Rich Rolls Recipes

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:

• Soften yeast in warm water.
• In large mixing bowl combine sugar, butter, salt and milk.
• Cool to luke warm.
• Stir in eggs and yeast.
• Gradually add flour to form a stiff dough, beating well after each addition.
• Knead methold: Knead on floured surface until smooth and satiny (about 5 minutes).
• Cover; let rise in warm place until doubled, about 1 hour.
• Work done, cover, let rise again until about double, put into rolls and let rise again for another hour.
• Bake for 12 to 15 minutes at 350 degrees.

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:

• Combine milk, butter, sugar and salt; cool to lukewarm. Soften yeast in lukewarm water; stir and combine with milk mixture.
• Add 1/2 of flour and eggs; beat well. Add enough additional flour to form a soft dough. Turn out onto floured board; knead for 10 minutes.
• Place dough in greased bowl; let rise until doubled. Shape into rolls; place on greased baking sheet. Let rise until double.
• Preheat oven to 375 degrees. Bake for 15-20 minutes. Brush tops with melted butter. Turn out onto wire racks. Serve warm.
• It's supposed to yield about 4 dozen; but I only get about 18 rolls.

Steps:

• Measure ingredients into baking pan of bread machine recommended by the manufacturer. Insert pan into the oven chamber. Select Dough Cycle.
• Remove dough to a lightly floured surface; cover with a large bowl and let rest for 10 to 15 minutes.
• Choose one or more of the shaping and finishing method described below.
• Clover leaf rolls:.
• Divide the dough into 12 portions. Divide each into 3 pieces. Roll into balls. Place 3 in each cup of a lightly greased muffin tin. Cover and let rise in a warm, draft-free place for 30 to 45 minutes or until doubled in volume. Bake at 375°F (190°C) for 15 to 20 minutes or until rolls sound hollow when tapped on the bottom.
• Golden Glaze:
• Brush freshly baked rolls with 1 to 2 tbsp of melted butter.
• Basic Pan Rolls:
• Divide dough into 12 portions and place, just touching in a 8 inch pan.

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.

Steps:

• Put the warm milk in a pan large enough to hold all ingredients.
• Add sugar and yeast; stir until dissolved.
• Stir in 3 cups of flour, mix well.
• Cover and let rise until full of bubbles - (about 45 minutes).
• Add eggs (beaten until light), salt, and butter to the mixture.
• Blend well, and add remaining flour.
• Cover and let rise (about 1 1/2 hours).
• "Now the dough is ready to use and what finger paints are to a child, this bread recipe can be for you. Your imagination can run riot and the things you can do will amaze you" (Quoting directly from her instructions).
• Flour your breadboard or counter where you intend to knead the bread and put your dough on it.
• The theory is that the more you knead the dough, the better the bread will be. But don't let it run away with you. Quite a small amount of kneading will result in excellent dough (Bread or rolls) My theory is the more you knead the dough (need the dough$$), the poorer you are. Ha! Seriously, it doesn't make that much difference whether you knead it half a day or about 5 minutes. It turns out real good at 5 - 10 minutes.
• FROM THIS POINT, YOU DECIDE WHAT TO MAKE WITH YOUR DOUGH AND GO FROM THERE.
• TO MAKE BASIC BREAD LOAVES: After you've kneaded the dough the final time, take about half as much as your loaf pan holds. Roll it roughly into the shape of a pie. Starting at any edge roll it up. Tuck up the ends under so that the roll now fits your loaf pan. The rolled "seam" should be on the bottom of the pan. Bake at 325 for 1 hour. This recipe should make 2 loaves.
• Don't stop now! Here are some variations you can easily do!.
• TO MAKE COFFEE CAKE recipe: Anyway, after you've kneaded the dough, you take half as much dough as your bread pan holds and roll out about the size of a pie pan. Spread butter (about 1/2 stick) over entire top. Sprinkle with sugar and cinnamon (about 1/2 cup sugar - 1 teaspoon cinnamon). I have used apple pie spices instead and it came out fine. Roll up very tightly and tuck ends in if they are too long for your pan. Put in a warm place and let rise to double its original size - about an hour. Bake at 325 degrees F. for 1 hour.
• TO MAKE PARKERHOUSE ROLLS, When making Parkerhouse rolls, remembering that your rolls will be twice the size of your original dough! Butter your muffin tins well and put 3 equal siaed rolls of your dough in each tin. Let rise to double in size. Bake at 375 degrees F. for about 25 minutes or until golden brown. Will make about 2 doz. rolls.
• TO MAKE BUTTERFLAKE ROLLS: Roll dough very thin, cut small rounds and put about 5 in each muffin tin, endways. Let these also rise to double in size before baking at 375 degrees F for about 25 minutes or until golden brown. Makes about 2 dozen.
• YOU CAN ALSO MAKE SOME VERY GOOD PECAN ROLLS: Substitute brown sugar for the white sugar in the original recipe. Butter 2 muffin tins. In the bottom of each muffin cup add these ingredients: 1 heaping teaspoon of Light Brown Sugar, 1 to 2 teaspoons of chopped nuts or 3 pecan halves. After the final rising, shape your dough into a long roll or into two 1 foot rolls. Cut the roll into 1" slices and place each slice into a muffin cup. Let them rise until double in size and bake them at 375 degrees F. for about 2 to 30 minutes. Turn them upside down onto Aluminum foil or wax paper to cool.