Soft Dinner Rolls Recipe

From this blog

Yield: 14-16 rolls

 

Ingredients

1 cup (240ml) whole milk, warmed to about 110°F (43°C)

2 and 1/4 teaspoons Yeast 

2 Tablespoons granulated sugar, divided

1 large egg

1/4 cup (60g) soft butter, cut into 4 pieces

1 teaspoon salt

3 cups (390g) all-purpose flour or bread flour

 

Instructions

Prepare the dough: Whisk the warm milk, yeast, and 1 Tablespoon of sugar together in the bowl of your stand mixer. Cover and allow to sit for 5 minutes. 

 

Add the remaining sugar, egg, butter, salt, and flour. With a dough hook or paddle attachment, mix/beat on low speed for 30 seconds, scrape down the sides of the bowl with a rubber spatula, then add the remaining flour. Beat on medium speed until the dough comes together and pulls away from the sides of the bowl, about 2 minutes. If the dough seems too wet to a point where kneading (next step) would be impossible, beat in more flour 1 Tablespoon at a time until you have a workable dough, similar to the photos above. Dough should be soft and a little sticky, but still manageable to knead with lightly floured hands.

 

Knead the dough in mixer for an additional 3 full minutes.

 

1st Rise: Lightly grease a large bowl with oil or nonstick spray. Place the dough in the bowl, turning it to coat all sides in the oil. Cover the bowl with aluminum foil, plastic wrap, or a clean kitchen towel. Allow the dough to rise in a relatively warm environment for 1-2 hours or until double in size. 

 

Grease a 9×13 inch baking pan or two 9-inch square or round baking pans. You can also bake the rolls in a cast iron skillet or on a lined baking sheet.

 

Shape the rolls: When the dough is ready, punch it down to release the air. Divide the dough into 14-16 equal pieces. (Just eyeball it– doesn’t need to be perfect!) Shape each piece into a smooth ball. Arrange in prepared baking pan.

 

2nd Rise: Cover shaped rolls with aluminum foil, plastic wrap, or a clean kitchen towel. Allow to rise until puffy, about 1 hour.

 

Adjust oven rack to a lower position and preheat oven to 350°F. (It’s best to bake the rolls towards the bottom of the oven so the tops don’t burn.)

 

Bake the rolls: Bake for 20-25 minutes or until golden brown on top, rotating the pan halfway through. If you notice the tops browning too quickly, loosely tent the pan with aluminum foil. Remove from the oven, brush with butter or optional honey butter topping, and allow rolls to cool for a few minutes before serving.

 

Cover leftover rolls tightly and store at room temperature for 2-3 days or in the refrigerator for up to 1 week.

 

Notes

Freezing Instructions: Prepare recipe through step 6. Place shaped rolls in a greased baking pan, cover tightly, and freeze for up to 3 months. Once frozen, the dough balls won’t stick together anymore and you can place them in a freezer bag if needed. On the day you serve them, arrange the dough balls in a greased baking pan, cover tightly, then let them thaw and rise for about 4-5 hours. Bake as directed. You can also freeze the baked dinner rolls. Allow them to cool completely, then freeze for up to 3 months. Thaw in the refrigerator or at room temperature, then reheat as desired. If reheating the whole pan, lightly cover and reheat in a 300°F (149°C) oven for about 10 minutes or until warm.

Overnight Instructions: Prepare the recipe through step 6. Cover the shaped rolls tightly and refrigerate for up to about 15 hours. At least 3 hours before you need them the next day, remove the rolls from the refrigerator, keep covered, and allow to rise on the counter for about 1-2 hours before baking. Alternatively, you can let the dough have its 1st rise in the refrigerator overnight. Cover the dough tightly and place in the refrigerator for up to about 15 hours. Remove from the refrigerator and allow the dough to fully rise for 2 more hours. Continue with step 5.

Baking Pan: I prefer baking the rolls in a glass 9×13 inch baking pan because I find they brown a little too quickly in metal. As long as you bake the rolls on a lower oven rack and keep your eye on them, any pan is great.

Flour: You can use all-purpose flour or bread flour. All-purpose flour is convenient for most, but bread flour produces chewier dinner rolls. The rolls are still soft and fluffy no matter which you use. Either flour is fine and there are no other changes to the recipe if you use one or the other.

Easy, No-Knead Dinner Rolls

From this Blog

Foolproof lukewarm water, boil some water. Then, mix 1 1/2 cups cold water with 1/2 cup boiling water. This ratio will be the perfect temperature for the yeast.

