SOFT BUTTERMILK DINNER ROLLS
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
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.
SOFT NO-KNEAD DINNER ROLLS
Really nice dinner rolls that are easy to make and good to eat. Brush rolls with melted butter when they come out of the oven.
Provided by Crystal Barnes
Categories Bread Yeast Bread Recipes Rolls and Buns
Time 2h45m
Yield 12
Number Of Ingredients 9
Steps:
- Place yeast and 2 teaspoons sugar in a medium bowl. Pour in water. Let stand until frothy, about 5 minutes.
- Place remaining sugar, flour, and salt in a separate bowl; mix to combine. Make a well in the center. Add yeast mixture, milk, eggs, and butter. Mix with a wooden spoon until a thick, sticky batter forms.
- Cover dough with a clean, damp dish towel and place in a warm place. Let rise until almost tripled in volume, 1 1/2 to 2 hours.
- Line a 9x13-inch baking pan with parchment paper, leaving an overhang on 2 sides. Punch dough down to deflate. Mix briefly in the bowl to get rid of bubbles.
- Dust a work surface with flour. Scrape dough out and dust the top with flour. Cut into 4 pieces, then cut each piece into 3 pieces.
- Press down 1 piece of dough with your palm. Use your fingers to gather it into a ball. Flip so the smooth side faces up and roll briefly to form a ball. Place roll in the prepared baking pan. Repeat with remaining dough. Line up rolls in a 3x4 grid in the baking pan. Spray the surface of the rolls with cooking spray. Cover with plastic wrap.
- Place baking pan in a warm place and let rise until almost doubled in size, 30 to 45 minutes. Halfway through the second rise, preheat the oven to 350 degrees F (175 degrees C).
- Bake rolls in the preheated oven until surface is golden brown, 15 to 18 minutes. Use parchment paper overhang to lift rolls onto a cooling rack. Serve warm.
Nutrition Facts : Calories 240.2 calories, Carbohydrate 41.3 g, Cholesterol 37.8 mg, Fat 5 g, Fiber 1.5 g, Protein 6.9 g, SaturatedFat 2.7 g, Sodium 311.5 mg, Sugar 5.3 g
SOFT DINNER ROLLS
These rolls are soft and delicious and mixing them up in a bread machine makes them easy.
Provided by beth
Categories Bread Yeast Bread Recipes Rolls and Buns
Time 2h25m
Yield 15
Number Of Ingredients 8
Steps:
- Grease a 9x13-inch baking dish.
- Place bread flour, water, sugar, egg, 2 tablespoons softened butter, yeast, and salt into the pan of your bread machine in the order recommended by the manufacturer. Select the Dough cycle and press Start. When the cycle is complete, remove the dough and press down to deflate.
- Divide dough into 15 equal pieces and form into rolls. Place rolls in prepared baking dish, brush with melted butter, and cover dish loosely with plastic wrap; let rise until doubled in volume, about 30 minutes.
- Preheat oven to 375 degrees F (190 degrees C).
- Bake rolls in the preheated oven until the tops are golden brown, 12 to 15 minutes.
Nutrition Facts : Calories 47.2 calories, Carbohydrate 3.7 g, Cholesterol 20.5 mg, Fat 3.4 g, Fiber 0.2 g, Protein 0.8 g, SaturatedFat 2.1 g, Sodium 182.4 mg, Sugar 3.4 g
PILLOW-SOFT DINNER ROLLS
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
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.
LIGHT AND SOFT DINNER ROLLS (ABM)
This makes fairly large rolls that can be served with dinner or as sandwiches. Easy recipe and leftover rolls can be frozen for later use.
Provided by Marie
Categories Yeast Breads
Time 25m
Yield 18 rolls
Number Of Ingredients 8
Steps:
- Add all ingredients EXCEPT melted butter to bread machine in order as directed by manufacturer.
- Set for dough cycle.
- Check dough after a few minutes and if needed add a little more milk or water to make a smooth dough.
- When dough cycle is complete, remove dough, punch down and let rest for ten minutes.
- Lightly grease 13 x 9 glass baking dish.
- Divide dough into 18 pieces and place in pan.
- Dough will be sticky, so don't try to roll smooth balls.
- The rolls will smooth out when they rise and are baked.
