60 Minute Rolls Food Processor Recipes

Steps:

• Combine 3 1/2 cups flour, sugar, salt and undissoloved yeast in bowl.
• Attach bowl and dough hook. Turn to speed 2 and mix for 1 minute.
• Combine milk, water and margarine in a saucepan. Heat over low heat, until liquids are very warm (120 to 130). Margarine does not need to melt.
• Turn to speed 2 and gradually add liquid to flour mixture, about 30 seconds. Mix 1 minute longer. Continue on speed 2, adding remaining flour, 1/2 cup at a time, as needed. Mix until dough clings to hook, about 5 minutes.
• Knead dough on speed 2 for 7-10 minutes longer, or until dough is smooth and elastic. Stop.
• Place in greased bowl, turning to grease top. Cover, let rise in a warm place 15 minutes.
• Turn dough out onto floured board. Divide in half and shape as desired. Cover; let rise in slightly warm oven (about 90 degrees) for 15 minutes or until doubled in bulk [usually 15 minutes works just fine!].
• Bake at 425, for 12 minutes, or until nice and brown. Remove from baking sheets and cool on wire racks.
• I usually make balls. But for something fancy you can make one of the following:.
• Curlicues: Divide dough in half and roll each half to 12x9 inch rectangle. Cut 12 equal strips about 1 inch wide. Hold one end of strip firmly and wind tightly to form a coil, tucking ends underneath. Place on greased baking sheets about 2 inches apart.
• Cloverleafs: Divide dough into 24 equal pieces. Form each piece into a ball and place in greased muffin pan. With scissors, cut each ball in half, then quarters, cutting through to almost bottom of rolls.

Steps:

• I like to use my oven as an "incubator", which hastens the proofing of the dough. I simply turn my oven to WARM for two minutes, then shut it off. Dissolve the yeast in warm water and the sugar until it foams (5-10 minutes). In the meantime, melt the butter in the microwave, then the milk. Combine and allow to cool to about 110F. (You could use a saucepan, but the microwave is much easier for me-- I use 25 second increments.) Dump the milk and yeast mixture into the mixing bowl. Add about 2-1/2 cups flour, and salt, and mix with the dough hook. (Or, beat by hand). Mix for about a minute. With the mixer still going, add the remaining flour, a bit at a time and mix for another couple of minutes, or until the dough starts to clean the sides of the bowl. (I used 3 cups of flour, total). Knead on low speed for about 2 more minutes, or until dough is smooth and elastic - the dough will still be slightly sticky to the touch. Place dough in a lightly oiled bowl, turning it to grease the top. Cover the dough with a clean, dry dish towel, (or plastic wrap) and let it rise in a warm place, free from draft (or in the incubated oven), for about 20 minutes. Turn the dough onto a lightly floured surface, and gently shape into a square. Divide into 9 or 12 pieces. I shape each roll by pulling them into a more circular shape then grab corners to the center and twist. Place the ball on a lightly floured surface, twist side down and gently grab and roll into a round ball. You can also make 27 or 24 small balls and make "clover leaf rolls". You then place3 mini dough balls into a greased muffin cup. Cover the rolls with the dish towel, and let the dough rise for about 15 minutes. Meanwhile, preheat the oven for 425ºF. Bake for about 12 minutes or until the rolls are golden brown. Remove from pans immediately, and brush with 2 Tablespoons melted butter, immediately. Cool on a wire rack, and you can eat these within just a few minutes. The texture of these rolls are fluffy and this is now my "go to" recipe for bread rolls.

Steps:

• In a large bowl, mix 1 cup of flour, yeast, sugar, salt and powdered milk.
• Now add the 1-1/2 cups"hot" water and the butter; stir until the butter is melted.
• Add remaining 3 cups of flour, 1 cup at a time, and mix thoroughly (dough will be sticky).
• Let stand, covered with a dish towel, for 20-30 mins in a warm place.
• Turn dough out onto a floured surface.
• Knead a few times, adding a little flour as needed until dough is no longer sticky.
• Grease a 12 cup muffin pan.
• Pinch pieces of dough and place a piece in each prepared muffin cup.
• When pan is full, cover again and let sit 20-30 mins.
• While rolls are sitting preheat oven to 400 degrees.
• Place rolls in oven and bake 10 mins or until rolls are golden brown on top.
• When roll are removed from oven brush with melted butter and serve hot.

Steps:

• Mix thoroughly in large bowl: 1½ cups flour, sugar, salt and undissolved yeast.
• Combine milk, water and margarine in a saucepan.
• Heat over low heat until liquids are very warm (120º-130ºF). Butter does not need to melt.
• Gradually add to dry ingredients and beat 2 minutes at medium speed with electric mixer, scraping bowl occasionally.
• Add ½ cup flour, beat at high speed 2 minutes.
• Stir in enough additional flour to make a soft dough.
• Turn onto light floured board; knead until smooth and elastic, about 5 minutes.
• Place in greased bowl, turning to grease top.
• Cover, place bowl in pan of water about 98ºF. Let rise 15 minutes.
• Turn dough out onto floured board.
• Roll golf-ball sized pieces with the dough.
• Place three balls of dough into each cup of greased muffin tin.
• Cover, let rise in warm place (about 90ºF) 15 minutes.
• Bake at 425º about 12 minutes or until done.
• Remove from muffin tin and let cool on wire rack.

Steps:

• Preheat oven to 425 degrees F.
• In a large bowl, thoroughly mix 1 1/2 cups flour, sugar, salt and undissolved dry yeast. Set aside.
• In a saucepan, combine milk, water and margarine or butter.
• Heat over low heat until liquids are very warm (120 to 130 degrees F). (Margarine does not need to melt).
• Gradually add warm milk mixture to the dry ingredients.
• Beat at medium speed for 2 minutes, scraping bowl occasionally. (I use my KitchenAid Mixer).
• Add 1/2 cup flour and beat at high speed for 2 minutes, scraping bowl occasionally.
• Stir in enough additional flour to make a soft dough.
• Turn dough out onto lightly floured board; knead until smooth and elastic, about 5 minutes.
• Place in a greased bowl, turning to grease the top.
• Cover and place the bowl over a pan of water that is about 98 degrees.
• Let rise for 15 minutes.
• Punch dough down and turn out on a lightly floured board.
• Shape into rolls and place them on a well grease pan.
• Cover and let rise in a warm, draft-free place for about 15 minutes or until almost doubled in bulk.
• Bake at 425 degrees F for about 12 minutes.

Steps:

• 1. combine all dry ingredients in food processor pulse for 30 seconds. Heat milk and water and butter un till warm.
• 2. pour the egg in to processor as it is running. After dough is clinging together and off sides turn off. Cover and let rest for 10 minutes.
• 3. Roll out dough the size of your pan you will bake it in. Place in pan making sure it is tight against the sides. Cut dough with sharp knife. A 8 or 9 inch pan will bake 16 rolls. Place in warm area and let raise un till doubled, 20 to 30 minutes. Bake at 400 for 15 minutes or until done