Best Carries Rich Rolls Or Bread Basic Recipe With Variations Recipes

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CARRIE'S RICH ROLLS OR BREAD (BASIC RECIPE) WITH VARIATIONS



Carrie's Rich Rolls or Bread (Basic Recipe) With Variations image

This is my mother's bread recipe. She made it so often that she never had to look at any recipe - she knew it by "feel". She finally wrote it down and we are so glad she did since she passed away in 1980 at the age of 45. This recipe is pretty much in her own words - it is a guideline for all kinds of yeast bread items. Several variations follow the main recipe. Be sure to read it through before trying them out. She was a beautiful woman and a wonderful mother. Not a day goes by that I don't think of her. Whenever I make yeast bread, I think of her. I love you, Momma!

Provided by Peachy326

Categories     Yeast Breads

Time 4h

Yield 2 loaves, 16 serving(s)

Number Of Ingredients 7

1 1/2 cups milk, scalded
1 cup sugar
2 (1/4 ounce) packages yeast
4 eggs
1 cup butter
1/2 teaspoon salt
6 cups flour

Steps:

  • Put the warm milk in a pan large enough to hold all ingredients.
  • Add sugar and yeast; stir until dissolved.
  • Stir in 3 cups of flour, mix well.
  • Cover and let rise until full of bubbles - (about 45 minutes).
  • Add eggs (beaten until light), salt, and butter to the mixture.
  • Blend well, and add remaining flour.
  • Cover and let rise (about 1 1/2 hours).
  • "Now the dough is ready to use and what finger paints are to a child, this bread recipe can be for you. Your imagination can run riot and the things you can do will amaze you" (Quoting directly from her instructions).
  • Flour your breadboard or counter where you intend to knead the bread and put your dough on it.
  • The theory is that the more you knead the dough, the better the bread will be. But don't let it run away with you. Quite a small amount of kneading will result in excellent dough (Bread or rolls) My theory is the more you knead the dough (need the dough$$), the poorer you are. Ha! Seriously, it doesn't make that much difference whether you knead it half a day or about 5 minutes. It turns out real good at 5 - 10 minutes.
  • FROM THIS POINT, YOU DECIDE WHAT TO MAKE WITH YOUR DOUGH AND GO FROM THERE.
  • TO MAKE BASIC BREAD LOAVES: After you've kneaded the dough the final time, take about half as much as your loaf pan holds. Roll it roughly into the shape of a pie. Starting at any edge roll it up. Tuck up the ends under so that the roll now fits your loaf pan. The rolled "seam" should be on the bottom of the pan. Bake at 325 for 1 hour. This recipe should make 2 loaves.
  • Don't stop now! Here are some variations you can easily do!.
  • TO MAKE COFFEE CAKE recipe: Anyway, after you've kneaded the dough, you take half as much dough as your bread pan holds and roll out about the size of a pie pan. Spread butter (about 1/2 stick) over entire top. Sprinkle with sugar and cinnamon (about 1/2 cup sugar - 1 teaspoon cinnamon). I have used apple pie spices instead and it came out fine. Roll up very tightly and tuck ends in if they are too long for your pan. Put in a warm place and let rise to double its original size - about an hour. Bake at 325 degrees F. for 1 hour.
  • TO MAKE PARKERHOUSE ROLLS, When making Parkerhouse rolls, remembering that your rolls will be twice the size of your original dough! Butter your muffin tins well and put 3 equal siaed rolls of your dough in each tin. Let rise to double in size. Bake at 375 degrees F. for about 25 minutes or until golden brown. Will make about 2 doz. rolls.
  • TO MAKE BUTTERFLAKE ROLLS: Roll dough very thin, cut small rounds and put about 5 in each muffin tin, endways. Let these also rise to double in size before baking at 375 degrees F for about 25 minutes or until golden brown. Makes about 2 dozen.
  • YOU CAN ALSO MAKE SOME VERY GOOD PECAN ROLLS: Substitute brown sugar for the white sugar in the original recipe. Butter 2 muffin tins. In the bottom of each muffin cup add these ingredients: 1 heaping teaspoon of Light Brown Sugar, 1 to 2 teaspoons of chopped nuts or 3 pecan halves. After the final rising, shape your dough into a long roll or into two 1 foot rolls. Cut the roll into 1" slices and place each slice into a muffin cup. Let them rise until double in size and bake them at 375 degrees F. for about 2 to 30 minutes. Turn them upside down onto Aluminum foil or wax paper to cool.

Nutrition Facts : Calories 356.1, Fat 14.1, SaturatedFat 8.3, Cholesterol 80.2, Sodium 204.4, Carbohydrate 49.8, Fiber 1.5, Sugar 12.7, Protein 7.6

SOFT BUTTERMILK DINNER ROLLS



Soft Buttermilk Dinner Rolls image

Warm, buttery dinner rolls are absolutely irresistible. I save time and use a stand mixer to make my dough. -Jennifer Patterson, Shoshone, Idaho

Provided by Taste of Home

Time 1h

Yield 20 servings.