- Let rise in warm place for 30 to 40 minutes until doubled.
- Drizzle melted butter over top of rolls and bake at 400° for 10 to 15 minutes until golden brown.
Nutrition Facts : Calories 152, Fat 5.3, SaturatedFat 2, Cholesterol 16.1, Sodium 153.4, Carbohydrate 22.3, Fiber 0.8, Sugar 2.9, Protein 3.6
INCREDIBLE SOFT DINNER ROLLS (ABM)
Made these for our Thanksgiving dinner and they are awesome! Very light and tasty and the dough is so easy to handle.
Provided by Marie
Categories Yeast Breads
Time 22m
Yield 20 rolls
Number Of Ingredients 7
Steps:
- Place all ingredients in bread machine in the order according to manufacturers directions.
- Select dough cycle.
- When cycle is complete, remove dough from pan.
- Cover and let rest for 10 minutes on lightly floured surface.
- Grease a large cookie sheet.
- Divide dough into four parts, then cut each part into 5 pieces.
- Shape each piece into a ball and place 2" apart on cookie sheet.
- Cover and let rise for 30 minutes or until double in size.
- Heat oven to 375° and bake for 12 to 15 minutes or until golden brown.
- Remove from oven and brush tops with melted butter.
- Serve warm or cool on wire rack.
- Notes: Do not use delay cycle on your bread machine.
- For rolls with soft sides, place rolls close together on cookie sheet and let rise.
SOFT WHITE DINNER ROLLS
Make and share this Soft White Dinner Rolls recipe from Food.com.
Provided by looneytunesfan
Categories Yeast Breads
Time 2h15m
Yield 30 rolls
Number Of Ingredients 12
Steps:
- In a large bowl, combine 3 1/2 cups flour, yeast, salt and sugar.
- In a small saucepan, combine milk and butter, and place over low heat until milk is lukewarm.
- Pour into bowl of dry ingredients, and mix with a fork to make a rough dough, adding more flour if necessary.
- Using a mixer with dough hook, or by hand, knead dough until smooth and silky.
- Place in an oiled bowl, and cover with plastic wrap.
- Let rise in a warm place until double in size, about 1 hour.
- Punch air out of dough.
- Oil a baking sheet, and set aside.
- Pull off pieces of dough the size of walnuts, and form into round balls.
- Place on baking sheet almost touching, about 1/4 inch apart, in 6 rows of 5 each.
- Cover with a kitchen towel, and let rise in a warm place 30 minutes.
- Meanwhile, heat oven to 425 degrees.
- When rolls have risen, make a glaze by beating together the egg, milk and salt.
- Paint rolls with glaze.
- Sprinkle one row with sesame seeds and the next with poppy seeds; leave the third row plain, and then repeat pattern.
- (A teaspoon of seeds should decorate 2 rows.) Bake rolls until risen and golden brown, about 15 minutes.
- Transfer to a cooling rack or serve immediately.
- To serve, place on a plate so rolls can be torn off to be eaten.
BEST EVER SOFT DINNER ROLLS
This recipe is made by me every other day for giving to somebody in the church or neighborhood. It can be made into whatever configuration you desire. Buns, rolls, or mini-loaves. This is a simple fail-proof recipe
Provided by Skip Davis
Categories Other Breads
Time 35m
Number Of Ingredients 7
Steps:
- 1. Mix and knead all of the dough ingredients (mixer or bread machine) to make a smooth, soft dough
- 2. Cover the dough. Let rise for about 1 hour, or until doubled in bulk. If using bread machine, just let dough or manual cycle complete it's job.
- 3. Deflate the dough and divide into 2 balls and then divide each ball into 8 or 9 pieces. Round and shape each piece into a ball.
- 4. Place 8 or 9 finished balls of dough into each of two 8"or 9" inch round cake pans that are lightly greased. Cover and let rise for about an hour or until very puffy.
- 5. If desired, brush un-baked rolls with melted butter or egg wash (1 egg beaten with 1 Tablespoon of water) and sprinkle with herbs or small seeds.
- 6. Bake in pre-heated 375 degree F. oven for 12 to 15 minutes. until golden. DO NOT OVER-BAKE !
- 7. Remove rolls from oven and as soon as you are able to handle them, take rolls out of pans and brush with melted butter. Cool completely on a rack.
