technical, it should be between 105-110 degrees F.
- Add 1 tablespoon yeast and 1 teaspoon sugar and stir. Let this mixture sit for 5 minutes. The yeast should dissolve and start to bubble.**
- To make the dough: Meanwhile, in a large bowl or stand mixer, add 3 tablespoons sugar, 1 teaspoon kosher salt, 3 tablespoons shortening, and 1 cup of the flour called for in the recipe.
- In a glass measuring cup, microwave 3/4 cup milk in 30 second increments until it is warm but not hot, the same temperature as the water. Add it to the flour mixture.
- Stir together with a wooden spoon or beat with the paddle attachment. (I actually just use my hand to stir using the dough attachment because I'm a weirdo and don't like getting 2 attachments dirty.)
- At this point the yeast should be dissolved and bubbly. Add it to the flour mixture.
- Add 1 large egg and beat well until combined.
- Add the remaining flour in increments, mixing in between. You might not need all the flour, and you might need a bit more. Bread is finicky like that. Use your best judgment to continue adding flour until the dough is smooth and soft, but still sticky. It will not pull away from the sides of the bowl completely. You need to add enough flour so that the dough comes together, but the less flour you use, the more tender your rolls will turn out. See photos.
- Once all the flour is incorporated, use the dough attachment to knead the dough for 5 minutes. (If you are doing this by hand, you will need to knead for about 8 minutes on a floured work surface.) The dough is still quite sticky at this point. See photos.
- Scrape the dough onto a well floured work surface, shape into a ball, and cover with your grandmother's 90 year old tea towel. (Or any tea towel will do I suppose). Let rest 5-10 minutes.
- To prepare the pan/skillet: Meanwhile, turn your oven on 375 degrees F. It's only going to be on for 2-3 minutes.
- Add 1 tablespoon butter to a 10-inch cast iron skillet OR a 9x13 inch baking pan. Place in the preheating oven until the butter is melted and the skillet/pan is hot. Turn the oven off. Use a pastry brush to swirl the butter around to coat the interior, making sure you grease the sides. Leave the pan in the hot oven until you are ready to shape your rolls.
- To shape the rolls: Press down the resting dough and get out any air bubbles. Divide the dough in halves until you have 12 equal pieces (They should be about 2 ounces each if you want to measure.) Shape each piece into a roll shape by rounding the dough with your fingers on one side, then bring them around to pinch the dough on the other side. See photos. Place in the hot pan/skillet, pinched side down. There should be a little bit of space between each roll.
- Cover the rolls with a tea towel. Open your turned-off oven and gauge the temperature. It should be warm but not too hot. If you can put your finger on the rack without burning yourself, then put your covered rolls in the oven and shut the door. If the rack is too hot to touch, place the rolls in the oven but leave the door open so that it continues cooling off a bit. We don't want the rolls baking yet.
- Leave the rolls in the warm oven for 15 minutes. After 15 minutes, remove from the oven (place on top of the oven or in another warm place to continue rising) and preheat the oven back up to 375 degrees F.
- Let the oven preheat and the rolls continue rising for another 10-15 minutes. The rolls should have doubled in size, and the total rising time after the rolls have been shaped should be at least 25 minutes.
- Remove the towel and bake the rolls at 375 for about 12 minutes. The tops should be a deep golden brown all across the top. A thermometer should read at least 190 degrees at the center of a roll.
- Remove the rolls from the oven and immediately melt 1 tablespoon of butter on top of the rolls, using a pastry brush to spread it around.
- Let the rolls set for about 5 minutes before digging in! Eat with lots of melty butter! Or even better, this Cinnamon Honey Butter!
Nutrition Facts : ServingSize 1 g, Calories 169 kcal, Fat 6 g, SaturatedFat 2 g, Cholesterol 22 mg, Sodium 224 mg, Carbohydrate 24 g, Fiber 1 g, Sugar 4 g, Protein 4 g, TransFat 1 g, UnsaturatedFat 3 g
EASY NO-YEAST HOMEMADE DINNER ROLLS
No yeast, no kneading, no rising required! Recipe only makes about 5 rolls, so double or triple, as required.
Provided by RJ Hallstrom
Categories Quick Breads
Time 20m
Yield 5 rolls, 5 serving(s)
Number Of Ingredients 5
Steps:
- Mix dry ingredients.
- Add milk and mayo.
- Stir until mixed well.
- Spoon into greased muffin tins.
- Bake at 350 for approximately 15 minutes until golden brown.
