GWEN'S BUTTER RICH DINNER ROLLS
I have used this recipe for over 30+ years. I first saw it in a cookbook put together by factory workers. I received this cookbook as a gift and have since made it my main and favorite cookbook. It is so ragged and well used. I hope you enjoy them as much as I have making them.
Provided by Gwen Sargeant
Categories Yeast Breads
Time 3h15m
Yield 18 serving(s)
Number Of Ingredients 8
Steps:
- Soften yeast in warm water.
- In large mixing bowl combine sugar, butter, salt and milk.
- Cool to luke warm.
- Stir in eggs and yeast.
- Gradually add flour to form a stiff dough, beating well after each addition.
- Knead methold: Knead on floured surface until smooth and satiny (about 5 minutes).
- Cover; let rise in warm place until doubled, about 1 hour.
- Work done, cover, let rise again until about double, put into rolls and let rise again for another hour.
- Bake for 12 to 15 minutes at 350 degrees.
Nutrition Facts : Calories 166.3, Fat 4, SaturatedFat 2.2, Cholesterol 29.3, Sodium 296.6, Carbohydrate 27.6, Fiber 1.1, Sugar 2.9, Protein 4.7
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
BUTTERY BREAD MACHINE ROLLS
These golden, fluffy, butterfy rolls are great hot from the oven. The dough is very easy to shape. This recipe is from a QUICK COOKING magazine
Provided by jean1490
Categories Yeast Breads
Time 2h10m
Yield 24 rolls
Number Of Ingredients 7
Steps:
- In bread machine pan, put all ingredients in order suggested by manufacturer.
- Select dough setting.
- When cycle is completed, turn dough onto a lightly floured surface.
- Divide dough into 24 portions.
- Shape dough into balls.
- Place in a greased 13 inch by 9 inch baking pan.
- Cover and let rise in a warm place for 30-45 minutes.
- Bake at 350 degrees for 13-16 minutes or until golden brown.
RICH REFRIGERATOR ROLLS
I have used this recipe for years. Really used it alot when my kids were growing up also when I had day care.The recipe comes from Better Homes and Gardens Cookbook 1953. It is great as you can use it to make different rolls also fried bread. It keeps well refrigerated for a week or better. prep time does not include riseing time.
Provided by Barb G.
Categories Yeast Breads
Time 50m
Yield 4 Dozen Rolls
Number Of Ingredients 9
Steps:
- Soften dry yeast in warn water (110 degrees).
- Add the 1 teaspoon sugar to yeast mixture.
- Add milk, cooled to lukewarm, shortening,3/4 cup sugar, and salt.
- Add eggs and beat well.
- Add flour to make a soft dough.
- (I use my mixer with Dough Hook).
- Let stand 10 minutes.
- Knead on lightly floured surface till smooth and elastic.
- Pleace in greased Bowl, and cover.
- Store in refrigerator.
- Shape rolls about 2 hours before serving.
- Let rise till double in bulk.
- Bake in hot oven 425 degrees 15 to 20 minutes.
- Punch down unused dough and return to refrigerator.
- Makes 4 to 5 dozen medium rolls.
- This dough is great as you can use it in so manny ways, Rolls, Cinnamon Rolls& etc.
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