SOFT LIGHT WHOLE WHEAT DINNER ROLLS
From EatingWell Magazine-December 2006. Note: the recipe was changed to preparation of the dough in an ABM.
Provided by COOKGIRl
Categories Yeast Breads
Time 35m
Yield 24 rolls
Number Of Ingredients 11
Steps:
- Place all dough ingredients in the bread machine pan in order indicated with your owner's manual.
- Use the DOUGH setting.
- After the cycle is complete, punch down dough and remove from pan.
- On a floured cutting board, shape into rolls and place on two parchment-lined baking pans.
- Let rise in a warm place for 30 minutes or until double in size.
- Preheat oven to 400 degrees.
- Topping: Whisk the remaining egg (and a little bit of water about 1 tablespoon) in a small bowl, and brush the tops of the rolls with it; sprinkle with wheat germ.
- Bake the rolls until light brown on top, approximately 20 minutes.
- Prep time does not include preparing the dough in the ABM.
Nutrition Facts : Calories 159.5, Fat 5.8, SaturatedFat 2, Cholesterol 33.7, Sodium 138.8, Carbohydrate 23.1, Fiber 2.2, Sugar 2.2, Protein 4.6
PILLOW-SOFT DINNER ROLLS
My husband, who is the baker in our family, found these on another recipe site & they were great. Soft & delicious.
Provided by Jackie 6
Categories Yeast Breads
Time 2h25m
Yield 24 rolls, 24 serving(s)
Number Of Ingredients 8
Steps:
- In a large mixing bowl, dissolve yeast in warm water.
- Add the milk, shortening, eggs, sugar, salt & 3 cups flour; beat until smooth.
- Stir in enough remaining flour to form a soft dough.
- Turn onto a floured surface; knead until smooth & elastic, about 6-8 minutes (dough will be sticky).
- Place in a greased bowl, turning once to grease top. Cover & 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 inches apart on greased baking sheets. Cover & let rises until doubled, about 30 minutes.
- Bake at 350 deg F for 20-25 minutes or until golden brown. Remove to wire racks.
SOFT & FLUFFY VEGAN DINNER ROLLS
Please the vegans without disappointing the carnivores. These soft, fluffy, buttery, and melt-in-your-mouth dinner rolls are total crowd-pleasers - no eggs or dairy needed.
Provided by Kare for Kitchen Treaty
Time 2h10m
Number Of Ingredients 8
Steps:
- Add the 6 tablespoons of Earth Balance to a small sauce pan. Set on your stovetop and heat on low just until melted. Add the soy milk and water. Continue heating until the temperature hits about 115 degrees (it will cool off a bit when you add it to the bowl of your stand mixer). Pour warmed butter and milk mixture into the bowl of your stand mixer.
- Add the sugar and stir to combine.
- Check the liquid with the thermometer again to make sure the temperature of the liquid is between 100-110 degrees. Most say this feels warm but doesn't sting your hand to the touch. For me, the only way to really tell is to use a thermometer. You can use a meat thermometer or a candy thermometer. The reason temperature is so important is that if the temperature is too low, the yeast won't activate. If it's too warm, it will kill the yeast.
- Once the liquid is between 100 and 110 degrees Fahrenheit, add the yeast and stir to combine. Let sit 5 minutes, until bubbly.
- Stir in the salt.
- With the dough hook on the stand mixer and the mixer on low speed, add the flour, 1 cup at a time, until the dough starts to look shaggy when the flour is added but is still relatively loose and wet. When you have the right amount of flour, the dough will cling to the hook for a moment and then begin to fall back into the bowl. Once you're there, resist adding more flour! It usually takes about 5 1/2 cups for me, but it can really depend on if you ended up adding a bit more or less liquid.
- "Shaggy" dough
- Increase the speed to medium and knead 4-5 minutes until the dough is smooth and elastic. It will be soft and relatively sticky but you should be able to handle it without getting too much on your hands.
- Rub a little neutral oil (I use canola) in a large bowl and transfer dough to the bowl. A bit will probably stick to your hands but that's okay!
- Let rise until doubled in size, 30 minutes to 1 hour.
- Punch down the dough. Prepare a surface by sprinkling a tablespoon or two of flour on it. Turn the dough out onto the surface. It might still be a little sticky but soft and smooth to the touch.
