Perfect Dinner Rolls Food

CLASSIC DINNER ROLLS

Steps:

• Combine 3/4 cup flour, undissolved yeast, sugar and salt in a large bowl. Heat milk, water and butter until very warm (120 degrees to 130 degrees F). Add to flour mixture. Beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add 1/4 cup flour; beat 2 minutes at high speed. Stir in enough remaining flour to make soft dough. Knead on lightly floured surface until smooth and elastic, about 8 to 10 minutes. Cover; let rest 10 minutes.
• Divide dough into 12 equal pieces; shape into balls. Place in greased 8-inch round pan. Cover; let rise in warm, draft-free place until doubled in size, about 30 minutes.
• Bake in preheated 375 degrees F oven for 20 minutes or until done. Remove from pan; brush with additional melted butter, if desired. Serve warm.

PERFECT DINNER ROLLS

Steps:

• In a large bowl, dissolve yeast in warm water. Add the sugar, shortening, creamer, salt and 5 cups flour. Beat until smooth. Stir in enough remaining flour to form a soft dough (dough will be sticky)., Turn onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a bowl coated with cooking spray, turning once to coat the top. Cover and let rise in a warm place until doubled, about 1 hour., Punch dough down. Turn onto a lightly floured surface; divide into 24 pieces. Shape each into a roll. Place 2 in. apart on baking sheets coated with cooking spray. Cover and let rise until doubled, about 30 minutes. , Meanwhile, preheat oven to 350°. Bake until lightly browned, 12-15 minutes. Remove from pans to wire racks.

PERFECTLY EASY DINNER ROLLS

Steps:

• Combine the warm water and yeast in a large bowl.
• Let the mixture stand until yeast is foamy, about 5 minutes.
• Stir in butter, sugar, eggs and salt.
• Beat in flour, 1 cup at a time, until dough is too stiff to mix with a spoon (some flour may not be needed). At this point, use dough hook or knead on floured surface for 10 minutes until dough is smooth.
• Place in a greased bowl and cover. Let rise until doubled, or at this point it can be refrigerated for up to 4 days.
• Grease one 16.5x12-inch or two 12x9-inch baking pans.
• Turn the chilled dough out onto a lightly floured board.
• Divide dough into 24 equal-size pieces (about 50 grams each).
• Roll each piece into a smooth round ball; place balls in even rows in the prepared pan.
• Cover and let dough balls rise until double in volume, about 1 hour. (Remember if you are using dough that has been refrigerated and is cold this step will take longer).
• Preheat oven to 375°F Bake until rolls are golden brown, 15-20 minutes.
• Brush warm rolls with melted butter, if desired.
• Break rolls apart to serve.

ANGIE'S PERFECT DINNER ROLLS

Steps:

• Pour milk into a large mixing bowl, and sprinkle yeast over the surface. Allow to rest for 5 minutes. Beat in the sugar, eggs, 1/2 cup butter, and salt; blend thoroughly. Gradually stir in the flour to make a soft dough. Cover bowl, and set in a warm place until dough doubles in size, about 1 hour.
• Punch down the dough, cover the bowl, and allow to rise again. Repeat this step two more times.
• Break off 2 to 3 inch size pieces of dough, roll lightly into round shape, and place in prepared baking dish, edges touching. Repeat to make 36 dough balls. Cover and let rise until doubled in size.
• Preheat oven to 400 degrees F (200 degrees C). Lightly grease a 9x13 inch baking dish.
• Bake rolls in preheated oven until tops turn golden brown, 10 to 15 minutes. When rolls are finished baking, drizzle melted butter over the top, and serve warm.

PERFECT BASIC DINNER ROLLS

Steps:

• Add water, yeast and sugar in mixing bowl, allow to bubble (about 4 min).
• Add salt and flour slowly, checking for consistency. You may need to use as much as 1/2 a cup extra flour- dough should be firm but slightly sticky.
• Place in greased bowl and allow to double (15-30 minutes).
• Flour your hands and separate into 12 rolls on greased pan. Allow to rise 15 minutes more.
• Bake at 350°F for 15 minutes.

HOMEMADE DINNER ROLLS

Steps:

• In a standing mixing bowl with dough hook, dissolve yeast in warm water. Let sit until lightly foamy, then stir in sugar and add egg, salt, warm milk, and 4 ounces of butter. Slowly add 5 cups flour, adding more as needed to make an elastic dough. Mix well, then roll out to floured surface and knead dough for about 5 minutes.
• Place dough in buttered bowl, cover with towel, and set in a warm place to rise until double in bulk, about 1 hour.
• Lightly oil the muffin pan. Punch down dough and form dough into 1-inch balls. Place 3 balls in each muffin tin. Fill muffin pan, cover with towel, and allow to rise an additional 1/2 hour.
• Preheat oven to 425 degrees F.
• Brush with remaining melted butter. Bake in preheated oven for 10 to 15 minutes, until golden brown.

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.