Sweet Fluffy 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.

BEST LIGHT & FLUFFY DINNER ROLLS RECIPE - (3.9/5)

Steps:

• Sift together two cups of the flour with the sugar, salt, and stir in the yeast. With mixer at low speed, blend shortening or butter into the flour mixture. Add the hot water (the hottest it comes from your tap, all at once, with mixer running. Add the egg, and continue mixing. Add in the remaining two cups flour to make a soft dough. At this point, I changed my mixer beaters for dough hooks and let the mixer knead the dough for about ten minutes and then put it into an oiled bowl, cover with a towel and allow to rise in a warm spot until doubled, about two hours. Punch dough down. At this point it can either be refrigerated or shaped in rolls or loaves and allowed to rise a second time until doubled, usually about an hour. Bake in a preheated 375°F oven until barely brown. May be frozen after baking and reheated to serve.

SWEET & FLUFFY DINNER ROLLS

Steps:

• 1. Bring milk to a boil and remove from heat immediately. Add butter and sugar and mix in well. Set aside to cool to lukewarm.
• 2. Mix warm water and yeast, mix until yeast dissolves. Add milk mixture and beaten egg. Mix until smooth.
• 3. Add half of the flour, mix until smooth then add remaining flour.
• 4. turn out on floured surface and knead until smooth and elastic, about 5 minutes.
• 5. Place the dough into a buttered bowl, cover and let rise for 1 1/2 hour in a warm place (I use microwave, its small and there are no drafts)
• 6. Punch down dough and shape into 12 even balls. Place in a buttered baking pan, cover and let rise an hour.
• 7. Bake @ 375 until nicely browned, brush with melted butter immediately and let rest 5 minutes.

THE BEST SOFT AND FLUFFY HONEY DINNER ROLLS

Steps:

• Add water to a glass measuring cup or microwave-safe bowl and heat on high power to warm it, about 30 seconds. Testing with a thermometer is highly recommended, but if testing with your finger, water should feel warm but not hot.
• To the bowl of a stand mixer fitted with the paddle attachment, add the water and sprinkle the yeast on top of it. Beat on low speed for about 10 seconds, just to combine; let mixture stand for 10 minutes.
• Add the egg, 1/4 cup honey, oil, salt, and mix until well-combined, about 2 minutes on low to medium-low speed.
• Add 3 cups flour and beat until a sloppy, wet, loose dough forms. Scrape off any dough bits stuck to the paddle, remove the paddle attachment, and put on the dough hook.
• With the dough hook attached, turn mixer on low speed, and slowly sprinkle in remaining 3/4 cup flour. If necessary to obtain soft, smooth, non-sticky dough, sprinkle in the full 1 cup flour that remains (for a total of 4 cups flour, rather than 3 3/4 cups, noting that the more flour used, the denser the finished rolls will be). Knead dough for about 8 minutes. It will be firm, smooth, not sticky, and elastic.
• Turn dough out onto a Silpat Non-Stick Baking Mat or floured work surface and knead dough by hand for 1 to 2 minutes, just to get into the nooks and crannies with your fingers the dough hook may have missed and make sure dough is very smooth and uniform in texture.
• Place mounded ball of dough in a cooking sprayed or lightly greased large bowl and cover with plastic wrap. Place bowl in a warm place until it has doubled in size, about 2 hours. Tip - Preheating your oven for 1 minute to 400F, then shutting it off (make sure you shut it off), and quickly sliding the bowl in so the hot air doesn't escape is one way to create a warm environment; think 85 or 90F summer day warm environment. A cooler environment simply means dough will take longer to rise.
• After dough has risen and doubled, punch it down to release the air bubbles, and turn it out onto a Silpat or floured work surface. Knead for about 1 minute.
• Mound dough into a ball, place it back into the bowl, cover it, and allow it to rest and relax for about 10 minutes, making it easier to shape into rolls.
• Prepare a 9-by-13-inch baking pan by lining it with aluminum foil, spray with cooking spray; set aside.
• Place dough on Silpat or floured work surface, and using your hands, roll it into a long cylinder shape, about 12 to 15 inches in length, and it will about 3 to 4 inches in girth.
• Divide the log into 12 uniformly-sized pieces with a dough cutter or sharp knife.
• Roll each piece into a ball, creating surface tension on the top of the ball by stretching the dough over itself a bit and pinch off the bottom, tucking the dough into itself. Place each piece into the prepared pan, seam side down, uniformly spaced, four rows by three. (Dough may also be rolled into just a simple 'plain ball', without pulling on the top surface of dough to create tension and not bothering to pinch off the bottom a bit, but I find they rise better and are fluffier if they're pinched off rather than just round dough globes)
• After all pieces are in the pan, cover it with plastic wrap and allow to dough to rise for about 30 minutes. While dough rises, preheat oven to 400F. A good place for this rise is placing baking pan on the stovetop while oven is preheating for the carryover warmth.
• Prepare honey-butter mixture by melting butter in a microwave-safe bowl on high power, about 1 minute. To the melted butter, add 2 tablespoons honey and stir to combine; set aside.
• After the rolls have risen and before baking, brush tops and sides of dough with the honey-butter mixture, getting into the sides and crevices and with a pastry brush.
• Bake rolls for about 15 minutes or until golden; they bake up very fast and watch them closely so the honey-butter mixture doesn't burn in this very hot oven.
• Allow rolls to cool before serving. Serve with Honey Butter or Cinnamon-Sugar Butter

