Classic Dinner Rolls Recipes
DINNER ROLLS
These warm, buttery rolls only take a little hands-on prep (the yeast does all the work), kids love to help shape them, and they fill the house with a delicious aroma. Even better, the same dough can be used for Cinnamon-Nut Buns.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes Bread Recipes
Time 3h20m
Yield Makes 30
Number Of Ingredients 8
Steps:
- Place water in a small bowl; sprinkle with yeast, and let stand until foamy, about 5 minutes. In a large bowl, whisk together milk, butter, sugar, salt, and 2 eggs. Whisk in yeast mixture.
- Using a wooden spoon, stir in 6 cups flour, 1 cup at a time, until you have a soft, shaggy dough (if necessary, add up to 1/2 cup more flour). Turn dough out onto a floured work surface; knead until smooth and elastic, 5 to 10 minutes. Butter the inside of a large bowl; place dough in bowl, turning to coat. Cover bowl with plastic wrap; let stand in a warm spot until dough has doubled in size, about 1 1/4 hours.
- Butter two 13-by-9-inch baking pans. Divide dough in half. Roll each half into a 15-inch rope; cut each rope into 15 1-inch pieces. Press each piece into a disk, then shape into a ball. Arrange dough balls in prepared pans. (To make ahead: Wrap pans well, and freeze, up to 2 months.) Cover pans loosely with plastic; let stand in a warm spot until rolls have doubled in size, about 1 1/4 hours (2 hours more if frozen).
- Preheat oven to 375 degrees, with racks in upper and lower thirds. In a small bowl, beat remaining egg until blended; brush onto rolls. Bake until golden brown, about 20 minutes, rotating pans back to front and top to bottom halfway through. Let rolls cool 15 minutes before serving.
Nutrition Facts : Calories 144 g, Fat 4 g, Protein 4 g
CLASSIC DINNER ROLLS
Make and share this Classic Dinner Rolls recipe from Food.com.
Provided by coffee31807
Categories Breads
Time 1h30m
Yield 12 dinner rolls, 12 serving(s)
Number Of Ingredients 7
Steps:
- Combine 3/4 cup flour, yeast, sugar and salt in large bowl.
- Heat milk, water and butter until very warm (120 to 130 F). Beat 2 minutes at medium speed with electric mixer, scraping bowl occasionally.
- Add 1/4 cup flour; beat 2 minutes at high speed. Stir in enough flour to make soft dough.
- Knead on lightly floured surface until smooth and elastic, about 8 to 10 minutes. Cover and 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, about 30 minutes.
- Bake in preheated 375 F oven for 20 minutes or until done. Rebove from pan; brush with additional butter, if desired.
- Server warm.
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CLASSIC DINNER ROLLS - JO COOKS
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- Activate yeast: To the bowl of your mixer add the yeast, the 1 tbsp of sugar and the warm milk. Gently whisk it all together and allow it to rest for 10 to 15 minutes. After this time, if the yeast is good, it will froth.
- Make dough: Add the butter, sugar, egg yolks, salt, and flour to the yeast mixture. Mix with the dough hook on low speed, until it's all incorporated. Increase to medium high speed and knead for another 5 minutes. The dough should be slightly sticky but still soft to the touch.
- First rise: Place the dough in a lightly greased bowl, or the bowl from your mixer and cover it with plastic wrap. Let it rise until it doubles in size, about 45 minutes to an hour. See notes for rising.
- Prepare baking dish: I normally use a 9x13 inch baking dish for these, so lightly grease your baking dish with cooking spray or butter.
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- Heat the milk to 120 degrees F to 130 degrees F; add the butter and set aside to cool to room temperature. Meanwhile, in a large bowl dissolve yeast in warm water. Add cooled milk, eggs, and sugar to dissolved yeast and stir to blend. With a wooden spoon stir in 2 cups of the flour and the salt; stir until smooth. Add 2 cups of remaining flour, 1 cup at a time, stirring vigorously for 3 to 5 minutes until the dough is smooth and elastic and only slightly sticky. (Only if needed, after 3 minutes of stirring and dough is overly wet, stir in 1 tablespoon flour at a time.
- Cover the surface of the dough with lightly oiled plastic wrap. Cover the top of the bowl with a second piece of plastic wrap. Let rise until doubled (1 to 2 hours).*
- Lightly butter 24 muffin cups. Gently press the dough to deflate. With lightly buttered hands pinch off generous 1-inch pieces of dough. Fold the dough over, turning and tucking the edges to form a ball. Pinch the seam together to seal. Dip in melted butter and arrange three dough balls in each muffin cup. Let rise until fully doubled (about 1 hour).
- Heat oven to 400 degrees F. Bake rolls for 20 to 25 minutes or until well-browned. If needed, to prevent overbrowning, cover rolls with foil during last few minutes of baking. Remove from oven. Brush with softened butter. Return to oven for 1 to 2 minutes.
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