To can create a warm spot for your bread to rise: Turn your oven on; then turn it off after 1 minute.

Butter: If you wish, you can melt a few tablespoons of butter and brush the tops of the just-baked rolls; then sprinkle with sea salt. 

 

Ingredients

4 cups (512 g) flour

2 teaspoons salt

2 teaspoons sugar

2 teaspoons instant yeast 

1-2 tablespoons minced fresh herbs (like rosemary, sage, and thyme)

2 cups lukewarm water, 

2 tablespoons soft butter

INSTRUCTIONS

Preheat the oven to 425ºF.

1. In a large mixing bowl, whisk together the flour, salt, sugar, instant yeast, and fresh herb leaves. Add the water. Mix until the flour is absorbed. Cover with plastic wrap or a tea towel or cloth bowl cover. Place in a warm spot to rise for 1.5 to 2 hours. 

2. Generously butter a 12-cup muffin pan while rolls are raising.

3. Using two forks, punch down your dough, by pulling it from the sides and to the center. You want to loosen the dough entirely from the sides of the bowl. Take your two forks and divide the dough roughly into 6 portions. Then, using the two forks, scoop up half of each of these portions and plop each into a buttered muffin cup. Repeat with remaining dough. This won’t be pretty, but it doesn’t matter. Let the dough rise for about 17 to 20 minutes or until it has risen to just above the top of the muffin cups.

OR divide up into 12 rolls whoever you want!

4. Bake for 15 minutes. Reduce the heat to 375º and bake for 10 to 15 minutes longer. Remove from the oven and turn the rolls onto a cooling rack. If you wish to butter the tops of the rolls, do so in the muffin tin or on the cooling rack. A sprinkling of sea salt over top is a nice touch.

Honey-Oatmeal Rolls

Adapted From King Arthur Web and Tutti Dolic sites

Honey-Oatmeal Rolls

3 cups bread flour

1 cup rolled oats

1 1/2 tsp salt

2 ¼ teaspoons Yeast

1 1/4 cups low-fat milk (or 1 ¼ instant milk)

3 Tbsp honey

2 Tbsp unsalted butter, softened

Topping

1 Tbsp unsalted butter

1 Tbsp honey

1/4 cup rolled oats

Combine bread flour, oats, salt and yeast in a large mixer bowl; mix on low speed until incorporated. Heat milk in a microwave-safe measuring cup for 45 seconds to 1 minute, until very warm (120-130°F). Add warm milk, honey, and butter to flour mixture and mix until combined.

Switch out the flat beater for a dough hook, and knead dough for 5 minutes until smooth. The dough is ready when it pulls away from bottom of the mixer bowl (if the dough sticks to the bowl, add a teaspoon or two of flour while kneading). Place dough in a large bowl coated with cooking spray and cover with plastic. Let the dough rise in a warm place until doubled in size (about 1 hour).

To check if dough has doubled, lightly flour two fingers and press them down into center of dough. If indentations remain, punch dough down and turn out onto a silicone mat or lightly floured board; let rest 5 minutes. Spray two round baking dishes with nonstick spray. Divide dough into 2 equal-sized portions, and form each portion into a round ball with lightly floured hands. Cut each portion of dough into 8 pieces, for a total of 16 pieces.

Roll each piece into a ball, gently stretching the dough over itself and pinching together at the bottom. Place each roll seam-side down in prepared pans (8 rolls per pan), spacing rolls 1 inch apart. Cover with plastic and let rise in a warm place until doubled in size, about 35 minutes. In the last 10 minutes of rising, preheat oven to 350°F.

Combine butter and honey in a small bowl and heat in the microwave until melted, about 30 seconds. Brush glaze over rolls; sprinkle with oats. Bake for 16 minutes, until golden and an instant-read thermometer inserted in the center bun registers 190°F. Cool in pans on wire rack for 5 minutes; turn out of pans to cool completely. Store leftovers in an airtight container at room temperature up to 2 days or freeze up to 3 months.

