FRENCH BREAD ROLLS TO DIE FOR
Easy to make French bread rolls. Dough can be made in mixer, bread maker, or by hand. Loaves or rolls can be brushed before baking with a glaze of 1 beaten egg white mixed with 1 tablespoon water if desired.
Provided by JOCATLIN
Categories Bread Yeast Bread Recipes Rolls and Buns
Time 2h20m
Yield 16
Number Of Ingredients 6
Steps:
- In a large bowl, stir together warm water, yeast, and sugar. Let stand until creamy, about 10 minutes.
- To the yeast mixture, add the oil, salt, and 2 cups flour. Stir in the remaining flour, 1/2 cup at a time, until the dough has pulled away from the sides of the bowl. Turn out onto a lightly floured surface, and knead until smooth and elastic, about 8 minutes. Lightly oil a large bowl, place the dough in the bowl, and turn to coat. Cover with a damp cloth, and let rise in a warm place until doubled in volume, about 1 hour.
- Deflate the dough, and turn it out onto a lightly floured surface. Divide the dough into 16 equal pieces, and form into round balls. Place on lightly greased baking sheets at least 2 inches apart. Cover the rolls with a damp cloth, and let rise until doubled in volume, about 40 minutes. Meanwhile, preheat oven to 400 degrees F (200 degrees C).
- Bake for 18 to 20 minutes in the preheated oven, or until golden brown.
Nutrition Facts : Calories 23.3 calories, Carbohydrate 1.8 g, Fat 1.7 g, Fiber 0.2 g, Protein 0.3 g, SaturatedFat 0.3 g, Sodium 146.4 mg, Sugar 1.6 g
BREAD ROLLS
I've tried many, many bread recipes, and this is the best roll recipe I've come across. It's super fast, super easy, and you'd have to try hard to mess it up. The easiest way to get the perfect temperature water for your yeast is to do 1 part boiling water to 2 parts cold. Perfect every time!
Provided by Alicia R
Categories Breads
Time 55m
Yield 16 rolls
Number Of Ingredients 7
Steps:
- In a small bowl, mix milk with water. Add sugar, yeast, and butter. Stir until yeast is dissolved and set aside for 10 minutes or until yeast has foamed up a bit.
- In a large bowl, mix flour and salt. Use the lower amount of flour to start with and add more only if the dough is really too sticky.
- Add yeast mixture to flour and mix.
- Knead until smooth and elastic. (I use a hand mixer with a kneading attachment.).
- Place in greased bowl, cover tightly with plastic wrap, and let rise in a warm place for 15 minutes.
- Oil your hands and shape the dough into rolls and place in a well-greased pan. I use 2 round non-stick cake pans.
- Cover loosely with plastic wrap and let rise another 15 minutes.
- Bake at 400 for about 10 minutes or until golden brown.
- Let these cool down before you remove them from the pan or they will likely tear.
EASY CRUSTY BREAD ROLLS
These are yummy crusty rolls that resemble the delicious rolls my family enjoyed while we were visiting Switzerland. They are easy to make because you measure out all the ingredients for the starter and the final dough at the same time. I find it easiest to weigh out my ingredients on a kitchen scale, directly into my mixing bowl. That is why I have given the ingredients in grams. I have also converted the measurements to cups, however, the recipe works best if measured on a scale.
Provided by lwunder
Categories Yeast Breads
Time 6h30m
Yield 32 rolls, 32 serving(s)
Number Of Ingredients 9
Steps:
- Weigh out ingredients for starter in your mixing bowl and whisk together. They should be the consistency of pancake batter.
- Measure out the remaining bread flour and place on top of starter.
- Make two little wells in the dry bread flour, add the salt in one and the yeast in the other.
- Place mixing bowl on its stand, cover (loosely with plastic wrap or a lid), and let ferment for 1-2 hours. The yeast will become active during this time.
- Measure out buttermilk and let stand until ready to use.
- After the preliminary ferment, add buttermilk to bowl and mix with a dough hook until a smooth, elastic dough ball is formed, about 5 minutes.
- Turn the dough out onto a greased countertop (olive oil or Pam Spray works well).
- Knead into a ball (1 minute) and place into a dough riser lightly coated with oil. Spray top of dough with oil, cover and let rise for 2 hours or until doubled in size*.
- Preheat oven with two pizza stones (one per shelf) to 450°F Be sure that the stones and a cookie sheet (bottom shelf) are in the oven when you start pre-heating it.
- Turn bread dough out onto a lightly floured countertop and divide into four pieces. You can make four large loaves at this point or can continue on and divide each dough ball into 8 pieces.
- Form the rolls and place them on 2 sheets of parchment paper that are roughly the same size as your pizza stones (16 rolls/sheet).