SWEET MILK DINNER ROLLS

Steps:

• In a large bowl, dissolve yeast in warm milk. Add the sugar, butter, salt and 3 cups flour. Beat until smooth. Add enough remaining flour to form a soft dough. , Turn onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. , Punch dough down. Turn onto a floured surface; divide into 16 pieces. Shape each into a ball. Place 2 in. apart on greased baking sheets. Cover and let rise until doubled, about 30 minutes. , Bake at 350° until golden brown, 35-40 minutes. Remove from pans to wire racks. Serve warm.

LIGHT AND FLUFFY DINNER ROLLS

Steps:

• Make a Tangzhong by whisking 8 tsp flour into a 1/2 cup of water and heat on low heat to 149° or until the Tangzhong has thickened to about the consistency of a custard. Then cover with plastic wrap so that it touches the Tangzhong and let it cool to room temperature.
• In a food processor with the dough blade attachment, mix together 1/2 cup + 2 Tbsp warm water(110-115 degrees F), the yeast and 1/2 tsp granulated sugar until yeast has dissolved.
• Allow to rest 10 minutes in the food processor.
• While resting put 1 Tbsp + 2 1/2 tsp granulated sugar, 1 1/3 cups flour, 1 3/4 tsp salt in a bowl and mix with a spoon.
• After resting time, add bowl of dry ingredients, the room temp Tangzhong, and 3 Tbsp Olive Oil, to the rested yeast and pulse the mixture until well combined.
• Add in remaining 1 1/2 cups flour and pulse until all is incorporated.
• Add up to 1/4 cup additional flour as needed to make the dough pull away from sides of the food processor but still be slightly sticky to the touch.
• Transfer dough to a large lightly olive oiled mixing bowl, cover with plastic wrap and allow to rest in a warm place (~80 degrees F) until dough doubles, it will take about 1 1/2 hours.
• Rub a small amount of olive oil on your hands then punch risen dough down, divide into 12 equal portions (2 ounces each by weight), keep them covered with plastic wrap as you work.
• Lightly flour your surface and hands, and shape it into a roll by flattening a piece of dough, folding the top half way down and the bottom half way up, flattening again, then rolling it up like a carpet. Finally, take both ends of the roll and tuck them under so that they touch and roll that in your hands to make it into a ball like shape. Or shape them any other way you were taught to make rolls.
• Then place them on two parchment paper lined cookie sheets or one parchment paper lined 8x12 inch cake pan. Cover and let rise 1 hour (or 45 minutes at room temperature and then placed into the refrigerator for a few hours and take out while preheating oven). Preheat oven to 425 during the last 10 minutes of rising.
• Bake in preheated oven 11 - 13 minutes until golden.
• When it is done, run a stick of margarine or brush olive oil over top of the hot rolls. Top with your favorite seasoning (I like garlic salt).
• Serve warm or allow to cool and store in an airtight container.