Buttery Dinner Rolls For Food Processor Recipes

Steps:

• In a small saucepan combine the milk, butter and sugar. Warm over low heat till the butter is melted. Remove from heat and set aside. In a large measuring cup, dissolve the yeast in warm water. Let stand 5 minutes or until mixture is foamy. Insert the chopping blade into the work bowl of the food processor. Add the flour and salt process for 10 seconds. Add the milk mixture and egg to the yeast mixture. Gently stir to combine. With the machine running, slowly add the liquid through the feed tube and process until a dough balls form. Continue processing 45 second to knead the dough. Shape the dough into a smooth ball and place in a 1 gallon sealable plastic bag or large bowl, Squeeze the air out and seal the bag or tightly cover bowl with plastic wrap. Let rise in a warm place until the dough has doubled in size, about 45-60 minutes. Preheat oven to 450. Lightly butter a 9 inch round baking. Divide dough into 12 equal pieces, about 2 oz each. Roll into smooth round and arrange in prepared pan. Cover with plastic wrap and let rise until the rolls have doubled in size, about 30-40 minutes. Just before baking, gently brush the rolls with egg was. Bake until golden brown about 12-15 minutes. Remove from pan and let cool on a rack for about 10 minutes before serving. For a softer roll, brush each with melted butter just after removing from oven.

Steps:

• For the Rolls:.
• Place 2 cups flour in a large mixing bowl.
• Add yeast, salt, sugar and dry milk. Set aside.
• In a mixing bowl, combine water and egg and stir to blend.
• Make a well in the center of the dry ingredients.
• Pour water mixture into the well.
• Mix by hand, beating 150 strokes and frequently scraping bottom and sides of bowl.
• Add 1/2 of the melted butter and beat to incorporate.
• Add remaining flour, about 1/3 cup at a time, beating to incorporate each addition.
• Cover bowl with plastic wrap. Set dough in a warm, draft free place such as oven with a pan of the hottest tap water on the rack below.
• Allow batter to rise until doubled in bulk, about 1 hour.
• Coat cups, bottoms and sides of 12 cup muffin pan (or two small round pans) with shortening.
• Punch down batter (batter will be extremely soft and sticky).
• Drop by hand or spoonful into prepared muffin cups to make 12 rolls (or in pan touching the next).
• Brush dough with 1/2 remaining melted butter.
• Let rise uncovered in a warm draft free place until doubled in bulk, about 30 minutes.
• In preheated 400 degree oven, bake rolls on middle rack for 16-18 minutes. Brush tops of baked rolls with remaining melted butter.
• For the cinnamon butter:.
• Place all ingredients in a food processor and blend until mixture is smooth.
• Serve with hot rolls or muffins, remainder may be stored in refrigerator.

Steps:

• In a large bowl, combine 3 cups flour, yeast and salt. In a small saucepan, heat milk, butter and sugar to 120°-130°. Add to dry ingredients; beat on medium speed 2 minutes. Add eggs; beat to combine. Stir in enough remaining flour to form a soft dough (dough will be sticky). , 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 into 24 portions; shape into balls. Place in a greased 13x9-in. baking pan. Cover and let rise in a warm place until almost doubled, about 1 hour. Bake at 375° until golden brown, 15-18 minutes.