- Cover** and let rise for 45 minutes.
- After rising, sprinkle the rolls with flour and slash the tops. ***.
- Place the rolls in the oven using a pizza peel.**** At the same time, put a cup of ice into the cookie sheet to humidify your oven.
- Bake at 425F for 30-35 minutes. If your oven has a convection bake setting, switch to convection for the last 10 minute of baking.
- Cool on wire racks and enjoy!
- *If you are not ready to form the rolls/loaves after the first rise, you can punch the dough down and let it rise again until doubled in size. **I use a plastic storage container that is designed to store things under my bed. It is the perfect size and keeps my dough safe from cats, dogs and other critters. ***A sharp serrated knife works well. ****An inverted cookie tray works in a pinch.
HOMEMADE DINNER ROLLS
Bake your own yeasty, buttery and golden Homemade Dinner Rolls with Food Network's easy recipe.
Provided by Food Network
Categories side-dish
Time 41m
Yield 24 to 30 rolls
Number Of Ingredients 9
Steps:
- In a standing mixing bowl with dough hook, dissolve yeast in warm water. Let sit until lightly foamy, then stir in sugar and add egg, salt, warm milk, and 4 ounces of butter. Slowly add 5 cups flour, adding more as needed to make an elastic dough. Mix well, then roll out to floured surface and knead dough for about 5 minutes.
- Place dough in buttered bowl, cover with towel, and set in a warm place to rise until double in bulk, about 1 hour.
- Lightly oil the muffin pan. Punch down dough and form dough into 1-inch balls. Place 3 balls in each muffin tin. Fill muffin pan, cover with towel, and allow to rise an additional 1/2 hour.
- Preheat oven to 425 degrees F.
- Brush with remaining melted butter. Bake in preheated oven for 10 to 15 minutes, until golden brown.
40-MINUTE DINNER ROLLS
Easy and simple dinner rolls.
Provided by ShadowBolt
Categories Bread Yeast Bread Recipes Rolls and Buns
Time 35m
Yield 12
Number Of Ingredients 5
Steps:
- Mix water and yeast together in a large bowl. Let sit for 5 minutes.
- Preheat the oven to 425 degrees F (220 degrees C). Spray a cookie sheet with cooking spray.
- Stir in egg. Add flour slowly until a dough forms. Roll dough onto a floured surface and knead until round and elastic. Cut dough into 12 pieces and place on the prepared cookie sheet. Cover with aluminum foil and let rest for 10 minutes.
- Bake in the preheated oven until golden brown, 8 to 12 minutes.
Nutrition Facts : Calories 125.8 calories, Carbohydrate 24.6 g, Cholesterol 15.5 mg, Fat 0.8 g, Fiber 1.3 g, Protein 4.5 g, SaturatedFat 0.2 g, Sodium 8.1 mg, Sugar 0.1 g
CHEESY BREAD ROLLS
Make and share this Cheesy Bread Rolls recipe from Food.com.
Provided by VegeMight
Categories Yeast Breads
Time 55m
Yield 6 rolls
Number Of Ingredients 8
Steps:
- Combine yeast with warm water.
- Combine half the flour, milk, sugar and butter in bowl or bench mixer.
- Pour in yeast and remaining flour.
- Work until smooth and elastic.
- Let rise 1 hour in oiled bowl; cover with cloth.
- Punch down and knead until smooth.
- Divide dough into six, shape into rounds and place on greased tray so rolls just touching.
- Let rise about 40 minutes.
- Brush tops and sides lightly with milk.
- Top with tasty cheese and bake at 200C for about 35 minutes.
- NOTE: You can used grated cheese, or thin slices.
Nutrition Facts : Calories 390.5, Fat 9.6, SaturatedFat 5.7, Cholesterol 28.1, Sodium 913.4, Carbohydrate 61.3, Fiber 2.2, Sugar 3.4, Protein 13.4
EASY WHITE BREAD ROLLS
Simple, soft, white bread rolls. Guaranteed not to last long once out of the oven!
Provided by surferhobbit
Time 30m
Yield Makes Rolls
Number Of Ingredients 0
Steps:
- Firstly before we start, keep in mind that the doughs first rising can be done over night in the fridge in a well oiled bowl.
- Combine the flour, yeast, salt and caster sugar in a large bowl. I like to mix the mixture with a regular knife.
- Once combined make a well in the center of the flour in preparation for the wet ingredients.
- Measure 300ml of luke warm water and add 3 tbsp of olive oil.
- Pour the water and oil into the well of flour and gradually mix the flour in until it forms a dough.