Honey Butter Rolls

Honey Butter Rolls

From Sallys Baking Addition Blog Click here for her blog

Yield: 16 rolls

 

Prep Time: 3 hours, 25 minutes (includes rise time)

Total Time: 3 hours, 45 minutes

Print Recipe

Ingredients:

• 1 cup (240ml) whole milk, warmed to about 110°F*
• 2 and 1/4 teaspoons Red Star® Platinum yeast
• 1/2 teaspoon granulated sugar
• 1/4 cup (84g) honey
• 1 large egg + 1 egg yolk
• 1/4 cup (60g) unsalted butter, melted and slightly cooled
• 1/2 teaspoon salt
• 3 and 1/2 cups (452g) bread flour (spoon & leveled)

Topping

• 1/4 cup (60g) unsalted butter, very soft
• 2 Tablespoons (42g) honey

Directions:

1. Pour warm milk into the bowl of a stand mixer fitted with a dough hook attachment. Or, if you do not own a stand mixer, a regular large mixing bowl. Sprinkle yeast and 1/2 teaspoon sugar on top of the milk. Give it a light stir with a spoon and allow to sit for 5 minutes. The mixture should be frothy after 5 minutes. If not, start over with new yeast.
2. If you do not have a mixer, you can mix by hand in this step. With the stand mixer running on low speed, add the honey, egg, egg yolk, melted butter, salt, and 3 cups of flour. Beat on low speed for 1 minute, then add remaining 1/2 cup of flour. Beat on low speed for 1 minute as it all combines. The dough should be thick, yet soft. And only slightly sticky. It should pull away from the sides of the bowl as it mixes. When it does, it is ready to knead. If, however, the dough is too sticky to handle-- add more flour, 1 Tablespoon at a time. Make sure you do not add too much extra flour; you want a soft, slightly sticky dough.
3. Form dough into a ball and turn it out onto a lightly floured surface. Knead for 2 minutes, then place into a greased bowl-- I usually just use olive oil or nonstick spray. Turn the dough over to coat all sides. Cover the bowl with plastic wrap and place it in a warm environment to rise until doubled, about 2 hours. For this warm environment, I preheat the oven to 200°F (93°C) then turn the oven off and place the bowl inside the warm-ish oven.
4. Once doubled in size, punch down the dough to release any air bubbles. Remove dough from the bowl and turn it out onto a lightly floured surface. Punch down again to release any more air bubbles if needed. Using a sharp knife, cut the dough in half. Cut each half into 8 equal pieces for a total of 16 pieces that are about 1/4 cup each-- golfball size, give or take. They don't need to be perfect! Shape into balls as best you can and arrange in a greased 9x13 baking pan. Loosely cover with plastic wrap and allow to rise until doubled in size and puffy, about 1 hour.
5. Preheat oven to 350°F (177°C). Bake the rolls for 18-21 minutes until the tops are golden brown and the edges of each roll look cooked. While the rolls bake, mix the topping ingredients together to make a creamy honey butter. Remove the rolls from the oven when they are done and brush or spread a generous amount of honey butter onto each warm roll. Serve with any remaining honey butter.
6. Cover leftovers and keep in the refrigerator for up to 1 week or freeze for up to 3 months, then thaw overnight in the refrigerator. Warm up in a 300°F (149°C) oven for 10 minutes.

Make ahead tip/overnight: After dough has risen two hours in step 3, punch down the dough inside the mixing bowl and cover the bowl tightly with plastic wrap. Refrigerate overnight or for up to 2 days, then remove from the refrigerator and continue with step 4. OR freeze for up to 2 months, then allow to thaw overnight in the refrigerator and continue with step 4.

Recipe Notes:

*Lower fat milk or water can be substituted, butt he rolls won't taste as soft and rich. They'll be more chewy, dense, and bread-y.

Don't leave off that honey butter topping! The rolls will be lacking a little flavor without it. I prefer spreading the honey butter on the rolls after they bake as opposed to before they bake. The reason is because spreading or brushing butter on top of the delicate, airy unbaked roll weighs them down and encourages them to deflate. Best to spread on the honey butter right after baking.

Crescent Pie Bites

Crescent Pie Bites

1 (21 oz.) Can Pie Filling (Any Flavor)

2 Tubes Crescent Rolls 


1 cup Powdered Sugar 


2 Tbsp. Milk

1. Preheat oven 375.

2. Spray two muffin tins with cooking spray (If you only have one tin, you will have to make two batches)

3. Open crescent roll cans and lay out the crescent roll dough flat.

4. Separate into individual sections and lay each piece in the muffin tins, widest section at the bottom.

5. Put pie filling into each crescent roll.

6. About 1-2 Tbsp. per crescent.

7. Gather the edges of the dough and fold up around the filling.

(It's ok if there are some gaps.)

8. Bake for 12 to 15 minutes.

★ NOTE: You want the tops to be brown and the dough to be completely done. ★

For the glaze:

1. In a bowl whisk the powdered sugar together with the milk until smooth.

2. Use a spoon to drizzle glaze over each pie bite.

Makes 16.