- Using a bench scraper or large knife, cut dough into quarters and then cut each quarter into 5 pieces roughly the same size. Don't worry if they're not exactly equal.
- Grease a large rimmed baking pan, approximately 9" x 13". I like to rub my pan with a teaspoon or so of canola oil. Take each piece of dough, fold the four corners onto the bottom to form a round shape, and place in greased pan. You should have 20 rolls or 5 rows of 4 rolls each.
- Cover with plastic wrap. Let the rolls rise until almost doubled, about 20 minutes. Meanwhile, preheat oven to 375 degrees Fahrenheit.
- Set remaining 2 tablespoons of vegan butter into a small saucepan over low heat to melt.
- Remove plastic wrap from risen rolls and brush the tops gently with the melted vegan butter.
- Bake until golden and a thermometer inserted into the center of the rolls registers at about 195 degrees Fahrenheit, 25 to 35 minutes.
- Remove from oven and let cool a bit. Enjoy immediately or serve later. Rolls keep at room temperature for about 5 days (I like to keep them in a sealed zipper bag). They also freeze well.
Nutrition Facts : ServingSize 1 roll, Calories 175 kcal, Sugar 4 g, Sodium 221 mg, Fat 5 g, SaturatedFat 1 g, Carbohydrate 28 g, Fiber 1 g, Protein 4 g
THE BEST DINNER ROLLS SOFT, SWEET BREAD
Steps:
- Sprinkle the yeast over very warm water in a large bowl. (warm water should feel comfortably warm when dropped on wrist) Stir until yeast dissolves. Add sugar, the 1/4cup butter and salt to hot milk and stir until the sugar dissolves and butter is melted. Cool mixture to 105 to 115 degrees. Add milk mixture to yeast, then beat in egg. Beat in 4 cups of flour, one cup at a time to form soft dough. Use some the remaining 1/2 cup flour to dust a pastry cloth. Knead the dough lightly for 5 minutes, working in the remaining flour (use if for flouring your cloth and hands). Place dough in a warm buttered bowl; turn greased side up. Cover and let rise in a warm place until doubled in bulk, about 1 1/2 hrs. Punch dough down and knead 4 to 5 minutes on a lightly floured pastry cloth. Dough will be sticky, but use as little flour as possible for flouring your hands and the pastry cloth, otherwise the rolls will not be as feathery light as they should be. Pinch off small chunks of dough and shape into round rolls. Place in neat rows, not quite touching, in a well-buttered 13x9x2 pan. Cover rolls and let rise in warm place until doubled, 30-45min. Brush tops of rolls generously with melted butter, then bake in a 375 degree; oven for 18-20minutes or until nicely browned. Serve warm with plenty of butter. I pour melted butter on top of the rolls right when the come out of the oven.
SOFT AND CHEWY DINNER ROLLS(ATK)
Make and share this Soft and Chewy Dinner Rolls(ATK) recipe from Food.com.
Provided by Coppercloud
Categories Sourdough Breads
Time 1h25m
Yield 12 Rolls, 12 serving(s)
Number Of Ingredients 8
Steps:
- WARM OVEN Adjust oven rack to middle position and heat oven to 200 degrees. When oven reaches 200 degrees, turn it off. Line baking sheet with parchment paper. Grease large bowl.
- MAKE DOUGH Whisk water, oil, sugar, and yeast in liquid measuring cup until yeast dissolves. In bowl of stand mixer fitted with dough hook, mix flour, potato flakes, and 1½ teaspoons salt until combined. With mixer on low, add water mixture in steady stream and mix until dough comes together, about 1 minute. Increase speed to medium and knead until dough is smooth and comes away from sides of bowl, about 6 minutes.
- LET RISE Turn dough onto lightly floured counter and knead briefly to form smooth, cohesive ball. Transfer dough to prepared bowl and turn to coat. Cover with plastic wrap and place in turned-off oven until dough has doubled in size, about 45 minutes.
- SHAPE ROLLS Punch down dough on lightly floured work surface. Divide dough into quarters and cut each quarter into 3 equal pieces. On clean surface, form each piece into rough ball by pinching and pulling the edges under so that the top is smooth. Then cup each round with your palm and move in a circular motion on an unfloured surface to shape a smooth ball. Transfer to prepared baking sheet. Cover loosely with plastic wrap and return to turned-off oven until doubled in size, about 20 minutes. (Or refrigerate rolls for up to 24 hours.).
