Best Rich Rolls Recipes

ANGEL'S RICH AND BUTTERY PAN ROLLS (BREAD MACHINE)

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.

GWEN'S BUTTER RICH DINNER ROLLS

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.

RICH REFRIGERATOR ROLLS

Steps:

• Soften dry yeast in warn water (110 degrees).
• Add the 1 teaspoon sugar to yeast mixture.
• Add milk, cooled to lukewarm, shortening,3/4 cup sugar, and salt.
• Add eggs and beat well.
• Add flour to make a soft dough.
• (I use my mixer with Dough Hook).
• Let stand 10 minutes.
• Knead on lightly floured surface till smooth and elastic.
• Pleace in greased Bowl, and cover.
• Store in refrigerator.
• Shape rolls about 2 hours before serving.
• Let rise till double in bulk.
• Bake in hot oven 425 degrees 15 to 20 minutes.
• Punch down unused dough and return to refrigerator.
• Makes 4 to 5 dozen medium rolls.
• This dough is great as you can use it in so manny ways, Rolls, Cinnamon Rolls& etc.

RICH WHITE DINNER ROLLS (BREAD MACHINE RECOMMENDED)

Steps:

• Measure ingredients into baking pan of bread machine recommended by the manufacturer. Insert pan into the oven chamber. Select Dough Cycle.
• Remove dough to a lightly floured surface; cover with a large bowl and let rest for 10 to 15 minutes.
• Choose one or more of the shaping and finishing method described below.
• Clover leaf rolls:.
• Divide the dough into 12 portions. Divide each into 3 pieces. Roll into balls. Place 3 in each cup of a lightly greased muffin tin. Cover and let rise in a warm, draft-free place for 30 to 45 minutes or until doubled in volume. Bake at 375°F (190°C) for 15 to 20 minutes or until rolls sound hollow when tapped on the bottom.
• Golden Glaze:
• Brush freshly baked rolls with 1 to 2 tbsp of melted butter.
• Basic Pan Rolls:
• Divide dough into 12 portions and place, just touching in a 8 inch pan.

RICH BREAD MACHINE DINNER ROLLS

Steps:

• Add all ingredients in order specified by your bread machine manufacturer.
• Press dough cycle and let run until finished.
• If you don't have a dough cycle, let the machine run through the first kneading and first rise and then remove.
• Take dough out of bread machine and put on lightly floured surface.
• Roll into thick log with hands and cut into 12 equal pieces.
• Shape as desired and put onto a greased cookie sheet or jelly roll pan.
• Cover with a clean towel and let rise in a warm area for 30 to 45 minutes or until doubled in size.
• (Hint: Turn oven on at 150 degrees for one minute, turn off and let rolls rise in warm oven) When ready, preheat oven to 400 degrees.
• Bake rolls at 400 degrees for 12 to 15 minutes or until golden brown.

RICH EGG BREAD/ROLLS

Steps:

• Scald milk ~ 1:50 in microwave - scum forms on top of milk and let cool. Warm water (not hot to 110 to 115 F). In bowl dissolve yeast in water. Measure flour by dip-level-pour method or by sifting, stir milk, sugar, salt, eggs, shortening/butter and half the flour into yeast. Mix until smooth. Add enough remaining flour to handle easily. Turn onto floured board; knead, let rise in bowl covered with cellophane stayed with oil/butter so not stick. Remove cellophane, knead dough and let rise again while covered by cellophane. After dough risen a second time, make small balls of dough that is lightly floured place on a greased cookie sheet. Heat oven to 425F. Bake for 25 to 30 minutes. After baked, lightly coat top of hot rolls with butter and let cool. Repeat baking until all dough has been baked.

BUTTER-RICH ROLLS OR BREAD DOUGH

Steps:

