KITTENCAL'S BUTTERY PAN ROLLS
I make these buns on a regular basis they have remained a family-favorite over the years --- if you choose not to brush the tops with any butter another idea is after the second rise before baking mix 1 egg white with 1 tsp cold water and carefully brush the buns with egg wash mixture then sprinkle with sesame seeds :)
Provided by Kittencalrecipezazz
Categories Yeast Breads
Time 3h25m
Yield 12 serving(s)
Number Of Ingredients 10
Steps:
- Generously grease a 13 x 9-inch baking pan (preferably metal) with melted butter; set aside.
- In a heavy-duty stand mixer fitted with a dough hook, add in 4 cups flour; set aside.
- In a small saucepan heat the 1 cup full-fat milk with 1/4 cup butter, salt and 3 tablespoons sugar until the butter starts to melt, stirring with a spoon (butter does not have to completely melt) set aside until warm and not hot, to speed things up place in the fridge for about 20 minutes this will cool it down faster, the mixture should be warm but not hot.
- When the milk mixture is warm, proof 1 tablespoon and 1 teaspoon yeast in 1/2 cup warm water with 1 teaspoon sugar; let sit for 10 minutes or until foamy.
- Add the yeast and the warm milk/butter mixture and the egg to the bowl with the flour in it.
- Start mixing, adding more flour only if needed to create a soft semi sticky dough that holds around the kneader blade (it might take up to 5 cups of flour).
- Keep adding more flour 1 tablespoon at a time as needed and knead the dough for 8-10 minutes until the dough is smooth.
- Remove the dough from the mixing bowl, and let sit covered with a clean tea towel on the counter for 10 minutes.
- After 10 minutes, knead the dough gently for about 15 seconds into a ball (the dough will come together nicely).
- Place in an oiled bowl.
- Cover and let rise about 1 hour or until doubled in size.
- Punch down dough.
- Divide dough into 12 pieces, and shape into round balls.
- Place the dough balls into the prepared baking dish (fitting 12 balls evenly in the dish with 3 balls across and 4 rows down, if you have extra dough balls place into the freezer to bake another time).
- If desired, brush the dough balls with melted butter, this is only optioanl.
- Cover with a clean tea towel, and let rise for about 30-40 minutes, or until ALMOST double in size).
- Set oven to 375 degrees.
- Bake for 22-25 minutes, or until dark golden brown on top.
Nutrition Facts : Calories 222.2, Fat 5.5, SaturatedFat 3.1, Cholesterol 30.6, Sodium 335.4, Carbohydrate 36.8, Fiber 1.4, Sugar 3.6, Protein 6
HOMEMADE PAN ROLLS
One whiff of these fragrant rolls, and you'll be counting the moments until you can take them out of the oven!
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 2h18m
Yield 48
Number Of Ingredients 9
Steps:
- Mix 2 cups of the flour, the sugar, shortening, salt and yeast in medium bowl. Add warm water, warm milk and egg. Beat with electric mixer on low speed 1 minute, scraping bowl frequently. Beat on medium speed 1 minute, scraping bowl frequently. Stir in enough remaining flour to make dough easy to handle.
- Turn dough onto lightly floured surface. Knead about 5 minutes or until smooth and elastic. Place in greased bowl and turn greased side up. Cover and let rise in warm place about 1 hour or until double. Dough is ready if indentation remains when touched.
- Grease bottoms and sides of 2 round pans, 9x1 1/2 inches.
- Punch down dough. Cut dough in half; cut each half into 24 pieces. Shape into balls. Place close together in pans. Brush with butter. Cover and let rise in warm place about 30 minutes or until double.
- Heat oven to 400°F.
- Bake 12 to 18 minutes or until golden brown.
Nutrition Facts : Calories 55, Carbohydrate 8 g, Cholesterol 5 mg, Fat 1/2, Fiber 0 g, Protein 1 g, SaturatedFat 1 g, ServingSize 1 Roll, Sodium 60 mg
KITTENCAL'S BUTTERY CUT-OUT SUGAR COOKIES W/ ICING THAT HARDENS
You will not find a better sugar cookie anywhere you search, this will most likely be the only sugar cookie you will use, not only are these cookies buttery delicious, the dough is an absolute dream to work with, it rolls out easily and is easy to handle, also the cookies hold their shape when baked something many sugar cookies do not do --- make as many different colors as desired in separate bowls with the icing, the cookies must be completely cooled before icing --- plan ahead the dough must be chilled for at least 2 hours before rolling -- since these are topped with icing they are not a sweet cookie if you want a sweeter taste then increase the sugar amount
Provided by Kittencalrecipezazz
Categories Dessert
Time 2h4m
Yield 35-40 serving(s)
Number Of Ingredients 14
Steps:
- For cookies; in a large bowl combine butter with sugar, eggs, vanilla and almond extract; beat using an electric mixer on high speed until light and fluffy.