- Transfer the dough to the work top and start to knead. Do not be intimidated if your dough is quite wet. Many people tend to then add to much flour and this will result in a denser bread. Persist in kneading for ten minutes until smooth and elastic.
- Place your smooth dough into a lightly oiled, covered bowl and leave to prove for an hour. If you have made your dough in the evening then you can leave in the fridge overnight.
- Once your hour prove has finished knock back the dough for a good 10 minutes, then roll into a long sausage shape and divide into 8 sections. Form these sections into small rounds and place on covered baking trays for another hour.
- Whilst proving preheat the oven to 220C/fan. (This step also applies for the fridge proving option).
- Now cook your rolls in the oven for 10-15 minutes. Once out of the oven transfer to a cooling rack, tapping the bottom of the rolls to check that they sound hollow. Cover with a clean tea towel when cooling. This will absorb the moisture from the heat coming of the rolls.
- Best eaten warm!
GOOFY BREAD ROLLS
This wonderful Bread Roll recipe is a true no fail. It was given to me by Auntie Pearl back in the 80's. These are the number one request at any family gathering.
Provided by BakinAreUs
Categories Breads
Time 1h45m
Yield 20 Rolls, 5-8 serving(s)
Number Of Ingredients 8
Steps:
- Dissolve yeast in 1/2 warm water with one tsp of the sugar and let proof.
- Warm the milk and place into mixer bowl. Melt Butter in microwave. Add butter, baking powder, eggs, remaining sugar, and butter to mixing bowl.
- Start mixer and gradually add flour. When the dough is still creamy add the yeast mixture. Continue mixing and adding flour until a nice sticky dough is achieved.
- Knead on a floured board about 15 times. Place dough in a oiled bowl turning once to coat. Let rise until double. (About 1 hour).
- Form rolls and place in a large rectangular pan. 15"x11"x2". Let rise again until almost double.
- Bake at 375 for 15 minutes or until nicely browned.
CLASSIC DINNER ROLLS
Who can resist warm yeast rolls, fresh from the oven?
Provided by Fleischmann's Yeast
Categories Trusted Brands: Recipes and Tips ARGO®, KARO®, FLEISCHMANN'S®
Time 1h30m
Yield 12
Number Of Ingredients 7
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.
Nutrition Facts : Calories 107.9 calories, Carbohydrate 18.5 g, Cholesterol 5.9 mg, Fat 2.3 g, Fiber 0.6 g, Protein 2.8 g, SaturatedFat 1.4 g, Sodium 115.3 mg, Sugar 2.6 g
FRENCH BREAD ROLLS TO DIE FOR
Make and share this French Bread Rolls to Die For recipe from Food.com.
Provided by Marie
Categories Yeast Breads
Time 50m
Yield 16 rolls
Number Of Ingredients 6
Steps:
- Mix together warm water, yeast and sugar and let stand for about 10 minutes.
- In large bowl, combine yeast mixture with oil, salt and 2 cups of the flour.
- Stir well to combine.
- Stir in remaining flour 1/2 cup at a time, beating well after each addition.
- Turn out onto a lightly floured surface and knead until smooth and elastic.
- Lightly oil a large bowl and place dough in and turn to coat with oil.
- Cover with cloth and let rise in warm place until doubled, about 1 hour.
- Deflate the dough and turn out onto floured surface.
- Divide dough into 16 equal pieces and form into rounds.
- Place rolls onto lightly greased baking sheet at least 2" apart.
- Cover rolls with cloth and let rise until doubled, about 40 minutes.
- Preheat oven to 400 degrees and bake rolls for 18 to 20 minutes or until golden brown.
UNBELIEVABLE ROLLS
Simple dinner rolls that are easy to make. Dough is also a great base for cinnamon rolls.
Provided by SHERLIE
Categories Bread Yeast Bread Recipes Rolls and Buns
Time 2h15m
Yield 16
Number Of Ingredients 8
Steps:
- In a medium saucepan over medium heat, warm milk, water, sugar and salt. Remove from heat, and mix in the eggs and yeast.
- Measure flour into a large bowl. Make a well in the flour, and pour milk mixture into it. Do not stir. Cover with a lid, and let stand for 20 to 30 minutes.
- Pour melted margarine into flour, and mix well. Add more flour if too sticky. Knead lightly. Cover, and let rise for 20 to 30 minutes.
- Shape the dough into rolls, and place on a baking sheet. Let rise again for 20 to 30 minutes.
- Bake rolls in a preheated 400 degrees F (205 degrees C) oven for 15 minutes, or until done.
