Sweet Buttery Rolls Food

BUTTERY SOFT ROLLS

Steps:

• Put the milk (95-115 degrees Fahrenheit) and the butter in the bowl of a stand mixer. Sprinkle the yeast over the milk. (If the yeast is not instant yeast, let it sit for 5 minutes to activate.)
• Add the sugar, eggs, salt, and flour. With a paddle attachment for your stand mixer, mix for a few seconds until just combined. Let this mixture sit for about 5 minutes.
• Switch the attachment to the dough hook and knead on medium speed for 10 minutes.
• Cover the dough and let it rise in a warm place for 30 minutes or until doubled.
• Divide and roll dough into 15 balls. You may have more or less depending on the size you make the rolls.
• Place in a greased 9x13 pan. Cover and rise for 15-20 minutes.
• Bake at 375 for 13 to 16 minutes or until lightly browned.
• Serve warm.

BUTTERY ROLLS

Steps:

• In a large bowl, combine 3 cups flour, yeast and salt. In a small saucepan, heat milk, butter and sugar to 120°-130°. Add to dry ingredients; beat on medium speed 2 minutes. Add eggs; beat to combine. Stir in enough remaining flour to form a soft dough (dough will be sticky). , Turn dough onto a lightly floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour. , Punch down dough. Turn onto a lightly floured surface. Divide into 24 portions; shape into balls. Place in a greased 13x9-in. baking pan. Cover and let rise in a warm place until almost doubled, about 1 hour. Bake at 375° until golden brown, 15-18 minutes.

1-HOUR SOFT AND BUTTERY DINNER ROLLS

Steps:

• Heat the oven to 400°F. Grease a 9 x 13-inch baking dish with cooking spray, and set aside.
• In a microwave-safe bowl (or saucepan, see below), stir together the water and melted butter, then add in the milk and honey and stir until combined. Microwave the mixture for 1 minute and give it a stir. Continue microwaving the mixture in 15 second intervals, until it reaches 110°F. It will be warm but not hot to the touch. (*Alternately, you can heat the mixture over medium-low heat in a saucepan until it reaches 110°F.)
• Pour the liquid mixture into the large bowl of a stand mixer. Sprinkle the yeast evenly on top, give it a quick stir with a fork to combine, and let the yeast activate for 5 minutes until it is foamy.
• Add in 3 1/2 cups of flour (not all of the flour) and the salt.
• (See alternate instructions in the notes below for how to knead the dough by hand.) Use the dough-hook to mix in the dry ingredients on medium-low speed until combined. If the dough is sticking to the sides of the bowl, add in 1/4 cup more flour at a time until the dough pulls away from the sides of the bowl and is only slightly sticky to the touch. (Only use up to 4 cups of flour total.) Continue mixing on low speed for 4-5 minutes until the dough is smooth. Then form the dough into a ball with your hands and transfer it to a greased bowl.
• Cover the bowl with a damp towel or paper towel, and let it rise briefly for 15 minutes.
• Gently punch the dough down and divide into 15 equal-sized pieces. Form each piece into a ball and place the dough balls in the greased baking dish. Cover the dish again with a damp towel or paper towel and let the dough balls rise for an additional 15-20 minutes.
• Uncover and bake for 15 minutes, or until the rolls are lightly golden brown on top and cooked through.
• Transfer the baking dish to a wire cooling rack and brush the tops of the rolls with melted butter.
• Then serve warm and enjoy!

GRANDMA RITA'S SOFT BUTTER ROLLS

Steps:

• Pour milk into a glass 2-cup measuring cup and heat in the microwave until it starts to boil and climb the sides, about 1 minute. Add butter, 1/4 cup sugar, and salt to the scalded milk; set aside to cool until it gets below 110 degrees F (45 degrees C).
• Dissolve yeast and 1 teaspoon sugar in warm water in a large bowl. Let stand until the yeast softens and begins to form a creamy foam, about 10 minutes.
• Pour milk mixture into the yeast mixture; add 2 cups bread flour and egg. Stir the mixture with a wooden spoon until smooth. Add remaining flour, 1/2 cup at a time, mixing thoroughly after each addition, until the dough is smooth and a little tacky.
• Turn dough out onto a sheet of flour-dusted waxed paper and lightly knead to pull dough together; shape into a ball. Place dough in a large, lightly-oiled bowl, and turn to coat. Cover with a towel and let rise in a warm place for about 30 minutes.
• Line a baking sheet with parchment paper. Divide dough into thirds. Break each third into six evenly sized balls and arrange onto prepared baking sheet. Cover balls with a towel to rise further for another 30 minutes.
• Preheat oven to 350 degrees F (175 degrees C).
• Bake in preheated oven until browned, about 15 minutes.

