Delicious Buttery Dinner Rolls

This is probably my favorite, quick dinner roll recipe that I have come across.  They still need to raise, so start them a few hours before you plan to eat, but they didn't feel like a project like breads tend to.

I got this recipe from How Does She?  Her photos are really helpful, so refer to those if you need to.

This recipe makes about 48 rolls.

FORMULA:

1 1/2 cups of milk

3/4 cup + 1 Tablespoon Sugar

1 egg

1 Tablespoon salt

2 Tablespoons yeast

2 cups of warm water

about 9-10 cups of all purpose flour

at least 1 cup of butter

PROCESS:

To start out: Scald 1 1/2 cups of milk, 3/4 cup sugar and 1/2 cup of butter, in a microwave safe bowl, for about 2 minutes. Cutting the butter into pieces helps it melt faster. There will probably be some little cubes of butter still floating in the hot mixture, they will melt.

We are going to add yeast to this hot mixture, but it will be too hot to just dump the yeast straight in (it would kill it!). To cool it down stir in 1-2 cups of flour, then add 1 egg and 1 Tablespoon of salt, and leave it to cool for a couple of minutes. Meanwhile, in a measuring cup dissolve 2 Tablespoons of yeast in 2 cups of warm water and 1 Tablespoon of sugar. Let it sit for a couple of minutes until it is bubbly.

**Keep track of how much flour you are adding!!!

Make sure your milk mixture is just warm, not boiling and add the yeast mixture!

Using a fork or wooden spoon, gradually stir in 9-10 cups of flour (counting the flour you have already added to cool it earlier). I would recommend only adding 2 cups at time and stirring in between. These rolls turn out so much better when they are mixed by hand.

At the end the dough will be dense and sticky, and may be hard to stir, you can use your hands to incorporate the rest of the flour if needed. Be sure not to add too much flour. Then smooth the dough out and cover the bowl with plastic wrap. Leave it in a warm place and let it raise.

When your dough is close to raising completely, butter 2 cookie sheets and set them aside.

Let the dough raise until it has doubled in size.

Cover your working space with flour to prevent the dough from sticking. Dump your dough out and divide it into 4 balls. Eyeball the sizes, then lift them up and feel the weight of each ball. Try to make them even, but they don’t have to be perfect.

Using one ball of dough at a time: roll the dough into a circle on a floured counter. Once it is rolled out spread the top with butter from edge to edge. You will use about 2 Tablespoons per circle of dough.

Cut the dough into quarters using a pizza cutter.  Then cut each quarter into 3 pieces. You should end up with 12 triangles from each circle of dough.  Roll the dough starting with the wide end of the triangle.

Tuck the tail of the triangle under the roll and place it on the buttered cookie sheet. You will make 3 rows, with 8rolls per row. This will give you 24 rolls per pan. Two balls of dough will fill 1 pan. You will get a total of 48 rolls!

Pre-heat your oven to 350 degrees. Place the pans of rolls in a warm place (on top of the oven if possible) to let them rise. Once they are touching and full in size, cook (one pan at a time) in the oven ’till they are golden brown. About 10 – 15 minutes, It may take longer depending on how hot your oven cooks. Keep a close eye on your first pan to get the right time for the second.

While they are still hot and fresh out of the oven run a stick of butter over the tops of the rolls for a delicious buttery glaze.

Pretzel Rolls

I got this recipe from Pennies on a Platter.  These are sooooo good.

FORMULA:

• 3/4 cup water
• 1 teaspoon instant yeast
• 2 1/4 cup flour
• 2 Tablespoons unsalted butter, melted then cooled to room temperature
• 1 teaspoon sugar
• 1 teaspoon salt
• 1/4 cup baking soda
• 1 egg, beaten
• Kosher or pretzel salt to top rolls

PROCESS:

In a large mixing bowl, combine the water, yeast, flour, butter, sugar and salt. If using a stand mixer, use the dough hook attachment to mix the ingredients, then knead at medium-high speed for 1 minutes. (This will help develop some gluten.) If not using a stand mixer, you can also do this by hand or with a hand mixer fitted with the dough hooks. Shape the dough into a ball and place it back into the mixing bowl. Cover with clean kitchen towel and let rise for 1 hour or until doubled in size. 

Transfer the dough to a lightly floured surface. Separate into 4 equal portions if making hamburger sized buns or 8 equal portions if making dinner rolls. Form into balls by pulling the sides to the center and pinching to seal. Place the formed rolls, seam side down, onto a parchment or silicone mat lined baking sheet. Cover with the towel and allow to rise again for 30 minutes. 