- BRUSH AND BAKE Remove rolls from oven and discard plastic wrap. Heat oven to 400 degrees. Brush rolls with egg and sprinkle evenly with ½ teaspoon salt. Bake until golden brown, about 15 minutes, rotating sheet halfway through cooking. Cool rolls on sheet 10 minutes. Serve.
- MAKE AHEAD: Bake as directed until rolls are just beginning to brown and outside is set, about 5 minutes. Cool completely and freeze in zipper-lock bag. When ready to reheat, defrost at room temperature for about 1 hour and bake 10 minutes in 400-degree oven.
- TO MAKE WITHOUT A MIXER: In step 2, whisk water, oil, sugar, and yeast in liquid measuring cup. Mix flour, potato flakes, and salt in large bowl. Make well in flour, then add water mixture to well. Stir until dough becomes shaggy and difficult to stir. Turn out onto floured work surface and knead until dough is smooth and forms cohesive ball, about 10 minutes. Proceed as directed.
- Nifty Make-Ahead Trick: Steal a technique from commercial bakeries: par-bake. When the rolls are just beginning to brown (about 5 minutes), remove them from the oven, cool, and freeze for up to a month. To finish, let the parbaked rolls sit on a parchment-lined baking sheet at room temperature for 1 hour. Bake in a 400-degree oven until they're golden brown, about 10 minutes.
SOFT WHITE DINNER ROLLS
Getting supper on the table quickly makes you feel efficient. Baking a batch of soft dinner rolls makes you feel cozily competent. This may be an unfashionable virtue, but it is also a deeply satisfying one.
Provided by Nigella Lawson
Categories side dish
Time 2h15m
Yield 30 rolls
Number Of Ingredients 12
Steps:
- In a large bowl, combine 3 1/2 cups flour, yeast, salt and sugar. In a small saucepan, combine milk and butter, and place over low heat until milk is lukewarm. Pour into bowl of dry ingredients. Mix with a fork to make a rough dough, adding more flour, 1 tablespoon at a time, if necessary.
- Using a mixer with dough hook, or by hand, knead dough until smooth and silky. Place in an oiled bowl, and cover with plastic wrap. Let rise in a warm place until double in size, about 1 hour.
- Punch air out of dough. Oil a baking sheet, and set aside. Pull off pieces of dough the size of walnuts, and form into round balls. Place on baking sheet almost touching, about 1/4 inch apart, in 6 rows of 5 each. Cover with a kitchen towel, and let rise in a warm place 30 minutes. Meanwhile, heat oven to 425 degrees.
- When rolls have risen, make a glaze by beating together the egg, milk and salt. Paint rolls with glaze. Sprinkle one row with sesame seeds and the next with poppy seeds; leave the third row plain, and then repeat pattern. (A teaspoon of seeds should decorate 2 rows.)
- Bake rolls until risen and golden brown, about 15 minutes. Transfer to a cooling rack or serve immediately. To serve, place on a plate so rolls can be torn off to be eaten.
