DINNER ROLLS
These warm, buttery rolls only take a little hands-on prep (the yeast does all the work), kids love to help shape them, and they fill the house with a delicious aroma. Even better, the same dough can be used for Cinnamon-Nut Buns.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes Bread Recipes
Time 3h20m
Yield Makes 30
Number Of Ingredients 8
Steps:
- Place water in a small bowl; sprinkle with yeast, and let stand until foamy, about 5 minutes. In a large bowl, whisk together milk, butter, sugar, salt, and 2 eggs. Whisk in yeast mixture.
- Using a wooden spoon, stir in 6 cups flour, 1 cup at a time, until you have a soft, shaggy dough (if necessary, add up to 1/2 cup more flour). Turn dough out onto a floured work surface; knead until smooth and elastic, 5 to 10 minutes. Butter the inside of a large bowl; place dough in bowl, turning to coat. Cover bowl with plastic wrap; let stand in a warm spot until dough has doubled in size, about 1 1/4 hours.
- Butter two 13-by-9-inch baking pans. Divide dough in half. Roll each half into a 15-inch rope; cut each rope into 15 1-inch pieces. Press each piece into a disk, then shape into a ball. Arrange dough balls in prepared pans. (To make ahead: Wrap pans well, and freeze, up to 2 months.) Cover pans loosely with plastic; let stand in a warm spot until rolls have doubled in size, about 1 1/4 hours (2 hours more if frozen).
- Preheat oven to 375 degrees, with racks in upper and lower thirds. In a small bowl, beat remaining egg until blended; brush onto rolls. Bake until golden brown, about 20 minutes, rotating pans back to front and top to bottom halfway through. Let rolls cool 15 minutes before serving.
Nutrition Facts : Calories 144 g, Fat 4 g, Protein 4 g
EASY DINNER ROLLS
Even the beginner cook can make these. And they're true home-made rolls. They must chill 2 hours. Or you can make them up 3 days in advance.
Provided by MizzNezz
Categories Breads
Time 32m
Yield 24 rolls
Number Of Ingredients 7
Steps:
- Combine water and yeast in lg bowl; let stand for 5 minutes.
- With wooden spoon, stir in butter, sugar, eggs and salt.
- Add flour, 1 cup at a time and beat in as much as you can.
- (you will probably be able to use all the flour) Cover and refrigerate for at least 2 hours, or up to 3 days.
- Grease a 13x9 baking pan.
- Turn dough out onto floured surface.
- Divide into 24 equal pieces.
- Roll each piece into a smooth round ball.
- Place in rows in prepared pan.
- Cover and let rise for 1 hour; until doubled.
- Heat oven to 375*.
- Bake until golden brown, about 17 minutes.
Nutrition Facts : Calories 141.5, Fat 4.7, SaturatedFat 2.7, Cholesterol 33.4, Sodium 140.6, Carbohydrate 21.4, Fiber 0.8, Sugar 4.2, Protein 3.4
30 MINUTE DINNER ROLLS
I made these one time to go with soup that we were having for dinner. I made the dough balls too big and/or let them rise too much and they ended up being huge, but they were good and they were easy to make.
Provided by Tinkerbell_16
Categories Breads
Time 30m
Yield 5-6 serving(s)
Number Of Ingredients 8
Steps:
- Mix warm water, oil, sugar and yeast; let rest for 10 minutes until yeast activates.
- Add salt and beaten egg; blend well.
- Add flour, one cup at a time until soft dough if formed.
- Knead on a floured surface 5-10 minutes or until dough is smooth and elastic.
- Shape into small balls (walnut sized) and put into a greased baking pan.
- Let rise at least 5-10 minutes.
- Bake at 425 degrees for 15-20 minutes.
- *If you have more time, you can let the rolls rise in the pan until they have doubled in size.
Nutrition Facts : Calories 469.9, Fat 16.6, SaturatedFat 2.4, Cholesterol 37.2, Sodium 484.9, Carbohydrate 69.3, Fiber 3.3, Sugar 10.2, Protein 10.9
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
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.
BEST DINNER ROLLS
Provided by Food Network
Time 53m
Yield 32 rolls
Number Of Ingredients 10
Steps:
- COMBINE 2 cups flour, sugar, salt and yeast in large bowl; mix well. Heat water, milk and 1/2 cup butter in small saucepan until very warm (120 degrees to 130 degrees F). Add warm liquid and egg to flour mixture; blend at low speed until moistened. Beat 3 minutes at medium speed. By hand, stir in an additional 2 1/2 to 3 cups flour until dough pulls cleanly away from sides of bowl.
- SPRAY large bowl with no-stick cooking spray. Knead in 1 1/4 to 1 3/4 cups flour on floured surface until dough is smooth and elastic, 8 to 10 minutes. Place dough in prepared bowl; cover loosely with greased plastic wrap and cloth towel. Let rise in warm place (80 degrees to 85 degrees F) until light and doubled in size, 45 to 60 minutes.
