Dinner Rolls Recipes
Miriam Said:I need some good recipes for dinner rolls?
We Answered:Dinner Rolls Recipe
2 cups Self-rising flour
1 cup Milk
1/4 cup Mayonnaise
Heat oven to 425F. Grease 12 muffin cups. Combing all ingredients in a medium bowl. Stir just until the ingredients are moistened. Divide into 12 equal portions, one in each muffin cup. Bake for 20 minutes.
I like this because you don't have to worry with the yeast.....
Willie Said:Recipes for breads, biscuits, and dinner rolls needed!?
Sweet Biscuit Wreath
1/2 cup sugar
1 tablespoon pumpkin pie spice
2 teaspoons ground cinnamon
1 (16.3-ounce) can refrigerated biscuits (recommended: Pillsbury Grands)
1 tablespoon water
1 cup powdered sugar, sifted
1/4 cup maple syrup
Preheat oven to 350 degrees F.
On a piece of kitchen parchment, trace the bottom of your serving bowl that will be in the center of your biscuit wreath. Turn the parchment over and use to line your baking sheet. Set aside.
In a bowl, stir to combine sugar, pumpkin pie spice, and cinnamon; set aside.
Open can of biscuits and separate into individual biscuits.
Sprinkle a rolling surface with some of the sugar-spice mixture. One at a time, press each biscuit into the bowl of sugar-spice mixture. Roll each biscuit on sugared surface to a 5-inch diameter. Using 2-inch and/or 3-inch leaf cutters, cut leaf shapes for your wreath; reserve dough scraps. Position leaves overlapping around the circle drawn on parchment. Set aside.
Lightly beat egg with 1 tablespoon of water. Using a pastry brush, paint egg wash between the leaves where they overlap.
Re-roll extra dough to cut out single leaf shapes or to make mini individual wreaths.
Bake in preheated oven for 14 to 17 minutes. Remove from oven and cool completely before moving.
While wreath is baking, stir together sifted powdered sugar and maple syrup until smooth. Cover and set aside.
Once wreath has cooled, use a clean paint brush to apply glaze to leaves - painting every other leaf so that there is separation.
1 (.25 ounce) package active dry yeast
1/4 cup warm water (110 degrees F/45 degrees C)
2 cups buttermilk
5 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon baking soda
2 teaspoons salt
3 tablespoons white sugar
3/4 cup shortening
In a small bowl, dissolve yeast in warm water. Let stand until creamy, about 5 minutes. Add buttermilk to yeast mixture, and set aside.
In a large bowl, combine flour, sugar, baking powder, baking soda, and salt. Cut in shortening with a pastry blender until mixture resembles coarse meal. Stir in yeast mixture until dry ingredients are moistened. Turn dough out onto a floured surface, and knead 4 or 5 times.
On a lightly floured surface, roll dough to 1/2 inch thickness. Cut out biscuits with a 2 1/2 inch round cutter. Place on lightly greased baking sheets, barely touching each other. Cover, and let rise in a warm place free from drafts for 1 hour, or until almost doubled in size. Preheat oven to 425 degrees F (220 degrees C).
Bake in preheated oven for 10 to 12 minutes, or until browned.
This is a simple but tasty biscuit recipe. You don't taste the mayo, but it gives the biscuits a light and fluffy texture. For rolled and cut biscuits, use just enough milk to hold it together."
Original recipe yield: 1 dozen biscuits.
2 cups self-rising flour
1 cup milk
6 tablespoons mayonnaise
Preheat oven to 400 degrees F (200 degrees C).
In a large bowl, stir together flour, milk, and mayonnaise until just blended. Drop by spoonfuls onto lightly greased baking sheets.
Bake for 12 minutes in the preheated oven, or until golden brown
Traditional Southern Biscuits
2 c All-purpose flour
1 1/2 ts Baking powder
1 1/2 ts Salt
2 tb Butter; cold
1/2 c Solid vegetable shortening;
1 c Milk
Preheat the oven to 400 degrees F.
In a large mixing bowl, combine the flour, baking powder and salt. Mix
well. Add 1 tablespoon of the cold butter and the cold shortening and work
it into the dry ingredients, using your hands, until the mixture resembles
coarse crumbs. Stir in the milk. The dough will be sticky.
Dust your work surface with some flour. Turn the dough onto the floured
surface. Gently fold each side toward the center. Pick up the dough and
dust the work surface with additional flour. Return the dough to the
floured surface and fold each side towards the center again. Turn the dough
over and press it out to 1-inch thickness. Cut the biscuits, straight down,
do not twist the cutter, with a 2 1/4-inch round cookie cutter. Melt the
remaining tablespoon of butter and add to a 10-inch round cake pan. Place
the biscuits in the pan, turning once (to coat both sides with butter),
about 1/4-inch apart. Let the biscuits rest for 15 minutes before baking.
Bake until golden brown, about 15 minutes.
Raised Sesame Seed Rolls
1 pk Active dry yeast
2 tb Warm; (110 f) water
3/4 c Buttermilk
2 c All-purpose flour
2 tb Sugar
1/2 ts Salt
1/2 c Butter or margarine
1 lg Egg white
1/2 c Sesame seed
In a bowl, dissolve yeast in water, about 5 minutes. Stir in buttermilk. In
a large bowl, combine flour, sugar, and salt. With a pastry blender, cut in
but- ter until fine crumbs form. Stir in but- termilk mixture; gather into
a ball. On a lightly floured board, knead dough until smooth, about 15
turns. Re- flour board and pat dough into a 6- inch square. Cut into 9
equal pieces. In a small bowl, beat white to blend. Dip top and bottom of
each biscuit in white, then in sesame, to coat. Place slightly apart in a
buttered 9-inch- square baking pan. Cover; let rise in a warm place until
double, about 45 minutes. Bake in a 425F oven until deep golden, 18 to 20
minutes. Cool on a rack at least 15 minutes
Melvin Said:What are some interesting sandwhich recipes- I have a bunch of wheat dinner rolls to use as buns?