Nutrition Facts : @context http, Calories 80, UnsaturatedFat 1 gram, Carbohydrate 13 grams, Fat 2 grams, Fiber 1 gram, Protein 2 grams, SaturatedFat 1 gram, Sodium 75 milligrams, Sugar 1 gram, TransFat 0 grams
KING ARTHUR SOFT WHITE DINNER ROLLS RECIPE - (3.7/5)
Provided by thatjerseygirl
Number Of Ingredients 9
Steps:
- 1) If you're using active dry yeast, dissolve it with a pinch of sugar in 2 tablespoons of the lukewarm water. Let the yeast and water sit at room temperature for 15 minutes, until the mixture has bubbled and expanded. If you're using instant yeast, you can skip this step. 2) Combine the dissolved yeast (or instant yeast) with the remainder of the ingredients. Mix and knead everything together-by hand, mixer or bread machine set on the dough cycle-till you've made a smooth dough. If you're kneading in a stand mixer, it should take 5 to 7 minutes at second speed, and the dough should barely clean the sides of the bowl, perhaps sticking a bit at the bottom. In a bread machine (or by hand), it should form a smooth ball. 3) Place the dough in a lightly greased bowl. Cover the bowl, and allow the dough to rise, at room temperature, until it's nearly doubled in bulk, about 1 hour. Rising may take longer, especially if you've kneaded by hand. Give it enough time to become quite puffy. 4) While the dough is rising, lightly grease two 9" round cake pans, or a 9" x 13" pan. 5) Gently deflate the dough, and transfer it to a lightly greased work surface. Divide it into 16 pieces. 6) Shape each piece into a rough ball by pulling the dough into a very small knot at the bottom, then rolling it under the palm of your hand into a smooth ball. 7) Place eight rolls in each of the round cake pans (or all 16 rolls in the 9" x 13" pan), spacing them evenly; they won't touch one another. 8) Cover the pan(s) with lightly greased plastic wrap, and allow the rolls to rise till they're very puffy, and have reached out and touched one another, about 1 hour. While the rolls are rising, preheat the oven to 350°F. 9) Bake the rolls until they're a deep golden brown on top, and lighter on the sides, about 25 minutes. 10) Remove the rolls from the oven, and after 2 or 3 minutes, carefully transfer them to a rack. They'll be hot and delicate, so be careful. Serve warm, or at room temperature.
DARK AND SOFT RESTAURANT DINNER ROLLS
This recipe is based on the small, dark bread loaves served in restaurants in the 70s and 80s. Recipe is from Better Homes and Gardens Holiday Baking.
Provided by CookingONTheSide
Categories Yeast Breads
Time 4h20m
Yield 9-10 rolls, 9-10 serving(s)
Number Of Ingredients 11
Steps:
- To prepare the dough: In large bowl, combine 1 1/2 cups of the bread flour, the cocoa powder and yeast.
- In medium saucepan, heat and stir water, orange juice, honey, the 1/4 cup butter, sugar and salt just until warm (120 degrees F to 130 degrees F) and butter almost melts.
- Add water mixture to flour mixture.
- Beat with an electric mixture on low to medium speed for 30 seconds, scraping sides of bowl constantly.
- Beat on high speed for 3 minutes.
- Using a wooden spoon, stir in whole wheat flour and as much of the remaining bread flour as you can.
- Turn dough out on a lightly floured surface.
- Knead in enough remaining bread flour to make smooth, elastic, and moderately soft dough (3-5 minutes total).
- Shape into a ball.
- Place in a lightly greased bowl, turning once to grease surface.
- Cover, let rise in a warm place until double in size (about 2 hours).
- To shape the rolls: Punch down dough.
- Turn dough out onto a lightly floured surface.
- Divide into nine or 10 portions.
- Cover and let rest for 10 minutes.
- Meanwhile, lightly grease a large baking sheet; set aside.
- Gently pull each portion into a 5x2-inch oval roll, tucking edges under to make smooth tops.
- Place on prepared baking sheet.
- Brush rolls with melted butter.
- Using a knife, make three diagonal cuts in the top of each roll.
- Cover; let rise until nearly double in size (1 1/2 to 2 hours).
- Preheat oven to 350 degrees F.
- To bake the rolls, uncover rolls.
- Bake for 20-25 minutes or until roll bottoms are lightly browned (or until an instant-read thermometer inserted into the center of roll registers 200 degrees F).
- Immediately transfer rolls to a wire rack.
- Serve warm or at room temperature.
- Makes 9 or 10 large rolls.
