30 MINUTE SPELT ROLLS THAT ARE LIGHT & AIRY!
Try these delicious spelt rolls that are light and airy and take only 30 minutes to make from start to finish!
Provided by Halle Cottis
Categories side dish
Time 30m
Number Of Ingredients 8
Steps:
- Preheat oven to 400 F.
- In your mixer bowl combine water, coconut oil, yeast and sugar. Mix and allow to rest for 15 minutes.
- Using your dough hook attachment, mix in the salt, egg and flour. Knead with hook until dough is smooth and soft (about 2 minutes).
- Form dough into 12 balls and place into a greased 9″x13″ pan and allow to rest for 10 minutes.
- Bake for 10 minutes or until tops are golden brown.
- Brush with melted butter and sprinkle some poppy or sesame seeds on top.
Nutrition Facts : ServingSize 1 roll
SOFT SPELT DINNER ROLLS
This recipe was not originally Vegan, but because I prefer this type of baking I tweeked it so it didn't have any eggs or dairy in it. I added a few optional notes so you could see the names of some of the ingredients I used. If you want to view the original recipe you can find it here: http://www.recipesandreviews.com/recipes/soft_spelt_dinner_rolls-42
Provided by Chef Joey Z.
Categories Yeast Breads
Time 51m
Yield 8-10 buns, 8-10 serving(s)
Number Of Ingredients 10
Steps:
- Add the warm water to your mixing bowl and stir in the sugar until most of it is dissolved. Gently stir in the yeast. Wait 5 minutes for the yeast to become active. You should see some yeast and bubble floating to the top.
- Mix in the cup of spelt flour. Add the egg replacer and melted Earth Balance Buttery Spread. At this point and mix thoroughly.
- I used the paddle on my mix master and that did a great job mixing the ingredients.
- Stir in the salt and optional soya milk powder.
- Slowly mix in the rest of the spelt and unbleached flours. When it forms a ball that just barely sticks to the bowl, then it is time to start kneading.
- Either turn it out onto a floured board or switch to a dough hook in your mixer, and knead for 6 minutes. Let it rest for a few minutes while you oil the rising bowl, then knead for 6 more minutes.
- Put the dough ball in the rising bowl and roll it around so that it is coated with the oil. Cover the bowl with a damp towel or plastic wrap, and let rise for about 2 hours or until doubled.
- Punch down the dough and gently knead out any large bubbles. Cover and let rise for about half as long as the first time.
- Oil your cake pan. Pull off pieces of dough a little bigger than a golf ball and roll them in your hand to form round top.
- Place them side by side in your pan. I tend to make 4 rows of 4 rolls in an 8x8 pan and 5 rows of 5 slightly smaller rolls in a 9x9 pan. Cover and let rise for an hour.
- Preheat your oven to 375°F Bake for 26 to 30 minutes.
- Enjoy!
Nutrition Facts : Calories 41.9, Fat 0.1, Sodium 873.6, Carbohydrate 9.7, Fiber 0.3, Sugar 6.3, Protein 0.8
BEST DINNER ROLLS
Provided by Food Network
Time 53m
Yield 32 rolls
Number Of Ingredients 10
Steps:
- COMBINE 2 cups flour, sugar, salt and yeast in large bowl; mix well. Heat water, milk and 1/2 cup butter in small saucepan until very warm (120 degrees to 130 degrees F). Add warm liquid and egg to flour mixture; blend at low speed until moistened. Beat 3 minutes at medium speed. By hand, stir in an additional 2 1/2 to 3 cups flour until dough pulls cleanly away from sides of bowl.
- SPRAY large bowl with no-stick cooking spray. Knead in 1 1/4 to 1 3/4 cups flour on floured surface until dough is smooth and elastic, 8 to 10 minutes. Place dough in prepared bowl; cover loosely with greased plastic wrap and cloth towel. Let rise in warm place (80 degrees to 85 degrees F) until light and doubled in size, 45 to 60 minutes.
