Best Baking Essentials Yummy Rustic Rolls Recipes

NO KNEAD CRUSTY ROLLS

Steps:

• In a large bowl combine dry ingredients. Stir in water. Mixture will be thick and sticky.
• Cover with plastic wrap & let stand on counter top for 3 hours.
• After 3 hours (mixture will be puffy and bubbly on top) place dough on a well-floured surface. Using a scraper fold over about 12 times, adding enough flour so it doesn't stick (about 2 Tbsp).
• Using a scraper cut dough into 8 pieces. With floured hands, shape each into a ball by folding and tucking, like making a drawstring bag.
• Place on parchment paper-lined baking sheet (not wax paper) & cover with a dish towel. Let stand at room temperature for 35 minutes. They will puff up but will not double in size.
• As soon as rolls are covered, start preheating oven to 450° F. Oven must be 450° so use an oven thermometer if possible.
• Bake for 25-30 minutes until golden brown. To re-crisp the next day, preheat the oven to 325° F and place the rolls directly on the oven rack for 10-12 minutes.

SOFT DINNER ROLLS RECIPE

Steps:

• Whisk the warm milk, yeast, and 1 Tablespoon of sugar together in the bowl of your stand mixer. Cover and allow to sit for 5 minutes. *If you do not own a stand mixer, you can do this in a large mixing bowl and in the next step, mix the dough together with a large wooden spoon/rubber spatula. It will take a bit of arm muscle. A hand mixer works, but the sticky dough repeatedly gets stuck in the beaters. Mixing by hand with a wooden spoon or rubber spatula is a better choice.*
• Add the remaining sugar, egg, butter, salt, and 1 cup flour. With a dough hook or paddle attachment, mix/beat on low speed for 30 seconds, scrape down the sides of the bowl with a rubber spatula, then add the remaining flour. Beat on medium speed until the dough comes together and pulls away from the sides of the bowl, about 2 minutes. If the dough seems too wet to a point where kneading (next step) would be impossible, beat in more flour 1 Tablespoon at a time until you have a workable dough, similar to the photos and video above. Dough should be soft and a little sticky, but still manageable to knead with lightly floured hands.
• Keep the dough in the mixer and beat for an additional 3 full minutes or knead by hand on a lightly floured surface for 3 full minutes. (See video tutorial above if you need a visual of kneading dough by hand.)
• Lightly grease a large bowl with oil or nonstick spray. Place the dough in the bowl, turning it to coat all sides in the oil. Cover the bowl with aluminum foil, plastic wrap, or a clean kitchen towel. Allow the dough to rise in a relatively warm environment for 1-2 hours or until double in size. (I always let it rise on the counter. Takes about 2 hours. For a tiny reduction in rise time, see my answer to Where Should Dough Rise? in my Baking with Yeast Guide.)
• Grease a 9×13 inch baking pan or two 9-inch square or round baking pans. You can also bake the rolls in a cast iron skillet or on a lined baking sheet.*
• When the dough is ready, punch it down to release the air. Divide the dough into 14-16 equal pieces. (Just eyeball it- doesn't need to be perfect!) Shape each piece into a smooth ball. I do this entirely in my hands and you can watch in the video tutorial above. Arrange in prepared baking pan.
• Cover shaped rolls with aluminum foil, plastic wrap, or a clean kitchen towel. Allow to rise until puffy, about 1 hour.
• Adjust oven rack to a lower position and preheat oven to 350°F (177°C). (It's best to bake the rolls towards the bottom of the oven so the tops don't burn.)
• Bake for 20-25 minutes or until golden brown on top, rotating the pan halfway through. If you notice the tops browning too quickly, loosely tent the pan with aluminum foil. Remove from the oven, brush with optional honey butter topping, and allow rolls to cool for a few minutes before serving.
• Cover leftover rolls tightly and store at room temperature for 2-3 days or in the refrigerator for up to 1 week.