Nutrition Facts : Calories 234.8 calories, Carbohydrate 37.2 g, Cholesterol 24.2 mg, Fat 6.9 g, Fiber 1.3 g, Protein 5.7 g, SaturatedFat 1.4 g, Sodium 225.9 mg, Sugar 7 g
EASY BREAD ROLLS
Bake these simple white bread rolls for sandwiches, burger buns or to dunk in soup. Using only a handful of ingredients, bread-making has never been so easy
Provided by Barney Desmazery
Categories Side dish, Snack
Time 1h
Yield Makes 8
Number Of Ingredients 5
Steps:
- Tip the flour, yeast, sugar, salt and oil into a bowl. Pour over 325ml warm water, then mix (with a spatula or your hand), until it comes together as a shaggy dough. Make sure all the flour has been incorporated. Cover and leave for 10 mins.
- Lightly oil your work surface and tip the dough onto it. Knead the dough for at least 10 mins until it becomes tighter and springy - if you have a stand mixer you can do this with a dough hook for 5 mins. Pull the dough into a ball and put in a clean, oiled bowl. Leave for 1 hr, or until doubled in size.
- Tip the dough onto a lightly floured surface and roll into a long sausage shape. Halve the dough, then divide each half into four pieces, so you have eight equal-sized portions. Roll each into a tight ball and put on a dusted baking tray, leaving some room between each ball for rising. Cover with a damp tea towel and leave in a warm place to prove for 40 mins-1 hr or until almost doubled in size.
- Heat the oven to 230C/210C fan/gas 8. When the dough is ready, dust each ball with a bit more flour. (If you like, you can glaze the rolls with milk or beaten egg, and top with seeds.) Bake for 25-30mins, until light brown and hollow sounding when tapped on the base. Leave to cool on a wire rack.
Nutrition Facts : Calories 246 calories, Fat 2 grams fat, Carbohydrate 48 grams carbohydrates, Sugar 1 grams sugar, Fiber 2 grams fiber, Protein 8 grams protein, Sodium 1.2 milligram of sodium
THE ULTIMATE DINNER ROLLS RECIPE BY TASTY
Sometimes, the best part of a home-cooked dinner is the simplest part. That's right, we're talking about rolls: buttery and flaky, they capture all things right about freshly-baked bread. Sure, bread baking can seem scary at first, but fear not: with our easy guide, you'll be making some of the best dinner rolls around. Pair 'em with any meal and you've got yourself a winner.
Provided by Pierce Abernathy
Categories Appetizers
Yield 16 servings
Number Of Ingredients 10
Steps:
- In a liquid measuring cup or small bowl, combine the warm milk, warm water, melted butter, and sugar.
- Sprinkle the yeast evenly over the wet ingredients, stir to combine, and let stand for 5 minutes, until foamy
- In a large bowl, combine the flour and salt, and stir to combine. Beat 1 egg, then add to the bloomed yeast mixture. Pour the wet ingredients into the flour and use a knife to stir until the mixture just comes together and forms a dough. Turn the dough out onto a lightly floured surface and knead for 5-10 minutes, or until the dough becomes smooth. Add more flour as needed to keep the dough from sticking. To test if it's done, tear off a small piece of dough and stretch into a thin layer. If the dough doesn't rip, it's ready. Or, press a finger into the dough to see if it bounces back.
- Lightly grease a large glass bowl with oil. Add the dough, cover with plastic wrap, and let rest for 1 hour, or until doubled in size.
- Punch down the dough, then turn out onto a floured surface. Knead for a few more minutes, just until the dough is smooth, about 2 minutes.
- Divide the dough into 16 equal balls, roughly the size of tangerines.
- Knead the balls, gathering the edges of the dough toward the center to make a taut, round ball with a smooth top.
- Place the rolls on a parchment paper-lined baking sheet. Cover with plastic wrap and let rise for 30 minutes.
- Preheat the oven to 375˚F (190˚C).
- Beat the remaining egg in a small bowl. Uncover the rolls and brush with the egg wash. Lightly sprinkle the rolls with sea salt.
- Bake for 25-30 minutes, or until the rolls have lightly browned and doubled in size.
- Enjoy!
Nutrition Facts : Calories 196 calories, Carbohydrate 29 grams, Fat 5 grams, Fiber 1 gram, Protein 5 grams, Sugar 3 grams
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- With the mixer running, add the milk mixture and allow to knead in. Add the egg and allow to beat in.
- Add the butter, allow to knead in. At this point the dough will be quite sticky, add the remaining cup of flour one tablespoon at a time, until the dough is soft, smooth and just slightly sticky.
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- Proof the yeast by dissolving the yeast and the two teaspoons of Sugar in the warm milk stir well and set aside for about 5 minutes.
- In another large bowl, combine the Flour, salt, and sugar. Make a well at the center and add the proofed yeast, and the Egg and Butter mixture. Mix together until a soft dough is formed.
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