Best Rolls Ever Recipes

THE BEST DINNER ROLLS

Steps:

• Combine 3 cups of flour, yeast, sugar, salt, warm milk, butter, and egg in the bowl of a stand mixer.
• Attach the dough hook and turn the mixer on to the lowest speed and mix until flour is incorporated, scraping down the sides of the bowl as necessary.
• Increase speed to medium and beat for 2 minutes.
• Add 1/2 cup flour and blend with the dough hook until incorporated. And another 1/2 cup flour and repeat, mixing at medium speed for another 2 minutes until a ball of dough is formed.
• Add additional flour as necessary. The dough should be slightly sticky and soft and pulling away from the edge of the bowl.
• Transfer the dough to a lightly greased bowl and cover with a towel or plastic wrap. Let rise for 30 minutes at room temperature.
• Remove the towel or plastic wrap and deflate the dough by punching down lightly.
• Pinch off pieces of the dough and form 24 rolls. You can weigh them to keep the rolls close to the same size. Mine were about 2 ounces each but this will vary depending on how much flour you added.
• Transfer the rolls to a lightly greased quarter baking sheet or 9 x 13 baking dish. Cover with a towel or plastic wrap and let rise for an additional 30 minutes at room temperature.
• Preheat oven to 375 degrees. Bake the rolls for 12 to 15 minutes or until golden brown and cooked through. If the rolls are getting too brown, just tent the rolls with foil.
• Remove rolls and brush hot rolls with the melted butter. Serve immediately or store cooled rolls in a plastic bag for up to 3 days.

BEST ROLLS EVER!

Steps:

• In a large bowl place 2 cups water and butter or margarine. Microwave about 2 minutes.
• In another bowl, mix 1 cup sugar and eggs.
• In a separate cup, microwave 1/2 cup water for 30 seconds. Add 1 teaspoon sugar and dissolve yeast in this.
• Mix butter water and sugar and eggs mixture together; add salt. Mix in yeast water. Stir in 7 to 7 1/2 cups flour. Mix well and let rise in the refrigerator overnight, covered.
• When ready to use, dump onto floured surface (DO NOT PUNCH DOWN!) and let warm to room temperature. LIGHTLY KNEAD! Only work in enough extra flour to handle.
• Shape into rolls and place on greased sheet(s). Let rest 30 minutes, or until doubled in size.
• Bake in a preheated 400 degree F (205 degrees C) oven until tops are golden. Brush with oil or butter immediately out of the oven.

THE BEST HOMEMADE CINNAMON ROLLS EVER!

Steps:

• In the bowl of a stand mixer, combine warm milk, yeast, sugar, salt, butter, and eggs. Add in flour. Using a dough hook, turn the on to a low speed.
• Once the flour starts to incorporate into the dough, increase the speed to a medium range. Add more flour as necessary so that the dough pulls away from the sides of the bowl. The dough mixture should be tacky, but not stick to your hands. It should be soft. Add more or less flour until the dough reaches the desired consistency. The amount of flour you add in bread making is always an approximation and you should go by feel.
• Transfer the dough to a lightly greased mixing bowl. Cover with a towel and let rise until double in size, about 1 hour.
• Lightly grease a baking sheet or 9x13 pan. Punch down the dough and roll into a 12inch by 18inch rectangle.
• Brush the dough with 1/2 cup melted butter. In a small bowl, combine the brown sugar and cinnamon. Sprinkle on top of the melted butter. Roll up tightly lengthwise so you have one long roll. Use plain dental floss or a sharp knife to cut the dough into 12 one-inch slices.
• Place the slices onto a lightly 9x13 pan. Cover and let rise 30 to 45 minutes.
• Preheat oven to 325 degrees. Bake the rolls for about 14 minutes, until just kissed with brown on top.
• While the cinnamon rolls are baking, make the cream cheese glaze by using a hand mixer to whip together cream cheese and butter in a bowl until light and fluffy. Whip in powdered sugar and vanilla extract. Add enough milk to achieve a drizzle-like consistency.
• Frost the rolls while still warm. Serve immediately or cool and store. Stays good for 4 to 5 days.

BEST DINNER ROLLS

Steps:

• In a large bowl, mix sugar, yeast, salt and 2 cups flour. In a small saucepan, heat milk, water and butter to 120°-130°. Add to dry ingredients; beat on medium speed 3 minutes. Add 2 eggs; beat on high 2 minutes. Stir in enough remaining flour to form a soft dough (dough will be sticky)., 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 and let rise in a warm place until doubled, about 1 hour., Punch down dough. Turn onto a lightly floured surface; divide and shape dough into 24 balls. Place in 2 greased 13x9-in. baking pans. Cover with kitchen towels; let rise in a warm place until doubled, about 30 minutes. , Preheat oven to 375°. Brush rolls with lightly beaten egg. Sprinkle with toppings for rolls of your choice. Bake until golden brown, 10-15 minutes. Remove from pans to wire racks; serve warm.

THE ULTIMATE DINNER ROLLS RECIPE BY TASTY

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!

THE BEST DINNER ROLLS EVER!

Steps:

• 1. Start by activating the yeast. Pour the yeast and water into a bowl.
• 2. Heat milk and butter in the microwave for 1 minute (do not boil).
• 3. Add to the yeast and water, egg, sugar, salt, and one cup of the flour. Stir just a little.
• 4. Add milk and butter (this cant be hot or it will kill the yeast). Stir and switch to a rubber spatula.
• 5. Add remaining flour.
• 6. Stir until you have a sticky, but knead-able, dough. The more you work the dough the less sticky it becomes.
• 7. Pour out on floured surface.
• 8. Knead for 6 - 7 minutes, only adding a little flour if it gets too sticky. If too much flour is added, an unpleasant crust forms.
• 9. Spray a bowl with butter spray. Make a nice ball and put it in the bowl. Cover.
• 10. Let it sit for 1 hour or until it doubles in size.
• 11. Now after the dough has risen, remove the cover. Pour onto a floured surface and punch down the dough.
• 12. Pat with hands shaping it into a square.
• 13. Cut into 12 squares.
• 14. Place in a greased pan they can touch (for greased pan, I use non-stick butter flavor spray in a can).
• 15. After you place them in the pan simply let them rise approximately 20 minutes.
• 16. Brush the rolls with the egg wash. Then bake in a 350 degree oven for 25 minutes.