Italian Dinner Rolls Recipes

Steps:

• In a large bowl, combine 1-1/2 cups flour, sugar, yeast and seasonings. In a small saucepan, heat the milk, water and 2 tablespoons butter to 120°-130°. Add to dry ingredients; beat until moistened. Add egg; beat on medium speed for 3 minutes. Stir in 1/2 cup cheese and enough remaining flour to form a soft dough. , Turn onto floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rest for 15 minutes. , Punch dough down. Turn onto a lightly floured surface; divide into 15 pieces. Shape each into a ball. Melt remaining butter; dip tops of balls in butter and remaining cheese. , Place in a greased 13-in. x 9-in. baking pan. Cover and let rest for 10 minutes. , Bake at 375° for 20-25 minutes or until golden brown. Remove from pans to wire racks to cool.

Steps:

• Place the kneader attachment onto the stand mixer.
• Proof the yeast with 1 teaspoon sugar in 3/4 cup water for 10 minutes or until foamy.
• In the stainless steel mixing bowl place 3-1/2 cups flour, salt, 1 tablespoon sugar and melted butter.
• When the yeast has proofed add to the bowl along with 3/4 cup warm water.
• Start kneading adding in more flour only if needed (total kneading time should take about 8 minutes) do not add in too much flour or the buns will be heavy, when finished kneading the dough should feel soft but semi-sticky and smooth and should stick to your hands only slightly when removing from the bowl.
• Remove the dough to a very lightly flour-dusted surface; cover with clean tea towel and let rest 5 minutes.
• Shape into a ball (the dough will come together nicely after resting).
• Place into a large greased deep glass bowl.
• Cover and let rise for about 60-90 minutes.
• To check if the dough is ready to be punched down, very gently stick two fingers about 1/2-inch into the dough, the dough is ready when the finger marks remain.
• Punch down dough and slice in half.
• Slice each half into 4 even pieces.
• Shape each piece into a round ball.
• Place balls spacing well apart onto a 10 x 15-inch greased baking sheet (2 balls across and 4 balls down).
• Cover and let rise 30-40 minutes.
• Bake at 375 for about 22 minutes or until light golden brown.

Steps:

• Split the rolls and spread the pesto over the bases. Top with the artichokes, pepper, cheese, basil and the bun tops to serve.

Steps:

• Heat milk, water, and 2 Tbs. butter to 120 degrees(F).
• Place in bread machine with the egg. (This order works for my machine. Yours may be different.).
• Add the flour, 1/2 cup Parmesan, sugar, garlic salt, Italian seasoning, and yeast.
• Place on dough setting for a 2 pound loaf.
• Preheat oven to 325°F and use a lower rack setting.
• Cut dough into 24 pieces and roll into misshapen balls. (This is for more character and variety of texture!) :).
• Melt your butter but make sure it is not too hot.
• Dip rolls into butter and then into Parmesan.
• Place in a 13x9" pan 6 rows of 4 rolls each. Let rise.
• Bake on a low rack for 25-35 minutes or until as brown as you like them.

Steps:

• In a small bowl, combine olive oil, white sugar and salt. Add boiling water and stir to dissolve sugar; let cool to lukewarm.
• In a small bowl, dissolve yeast in warm water. Let stand until creamy, about 10 minutes.
• When sugar and water mixture has cooled, add yeast mixture, eggs, whole wheat flour and 2 cups bread flour. Stir in the remaining flour, 1/2 cup at a time, beating well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes.
• Divide the dough into twenty four equal size pieces and form into rounds. Place the rounds on lightly greased baking sheets. Cover the rolls with a damp cloth and let rise until doubled in volume, about 40 minutes. Meanwhile, preheat oven to 350 degrees F (175 degrees C).
• Bake in preheated oven until golden brown, about 15 to 20 minutes.