Nutrition Facts : Calories 107.1, Fat 1.1, SaturatedFat 0.6, Cholesterol 3.4, Sodium 550.2, Carbohydrate 20.4, Fiber 0.7, Sugar 0.1, Protein 3.4
NO RISE YEAST ROLLS
I haven't tried this recipe, but it looks so easy to make at the last minute because there is no rising time needed. This would be easy to put together in a mixer with a dough hook.
Provided by Marie
Categories Yeast Breads
Time 28m
Yield 24 rolls
Number Of Ingredients 6
Steps:
- Dissolve yeast in warm water.
- Add sugar and Crisco.
- Add egg, then flour and beat.
- Spoon into ungreased muffin tins to 3/4 full.
- Bake at 400° for about 13 minutes or until done.
Nutrition Facts : Calories 142.4, Fat 6.8, SaturatedFat 2, Cholesterol 7.8, Sodium 268.3, Carbohydrate 17.7, Fiber 0.6, Sugar 2.1, Protein 2.4
NO YEAST DINNER ROLLS
Soft and pillowy dinner rolls that don't require any yeast. Best of all, they are ready to eat in 30 minutes or less!
Provided by Make Your Meals
Categories Breads
Time 25m
Number Of Ingredients 7
Steps:
- Preheat oven to 350°F (177°C). Line a baking sheet with parchment paper or silicone baking mat.
- In a large mixing bowl add the melted butter, milk, sugar, salt and baking powder together and whisk until incorporated. Gradually add in flour and stir until the dough forms. If the dough is too wet, add additional flour, 1 tablespoon at a time until the dough is no longer sticky.
- Divide dough into 12-14 pieces and roll into balls. Place onto prepared baking sheets, spaced 2 inches apart.
- Bake rolls for 20-25 minutes or until tops are golden brown.Brush with melted butter as soon as they come out of the oven. Serve warm
Nutrition Facts : Calories 190 calories, Carbohydrate 29 grams carbohydrates, Cholesterol 15 milligrams cholesterol, Fat 6 grams fat, Fiber 1 grams fiber, Protein 4 grams protein, SaturatedFat 4 grams saturated fat, Sodium 374 grams sodium, Sugar 1 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 2 grams unsaturated fat
EASY NO-YEAST CINNAMON ROLLS
Cinnamon rolls are always a good idea, but traditional yeast-risen versions aren't exactly a treat you can make on a whim. This recipe, however, comes together in under an hour. Adapted from "At Home With Magnolia: Classic American Recipes From the Owner of Magnolia Bakery" by Allysa Torey, this formula uses baking powder and baking soda to make the dough rise quickly. Toasted pecans add crunch to the cinnamon-sugar filling, and a tangy cream cheese glaze blankets the top of the rolls. The end result is tender, chewy and cakey rolls that taste best when unspooled bit by bit and eaten with your fingers.
Provided by Margaux Laskey
Time 45m
Yield 8 servings
Number Of Ingredients 14
Steps:
- Heat oven to 400 degrees. Lightly grease a 9-inch round cake pan.
- Make the filling: In a medium bowl, using a flexible spatula or wooden spoon, mix butter, brown sugar and cinnamon until smooth, 2 to 3 minutes. Stir in the pecans. Set aside.
- Make the rolls: In a large bowl, whisk together the flour, baking powder, salt and baking soda. Add the oil and, using a flexible spatula or wooden spoon, mix until incorporated. (It might be a little lumpy. That's OK!) Stir in the buttermilk until just blended. Gather the dough into a ball and knead on a lightly floured surface until smooth, about 1 minute. Roll out the dough into a 15-by-8-inch rectangle.
- Gently spread the filling evenly over the dough, leaving a ¼-inch border all around. Starting from one of the long sides, roll up the dough into a tight cylinder. Rotate the roll so that the seam is against the work surface. Using a serrated knife, cut the roll crosswise into eight equal slices. Transfer the rolls to the prepared pan, spacing them evenly. (At this point, you can wrap with plastic wrap and refrigerate for a day or 2, or freeze for up to 3 months. Allow to come to room temperature before proceeding.)
- Bake for 20 to 25 minutes, or until golden.
- While the rolls bake, make the glaze: In a medium bowl, using a rubber spatula or wooden spoon, beat the cream cheese until smooth, 1 to 2 minutes. Add the confectioners' sugar and beat well. Add the milk and vanilla, and beat until smooth and creamy. Set aside.
- Remove the rolls from the oven and allow to cool for 3 to 4 minutes before coating with the glaze. Serve warm.
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