Best Dinner Rolls Baked In A Jar Recipe Whole Wheat Buttermilk Rolls Recipes

DINNER ROLLS BAKED IN A JAR (RECIPE: WHOLE-WHEAT BUTTERMILK ROLLS)

Steps:

• 1. 1. In a small bowl, stir together yeast, cane sugar, and warm water; let mixture stand in a warm place until yeast begins to foam, about five minutes. 2. Meanwhile, combine whole wheat flour, chopped rosemary and salt in the bowl of a stand mixer fitted with the dough hook. Make a well in the center. 3. Whisk yeast mixture with a fork until dissolved. Add buttermilk; stir in egg. Pour into the flour well. 4. With the mixer on low, combine flour and liquid until just combined. Turn off mixer and allow to sit for 10 minutes for the wheat to absorb the liquid. 5. Scrape down the sides of the mixer. With the mixer on low, add butter, one tablespoon at a time, until it is all absorbed. 6. Knead dough on low for five minutes, scraping down the mixer as needed. Dough will come together to be a smooth, elastic mass. It will be sticky, but do not add more flour. 7. Grease a medium bowl with olive oil and place bread dough in the bottom. Cover loosely with plastic wrap or a tea towel and allow to rise in a warm place for 1 hour.
• 2. 8. Place your jam jars on a cookie sheet and prepare by oiling generously with olive oil and sprinkling the bottoms with cornmeal. 9. Turn dough onto a oiled counter and divide into ten or twelve pieces. Shape dough into round balls, as demonstrated in the short video, and place into prepared jam jars. Cover with a clean towel and allow to rise for one hour. 10. Preheat oven to 400°F. Brush the tops of the rolls with melted butter and snip tops with scissors. Place rosemary sprig in the center of the snipped area and sprinkle tops with sea salt. 11. Place in a hot oven and bake for 22 minutes. Remove from oven and allow to cool slightly. Serve warm.

WHOLE WHEAT DINNER ROLLS

Steps:

• In a large bowl, dissolve yeast in warm water. Add the sugar, shortening, salt, eggs and whole wheat flour. Beat until smooth. Stir in enough all-purpose 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 lightly floured surface; divide into 4 pieces. Shape each into 12 balls. Place 1 in. apart on greased baking sheets. Cover and let rise until doubled, about 25 minutes. , Bake at 375° for 11-15 minutes or until browned. Remove from pans to wire racks. Brush with melted butter. Serve warm.

SOFT BUTTERMILK DINNER ROLLS

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.

WHOLE WHEAT DINNER ROLLS RECIPE

Steps:

• In a small bowl combine the warm water and the yeast. Allow to proof for 5 minutes or until it becomes bubbly and the yeast is dissolved.
• Meanwhile, a large bowl or the bowl of a stand mixer fitted with a paddle attachment, beat the honey and butter for 30 seconds on medium speed. Add the eggs, one at a time, beating after each addition. Gradually add the warm water/yeast mixture along with the buttermilk and orange juice.
• With mixing speed on low, add the salt, vital wheat gluten and the flour (one cup at a time), mix until a soft and sticky dough forms.
• If using a stand mixer, switch to the dough hook and set on the lowest mixing setting for 3 minutes or until the dough becomes elastic (you may need to add a bit of additional flour (part or all of the 1/4 c.) or knead by hand on a lightly floured surface for 3-4 minutes. The dough should be tacky, if you pinch it between your fingers it should stick, but if you roll it in a ball in your hands it shouldn't. Just remember this is a soft dough and you don't want to add too much flour to it.
• Place the dough in a greased bowl, cover with plastic wrap and allow to rise until doubled in size (about 45 minutes).
• Once the dough has doubled, punch it down, turn it onto a clean surface (you may need just a bit of flour to prevent it from sticking) and knead it for 2 minutes. Then let it rest for 5 minutes (I cover mine up again. Cut it into 12 equal pieces. Roll into circles and place into a well-buttered 9x13 pan or ¼ baking sheet (or one lined with parchment paper/a baking mat). Generously butter the tops and sides of each roll. Cover and allow to double (until the rolls touch sides), about 1 hour 15 minutes.
• Place into an oven preheated to 350 degrees. Bake the rolls for 17-20 minutes or until tops are lightly golden brown in color. Just keep an eye on them, they may take a little less or a little more time. Remove from the oven and brush with the remaining butter. Serve immediately!