Nutrition Facts : Calories 334.1, Fat 6.5, SaturatedFat 3.5, Cholesterol 13.6, Sodium 298.7, Carbohydrate 63.1, Fiber 5.1, Sugar 15.5, Protein 8.9
SOFT AND CHEWY DINNER ROLLS
Steps:
- 1. WARM OVEN Heat oven to 200 degrees then turn it off. Line baking sheet with parchment paper. Grease large bowl. 2. MAKE DOUGH Whisk water, oil, sugar, and yeast in liquid measuring cup until yeast dissolves. In bowl of stand mixer fitted with dough hook, mix flour, potato flakes, and 1½ teaspoons salt until combined. With mixer on low, add water mixture in steady stream and mix until dough comes together, about 1 minute. Increase speed to medium and knead until dough is smooth and comes away from sides of bowl, about 6 minutes 3. LET RISE Turn dough onto lightly floured counter and knead briefly to form smooth, cohesive ball. Transfer dough to prepared bowl and turn to coat. Cover with plastic wrap and place in turned-off oven until dough has doubled in size, about 45 minutes. 4. SHAPE ROLLS Punch down dough on lightly floured work surface. Divide dough into quarters and cut each quarter into 3 equal pieces. On clean surface, form each piece into rough ball by pinching and pulling the edges under so that the top is smooth. Then cup each round with your palm and move in a circular motion on an unfloured surface to shape a smooth ball. Transfer to prepared baking sheet. Cover loosely with plastic wrap and return to turned-off oven until doubled in size, about 20 minutes. (Or refrigerate rolls for up to 24 hours.) 5. BRUSH AND BAKE Remove rolls from oven and discard plastic wrap. Heat oven to 400 degrees. Brush rolls with egg and sprinkle evenly with ½ teaspoon salt. Bake until golden brown, about 15 minutes, rotating sheet halfway through cooking. Cool rolls on sheet 10 minutes. Serve. MAKE AHEAD: Bake as directed until rolls are just beginning to brown and outside is set, about 5 minutes. Cool completely and freeze in zipper-lock bag. When ready to reheat, defrost at room temperature for about 1 hour and bake 10 minutes in 400-degree oven.
PILLOW-SOFT DINNER ROLLS
Steps:
- 1. In a large mixing bowl, dissolve yeast in warm water. Add the milk, shortening, eggs, sugar, salt and 3 cups of flour. Stir in enough remaining flour to form a soft- dough. 2. Turn on 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 stand for 1 hour in a warm place, dough will double in size. 3. Punch dough down. Tunr on a lightly floured surface, divide into 24 pieces. Shape each into a roll. Place 2 inches apart on a greased baking sheet. Cover and let rise for 1/2 hour. Bake at 350 degrees for 20-25 minutes or until golden brown. Remove to wire racks.
SOFT BREAD MACHIE DINNER ROLLS
From the Black & Decker Bread Machine. For Canada, it says to use 4 1/3 cup white flour. And USA 4 1/2 cups. I've always use 4 1/3 cup all purpose flour for this recipe.
Provided by Boomette
Categories Yeast Breads
Time 30m
Yield 12-18 serving(s)
Number Of Ingredients 9
Steps:
- Measure ingredients in the order listed into Baking Pan.
- Select Dough.
- When cycle is complete remove dough from machine to a lightly floured surface. If necessary, knead in enough flour to make dough easy to handle. Divide dough into 12-18 pieces. Shape each piece into a smooth ball. Place balls, almost touching in two greased 8 inch square cake pans; cover and let rise for 30 minutes or until almost double in volume. Brush with glaze. Bake in 350 F (177 c) oven for 20-25 minutes or until golden brown and bottom sounds hollow when tapped. Remove from pans and let cool on wire racks.
- This recipe can be formed into cloverleaf, crescents, parker-house or bread sticks.
Nutrition Facts : Calories 205.2, Fat 3.4, SaturatedFat 1, Cholesterol 16.8, Sodium 303.7, Carbohydrate 37.3, Fiber 1.3, Sugar 2.8, Protein 5.7
SOFT WHOLE-WHEAT DINNER ROLLS
Steps:
- Whisk milk, sugar, butter, oil and 2 eggs in a large bowl. Whisk yeast, whole-wheat flour, 1-1/2 c. cake flour and salt in a medium bowl. Stir yeast-flour mixture into liquid mixture, forming a very sticky dough. Sprinkle 1/2 c. cake flour on work surface. Turn out dough and knead until all the flour is incorporated. Spray a large bowl with Pam. Transfer dough to bowl, cover with saran and let rise at room temperature until doubled, 1-1/4 to 2 hours. Coat 9x13 baking pan with Pam. Turn dough onto lightly floured surface and pat into rough 7x10 rectangle. Cut into 24 equal portions. Form each into a ball and arrange in prepared pan. Cover with saran and let rise at room temperature about 1-1/4 hours. (Alternately, rolls can be refrigerated overnight, allowing more time later for final rising.) Preheat oven to 400F. Whisk 1 egg and brush tops of rolls, sprinkling with wheat germ or bran. Bake until light brown on top, about 20 minutes.
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