Bonnies Light Dinner Rolls Recipes

Steps:

• 1. TIPS FOR SUCCESS: No substitutions, please. Bring ALL ingredients to room temperature before you begin! This includes the eggs and yeast. Always use superfine flour to get light bread. If it isn't superfine, pulse it in the food processor. Assemble all the ingredients before you start making the recipe, and follow the steps in the order given below.
• 2. Use a 9X16 pan with a parchment sleeve. Spray sides and bottom with kitchen spray.
• 3. Dry Ingredients: Use a kitchen scale to weigh all your flours for accuracy. Do not skip this step. Measuring cups can throw off your recipe by 1/4 to 1/3 of a cup! Mix all the Dry Ingredients in a medium bowl and set aside.
• 4. Proofing The Yeast: Measure 1 1/3 cup warm water, 110, degrees. Add two tablespoons of sugar and whisk until it dissolves. Add 3 teaspoons active dry yeast and whisk again until combined. Let it sit until a small dome forms, about 10 minutes.
• 5. Wet Ingredients: Meanwhile, mix the egg and egg yolk, and 2 teaspoons of lemon juice in the stand mixer's mixing bowl using the paddle attachment. Beat 1 minute on medium speed until well mixed. Add about a half cup of the flour mixture and then add the diced butter, yeast mixture, and then gradually add the rest of the flour.
• 6. Do not add any extra flour or liquid. Beat on medium speed for 5 minutes. It will be very thick.
• 7. Making The Rolls: This is the fun part. Use a 2 inch scoop to form the rolls. Dip it in water, shake off excess.
• 8. Place about a teaspoon of tapioca flour in the palm of your left hand. (Assuming you are right-handed!)
• 9. Scoop the ball into your left palm on top of the flour, and then roll the 'ball' forward on your fingers, and it will pick up a very small amount of the flour and allow you to shape it easily into a roll. Add a tiny bit more flour only if needed. After you have made one, you will see how easy it is. This technique will allow you to form rolls with a minimal amount of flour. Using too much flour will keep gluten-free yeast rolls from rising properly.
• 10. Place each roll in the prepared pan with sides almost touching. A 2-inch scoop makes 20 rolls, side by side, in a 9 X 16 pan.
• 11. I warm my oven just before setting my rolls in it to rise. Cover the rolls with a light towel, leave the oven light on and shut the door.
• 12. Let the rolls rise 30 minutes until doubled in size. Gently remove rolls from oven and set on a counter while you preheat the oven. Preheat the oven to 350 degrees.
• 13. Make The Egg Wash: Don't skip this step because it enhances browning and appearance of rolls. Beat one egg, 1 teaspoon water, and 1 pinch of salt.
• 14. After the rolls have risen, brush on the egg wash until all the rolls are covered. You won't use all the egg wash.
• 15. Bake rolls in the preheated oven for 25 minutes or until the test thermometer says 200 degrees. They should be nice and brown.
• 16. Cool in pan for ten minutes, then move over to a rack. Lift the rolls out of the pan with the parchment sleeve. Note: Store rolls in baggies in a ziplock in the freezer. Warm rolls in the oven wrapped in tin foil.
• 17. Try some hot with jelly! Enjoy!

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.

Steps:

• Sift together two cups of the flour with the sugar, salt, and stir in the yeast. With mixer at low speed, blend shortening or butter into the flour mixture. Add the hot water (the hottest it comes from your tap, all at once, with mixer running. Add the egg, and continue mixing. Add in the remaining two cups flour to make a soft dough. At this point, I changed my mixer beaters for dough hooks and let the mixer knead the dough for about ten minutes and then put it into an oiled bowl, cover with a towel and allow to rise in a warm spot until doubled, about two hours. Punch dough down. At this point it can either be refrigerated or shaped in rolls or loaves and allowed to rise a second time until doubled, usually about an hour. Bake in a preheated 375°F oven until barely brown. May be frozen after baking and reheated to serve.

Steps:

• Preheat oven to 350 degrees F.
• In a large bowl, use a mixture to mix butter and cocoa together until smooth.
• Add flour and sugar; beat together.
• Mix in eggs and vanilla until just combined.
• Pour batter into a greased 9x13" baking pan.
• Bake for 20-25 minutes or until an inserted toothpick comes out clean.
• Let the brownies cool for about 10-20 minutes and then frost while still warm.

Steps:

• Add all ingredients to bread machine according to your manufacturer's directions.
• Set for dough cycle.
• When cycle is complete, remove dough and shape as desired.
• Place on lightly greased baking sheet and cover with plastic wrap.
• Let rise until doubled (this step is important - don't rush it).
• Bake at 375° for 12 to 15 minutes or until golden brown.
• To keep them soft, brush with melted butter immediately after removing from oven.

Steps:

• Combine the warm water and yeast in a large bowl and let it stand for about 10 minutes.
• Stir in oil, sugar, eggs and salt.
• Beat in flour, 1 cup at a time, until dough is too stiff to mix ( some flour may not be needed).
• Cover and refrigerate 2 hours or up to 4 days.
• Grease a 13X9-inch baking pan. Turn the chilled dough out onto a lightly floured surface. Divide dough into 24 equal-size pieces. Roll each piece into a ball; place balls in the prepared pan.
• Cover and let dough balls rise for 1 - 1 1/2 hours.
• Preheat oven to 350º F.
• Bake until rolls are golden brown, 20 to 25 minutes.
• Break rolls apart to serve.