Number Of Ingredients 8

1 package (1/4 ounce) active dry yeast
1/4 cup warm water (110° to 115°)
1 cup plus 2 tablespoons warm buttermilk (110° to 115°), divided
1/2 cup plus 1 teaspoon softened butter, divided
1 large egg, room temperature
1/3 cup sugar
1 teaspoon salt
4 cups bread flour

Steps:

  • Dissolve yeast in warm water until foamy. In a large bowl, combine 1 cup buttermilk, 1/2 cup butter, egg, sugar, salt and yeast mixture, then add 3 cups flour; beat on medium speed until smooth, 1 minute. Add remaining flour, 1/4 cup at a time, to form a soft dough., 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 and shape into 20 balls. Place in a greased 13x9-in. pan. Cover with a kitchen towel; let rise in a warm place until almost doubled, about 45 minutes., Preheat oven to 350°. Brush rolls lightly with remaining buttermilk and butter. Bake until golden brown, 20-25 minutes. Cool in pan 20 minutes. Remove to a wire rack; serve warm.

Nutrition Facts : Calories 165 calories, Fat 6g fat (3g saturated fat), Cholesterol 23mg cholesterol, Sodium 187mg sodium, Carbohydrate 24g carbohydrate (4g sugars, Fiber 1g fiber), Protein 4g protein.

RICH ROLLS



Rich Rolls image

These are so nice and light and tasty! I love these, and so does whoever I make them for. YummY! I like my rolls a little sweet, so I add a bit more sugar.

Provided by byZula

Categories     Breads

Time 1h50m

Yield 18 rolls

Number Of Ingredients 8

1 cup milk, scalded
1/3 cup butter
1/2 cup sugar
1 1/2 teaspoons salt
2 (1/4 ounce) packages dry yeast
1/4 cup lukewarm water
5 cups sifted flour
2 eggs, beaten

Steps:

  • Combine milk, butter, sugar and salt; cool to lukewarm. Soften yeast in lukewarm water; stir and combine with milk mixture.
  • Add 1/2 of flour and eggs; beat well. Add enough additional flour to form a soft dough. Turn out onto floured board; knead for 10 minutes.
  • Place dough in greased bowl; let rise until doubled. Shape into rolls; place on greased baking sheet. Let rise until double.
  • Preheat oven to 375 degrees. Bake for 15-20 minutes. Brush tops with melted butter. Turn out onto wire racks. Serve warm.
  • It's supposed to yield about 4 dozen; but I only get about 18 rolls.

PILLOW-SOFT DINNER ROLLS



Pillow-Soft Dinner Rolls image

The dough for these rolls has a nice texture and is simple to shape. The recipe came from an old church cookbook. -Norma Harder, Weyakwin, Saskatchewan

Provided by Taste of Home

Time 50m

Yield 2 dozen.

Number Of Ingredients 8

4-1/2 teaspoons active dry yeast
1/2 cup warm water (110° to 115°)
2 cups warm 2% milk (110° to 115°)
6 tablespoons shortening
2 large eggs, room temperature
1/4 cup sugar
1-1/2 teaspoons salt
7 to 7-1/2 cups all-purpose flour

Steps:

  • In a large bowl, dissolve yeast in warm water. Add the milk, shortening, eggs, sugar, salt and 3 cups flour. Beat until smooth. Stir in 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 sticky). 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 lightly floured surface; divide into 24 pieces. Shape each into a roll. Place 2 in. apart on greased baking sheets. Cover and let rise until doubled, about 30 minutes. , Bake at 350° for 20-25 minutes or until golden brown. Remove to wire racks.

Nutrition Facts : Calories 187 calories, Fat 4g fat (1g saturated fat), Cholesterol 17mg cholesterol, Sodium 164mg sodium, Carbohydrate 31g carbohydrate (3g sugars, Fiber 1g fiber), Protein 5g protein.

GWEN'S BUTTER RICH DINNER ROLLS



Gwen's Butter Rich Dinner Rolls image

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

2 packages dry yeast
1/3 cup warm water
1/4 cup sugar
1/4 cup butter
2 teaspoons salt
1 cup scalded milk
2 eggs
4 1/2-5 cups flour

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

BASIC ROLLS



Basic Rolls image

This is a basic recipe for dinner rolls. The dough can be refrigerated for up to 2 hours, if needed. Just let it warm up/rise before baking. Also, this dough can be used to make cinnamon rolls.

Provided by Rubies

Categories     Breads

Time 2h45m

Yield 24 rolls

Number Of Ingredients 7

2 cups warm water
2 (1/4 ounce) packages active dry yeast
1/2 cup sugar
1/4 cup butter
1 egg
2 teaspoons salt
6 -7 cups flour

Steps:

  • Measure water into a warm bowl.
  • Dissolve yeast into water.
  • Add sugar, butter, egg, and salt.
  • Add enough flour to make the dough easy to handle (not sticky).
  • Knead the dough until it becomes smooth and elastic (about 10 minutes).
  • Place in a greased bowl to rise until double in size (about 1 hour).
  • Divide the dough into small balls and place in greased muffin cups (for clover-leaf rolls, place 3 balls in each muffin cup; for regular dinner rolls, place 2 balls in each muffin cup).
  • Brush with butter, if desired.
  • Let rise again until double in size, about another hour.
  • Bake at 375 for 10 - 15 minutes.

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