Rolls-buttermilk/chessy Biscuits

Light and Fluffy Biscuits with Cheddar and Scallions

Makes 12 biscuits

If you don’t have buttermilk, there is no need to run to the store. Make a substitute by stirring 1 tablespoon plus 3/4 teaspoon lemon juice or white vinegar into 1¼ cups milk. Let the mixture stand at room temperature for 10 minutes until thickened.
8 tablespoons (1 stick) unsalted butter
4 tablespoons vegetable shortening
3 cups all-purpose flour
1 tablespoon sugar
1 tablespoon baking powder
1 teaspoon salt
1/2 teaspoon baking soda
1/2 cup shredded cheddar cheese
2 thinly sliced scallion , green parts only
1 1/4 cups buttermilk

1. CHILL FAT Cut butter and shortening into ½-inch pieces and refrigerate until chilled, about 30 minutes.

2. MIX DOUGH Adjust oven rack to middle position and heat oven to 450 degrees. Line baking sheet with parchment paper. Pulse flour, sugar, baking powder, salt, and baking soda in food processor until combined. Add chilled butter and shortening and pulse until mixture resembles coarse meal. Stir in cheddar and scallions.

3. KNEAD DOUGH Transfer flour mixture to large bowl. Stir in buttermilk until combined. Turn dough onto lightly floured surface and knead briefly, 8 to 10 times, to form smooth, cohesive ball. Roll dough into 9-inch circle, about ¾ inch thick.

4. CUT BISCUITS Using 2½-inch biscuit cutter dipped in flour, cut out rounds and arrange upside down on prepared baking sheet. Gather remaining dough and pat gently into ¾-inch-thick circle. Cut rounds from dough and transfer to baking sheet.

5. BAKE BISCUITS Bake until biscuits begin to rise, about 5 minutes, then rotate pan and reduce oven temperature to 400 degrees. Bake until golden brown, 10 to 12 minutes more. Transfer to wire rack and let cool 5 minutes. Serve warm.

MAKE AHEAD Cut rounds can be refrigerated, covered with plastic wrap, for 1 day. To finish, heat oven to 450 degrees and proceed with step 5.

Rolls-buttermilk biscuits

FLAKY BUTTERMILK BISCUITS

Source: Cook’s Illustrated
2 1/2 cups unbleached all-purpose flour, plus additional flour for work surface
1 tablespoon baking powder
1/2 teaspoon baking soda
1 teaspoon salt
2 tablespoons vegetable shortening, cut into 1/2-inch chunks
8 tablespoons butter (1 stick), cold, lightly floured and cut into 1/8-inch slices
2 tablespoons unsalted butter, melted
1 1/4 cups low-fat buttermilk

Adjust oven rack to lower-middle position. Preheat oven to 450 degrees.
Whisk flour, baking powder, baking soda, and salt in large bowl. Add shortening to flour mixture; break up chunks with fingertips until only small, pea-sized pieces remain. Working in batches, drop butter slices into flour mixture and toss to coat; pick up each slice of butter and press between floured fingertips into flat, nickel-sized pieces. Repeat until all butter is incorporated; toss to combine. Freeze mixture (in bowl) until chilled, about 15 minutes.
Spray work surface with nonstick cooking spray and spread spray evenly across surface with kitchen towel or paper towel. Sprinkle 1/3 cup of extra flour across sprayed surface and gently spread to form an even coat.

Add all but 2 tablespoons of buttermilk to flour mixture; stir briskly with fork until ball forms and no dry bits of flour are visible, adding remaining buttermilk as needed (dough will be sticky and shaggy but should clear sides of bowl). With rubber spatula, transfer dough onto center of prepared work surface, dust surface lightly with flour, and, with floured hands, bring dough together into cohesive ball (BUT DO NOT KNEAD).
Pat dough into approximate 10-inch square; roll into 18 by 14-inch rectangle about 1/4 inch thick, dusting dough and rolling pin with flour as needed. Using a bench scraper or thin metal spatula, fold dough into thirds, brushing any excess flour from surface; lift short end of dough and fold in thirds again to form approximate 6 by 4-inch rectangle. Rotate dough 90 degrees, dusting work surface underneath with flour; roll and fold dough again, dusting with flour as needed.