UNBELIEVABLE ROLLS

Steps:

• In a medium saucepan over medium heat, warm milk, water, sugar and salt. Remove from heat, and mix in the eggs and yeast.
• Measure flour into a large bowl. Make a well in the flour, and pour milk mixture into it. Do not stir. Cover with a lid, and let stand for 20 to 30 minutes.
• Pour melted margarine into flour, and mix well. Add more flour if too sticky. Knead lightly. Cover, and let rise for 20 to 30 minutes.
• Shape the dough into rolls, and place on a baking sheet. Let rise again for 20 to 30 minutes.
• Bake rolls in a preheated 400 degrees F (205 degrees C) oven for 15 minutes, or until done.

CRUSTY ROLLS

Steps:

• In a bowl, dissolve yeast in water. Add shortening, sugar, salt and 1 cup flour; beat until smooth. Add egg whites; mix well. Add enough remaining flour to form a soft dough. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes (dough will be stiff). Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1-1/2 hours., Punch dough down; divide into 24 pieces and shape into balls. Sprinkle greased baking sheets with cornmeal. Place rolls 2 in. apart on baking sheets. Cover and let rise until doubled, about 30 minutes. , Place a large shallow pan filled with boiling water on lowest rack in oven. Bake rolls on middle rack at 425° for 10-11 minutes or until golden brown.

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.

RUSTIC DINNER ROLLS

Steps:

• Whisk water, yeast, and honey in bowl of stand mixer until well combined, making sure no honey sticks to bottom of bowl.
• Add flours and mix on low speed with dough hook until chohesive dough is formed, about 3 minutes.
• Cover bowl with plastic wrap and let sit at room temperature 30 minutes.
• Remove plastic wrap and eveny sprinkle salf over dough.
• Knead on low speed 5 minutes. (If dough creeps up attachment, stop mixer and scrape down using well floured hands or greased spatula.).
• Increase speed to medium and continue to knead until dough is smooth and slightly tacky, about 1 minute.
• If dough is very sticky, add 1-2 tablespoon flour and continue mixing 1 minute.
• Lightly spray 2 quart bowl and with nonstick cooking spray; transfer dough to bowl and cover with plastic wrap.
• Let dough rise in warm, draft-free place until doubled in size, about 1 hour.
• Fold dough over itself; rotated bowl quarter turn and fold again. Rotate bowl again and fold once more.
• repeat the entire "fold three times and rest for 30 minutes" step a second time.
• Cover with plastic wrap and let rise 30 minutes.
• Spray two 9-inch round cake pans with nonstick cooking spray and set aside.
• Transfer dough to floured work surface, sprinkle top with more flour.
• Using bench scraper cut dough in half and gently stretch each half into 16-inch cylinders.
• Divide each cylinder into quarters, then each quarter into 2 pieces (you should have 16 pieces total), and dust top of each piece with more flour.
• With floured hands, gently pick up each piece and roll in palms to coat with flour, shaking off excess and place in prepared cake pan.
• Arrange 8 dough pieces in each cake pan, placing 1 piece in middle and others around it making sure cut side faces up.
• Loosely cover pans with plastic wrap and let rolls rise until doubled in size, about 30 minutes (dough is ready when it springs back slowly when pressed lightly with finger).
• Thirty minutes before baking, adjust rack to middle position and heat oven to 500 degrees.
• Remove plastic wrap from pans, spray rolls lightly with water, place in oven.
• Bake 10 minutes until tops of rolls are brown; remove from oven.
• Reduce oven temperture to 400 degrees; using kitchen towels or mitts, invert rolls from both pans onto rimmed baking sheet. When cool enough to handle, turn right side up, pull apart, and space evenly on a baking sheet.
• Continue to bake until rolls evelop deep golden brown crust and sound hollow when tapped on bottom, 10 to 15 minutes; rotate baking sheet halfway through baking time. (partially baking in pans first helps to set their shape during rising but leave soft spots where they touch - transfering to baking sheet ensures finished rolls are golden and crisp all around).
• Transfer rolls to wire rack and cool to room temperature.