Jodies Dinner Rolls Recipes

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:

• 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!

Steps:

• Heat the first four ingredients in sauce pan. Dissolve yeast in warm water.
• Put dry ingredients in large mixing bowl, make a well in center. Add first mixture and stir with wooden spoon. After ingredients are mixed add, yeast, warm water mixture, stir well. Add flour and and knead till elastic. Once dough is not sticky place on well floured bread board and knead for about 8 minutes adding flour as needed.
• Knead into ball, place in a well greased large bowl, place dough into bowl grease the top. Place press and seal or plastic wrap on top. Place damp hot towel on top, place bowl in warm place and let rise 1 1/4 hour till double in size.
• Next step,Punch bread down, squeeze off dough approx size of golfball and work with fingers into center of your hand. From outside to inside kneeding with fingers, then place each roll seam side down into well greased cake pan. Place press and seal plastic wrap and damp towel on top. Place in warm place, let rise 1 1/4 hour.
• Preheat oven 375* Back approximately 35 minutes to 40 minutes. Till top is golden brown, thump top if it sounds hollow then it is done. Brush top with butter .....You may use just white flour for white bread if you like....