Heat the oven to 425F degrees. Bring 2 quarts of water to a boil in a large sauce pan, then add 1/4 cup of baking soda. Boil each roll for 1 minute, flipping over halfway. Place the boiled rolls back onto the lined baking sheet, seam side down. Brush the tops with beaten egg, then lightly sprinkle with salt. Slice a shallow "X" into the top of each roll, then bake for 15 to 20 minutes. 

Serve warm or at room temperature. You can also freeze for later use in a freezer bag once cooled to room temperature. Microwave for 30 seconds to thaw. (If not consuming the same day they are baked, freeze right away to preserve freshness.)

Parker House Rolls

I found these at The Pioneer Woman blog.  So easy and tasty.


FORMULA:


4 cups Whole Milk
2 sticks 1 Cup Butter
1 cup Sugar
4-½ teaspoons Active Dry Yeast
8 cups All-purpose Flour
1 teaspoon (heaping) Baking Powder
1 teaspoon (scant) Baking Soda
1 Tablespoon (heaping) Salt
1 cup (additional) All-purpose Flour
2 sticks Melted Butter (additional)

PROCESS:

Combine 4 cups milk, 2 sticks butter, and sugar in a large pot. Bring to a simmer, and when the mixture is hot (but not boiling) turn off heat and allow to cool to warmer than lukewarm, about 30 to 45 minutes.

Sprinkle in the yeast and 8 cups of flour. Stir to combine, then cover and allow to rise for 1 hour.

After 1 hour, add baking powder, baking soda, salt, and 1 additional cup of flour. Stir to combine. Divide dough in half, then turn out onto floured surface. Knead dough for 8 to 10 minutes, then form into a ball and cover with a towel and allow to rise in a warm place. for 30 to 45 minutes. (Repeat with other half of dough, or store it for a later use.)

Preheat oven to 400 degrees. Melt 2 sticks of butter in a saucepan.

Roll out dough 1/2 inch thick. Cut circles with a 2 1/2 inch cutter. Dunk each circle in melted butter, then immediately fold in half and place on a cookie sheet, flat side down. Press lightly to encourage sealing. Repeat with the rest of the dough. Cover with a towel and allow rolls to rise 30 to 45 minutes.

Bake for 15 minutes. Remove and serve immediately!

Rustic Dinner Rolls

FORMULA

1 1/2 cups plus 1 tablespoon water (12 1/2 ounces), room temperature

1 1/2 teaspoons instant or rapid-rise yeast

2 teaspoons honey

3 cups plus 1 tablespoon bread flour (16 1/2 ounces), plus extra for forming rolls

3 tablespoons whole wheat flour (about 1 ounce)

1 1/2 teaspoons table salt

PROCESS

1. Whisk water, yeast, and honey in bowl of stand mixer until well combined, making sure no honey sticks to bottom of bowl. Add flours and mix on low speed with dough hook until cohesive dough is formed, about 3 minutes. Cover bowl with plastic wrap and let sit at room temperature 30 minutes.

2. Remove plastic wrap and evenly sprinkle salt over dough. Knead on low speed (speed 2 on KitchenAid) 5 minutes. (If dough creeps up attachment, stop mixer and scrape down using well-floured hands or greased spatula.) Increase speed to medium and continue to knead until dough is smooth and slightly tacky, about 1 minute. If dough is very sticky, add 1 to 2 tablespoons flour and continue mixing 1 minute. Lightly spray 2-quart bowl with nonstick cooking spray; transfer dough to bowl and cover with plastic wrap. Let dough rise in warm, draft-free place until doubled in size, about 1 hour.

3. Fold dough over itself; rotate bowl quarter turn and fold again. Rotate bowl again and fold once more. Cover with plastic wrap and let rise 30 minutes. Repeat folding, replace plastic wrap, and let dough rise until doubled in volume, about 30 minutes. Spray two 9-inch round cake pans with nonstick cooking spray and set aside.

4. Transfer dough to floured work surface, sprinkle top with more flour. Using bench scraper, cut dough in half and gently stretch each half into 16-inch cylinders. Divide each cylinder into quarters, then each quarter into 2 pieces (you should have 16 pieces total), and dust top of each piece with more flour. With floured hands, gently pick up each piece and roll in palms to coat with flour, shaking off excess, and place in prepared cake pan. Arrange 8 dough pieces in each cake pan, placing one piece in middle and others around it, with long side of each piece running from center of pan to edge and making sure cut-side faces up. Loosely cover cake pans with plastic wrap and let rolls rise until doubled in size, about 30 minutes (dough is ready when it springs back slowly when pressed lightly with finger). Thirty minutes before baking, adjust rack to middle position and heat oven to 500 degrees.

