Hard Rolls Using A Stand Mixer Recipes

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THE BEST HOMEMADE DINNER ROLLS EVER!



The Best Homemade Dinner Rolls Ever! image

Perfectly soft dinner rolls that melt in your mouth! These are truly the most amazing dinner rolls ever. Just read all the rave reviews!

Provided by Rachel Farnsworth

Categories     Bread

Time 3h12m

Number Of Ingredients 8

2 cups warm milk
2 tablespoons instant dry yeast
1/4 cup white granulated sugar
2 teaspoons salt
6 tablespoons salted butter (softened)
2 large eggs
6 cups all-purpose flour
1 tablespoon melted butter

Steps:

  • In the bowl of a stand mixer, combine warm milk, yeast, sugar, salt, butter, and eggs.
  • Add in 5 1/2 cups of flour. Using a dough hook, turn the mixer on to a low speed. Once the flour starts to incorporate into the dough, increase the speed to a medium range. Slowly add the remaining 1/2 cup of flour until the dough pulls away from the sides of the bowl. The dough mixture should be slightly sticky and 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 90 minutes.
  • Lightly grease a baking sheet. Punch down the dough and form into 24 rolls. Place on the greased baking sheet in six rows of four. Cover and let rise 1 hour.
  • Preheat oven to 375 degrees. Bake the rolls for 12 to 14 minutes, until lightly browned.
  • Remove rolls from oven and brush with melted butter. Serve the rolls warm, or to cool, let rest on the pan for 15 minutes before transferring to a wire cooling rack. Once cooled completely, store in a plastic bag.

Nutrition Facts : Calories 169 kcal, Carbohydrate 27 g, Protein 4 g, Fat 4 g, SaturatedFat 2 g, Cholesterol 24 mg, Sodium 237 mg, Sugar 3 g, ServingSize 1 serving

CRUSTY HARD ROLLS



Crusty Hard Rolls image

Make and share this Crusty Hard Rolls recipe from Food.com.

Provided by chef 998002

Categories     Breads

Time 45m

Yield 12 rolls, 12 serving(s)

Number Of Ingredients 7

1/2 cup water
1 cup unbleached all-purpose flour
1/8 teaspoon instant yeast
3 1/2 cups unbleached all-purpose flour
1 cup water
1 1/2 teaspoons salt
1/4 teaspoon instant yeast

Steps:

  • The Starter:
  • Mix the starter ingredients together until smooth, cover, and let rest at room temperature overnight.
  • Combine all of the dough ingredients and mix and knead them together -- by hand, mixer or bread machine, until you've made a soft, somewhat smooth dough; it should be cohesive, but the surface should still be a bit rough. Allow the dough to rise, covered, for 3 hours, gently deflating it and turning it over after 1 hour, and again after 2 hours.
  • Turn the dough out onto a lightly greased or floured work surface. Divide it into 12 pieces, shape the pieces into balls, and firm them up by rolling them under your lightly cupped fingers on an unfloured work surface. Place the rolls on a parchment-lined baking sheet, cover them, and let them rise for 1 1/2 to 2 hours, until they've doubled in size. Refrigerate them for several hours, or overnight.
  • Remove the rolls from the refrigerator, and brush them with a wash made of 1/2 cup water mixed with 1 tablespoon egg white (you won't use up all the wash). Slash a 1/4-inch deep cut across the top of each roll, and bake them in a preheated 425°F (220°C) oven for 20 to 25 minutes, until they're a deep golden brown. Remove them from the oven, and cool on a wire rack. For an extra-crisp crust, allow them to cool in the turned-off, door-propped-open oven.
  • Yield: 12 rolls.

Nutrition Facts : Calories 171, Fat 0.5, SaturatedFat 0.1, Sodium 292.3, Carbohydrate 35.8, Fiber 1.3, Sugar 0.1, Protein 4.9

KITCHENAID SIXTY-MINUTE ROLLS



Kitchenaid Sixty-Minute Rolls image

You really can make these rolls in an hour. I have used this dough to make quick cinnamon rolls. These directions are for a Kitchen-Aid mixer.