- PUNCH down dough several times to remove all air bubbles. Divide dough in half. To make Pan Rolls, lightly spray two 13 x 9-inch pans with no-stick cooking spray. Divide each half of dough into 16 equal pieces. Shape each into a ball, pulling edges under to make a smooth top. Place balls, smooth side up, in prepared pans. Cover; let rise in warm place until light and doubled in size, 20 to 30 minutes.
- HEAT oven to 400 degrees F. Uncover dough. Bake 16 to 20 minutes or until golden brown. Immediately remove rolls from pans; cool on wire racks for 15 minutes. Brush with melted butter. Serve warm or cool.
- Tip: To make dough a day ahead, after first rise time, punch down dough, cover and refrigerate dough overnight. Shape dough as directed in recipe; let rise a second time until light and doubled in size, 25 to 35 minutes.
- High Altitude (above 3500 ft.):
- No change.
- VARIATIONS:
- BOW KNOT ROLLS: Lightly spray cookie sheets with no-stick cooking spray. Using half of dough, divide dough into 16 equal pieces. On lightly floured surface, roll each piece into a 9-inch rope. Tie each into a loose knot. Place 2 to 3 inches apart on prepared cookie sheets. After rising, bake 12 to 15 minutes or until golden brown. Yield: 16 rolls
- SWIRL ROLLS: Lightly spray cookie sheets with no-stick cooking spray. Using half of dough, divide dough into 16 equal pieces. On lightly floured surface, roll each piece into an 8-inch rope. Beginning at center, make a loose swirl or coil with each rope; tuck end under. Place 2 to 3 inches apart on prepared cookie sheets. After rising, bake 12 to 15 minutes or until golden brown. Yield: 16 rolls
- CROWN ROLLS: Lightly spray 12 muffin cups with no-stick cooking spray. Using half of dough, divide dough into 12 equal pieces. Shape each into a ball, pulling edges under to make a smooth top. Place 1 ball, smooth side up, in each prepared muffin cup. Using kitchen scissors dipped in flour, cut balls of dough into quarters almost to bottom. After rising, bake 14 to 18 minutes or until golden brown. Yield: 12 rolls
- CRESCENT ROLLS: Lightly spray cookie sheets with no-stick cooking spray. Using half of dough, divide dough in half again; shape each half into a ball. On lightly floured surface, roll each ball into a 12 inch round. Spread each with 1 tablespoon softened butter. Cut each round into 12 wedges. Beginning at wide end of wedge, roll toward point. Place, point side down, 2 to 3 inches apart on prepared cookie sheets. Curve ends to form a crescent shape. After rising, bake 12 to 15 minutes or until golden brown. Yield: 24 rolls
- CLOVERLEAF ROLLS: Lightly spray 12 muffin cups with no-stick cooking spray. Using half of dough, divide dough into 12 equal pieces; divide each into thirds. Shape each into a ball, pulling edges under to make a smooth top. Place 3 balls, smooth side up, in each prepared muffin cup. After rising, bake 14 to 18 minutes or until golden brown. Yield: 12 rolls
- Tip: Diagrams for making dinner rolls are on pillsburybaking.com under Baker's Corner, Baking Tips, Shaping Dinner Rolls.
SPELT ROLLS
These easy part wholegrain rolls have a lovely nutty flavor and soft, tender texture.
Provided by Caroline's Cooking
Categories Side Dish
Time 30m
Number Of Ingredients 7
Steps:
- Mix together the flours, yeast and salt. Add the oil, honey and warm water and mix so that is comes together. Try not to mix too much, if possible. Turn the dough out on to a lightly floured surface and gently knead it.
- Knead the dough for a couple of minutes to stretch the dough a little and avoid it being too sticky. It won't need as much as some breads, but a little will help. Add some extra flour as needed as it may be a little sticky. It will still be soft, but you don't want it to constantly stick to your hands.