- PUNCH down dough several times to remove all air bubbles. Divide dough in half. To make Pan Rolls, lightly spray two 13 x 9-inch pans with no-stick cooking spray. Divide each half of dough into 16 equal pieces. Shape each into a ball, pulling edges under to make a smooth top. Place balls, smooth side up, in prepared pans. Cover; let rise in warm place until light and doubled in size, 20 to 30 minutes.
- HEAT oven to 400 degrees F. Uncover dough. Bake 16 to 20 minutes or until golden brown. Immediately remove rolls from pans; cool on wire racks for 15 minutes. Brush with melted butter. Serve warm or cool.
- Tip: To make dough a day ahead, after first rise time, punch down dough, cover and refrigerate dough overnight. Shape dough as directed in recipe; let rise a second time until light and doubled in size, 25 to 35 minutes.
- High Altitude (above 3500 ft.):
- No change.
- VARIATIONS:
- BOW KNOT ROLLS: Lightly spray cookie sheets with no-stick cooking spray. Using half of dough, divide dough into 16 equal pieces. On lightly floured surface, roll each piece into a 9-inch rope. Tie each into a loose knot. Place 2 to 3 inches apart on prepared cookie sheets. After rising, bake 12 to 15 minutes or until golden brown. Yield: 16 rolls
- SWIRL ROLLS: Lightly spray cookie sheets with no-stick cooking spray. Using half of dough, divide dough into 16 equal pieces. On lightly floured surface, roll each piece into an 8-inch rope. Beginning at center, make a loose swirl or coil with each rope; tuck end under. Place 2 to 3 inches apart on prepared cookie sheets. After rising, bake 12 to 15 minutes or until golden brown. Yield: 16 rolls
- CROWN ROLLS: Lightly spray 12 muffin cups with no-stick cooking spray. Using half of dough, divide dough into 12 equal pieces. Shape each into a ball, pulling edges under to make a smooth top. Place 1 ball, smooth side up, in each prepared muffin cup. Using kitchen scissors dipped in flour, cut balls of dough into quarters almost to bottom. After rising, bake 14 to 18 minutes or until golden brown. Yield: 12 rolls
- CRESCENT ROLLS: Lightly spray cookie sheets with no-stick cooking spray. Using half of dough, divide dough in half again; shape each half into a ball. On lightly floured surface, roll each ball into a 12 inch round. Spread each with 1 tablespoon softened butter. Cut each round into 12 wedges. Beginning at wide end of wedge, roll toward point. Place, point side down, 2 to 3 inches apart on prepared cookie sheets. Curve ends to form a crescent shape. After rising, bake 12 to 15 minutes or until golden brown. Yield: 24 rolls
- CLOVERLEAF ROLLS: Lightly spray 12 muffin cups with no-stick cooking spray. Using half of dough, divide dough into 12 equal pieces; divide each into thirds. Shape each into a ball, pulling edges under to make a smooth top. Place 3 balls, smooth side up, in each prepared muffin cup. After rising, bake 14 to 18 minutes or until golden brown. Yield: 12 rolls
- Tip: Diagrams for making dinner rolls are on pillsburybaking.com under Baker's Corner, Baking Tips, Shaping Dinner Rolls.
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
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
DINNER ROLLS
My family loves the fragrance of these dinner rolls as they bake, and each person has come to expect them whenever I make a special meal. After that meal, these rolls can be easily reheated and "freshened." Just pop them in the microwave, or put them in a moistened paper bag and then place the bag in an oven on low heat. -Anna Baker, Blaine, Washington
Provided by Taste of Home
Time 50m
Yield 2 dozen.
Number Of Ingredients 9
Steps:
- In a small bowl, dissolve yeast in warm water. In a large bowl, combine milk, softened butter, eggs, sugar, salt, yeast mixture and 3 cups flour; beat on medium speed until smooth. Stir in enough remaining flour to form a soft dough., Turn dough onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover; let rise in a warm place until doubled, about 1 hour., Punch down dough. Turn onto a lightly floured surface; divide in half. Divide and shape each portion into 12 balls. Place rolls in 2 greased 13x9-in. baking pans. Cover with clean kitchen towels; let rise in a warm place until doubled, about 30 minutes. Preheat oven to 375°. , Bake until golden brown, 20-25 minutes. If desired, brush tops lightly with melted butter. Cool on wire racks. Serve warm.
Nutrition Facts : Calories 173 calories, Fat 5g fat (3g saturated fat), Cholesterol 27mg cholesterol, Sodium 191mg sodium, Carbohydrate 28g carbohydrate (4g sugars, Fiber 1g fiber), Protein 4g protein.
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