Provided by quixoposto

Categories     Yeast Breads

Time 1h

Yield 24 serving(s)

Number Of Ingredients 7

4 -5 cups flour
3 tablespoons sugar
1 teaspoon salt
2 (1/4 ounce) packages yeast
1 cup milk
1/2 cup water
1/4 cup butter or 1/4 cup margarine

Steps:

  • Combine 3 1/2 cups flour, sugar, salt and undissoloved yeast in bowl.
  • Attach bowl and dough hook. Turn to speed 2 and mix for 1 minute.
  • Combine milk, water and margarine in a saucepan. Heat over low heat, until liquids are very warm (120 to 130). Margarine does not need to melt.
  • Turn to speed 2 and gradually add liquid to flour mixture, about 30 seconds. Mix 1 minute longer. Continue on speed 2, adding remaining flour, 1/2 cup at a time, as needed. Mix until dough clings to hook, about 5 minutes.
  • Knead dough on speed 2 for 7-10 minutes longer, or until dough is smooth and elastic. Stop.
  • Place in greased bowl, turning to grease top. Cover, let rise in a warm place 15 minutes.
  • Turn dough out onto floured board. Divide in half and shape as desired. Cover; let rise in slightly warm oven (about 90 degrees) for 15 minutes or until doubled in bulk [usually 15 minutes works just fine!].
  • Bake at 425, for 12 minutes, or until nice and brown. Remove from baking sheets and cool on wire racks.
  • I usually make balls. But for something fancy you can make one of the following:.
  • Curlicues: Divide dough in half and roll each half to 12x9 inch rectangle. Cut 12 equal strips about 1 inch wide. Hold one end of strip firmly and wind tightly to form a coil, tucking ends underneath. Place on greased baking sheets about 2 inches apart.
  • Cloverleafs: Divide dough into 24 equal pieces. Form each piece into a ball and place in greased muffin pan. With scissors, cut each ball in half, then quarters, cutting through to almost bottom of rolls.

Nutrition Facts : Calories 107.3, Fat 2.5, SaturatedFat 1.5, Cholesterol 6.5, Sodium 119.6, Carbohydrate 18.2, Fiber 0.7, Sugar 1.6, Protein 2.7

HARD ROLLS



Hard Rolls image

You can ask anyone who ever lived in Germany what they miss most and get varying answers until Brotchen is mentioned or Berliner Schrippen or any number of regional names that the Germans have for their hard rolls. Then it's: "Oh, I miss those!", "They were so good!", "Why can't we get them here?", "Why don't my rolls turn out...

Provided by Sheila Schwartz

Categories     Other Breads

Time 2h18m

Number Of Ingredients 13

HARD ROLLS
500 g bread flour
7 g dry yeast
300 ml water
1/2 tsp sugar
8 g salt
2 Tbsp shortening
2 large egg whites
2 tsp diastatic malt (optional)
EGG WASH
1 large egg white
1 Tbsp water or milk
1 pinch salt

Steps:

  • 1. I use grams because it's a more accurate measurement. For example, 500 grams is 17.637 oz. Also, I measure by weight because volume can be inconsistent and product results can vary. Beat the two egg whites to stiff peaks, set aside to be folded into the dough later.
  • 2. Salt can inhibit the yeast if it comes into direct contact with it. I always add the salt on the opposite side of the bowl from where I'm adding the yeast. This makes sure the yeast will mix with the flour before coming into contact with the salt.
  • 3. Start by putting the flour, yeast, salt, malt (optional), and shortening into a mixing bowl.
  • 4. Mix adding water a little at a time until all ingredients are incorporated.
  • 5. Fold in beaten egg whites. If the dough is too wet, add a little flour. Same with too dry, add a little water. Small increments work best. Knead dough until it is smooth and glossy. This takes about 8 to 10 minutes in a stand mixer. If kneading by hand, this will take significantly longer. If using a stand mixer, after 5 minutes, keep checking the dough every few minutes to test the gluten's strength. The dough should be stretchy and soft with some pullback. If it's not smooth and silky, keep kneading. Over kneading, however, will make the rolls tough and hard to chew.
  • 6. If you are kneading by hand, I find that buttered hands and counter facilitate a better dough than a floured surface. This will prevent too much flour from being worked into the dough. If this happens, the dough will be dense and heavy.
  • 7. (Note: Before adding your dough to your oiled bowl, place it on a scale and zero it. Then place the dough in it. This will give you the weight of the dough. Just divide by how many rolls you want to make. You should be able to get 12 rolls from this recipe.) Once the dough is ready, place in an oiled bowl and cover with plastic wrap (coat with a non-stick spray or oil before covering the bowl), it's better to leave the dough in the refrigerator overnight to develop flavor.
  • 8. If you don't have time to wait for the dough, let it sit at room temperature for about 40 minutes or until it has doubled in size. Overproofing will result in flat rolls. If your kitchen is too warm, the dough will overproof and will not rise in the oven while baking.
  • 9. Gently remove the dough from the bowl onto an oiled surface. I don't bother to punch it down. Cut the dough in quarters, once the dough is in manageable pieces then you can cut off about 85g or 3oz chunks. I use a scale to make sure I don't end up with a tiny roll when I'm finished with the rest.
  • 10. Take each piece of dough and hold in both hands, fingers pointing away from you. Curl your fingers into the dough and fold it into itself. Do this over and over again until a smooth skin appears on the outside, it won't take much effort to get the desired texture. You will feel the dough firming up from being manipulated and the gluten strands stretched. It won't be completely smooth because it will have air bubbles in it. Fold the dough into a vague football shape and place on parchment paper or non-stick pan. Cover and leave at room temperature to proof a second time for about half an hour.
  • 11. This last part is super important if you want the crunchy hard roll consistency. If this part isn't done right, then all you have are just bread rolls.
  • 12. Place a pan filled with about 6 cups of water in the bottom of the oven. I use a disposable aluminum pan for this. Preheat the oven to 475 degrees F for a minimum of 15 minutes. The water will start to boil and build up steam in the oven. Keep an eye on the water level!
  • 13. While the oven is preheating, take a very sharp knife or a razor and gently make a slit in the top of each roll. This breaks the surface tension and allows the roll to expand.
  • 14. Take the remaining egg white and whisk it with about a tablespoon of water or milk and a pinch or two of salt. I never measure this part so, whatever looks good. I add salt because I like the skin to be just a little salty. Using a pastry brush, brush each roll with the egg wash. Make sure you get the whole surface area.
  • 15. Reduce heat to 425 degrees and place the tray of rolls into the oven being careful not to allow too much steam to escape. I generally cook one pan of rolls at a time to allow plenty of air movement in the oven.
  • 16. If you have a cast-iron skillet or pan that can take the heat without being ruined, then place that on the bottom of the oven instead. Then after placing the rolls in throw a handful of large ice cubes into the pan. (I don't do this because, sadly, my icemaker is no longer amongst the living.)
  • 17. Between batches of rolls, make sure to bring the temperature back up to 475 degrees and build up the steam again. The high temperature and the steam are what creates the crust on the hard rolls. Don't forget to lower the temperature again or you'll have hockey pucks instead of rolls!
  • 18. Bake the rolls between 15 to 18 minutes depending upon your oven and what type of pan you are using. Dark pans cook faster than light ones. I can't tell you how many times I burned something because the recipe was written for use with a light-colored pan. I don't like using the dark pans anymore so this recipe is definitely written for the light-colored ones.
  • 19. Surprisingly enough, this dough makes very good donuts too. I found out by accident when I had just a little dough leftover. I had a pan full of oil leftover from something else so I heated it up and made little donut holes. Rolled them in sugar and Bingo! My kids really liked them and they are some very tough critics!

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