- Lightly oil a large bowl then put the dough inside, cover and transfer to a warm, draft-free spot. It shouldn't be hot, but an oven that has almost cooled will be great and will reduce the rising time. Leave to roughly double in size, around 1 hour depending on how warm it is.
- Once it has risen, tip the dough onto a lightly floured surface and knock it back (press into the dough with your fingers a few times to get out the excess bubbles). Divide into 6 equal pieces.
- Line a baking sheet/tray with parchment. Form each piece of dough into a ball with lightly floured hands and place on the parchment with at least 1 1/2inches/4cm between them. Cover with a cloth and leave to rise a little more for approx 30 minutes. During this time, preheat the oven to 465F/240C.
- Bake the rolls for approximately 15 minutes until they are brown and sound hollow when you turn it over and tap the bottom. Allow to cool a few minutes before using.
Nutrition Facts : Calories 194 kcal, Carbohydrate 34 g, Protein 6 g, Fat 3 g, SaturatedFat 1 g, Sodium 391 mg, Fiber 4 g, Sugar 3 g, ServingSize 1 serving
SOFT AND CHEWY DINNER ROLLS(ATK)
Make and share this Soft and Chewy Dinner Rolls(ATK) recipe from Food.com.
Provided by Coppercloud
Categories Sourdough Breads
Time 1h25m
Yield 12 Rolls, 12 serving(s)
Number Of Ingredients 8
Steps:
- WARM OVEN Adjust oven rack to middle position and heat oven to 200 degrees. When oven reaches 200 degrees, turn it off. Line baking sheet with parchment paper. Grease large bowl.
- MAKE DOUGH Whisk water, oil, sugar, and yeast in liquid measuring cup until yeast dissolves. In bowl of stand mixer fitted with dough hook, mix flour, potato flakes, and 1½ teaspoons salt until combined. With mixer on low, add water mixture in steady stream and mix until dough comes together, about 1 minute. Increase speed to medium and knead until dough is smooth and comes away from sides of bowl, about 6 minutes.
- LET RISE Turn dough onto lightly floured counter and knead briefly to form smooth, cohesive ball. Transfer dough to prepared bowl and turn to coat. Cover with plastic wrap and place in turned-off oven until dough has doubled in size, about 45 minutes.
- SHAPE ROLLS Punch down dough on lightly floured work surface. Divide dough into quarters and cut each quarter into 3 equal pieces. On clean surface, form each piece into rough ball by pinching and pulling the edges under so that the top is smooth. Then cup each round with your palm and move in a circular motion on an unfloured surface to shape a smooth ball. Transfer to prepared baking sheet. Cover loosely with plastic wrap and return to turned-off oven until doubled in size, about 20 minutes. (Or refrigerate rolls for up to 24 hours.).
- BRUSH AND BAKE Remove rolls from oven and discard plastic wrap. Heat oven to 400 degrees. Brush rolls with egg and sprinkle evenly with ½ teaspoon salt. Bake until golden brown, about 15 minutes, rotating sheet halfway through cooking. Cool rolls on sheet 10 minutes. Serve.
- MAKE AHEAD: Bake as directed until rolls are just beginning to brown and outside is set, about 5 minutes. Cool completely and freeze in zipper-lock bag. When ready to reheat, defrost at room temperature for about 1 hour and bake 10 minutes in 400-degree oven.
- TO MAKE WITHOUT A MIXER: In step 2, whisk water, oil, sugar, and yeast in liquid measuring cup. Mix flour, potato flakes, and salt in large bowl. Make well in flour, then add water mixture to well. Stir until dough becomes shaggy and difficult to stir. Turn out onto floured work surface and knead until dough is smooth and forms cohesive ball, about 10 minutes. Proceed as directed.