We Answered:add some pizza sauce bacon, onions,sweet pepper, corn, pineapple and top with shredded Parmesan cheese and bake until golden brown these are like imitation pizzas you'll love them you can use any meat of your choice.
Roy Said:Dinner rolls Recipe??
5 cups flour
3/4 cups water
3/4 cups milk
1/2 cup sugar
1 tsp salt
5 tsp. active dry yeast
1/2 cup butter/margarine (one stick)
Place the flour in a bowl and set to one side.
Heat the milk, water, sugar and salt in a saucepan until warm (not hot). Add the eggs and yeast. Pour on top of the flour, cover and let sit for about 20-30 minutes.
Melt 1/2 cup butter/margarine and pour into the bowl. Stir well, and add more flour if sticky. Knead lightly. Cover and let rise 20-30 minutes.
Shape the dough and let rise again 20-30 minutes.
Bake in a 400 degree (F) oven for 15 minutes.
(16-20 rolls but I make them bigger)
cups bread flour
3 tablespoons white sugar
1 teaspoon salt
1/4 cup dry milk powder
1 cup warm water (110Â°F)
2 tablespoons butter, softened
1 (.25 ounce) package active dry yeast
1 egg white (for egg wash)
2 tablespoons water
1 Place all of the ingredients (except the egg white and cold water) in the pan of the bread machine in the order recommended by the manufacturer. Set on Dough cycle, press Start.
2 Remove risen dough from the machine, deflate and turn out onto a lightly floured surface. Divide the dough into twelve equal pieces and form into rounds. Place the rounds on lightly greased baking sheets. Cover the rolls with a damp cloth and let rise until doubled in volume, about 40 minutes. Meanwhile, preheat oven to 350Â°F (175Â°C).
3 In a small mixing bowl, lightly beat the egg white with the water; lightly brush the risen rolls with this mixture. Bake in a 350Â°F (175Â°C) for 15 minutes or until the rolls are golden brown.
i dont know if it will taste like the ones from Hometown Buffet!
Allen Said:Can you share a recipe for wonderful dinner rolls?
We Answered:Parker House Rolls
Just beat and beat the dough really well as you add the flour.
* 1 cup whole milk
* 2 pkg. dry yeast
* 1/2 cup butter, melted
* 1/4 tsp. salt
* 1/4 cup sugar
* 2 eggs
* 4-1/2 to 5 cups flour
* more melted butter
Warm the milk in a small saucepan over low heat. Mix 1/3 of the milk with the dry yeast in a small bowl and let sit until bubbly. In a large bowl, combine remaining milk, melted butter, salt and sugar and beat until the sugar is dissolved.Then add the beaten eggs and bubbly yeast.
Add flour, 1/4 cup at a time, beating on high speed of stand mixer. This step should take at least 5 minutes. When the dough gets too stiff to beat, stir in rest of flour by hand, if necessary, to make a soft dough. Turn out onto floured surface and knead for 5 minutes, until smooth and satiny. Place dough in greased bowl, turning to grease top. Cover and let rise in warm place until light and doubled in size. (I have also covered the dough well and placed it in the refrigerator overnight. This works really well.)
Punch down the dough and roll out on floured surface to 1/2" thickness. Cut with 3" round cookie cutter. Brush each roll with melted butter and fold in half to make half circles. Pinch edge lightly to hold, so the rolls don't unfold as they rise. Place in 2 greased 13x9" pans, cover, and let rise again until double. (If you refrigerated the dough, this will take a little longer.)
Bake rolls at 350 degrees F for 20-25 minutes or until golden brown. Remove from pan immediately and brush with more melted butter. Don't use the same butter you used when forming the rolls - melt some fresh just for this step.
Raul Said:Gluten free pumpkin dinner rolls recipe?
Jeffrey Said:recipes for soft wheat rolls, or dinner rolls?
We Answered:These are really good.Golden Corral Rolls â€“ My Way
Makes 12 rolls
2-1/4tsp active dry yeast (or 1pkg)
1/4c warm water (105Â°F-110Â°F)
1c milk, just to scalding hot (do not simmer or boil)
1 egg, lightly beaten
1-3/4c to 2c all-purpose flour (dough will be somewhat sticky, but the less you use, the lighter the rolls)
2c whole wheat pastry flour
1/4c vital wheat gluten
2T butter, melted, for brushing
1) Dissolve yeast in 1/4c warm water. Stir in the 2tsp of sugar. Let sit for about 5 minutes until mixture foams up.
2) Heat milk in microwave or in small saucepan on stovetop.
3) Add sugar, butter, & salt to hot milk and stir until butter is melted. Cool to 105Â°F-110Â°F.
4) Pour milk mixture into bowl of stand mixer.
5) Add the yeast mixture & egg and mix together.
6) Mix in all-purpose flour, whole wheat pastry flour, & vital wheat gluten, beating to form a soft dough. Knead with mixer for 5 minutes, adding extra flour, if needed.
7) Place dough in warm oiled or buttered bowl, turning greased side up. Cover with parchment paper and let rise in warm place* until doubled in bulk, about 75-90 minutes.
8) Punch dough down and hand-knead for 5 minutes on lightly floured surface.
9) Divide dough into 12 pieces and shape into round rolls. Place them, not touching, in greased 13x9x2 baking pan.
10) Cover with parchment paper & let rise in a warm place until doubled in bulk, about 30-45 minutes.
11) Bake at 375Â°F for 18-20 minutes or until tops are golden brown.
12) Brush tops of rolls with melted butter.