Roll dough into 10-inch square about 1/2 inch thick; flip dough and cut nine 3-inch rounds with floured biscuit cutter, dipping cutter back into flour after each cut (DO NOT TWIST CUTTER WHEN MAKING THE ROUNDS). Carefully invert and transfer rounds to ungreased baking sheet, spaced 1 inch apart. Gather dough scraps into ball; roll and fold once or twice until scraps form smooth dough. Roll dough into 1/2-inch-thick round; cut three more 3-inch rounds and transfer to baking sheet. Discard excess dough.
Brush biscuit tops with melted butter. Bake, without opening oven door, until tops are golden brown and crisp, 15 to 17 minutes. Let cool on baking sheet 5 to 10 minutes before serving.

STEP BY STEP

Hints: Biscuits Gone Bad

FALLING TO PIECES
Overprocessing the dry ingredients with the fats makes for crumbly biscuits.

TOUGH GUY
Warm fat, no kneading, and a cool starting oven can all result in short, tough biscuits.

ALL ASKEW
Placing the rounds onto the baking sheet right side up leads to lopsided biscuits.

Rolls-Light and crunchy

Rustic Dinner Rolls
Makes 16 rolls

Because this dough is sticky, keep your hands well floured when handling it. Use a spray bottle to mist the rolls with water. The rolls will keep for up to 2 days at room temperature stored in a zipper-lock bag. To re-crisp the crust, place the rolls in a 450-degree oven 6 to 8 minutes. The rolls will keep frozen for several months wrapped in foil and placed in a large zipper-lock bag. Thaw the rolls at room temperature and re-crisp using the instructions above.

Ingredients
• 1 1/2 cups plus 1 tablespoon water (12 1/2 ounces), room temperature
• 1 1/2 teaspoons instant or rapid-rise yeast
• 2 teaspoons honey
• 3 cups plus 1 tablespoon bread flour (16 1/2 ounces), plus extra for forming rolls
• 3 tablespoons whole wheat flour (about 1 ounce)
• 1 1/2 teaspoons table salt

Instructions
 1. Whisk water, yeast, and honey in bowl of stand mixer until well combined, making sure no honey sticks to bottom of bowl. Add flours and mix on low speed with dough hook until cohesive dough is formed, about 3 minutes. Cover bowl with plastic wrap and let sit at room temperature 30 minutes.

2. Remove plastic wrap and evenly sprinkle salt over dough. Knead on low speed (speed 2 on KitchenAid) 5 minutes. (If dough creeps up attachment, stop mixer and scrape down using well-floured hands or greased spatula.) Increase speed to medium and continue to knead until dough is smooth and slightly tacky, about 1 minute. If dough is very sticky, add 1 to 2 tablespoons flour and continue mixing 1 minute. Lightly spray 2-quart bowl with nonstick cooking spray; transfer dough to bowl and cover with plastic wrap. Let dough rise in warm, draft-free place until doubled in size, about 1 hour.

 3. Fold dough over itself; rotate bowl quarter turn and fold again. Rotate bowl again and fold once more. Cover with plastic wrap and let rise 30 minutes. Repeat folding, replace plastic wrap, and let dough rise until doubled in volume, about 30 minutes. Spray two 9-inch round cake pans with nonstick cooking spray and set aside.

 4. Transfer dough to floured work surface, sprinkle top with more flour. Using bench scraper, cut dough in half and gently stretch each half into 16-inch cylinders. Divide each cylinder into quarters, then each quarter into 2 pieces (you should have 16 pieces total), and dust top of each piece with more flour. With floured hands, gently pick up each piece and roll in palms to coat with flour, shaking off excess, and place in prepared cake pan. Arrange 8 dough pieces in each cake pan, placing one piece in middle and others around it, with long side of each piece running from center of pan to edge and making sure cut-side faces up. Loosely cover cake pans with plastic wrap and let rolls rise until doubled in size, about 30 minutes (dough is ready when it springs back slowly when pressed lightly with finger). Thirty minutes before baking, adjust rack to middle position and heat oven to 500 degrees.

5. Remove plastic wrap from cake pans, spray rolls lightly with water, and place in oven. Bake 10 minutes until tops of rolls are brown; remove from oven. Reduce oven temperature to 400 degrees; using kitchen towels or oven mitts, invert rolls from both cake pans onto rimmed baking sheet. When rolls are cool enough to handle, turn right-side up, pull apart, and space evenly on baking sheet. Continue to bake until rolls develop deep golden brown crust and sound hollow when tapped on bottom, 10 to 15 minutes; rotating baking sheet halfway through baking time. Transfer rolls to wire rack and cool to room temperature, about 1 hour.