- In another bowl combine the flour with baking powder, baking soda and salt; gradually stir into the butter mixture until well blended.
- Cover bowl with plastic wrap and chill for 2 hours.
- Set oven to 400°F.
- Line cookie sheets with parchment paper (do not grease cookie sheets use parchment paper only).
- On a very lightly floured surface roll out the dough into about 1/4-inch thickness.
- Cut into desired shapes using cookie cutters.
- Place cookies 2-inches apart on cookie sheet.
- Bake 4-6 minutes.
- Remove cookies to wire racks to cool completely before icing.
- For the frosting; in a small bowl mix the confectioners sugar with milk (start with 1-2 tablespoons, you will likely need more milk for the perfect spreading consistency).
- Beat in corn syrup and almond extract until the icing is smooth and glossy (if the icing is too thick add in a small amount more of corn syrup).
- Divide into as many separate bowls as you wish for different colours.
- Add in food colouring until desired intensity is achieved.
- Paint the icing over the cookies using a brush, or dip edges of cookies into icing.
- Allow to set on waxed paper.
KITTENCAL'S SOFT TENDER CRESCENT ROLLS
One of the best recipes for crescent rolls! ---I have made this dough using *all* butter in place of shortening and it was just *not* as good, although you could use 1/4 cup of each of shortening and butter if desired --- you could use two eggs for this recipe, but I find that the dough just takes forever to rise and using one egg is just as good :)
Provided by Kittencalrecipezazz
Categories Breads
Time 2h10m
Yield 30 serving(s)
Number Of Ingredients 10
Steps:
- Heat the milk, Crisco, sugar and salt on top of stove until fairly warm (just until the butter melts, but does not have to melt completely) remove from heat and cool until warm but not hot (if you are in a hurry, place in the fridge for about 20 minutes).
- Warm egg slightly in warm water to bring to room temperature only.
- When milk is still warm but not hot, place 3-1/2 cups flour in the Kitchen Aid stainless steel mixing bowl bowl with room temp egg and cooled milk/butter mixture, mix, cover with a towel to keep all ingredients warm while proofing yeast.
- Proof yeast in water with 1 tsp sugar for 10 minutes until foamy, then add to bowl.
- Start mixing/kneading (adding more flour until a smooth semi-sticky dough is formed (knead for about 8-10 minutes on the heavy-duty stand mixer fitted with a kneader blade.
- Remove the dough and let stand covered with a clean dish towel for 10 minutes.
- Gather up dough and knead gently for a couple of times, then form into a ball.
- Place dough into a well greased bowl.
- Cover and rise for 1 - 1-1/2 hours.
- Punch down dough.
- Divide dough into two or three balls, (three sections will give you smaller crescents) then roll into an even circle with a rolling pin and spread/brush liberally with melted butter (use only butter!).
- This is a great tip, roll out the dough and just sit a small pizza pan lightly on top of your rolled dough, then run a pizza cutter all around the edges of the pizza pan, you will have an even round circle.
- Cut into even size triangles (I use a pizza cutter for this!).
- Roll up the dough starting at the larger end.
- Place on a baking sheet that has been lightly brushed with melted butter.
- Cover and rise for about 30-45 minutes or until almost doubled.
- Bake for about 20 minutes at 375°.
Nutrition Facts : Calories 98.6, Fat 4, SaturatedFat 1.6, Cholesterol 9.2, Sodium 84.5, Carbohydrate 13.6, Fiber 0.5, Sugar 3.5, Protein 1.9
BUTTERY PAN ROLLS
These are delicious. They take a little time to make but they are worth the effort.
Provided by Charlotte
Categories Bread Yeast Bread Recipes Rolls and Buns
Time 3h
Yield 40
Number Of Ingredients 7
Steps:
- Combine 3 cups of the flour, the sugar, salt and yeast in a large bowl. Stir well and set aside.
- Combine milk, water and 1/4 cup of the butter in a saucepan and cook over medium heat until butter melts, stirring occasionally. Remove from heat and let mixture cool to 120 to 130 degrees F (49 to 54 degrees C).
- Gradually add milk to flour mixture and beat at low speed of an electric mixer for 30 seconds. Then beat for 2 minutes at high speed. Gradually stir in the remaining flour to make a soft dough.
- Turn dough out onto a lightly floured surface and knead for about 8 to 10 minutes or until dough is smooth and elastic. Place dough in a well greased bowl, turning to grease top. Cover and let rise in a warm place for about 1 hour and 15 minutes. Punch dough down, cover and let rest for 10 minutes.