5. Remove plastic wrap from cake pans, spray rolls lightly with water, and place in oven. Bake 10 minutes until tops of rolls are brown; remove from oven. Reduce oven temperature to 400 degrees; using kitchen towels or oven mitts, invert rolls from both cake pans onto rimmed baking sheet. When rolls are cool enough to handle, turn right-side up, pull apart, and space evenly on baking sheet. Continue to bake until rolls develop deep golden brown crust and sound hollow when tapped on bottom, 10 to 15 minutes; rotating baking sheet halfway through baking time. Transfer rolls to wire rack and cool to room temperature, about 1 hour.

Patti Redd's Authentic French Bread

You will need French Pans for this one.

FORMULA:
4 1/2 cups hot water
2 tablespoons salt
3 teaspoons sugar
8-12 cups flour
3 teaspoons yeast
olive oil

PROCESS:
Mix 4 cups hot water, salt, 2 tablespoons salt, 2 teaspoons sugar, and 4 cups flour together well in a large bowl. In a separate small bowl mix 1/2 cup hot water, 3 heaping teaspoons yeast, 1 teaspoon sugar - let sit for about 5 minutes while yeast mixture gets foamy. Fold yeast mixture into flour mixture.
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Add 3 cups flour and stir well. Let sit for 10 minutes.
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Add 2 1/2 cups flour (or less) until the dough is not sticky.
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Form ball, put generous amount of oil over dough, spread with hands. Cover bowl with lid or clear wrap. Wait until dough doubles in size. Put dough out on floured counter. Make into 4 equal mounds (or 6 if you are using the small pans). Let rest for 15 minutes.
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Form into bread loaves and put in oiled pans. Put a little oin on hands and spread on the top of loaves. Make diagonal slices with knife. Let it rise until almost double in size.
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Bake in oven for approximately 45 minutes at 370 degrees.

Maple Frosting Cinnamon Rolls

This recipe is from The Pioneer Woman {hence all of the butter}.

FORMULA:

DOUGH

1 quart whole milk

1 cup vegetable oil

1 cup sugar

2 packages active dry yeast

8 + 1 cups of all-purpose flour

1 heaping tsp baking powder

1 "scant" tsp baking soda

1 heaping tablespoon of salt

1 1/2 - 2 cups melted butter

1 cup of sugar

generous sprinkling of cinnamon

MAPLE SYRUP FROSTING

1 bag of powdered sugar

2 teaspoons of maple flavoring

1/2 cup milk

1/4 cup melted butter

1/4 cup of brewed coffee

1/8 teaspoon salt

PROCESS:

Mix the milk, vegetable oil, and sugar in a pan. Scald the mixture (heat to just before boiling). Turn off heat and leave to cool 45 minutes to 1 hour. When the mixture is lukewarm to warm, but NOT hot, sprinkle in both packages of Active Dry Yeast. Let this sit for a minute. Then add 8 cups of all-purpose flour. Stir mixture together. Cover and let rise for at least an hour.

Add 1 more cup of flour, the baking powder, baking soda and the salt. Stir mixture together. (At this point, you could cover the dough and put it in the fridge until you need it-overnight or even a day or two, if necessary. Just keep your eye on it and if it starts to spluge out of the pan, just punch it down.)

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Sprinkle surface generously with flour. Take half of the dough and form a rough rectangle. Then roll the dough thin, maintaining a general rectangular shape. Drizzle 1 1/2 to 2 cups melted butter over the dough. Now sprinkle 1 cup of sugar over the butter followed by a generous sprinkling of cinnamon. Now, starting at the opposite end, begin rolling the dough in a neat line toward you. Keep the roll relatively tight as you go. Next, pinch the seam to the roll to seal it. Spread 1 tablespoon of melted butter in seven round, foil cake or pie pans. Then begin cutting rolls approximately 3/4 to 1 inch thick and laying them in the buttered pans. Repeat this process with the other half of the dough. Let the rolls rise for 20 to 30 minutes, then bake at 400 degrees until light golden brown, about 15 to 18 minutes.

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For the frosting mix together all ingredients listed and stir well until smooth. It should be thick but pourable. Taste and adjust as needed. Generously drizzle over the warm rolls. Don't skimp on the frosting.

Ciabatta Bread

FORMULA:

BIGA
1 cup (5 ounces) unbleached all-purpose flour
1/8 teaspoon instant or rapid-rise yeast
1/2 cup (4 ounces) water, at room temperature

DOUGH
2 cups (10 ounces) unbleached all-purpose flour
1/2 teaspoon instant or rapid-rise yeast
1 1/2 teaspoons table salt
3/4 cup (6 ounces) water, at room temperature
1/4 cup (2 ounces) milk, at room temperature

PROCESS:

FOR THE BIGA: Combine flour, yeast, and water in medium bowl and stir with wooden spoon until uniform mass forms, about 1 minute. Cover bowl tightly with plastic wrap and let stand at room temperature (about 70 degrees) overnight (at least 8 hours and up to 24 hours).

