Italian Spoon Rolls Recipes

ITALIAN HARD ROLLS RECIPE {PANINI DURI ITALIANI RECIPE}

Steps:

• To make the starter: In a medium size mixing bowl, mix the starter ingredients of 1 cup flour, 1/2 cup cool water, and instant yeast until smooth. Cover* and let rest at room temperature overnight.
• Next day, in a large mixing bowl combine all of the dough ingredients and mix and knead them together -- by hand, stand mixer with dough hook or bread machine -- until you've made a soft, somewhat smooth ball of dough. You may not need all of the flour. Add the remaining 3/4 ounce (1/8 cup) if needed.
• Allow the dough to rise, covered in an oiled bowl, 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 work surface. Divide it into 12 pieces*, shape the pieces into balls, and firm them up by rolling them under your lightly cupped fingers.
• Place the rolls on a parchment-lined baking sheet, cover them with a clean towel and let them rise for 1 to 2 hours, until they're puffy, though not doubled in size. They'll flatten out a bit as they rise; that's OK.
• Cover the rolls, and refrigerate them for 2 to 3 hours. Towards the end of the rolls' chill, preheat the oven to 425F.
• Whisk together the egg white and water until frothy. Remove the rolls from the refrigerator, and brush them with the wash. They may seem a bit flat but they'll perk up when they hit the oven's heat.
• Slash a 1/4" deep cut across the top of each roll. Immediately slide loaves onto a baking stone in the oven. If you don't have a stone keep the bread rolls ons the baking sheet.
• Bake rolls for 20 to 25 minutes, until they're a deep golden brown. Remove them from the oven, and cool on a wire rack. For the best crunch, open the oven door, and allow the rolls to cool in the turned-off, open-door oven.

ITALIAN-STYLE ROLLS

Steps:

• Place the kneader attachment onto the stand mixer.
• Proof the yeast with 1 teaspoon sugar in 3/4 cup water for 10 minutes or until foamy.
• In the stainless steel mixing bowl place 3-1/2 cups flour, salt, 1 tablespoon sugar and melted butter.
• When the yeast has proofed add to the bowl along with 3/4 cup warm water.
• Start kneading adding in more flour only if needed (total kneading time should take about 8 minutes) do not add in too much flour or the buns will be heavy, when finished kneading the dough should feel soft but semi-sticky and smooth and should stick to your hands only slightly when removing from the bowl.
• Remove the dough to a very lightly flour-dusted surface; cover with clean tea towel and let rest 5 minutes.
• Shape into a ball (the dough will come together nicely after resting).
• Place into a large greased deep glass bowl.
• Cover and let rise for about 60-90 minutes.
• To check if the dough is ready to be punched down, very gently stick two fingers about 1/2-inch into the dough, the dough is ready when the finger marks remain.
• Punch down dough and slice in half.
• Slice each half into 4 even pieces.
• Shape each piece into a round ball.
• Place balls spacing well apart onto a 10 x 15-inch greased baking sheet (2 balls across and 4 balls down).
• Cover and let rise 30-40 minutes.
• Bake at 375 for about 22 minutes or until light golden brown.

QUICK AND EASY SPOON ROLLS

Steps:

• In large bowl, whisk together flour, sugar,yeast and salt.
• On stove or in microwave, heat water and butter together until butter is melted and mixture is 120 - 130 degrees.
• With dough whisk or large wooden spoon, stir into flour mixture along with beaten egg until blended. The dough will be very sticky.
• Cover and let rise until doubled, about 35 to 45 minutes.
• Stir dough down (just a few strokes). With a 1/4 c measure, scoop dough into well-greased muffin tins. (you can use cooking spray instead of greasing). Fill tins 2/3 full.
• Let rise, uncovered, 20 to 30 minutes, or until dough has risen to the top of the cups.
• During the last 15 minutes, heat oven to 400 degrees.
• Bake 20 minutes, or until rolls are golden brown.
• Let stand 5 minutes before removing from tins.

SPOON ROLLS

Steps:

• Dissolve yeast in warm water (using wood or plastic spoon and plastic or glass bowl) Add remaining ingredients as listed.
• Grease muffin pan, or spray with pam.
• Fill each muffin space 1/2 full.
• Bake on 425 F.
• about 20 minutes.
• Mixture will be soupy and will not need to rise.
• If you don't want to bake all of these at the same time, the dough may be kept in the refrigerator for several days.

ITALIAN SAUSAGE ROLLS

Steps:

• Lightly grease a large baking sheet.
• Combine the breadcrumbs and milk in a small bowl. Let stand until milk is absorbed, about 5 minute.
• Transfer to a food processor.
• Add the sausage, onion, 1 egg, garlic, and oregano; pulse until blended and season with salt and pepper.
• Unfold the pastry sheet on a floured work surface and roll out into a 12x10-inch rectangle.
• Cut the pastry crosswise into three 10x4-inch strips and brush each strip with the beaten egg.
• Spoon 1/3 of the sausage mixture in a narrow strip lengthwise down the center of each pastry strip.
• Fold the long sides in, covering the filling and overlapping slightly in the center.
• Press the seam down slightly to seal.
• Arrange rolls seam side down on the prepared baking sheet.
• Cover and chill until rolls are firm, and least 10 min and up to 1 hour.
• Preheat the oven to 425ºF while the rolls are chilling.
• Cut the firm rolls crosswise into 8 pieces.
• Separate pieces on the baking sheet and brush with some of the remaining beaten egg.
• Bake rolls until puffed and golden, about 20 minutes.
• Serve warm with marinara sauce.

ITALIAN DINNER ROLLS

Steps:

• In a large bowl, combine 1-1/2 cups flour, sugar, yeast and seasonings. In a small saucepan, heat the milk, water and 2 tablespoons butter to 120°-130°. Add to dry ingredients; beat until moistened. Add egg; beat on medium speed for 3 minutes. Stir in 1/2 cup cheese and enough remaining flour to form a soft dough. , Turn onto floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rest for 15 minutes. , Punch dough down. Turn onto a lightly floured surface; divide into 15 pieces. Shape each into a ball. Melt remaining butter; dip tops of balls in butter and remaining cheese. , Place in a greased 13-in. x 9-in. baking pan. Cover and let rest for 10 minutes. , Bake at 375° for 20-25 minutes or until golden brown. Remove from pans to wire racks to cool.

SPOON ROLLS

Steps:

• Combine yeast and 2 tbsp water in a bowl; let stand 5 minutes.
• Combine yeast mixture, oil and remaining ingredients in a large bowl; stir until smooth.
• Cover tightly& refrigerate at least 4 hours or up to 4 days.
• When ready to use, preheat oven to 350F.
• Stir batter& spoon into greased muffin pans, filling 3/4 full.
• Bake 25 minutes or until golden.
• NOTE: You can substitute regular flour for self-rising flour, but be sure to add 1 1/2 tsp baking powder and 1/2 tsp salt for each cup of regular flour (for this recipe, add 6 tsp baking powder& 2 tsp salt).

SPOON ROLLS

Steps:

• In a large bowl, dissolve yeast in warm water. Add butter, egg and sugar; mix well. Stir in flour until thoroughly combined (batter will be soft). Cover and refrigerate overnight. , Spoon batter into greased or paper-lined muffin cups. Bake at 375° for 25-30 minutes or until golden brown. Remove from pans to wire racks to cool.