CLASSIC WHOLE WHEAT DINNER ROLLS

Steps:

• In a bowl of a stand mixer fitted with a dough hook, add in the warm milk and stir in the yeast and 1 tablespoon of brown sugar. Leave it to sit for 5 minutes until foamy.
• Add in the whole wheat flour, the all-purpose flour, remaining sugar, egg, and salt. Turn the mixer on low and combine it into a shaggy dough. If mixing by hand, knead the dough into a shaggy dough ball then transfer it to a workbench and knead on there.
• Add in the cubed butter, a few cubes at a time, and mix it on medium speed until the butter has been incorporated. At this point, the dough will be very sticky. If mixing by hand, slap and fold the dough on the bench to create structure.
• Keep the mixer on medium speed and keep mixing for around 6 minutes, or by hand for 8-10 minutes until the dough gathers strength and starts to pull away from the sides of the bowl. The dough will be soft and still be a little sticky but it should be strong and hang off the dough hook in one cohesive mound.
• Pull the dough from the mixer bowl and shape it into a ball. Lightly grease a clean large bowl and place the dough ball in the bowl. Cover with a clean tea towel or plate and let it stand in a warm spot until the dough has about doubled in size, for about 1 hour depending on room temperature.
• Gently deflate the dough by punching it down, then remove it from the bowl and place it on a lightly floured bench. Roll the dough into a 15-inch length and cut it into 15 1-inch pieces. Shape each piece into a tight ball.
• Grease or line a 9×13 baking dish with parchment paper. Place the dough balls into the prepared baking tray. Cover the tray with a clean tea towel and let it stand in a warm spot until the dough balls have just doubled in size, around 40-60 minutes depending on room temperature.
• While the dough is rising, preheat the oven to 375°F/190°C.
• Brush the tops of the dough balls with milk.
• Bake the rolls in the preheated oven for approximately 22-25 minutes until deep golden brown. If they are browning too fast, loosely place a sheet of aluminum foil over the top of the rolls.
• For extra soft tops, brush the warm baked rolls with melted butter. The bread rolls are best served warm.
• On the following days, the rolls can be reheated in the microwave for 10 seconds.

SOFT 100% WHOLE WHEAT DINNER ROLLS

Steps:

• Dissolve the yeast in the 1/2 cup warm water in a glass measure. Set aside.
• Cream the butter and honey in the bowl of a stand mixer with the paddle attachment. Add the eggs and mix, scraping the sides. Add the warmed milk along with the yeast mixture.
• Add 4½ cups of flour and the salt, mixing until combined. Change to dough hook and knead for 2-3 minutes only, just until no longer tacky, adding a tablespoon or two of flour at a time, if needed. (Do not add too much.)
• Let sit in bowl, covered, to rise for one hour. Turn out onto a floured surface and knead a couple of times, then let rest 3 minutes.
• Divide into 24 equal pieces, shaping each into a ball and placing in a buttered 13x9-inch baking dish with the pieces touching.
• Let rise, covered for 1 hour.
• Preheat oven to 350 degrees.
• Bake for 20-25 minutes until golden brown.

DINNER ROLLS

Steps:

• In a small bowl, dissolve yeast in warm water. In a large bowl, combine milk, softened butter, eggs, sugar, salt, yeast mixture and 3 cups flour; beat on medium speed until smooth. Stir in enough remaining flour to form a soft dough., Turn dough onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover; let rise in a warm place until doubled, about 1 hour., Punch down dough. Turn onto a lightly floured surface; divide in half. Divide and shape each portion into 12 balls. Place rolls in 2 greased 13x9-in. baking pans. Cover with clean kitchen towels; let rise in a warm place until doubled, about 30 minutes. Preheat oven to 375°. , Bake until golden brown, 20-25 minutes. If desired, brush tops lightly with melted butter. Cool on wire racks. Serve warm.

DINNER ROLLS

Steps:

• Place water in a small bowl; sprinkle with yeast, and let stand until foamy, about 5 minutes. In a large bowl, whisk together milk, butter, sugar, salt, and 2 eggs. Whisk in yeast mixture.
• Using a wooden spoon, stir in 6 cups flour, 1 cup at a time, until you have a soft, shaggy dough (if necessary, add up to 1/2 cup more flour). Turn dough out onto a floured work surface; knead until smooth and elastic, 5 to 10 minutes. Butter the inside of a large bowl; place dough in bowl, turning to coat. Cover bowl with plastic wrap; let stand in a warm spot until dough has doubled in size, about 1 1/4 hours.
• Butter two 13-by-9-inch baking pans. Divide dough in half. Roll each half into a 15-inch rope; cut each rope into 15 1-inch pieces. Press each piece into a disk, then shape into a ball. Arrange dough balls in prepared pans. (To make ahead: Wrap pans well, and freeze, up to 2 months.) Cover pans loosely with plastic; let stand in a warm spot until rolls have doubled in size, about 1 1/4 hours (2 hours more if frozen).
• Preheat oven to 375 degrees, with racks in upper and lower thirds. In a small bowl, beat remaining egg until blended; brush onto rolls. Bake until golden brown, about 20 minutes, rotating pans back to front and top to bottom halfway through. Let rolls cool 15 minutes before serving.