FOR THE DOUGH: Place Biga and dough ingredients in bowl of stand mixer fitted with paddle attachment. Mix on lowest speed until roughly combined and shaggy dough forms, about 1 minute; scrape down sides of bowl as necessary. Continue mixing on medium-low speed until dough becomes uniform mass that collects on paddle and pulls away from sides of bowl, 4 to 6 minutes. Change to dough nook and knead bread on medium speed until smooth and shiny (dough will be very sticky), about 10 minutes. Transfer dough to large bowl and cover tightly with plastic wrap. Let dough rise at room temperature until doubled in volume, about 1 hour.

Spray rubber spatula or bowl scraper with non-stick cooking spray; fold partially risen dough over itself by gently lifting and folding edge of dough toward middle. Turn bowl 90 degrees; fold again. Turn bowl and fold dough six more times (total of eight turns). Cover with plastic wrap and let rise for 30 minutes. Repeat folding, replace plastic wrap, and let rise until doubled in volume, about 30 minutes longer. Meanwhile, adjust oven rack to lower-middle position, place baking stone on rack, and heat oven to 450 degrees at least 30 minutes before baking.

Cut two 12- by 6-inch pieces of parchment paper and liberally dust with flour. Transfer dough to liberally floured counter, being careful not to deflate completely. Liberally flour top of dough and divide in half. Turn 1 piece of dough so cut side is facing up and dust with flour. With well-floured hands, press dough into rough 12- by 6-inch shape. Fold shorter sides of dough toward center, overlapping them like business letter to form 7-by 4-inch loaf. Repeat with second dough piece. Gently transfer each loaf seam side down to parchment sheets, dust with flour, and cover with plastic wrap. Let loaves sit at room temperature for 30 minutes (surfaces of loaves will develop small bubbles).

Slide parchment with loaves onto inverted rimmed baking sheet or pizza peel. Using floured fingertips, evenly poke entire surface of each loaf to form 10- by 6-inch rectangle; spray loaves lightly with water. Carefully slide parchment with loaves onto baking stone using jerking motion. Bake, spraying loaves with water twice more during first 5 minutes of baking time, until crust is deep golden brown and instant-read thermometer inserted into centers of loaves registers 210 degrees, 22 to 27 minutes. Transfer to wire rack, discard parchment, and cool loaves to room temperature, about 1 hour, before slicing and serving.

Basic Whole Wheat Bread

FORMULA:
6 Cups Warm Water (115 degrees - warmer than warm, but not hot)
2/3 Cup Extra Virgin Olive Oil
2/3 Cup Honey
2 T Salt
3 T Dough Enhancer
1/3 Cup Vital Wheat Gluten (Reduce to 4 T if you are using a Bosch)
3 T SAF Instant Yeast
Freshly Milled Whole Wheat Flour - Hard White Wheat or Hard Red Wheat (approx. 16-20 cups of flour) 1 cup of wheat = 1 1/2 cups of four

PROCESS:

In mixer bowl with the dough hook, place warm water, oil, honey, salt, dough enhancer, gluten, and yeast. Mix at medium speed. Add cups of flour (most within 30 sec) until the dough begins to pull away from the sides of the bowl. Do not add too much flour - the dough should be sticky at this point. Set a timer and continue to mix the dough for 8 minutes. As the machine kneads the dough, it activates the gluten and eventually pulls away completely from the sides and bottom of bowl. Activating the gluten meants that the dough will only require one rising befor baking.

Oil hands, remove dough from the mixer onto an oiled counter, and divide the dough into 2 lb. loaves. If using a regular size bread pan, you will ahve 5 loaves of bread. If using sandwich loaf pan, you will have 4 loaves of bread. As you shape the loave, slap the dough to relax it, and then drop the loaf into a well-greased pan (butter coated). Cover with dry towel and let rise until double in size (approx. 1 inch above the rim of the pan). This should take about 1 hour. Bake in 350 degree preheated oven for 30 minutes, or until the inside temp. is 200. Cool on cooking rack before placing into bread bag.

Breadsticks: Roll dough into finger-thin ropes and cut to desired length. Brush with melted butter. Sprinkle with desired topping - Parmesan Cheese, Garlic Salt or Powder, salad seasoning, Italian Seasoning, Sesame Seeds. Place on lightly greased baking sheet. Let rise 10-15 minutes. Bake at 375 degrees for 15-18 minutes.

Cinnamon Pull Aparts: Pinch dough off into walnut size balls. Dip in melted butter and then roll in cinnamon sugar misture (1 T. cinnamon to 1/2 c. brown sugar). Place balls in layers (2 layers deep) in regular loaf pan, bundt pan, or small bread pan. Let rise until double. Bake at 350 degrees for 20-30 min.