BASIC SWEET-ROLL DOUGH

Steps:

• Warm 1/2 cup water and the milk in a saucepan over low heat until a thermometer registers 100 degrees F to 110 degrees F. Remove from the heat and sprinkle the yeast on top, then sprinkle with a pinch of the sugar; set aside, undisturbed, until foamy, about 5 minutes.
• Whisk the melted butter, egg yolk and vanilla into the yeast mixture until combined. In a large bowl, whisk the flour, the remaining sugar, the salt and nutmeg. Make a well in the center, then add the yeast mixture and stir with a wooden spoon to make a thick and slightly sticky dough. Turn out onto a floured surface and knead until soft and elastic, about 6 minutes. Shape into a ball.
• Brush a large bowl with butter. Add the dough, turning to coat lightly with the butter. Cover with plastic wrap and let rise at room temperature until the dough is doubled in size, about 1 hour, 15 minutes.
• Turn the dough out of the bowl and knead briefly to release excess air; re-form into a ball and return to the bowl. Lightly butter a large piece of plastic wrap and lay it directly on the surface of the dough. Cover the bowl tightly with plastic wrap and refrigerate at least 4 hours or overnight.

SWEET BUTTERY ROLLS

Steps:

• 1. Dissolve yeast in warm water with a teaspoon of sugar; let stand for 10 min.
• 2. Combine yeast mixture, milk, 1/2 cup sugar and enough flour to make runny batter.
• 3. Add the melted butter, eggs and salt to the runny batter and mix well.
• 4. Add the runny flour mix to the bread machine and select dough cycle.
• 5. After the first kneading cycle is done, add the rest of the flour to make a stiff dough
• 6. Once the dough cycle is complete, punch down and pinch off balls about the size of a golf ball.
• 7. Cover, and let the individual rolls rise for 10 - 15 min or until doubled
• 8. Place on a greased baking sheet, and bake at 350 F for 10 - 15 min. The rolls will be very light in color, so you may think they need more time. Don't do this! The rolls burn very easily on the bottom. Enjoy!

OLD-FASHIONED SOUTHERN BUTTER ROLLS

Steps:

• Preheat oven to 350. Grease a large baking dish; set aside.
• In a large bowl, combine flour and salt. Cut shortening in until mixture looks like course crumbs. Add water, and stir just until combined. Use your hands to press dough together until it forms a ball.
• Turn out onto a floured surface, and roll dough out into a large rectangle. The dough should be rolled fairly thinly, like you would dough for cinnamon rolls. Spread butter evenly over the top, then sprinkle with 1/4 cup sugar and nutmeg. Roll up tightly, and pinch ends to seal. Cut into 12 equal slices. Place cut side down in baking dish.
• In a saucepan, heat 2/3 cup sugar, milk, and vanilla until bubbles form. Remove from heat, and pour over top of rolls. Bake 30-40 minutes.
• *Note: These rolls can also be made without the milk sauce if you'd like, with a little milk or cream being poured over individual servings instead.

GRANDMOTHER'S OLD FASHIONED BUTTER ROLL

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 7x11 inch baking pan.
• In a large bowl, mix together flour and salt. Cut shortening in thoroughly with a pastry blender until mixture resembles breadcrumbs. Stir in water and press dough together with your hands. Roll out pastry into a large rectangle. Spread the butter evenly over the pastry, then sprinkle on 1/4 cup sugar and nutmeg. Roll up the dough jelly roll style and pinch to seal. Cut into 12 even slices. Place the rolls in the prepared pan.
• In a small saucepan, heat milk, 2/3 cup sugar and vanilla until mixture begins to bubble. Pour milk mixture over rolls.
• Bake in preheated oven until brown, about 30 to 40 minutes.

SWEET DINNER ROLLS

Steps:

• Place water, milk, egg, 1/3 cup butter, sugar, salt, flour and yeast in the pan of the bread machine in the order recommended by the manufacturer. Select Dough/Knead and First Rise Cycle; press Start.
• When cycle finishes, turn dough out onto a lightly floured surface. Divide dough in half. Roll each half into a 12 inch circle, spread 1/4 cup softened butter over entire round. Cut each circle into 8 wedges. Roll wedges starting at wide end; roll gently but tightly. Place point side down on ungreased cookie sheet. Cover with clean kitchen towel and put in a warm place, let rise 1 hour. Meanwhile, preheat oven to 400 degrees F (200 degrees C).
• Bake in preheated oven for 10 to 15 minutes, until golden.

BUTTERY BREAD MACHINE ROLLS

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.