- Nifty Make-Ahead Trick: Steal a technique from commercial bakeries: par-bake. When the rolls are just beginning to brown (about 5 minutes), remove them from the oven, cool, and freeze for up to a month. To finish, let the parbaked rolls sit on a parchment-lined baking sheet at room temperature for 1 hour. Bake in a 400-degree oven until they're golden brown, about 10 minutes.
LIGHT AND SOFT DINNER ROLLS (ABM)
This makes fairly large rolls that can be served with dinner or as sandwiches. Easy recipe and leftover rolls can be frozen for later use.
Provided by Marie
Categories Yeast Breads
Time 25m
Yield 18 rolls
Number Of Ingredients 8
Steps:
- Add all ingredients EXCEPT melted butter to bread machine in order as directed by manufacturer.
- Set for dough cycle.
- Check dough after a few minutes and if needed add a little more milk or water to make a smooth dough.
- When dough cycle is complete, remove dough, punch down and let rest for ten minutes.
- Lightly grease 13 x 9 glass baking dish.
- Divide dough into 18 pieces and place in pan.
- Dough will be sticky, so don't try to roll smooth balls.
- The rolls will smooth out when they rise and are baked.
- Let rise in warm place for 30 to 40 minutes until doubled.
- Drizzle melted butter over top of rolls and bake at 400° for 10 to 15 minutes until golden brown.
Nutrition Facts : Calories 152, Fat 5.3, SaturatedFat 2, Cholesterol 16.1, Sodium 153.4, Carbohydrate 22.3, Fiber 0.8, Sugar 2.9, Protein 3.6
MOLLY'S DINNER ROLLS
These are some of the best rolls I have ever made. The taste and texture is like they came from a restaurant! I found this recipe online, on a blog named The Sisters Dish, and she said she adapted the recipe from her friend, Molly. Note: Prep time includes time for the dough to rise.
Provided by Greeny4444
Categories Breads
Time 1h50m
Yield 24 rolls
Number Of Ingredients 9
Steps:
- In a mixer (or by hand), combine the yeast, sugar, and warm water; let grow until bubbly (about 5 minutes).
- Add milk and mix.
- Mix in oil and egg.
- Slowly add 2 cups flour, mix, and then add salt.
- Add 1/2 cup flour at a time until the dough pulls away from the side of the bowl.
- Lightly spray the dough with cooking spray, and let rise in a covered mixing bowl for about 30 minutes.
- On a floured surface, form rolls (they will each be 2 oz., if you weigh the dough like I do) as desired, and place on a lightly greased or parchment-lined jelly roll pan (or rimmed cookie sheet). Cover with plastic wrap, and let rise an additional 30 minutes.
- Bake at 400 degrees for 18-20 minutes (the original recipe said 10-12 minutes, but I found mine needed about 18 minutes for 24 rolls on a jelly roll pan).
- You can rotate the pan halfway through, if you'd like, but I don't.
- Brush hot rolls with melted butter.
Nutrition Facts : Calories 59.1, Fat 4.6, SaturatedFat 1.3, Cholesterol 11.7, Sodium 162.6, Carbohydrate 3.7, Fiber 0.3, Sugar 2.8, Protein 1.1
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SPROUTED SPELT DINNER ROLLS - SECOND SPRING
From secondspringfoods.com
5/5 (2)Servings 12Cuisine AmericanCategory Side Dish
- Cube butter and add to a small pot or microwave safe bowl with the milk. Slowly warm just until the butter melts, stirring often (low on stove or in 20-30 second increments in microwave).
- In the bowl of an electric mixer fitted with the dough hook, add the milk/butter mixture, honey and egg. Stir until combined.
- Add the sprouted spelt flour, then salt and yeast. Mix on low speed for 1-2 minutes, until combined. Switch to medium speed and knead for 6-7 minutes. The dough should be smooth, elastic and sticky.
- Scrape down the sides of the bowl. Cover the dough with a clean tea towel and place in a warm area to rise for 60 minutes. See notes above for warm area tips.
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