Best Lorilyns Rye Dinner Rolls Recipes

LORILYN'S DINNER ROLL DOUGH

Steps:

• In heavy duty mixer bowl (fitted with dough hook attachment), stir together yeast & 2 cups of flour.
• In small saucepan over med-high heat, combine salt, sugar, milk & shortening.
• Stir with wooden spoon until shortening is nearly melted & just has a couple tiny, pea-sized lumps floating around (approx 120 degrees on candy thermometer).
• Pour hot mixture into mixer bowl with yeast & flour, add both eggs & begin mixing on low to medium speed til mixture is all wet.
• Begin slowly adding spoonfuls of flour & mixing until dough forms into ball around the dough hook & bottom of mixer bowl is no longer sticky with wet dough. Ball of dough will be slightly smooth & spring back when touched with fingertip.
• Remove dough from hook & bowl & form into ball with hands. Spray inside of bowl with non-stick cooking spray & then drop dough ball into bowl with the smooth side down. Then turn ball over so the seam side is now down. (This greases top & bottom of ball).
• Cover mixer bowl with it's lid,a towel or foil & place in warm area to rise for about an hour. Dough will be about double the starting size in an hour.
• When risen, use fist to "punch" dough down in center. Then remove from bowl & divide into two balls. Place both on lightly floured surface & cover loosely with foil. Let rest 10 minutes.
• Roll out one ball at a time into large circle about 1/2 inch or less in thickness.
• Use pizza cutter to slice dough like a pizza into about 12 or so triangles. Roll each triangle up starting at large end & ending with the "tail" end. Place 2 inches apart on ungreased baking sheet with tail on bottom.
• Cover & let rise for another 15-20 minutes.
• Bake at 350 degrees for about 12 minutes (depending on oven being used & personal preference. I only bake ours 9-10 minutes because we like them light in color & a litte squishy in the middle).
• One ball makes about a dozen or more rolls & therefore I will quite often make one batch for dinner & freeze one of the balls. To freeze for later, instead of rolling out the dough ball wrap it in foil & then place in sealed ziplock freezer baggie. Freeze immediately. To use, thaw in fridge for approximately 8 hours or 3-5 hours on counter. When pliable, roll out & cut into wedges to roll & bake.

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.

CARAWAY RYE DINNER ROLLS

Steps:

• In a large bowl, mix the first 5 ingredients and 1 cup all-purpose flour. In a small saucepan, heat milk, water, butter and honey to 120°-130°. Add to dry ingredients; beat on medium speed 3 minutes. Stir in onion and enough remaining all-purpose flour to form a soft dough (dough will be sticky)., 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 and shape into 18 balls. Place 2 in. apart on greased baking sheets. Cover with a kitchen towel; let rise in a warm place until almost doubled, about 45 minutes. Preheat oven to 400°., For egg wash, in a small bowl, whisk egg and water; brush over rolls. Bake until lightly browned, 11-14 minutes. Remove to wire racks to cool.

RYE ROLLS

Steps:

• In a large bowl, dissolve yeast in warm water. Add 3 eggs, milk powder, butter, brown sugar, molasses, salt, baking soda and 2 cups all-purpose flour. Beat until smooth. Add rye flour and enough remaining all-purpose flour to form a soft dough (dough will be sticky)., Turn onto a well-floured surface; knead until smooth and elastic, about 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. , Divide dough into 30 pieces; shape each into a ball. Place 2 in. apart on greased baking sheets. , In a small bowl, whisk cold water and remaining egg; brush over dough. Sprinkle with caraway seeds and/or kosher salt. Cover and let rise until doubled, about 45 minutes. , Bake at 350° for 14-16 minutes or until golden brown. Remove to wire racks.

LORILYN'S RYE DINNER ROLLS

Steps:

• In heavy duty mixer bowl (fitted with dough hook attachment), stir together yeast, 1 cup of the all purpose flour & all the rye flour.
• In small saucepan over med-high heat, combine salt, sugar, milk & shortening.
• Stir with wooden spoon until shortening is nearly melted & just has a couple tiny, pea-sized lumps floating around (approx 120 degrees on candy thermometer).
• Pour hot mixture into mixer bowl with yeast & flour, add both eggs & begin mixing on low to medium speed til mixture is all wet.
• Begin slowly adding spoonfuls of flour & mixing until dough forms into ball around the dough hook & bottom of mixer bowl is no longer sticky with wet dough. Ball of dough will be slightly smooth & spring back when touched with fingertip.
• Remove dough from hook & bowl & form into ball with hands. Spray inside of bowl with non-stick cooking spray & then drop dough ball into bowl with the smooth side down. Then turn ball over so the seam side is now down. (This greases top & bottom of ball).
• Cover mixer bowl with it's lid,a towel or foil & place in warm area to rise for about an hour. Dough will be about double the starting size in an hour.
• When risen, use fist to "punch" dough down in center. Then remove from bowl & divide into two balls. Place both on lightly floured surface & cover loosely with foil. Let rest 10 minutes.
• Roll out one ball at a time into large circle about 1/2 inch or less in thickness.
• Use pizza cutter to slice dough like a pizza into about 12 or so triangles. Roll each triangle up starting at large end & ending with the "tail" end. Place 2 inches apart on ungreased baking sheet with tail on bottom.
• Cover & let rise for another 15-20 minutes.
• Bake at 350 degrees for about 12 minutes (depending on oven being used & personal preference. I only bake ours 9-10 minutes because we like them light in color & a litte squishy in the middle).