- Melt remaining 1/4 cup plus 2 tablespoons butter.
- Shape dough into 40 balls and dip each one in the melted butter. Place the balls in two greased 9 inch square baking pans. Cover and let rise for 45 minutes.
- Bake in a preheated 375 degrees F (190 degrees C) oven for 15 minutes or until rolls are golden. Brush warm rolls with any remaining melted butter.
Nutrition Facts : Calories 96.6 calories, Carbohydrate 14.5 g, Cholesterol 8.4 mg, Fat 3.2 g, Fiber 0.5 g, Protein 2.2 g, SaturatedFat 2 g, Sodium 141 mg, Sugar 1.4 g
OLD FASHIONED PAN ROLLS
Make and share this Old Fashioned Pan Rolls recipe from Food.com.
Provided by Cookingfor7
Categories Yeast Breads
Time 2h30m
Yield 24 serving(s)
Number Of Ingredients 9
Steps:
- In a large bowl, pour milk over ½ cup butter. Stir occasionally until butter is melted.
- Meanwhile, sprinkle yeast and ¼ t. sugar over water. Let stand 5 minutes or until foamy. Stir remaining sugar, eggs, salt and yeast mixture into milk mixture. Stir in 4 cups of the flour and beat until smooth. Gradually stir in remaining flour to make soft dough. Cover, let rest for 10 minutes.
- On a lightly floured surface, knead for 8-10 minutes or until no longer sticky, adding as little extra flour as possible. Divide dough in half. Place half of dough into a greased bowl. Turn to coat surface. Cover and refrigerate. Shape remaining dough into 12 2-inch balls. Place on a greased 9 x 1 ½ inch round pan. Cover and let rise in a warm place, free from drafts, until almost doubled- about 55 minutes.
- Bake in pre-heated 375° oven for 25-30 minutes or until browned. Brush with butter. Cool on a wire rack.
- To bake refrigerated dough: follow shaping, rising and baking instructions, allowing about 1 hour and 45 minutes for rising.
Nutrition Facts : Calories 198.1, Fat 7.1, SaturatedFat 4.1, Cholesterol 39.9, Sodium 211, Carbohydrate 28.8, Fiber 1, Sugar 4.3, Protein 4.7
ANGEL'S RICH AND BUTTERY PAN ROLLS (BREAD MACHINE)
A rich and delicious fluffy roll with just the right amount of crust and an awesome taste! Try it with all ingredients called for, then if you have adjustments to make, by all means go ahead! Watch for the coloring on the rolls as you don't want to get them too dark! :) *Preparation time includes all steps except baking; depending on machine cycle length. Make SURE you grease your pan or they will stick, even on non-stick! Use 1 tsp salt as noted below if you are not on a salt restricted diet. Same recipe as used for my Recipe #348652
Provided by Silent Rain
Categories Yeast Breads
Time 1h12m
Yield 12-24 rolls, 12-24 serving(s)
Number Of Ingredients 10
Steps:
- Add the ingredients in the order listed in your bread machine manual (per manufacturer).
- Select dough cycle and push start.
- When cycle is done, remove the dough to a lightly floured board, cut into 12 - 24 pieces.
- Shape each piece into a roll and place in a lightly greased muffin pan.
- Cover and let rise until double in size (about 50 - 60 minutes).
- Bake in a preheated 375 degree oven for 10 - 20 minutes (depending on size) or till golden.
- (smaller rolls will be done closer to 10 minutes - larger rolls closer to 20).
- *Note: You may brush with an egg wash prior to baking (1 egg + 3 Tbls. water) or brush with butter straight out of the oven! -- or leave plain. You can also add sesame seeds or poppy seeds on the rolls after you egg wash them prior to baking! :) The possibilities are endless! :).
- **For those watching their sodium content you can use as little as 1/4 tsp of salt and they will still turn out wonderful.
BUTTER RICH PAN ROLLS
These are just so yummy and cute too. I make these about once a week and store them in tupperware. They make excellent little sandwich rolls or allow us to always have fresh bread for meals. When I was little in Germany, my mom and her German friend used to make them without the luxury of a bread machine. The smell of fresh baked bread can't be beat!
Provided by Laurita
Categories Yeast Breads
Time 3h15m
Yield 24 rolls, 24 serving(s)
Number Of Ingredients 10
Steps:
- Prepare as dough in the bread machine.
- Remove dough to lightly floured board, divide into quarters, then divide each quarter into 6.
- Spray muffin pan with cooking/baking spray.
- Put each little ball into the muffin pan.
- Brush with egg glaze (optional).
- Cover dough to rise until size doubles- 1 hour.
- Bake at 375 degrees F, 10-20 minutes.
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