• Measure all ingredients into bread pan in order suggested by your manufacturer. When cycle is finished remove dough from pan and shape according to recipe directions. Cover dough, let stand as recipe directs.
• Egg glaze: beat together egg and water. Brush generously over shaped loaves or rolls prior to baking. Bake as directed in each recipe until golden brown.
• Pan Rolls:.
• Prepare Butter-Rich Roll and Bread Dough. On a lightly floured surface, shape dough into a ball. Divide dough into equal quarters. Cut each quarter into 8 pieces. Shape each piece into a ball. Place on lightly greased or quote "Pammed" cookie sheet. Brush with egg glaze if desired. Cover dough, let stand 15 minutes or until dough rises. Bake at 375 degrees for 10 to 20 minutes.
• Makes 32 rolls.
• To make bread just turn out on floured surface, knead a few times and put in loaf pan. Cover with warmed, wet dish towel and put in warm place to rise. Only takes 10-15 minutes. Once risen, put in preheated 375 d. oven and bake for 15-25 minutes.
• Cinnamon-Raisin Rolls:.
• Prepare Butter-Rich roll recipe. Turn dough onto lightly floured surface. Divide dough in half. Foll each half into an 8 x 9-inch rectangle. Spread surface with 1/4 cup butter, thinly sliced. Sprinkle each rectangle surface with 1/4 cup brown sugar, 1 teaspoon cinnamon. Then sprinkle 1/3 cup raisins over dough. Start with 8 inch side and roll dough jelly-roll style, pinch seam to seal. With seam side down, cut in 8 one-inch pieces. Place on a greased baking sheet 2 inches apart. Cover lightly with damp towel, allow to rise in warm place until doubled, about 40 minutes. Bake at 375 degrees for for 10 to 20 minutes.
• Makes 16 rolls.
• Cinnamon-Raisin Swirl Loaf:.
• Prepare Butter-Rich Roll and Bread Dough. On a lightly floured surface, roll a quarter of the dough into an 8 x 5-inch rectangle. Melt 2 tablespoons butter or margarine. Brush over dough. Sprinkle dough with a mixture of 1/4 cup sugar and 1 teaspoon ground cinnamon. Then sprinkle 1/3 cup of raisins over dough. Beginning with long side of dough, roll up jellyroll style. Seal ends by pinching edges of dough together with fingertips. Place dough in a greased 5 1/2 x 3 inch loaf pan or on a large baking sheet. Allow to stand 15 minutes. Bake at 375 degrees for 30 or 40 minutes or until golden brown. When loaf is cool, glaze with a mixture of 2/3 cup sifted powdered sugar and 1 tablespoon milk.
• Makes 4 loaves.
• *Optional - add 1/4 cup of brown sugar also to cinnamon sugar mix.
• *You can make bread sticks, bread loaf or cloverleaf rolls also. Sprinkle salt or sesame seeds on after the egg glaze.

BUTTER RICH PAN ROLLS

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.

RICH ROLLS

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.

BUTTER RICH DINNER/SANDWICH ROLLS

Steps:

• 1. I used my Kitchen Aid mixer to mix the dough up. The recipe starts by putting yeast in a bowl and adding warm water to it to soften. I like to proof my yeast before adding it to the other ingredients. The recipe has 1/4 cup of sugar, I took 2 teaspoons out of the 1/4 cup and added it to the yeast and warm water. Yeast loves sugar, it proofed perfectly. While the yeast is softening or proofing, heat your milk to scalding. What is scalding? The milk will be hot, but not boiling. Combine the sugar, butter and salt in a mixing bowl. Pour the scalding milk over all, stir to melt the butter. Cool to lukewarm. Your next step is to stir in the eggs and yeast so please make sure that you have let the mixture cool down enough so you don't have scrambled egg in you're dough. After the eggs and yeast are added it's time to incorporate the 4 1/2 cups of flour. I did use the whole 4 1/2 cups of flour, which gave me a very nice supple dough.
• 2. After using the Kitchen Aid to mix the dough I always knead by hand, you can use the dough hook if you want to. I like kneading by hand, I get a better feel of the consistency of the dough that way. I floured my board and started kneading. As I kneaded I kept flouring the board until I had a tacky dough, not sticky , just tacky. I love this consistency with all the bread dough I make.
• 3. You may be asking how do you know your dough is tacky? Tacky is when you lift your dough from the board and it holds onto it ever so slightly , just for a second as you lift it up.
• 4. It's time to oil your bowl, shape the dough into a ball ,put the bread dough in the bowl and turn it completely around to coat the dough all around. Cover with a towel and put this is a draft free location in your kitchen. I have a gas stove , the oven is always slightly warm, a great place for the dough to rise. Let's talk about the rise, this recipe has 3 rise times. Each will be about an hour. On the first rise, after your dough has risen up, punch it down, shape it back into a ball , put it back in the bowl and let it rise again.
• 5. After the second rise, cut and shape the dough into balls, I just eye ball this but you could use a scale if you wanted to make them all the exact size. Oil a jelly roll pan and place the balls on the pan without touching so they have room to rise. Cover with a towel and let them rise for the third time. They will rise up so they will be touching each other, preheat your oven and bake. I brushed the rolls with melted butter straight out of the oven. These are DELICIOUS , light and fluffy! I think that letting them rise 3 times has alot to do with how light and fluffy they are. You can make these and only do 2 rises, but I just had to see what they would be like with 3. We absolutely LOVE THEM!! Enjoy!
• 6. For more homemade recipes please visit Bunny's Warm Oven http://wwwbunnysovencom.blogspot.com/2014/03/butter-rich-dinner-or-sandwich-rolls.html
• 7. This recipe makes beautiful rolls!

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

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.