Does anyone have a really, really good dinner roll recipe. I need to make some for a bridal shower.
I found this recipe when I was trying to synthesize a local bakeries rolls.
Recipes - Bread - Parker House Rolls
1 package (2 1/4 teaspoons) active dry yeast
3 tablespoons warm water
1 cup whole or low-fat milk, warmed to 105-115 degrees
5 tablespoons melted butter or margarine
3 tablespoons sugar
1 large egg
1 teaspoon salt
Mix 1 minute by hand. Gradually stir in:
2 cups bread flour
1 1/2 cups more bread flour
Knead about 10 minutes by hand or with dough hook. Transfer to oiled bowl. Cover loosely with plastic wrap. Let rise until doubled in volume, 1-1 1/2 hours. Punch the dough down, knead briefly, then refrigerate, covered, for 30 minutes.
Divide dough into 18 pieces about 1 ounce each. Roll dough pieces into balls, loosely cover with oiled plastic wrap, and let rest 10 minutes. Grease a baking sheet. With a rolling pin or a dowel, roll just the center of each round to create an oval. Edges should be slightly thicker than the center. Brush tops lightly with melted butter and fold the ovals in half so the two ends meet. Let rise until doubled in volume, about 1 hour. Preheat oven to 425 degrees. Brush tops with melted butter or milk. Bake until golden brown, about 15 minutes. Makes 18 rolls
Here is the recipe I use.
Ingredients:Makes 3 dozen1/2 cup melted (1 stick) unsalted butter, plus more melted butter for brushing bowl1 1/2 cups warm (115 degrees) milk2 (1/4-ounce) packages active dry yeast6 tablespoons sugar2 teaspoons salt2 large eggs, lightly beaten6 to 6 1/2 cups all-purpose flour, plus more for work surfaceDirectionsBrush a large bowl with butter; set aside. In a small bowl, sprinkle yeast over 1/4 cup milk. Let stand until soft, about 5 minutes. In another large bowl, combine butter, sugar, salt, remaining 1 1/4 cups milk, and egg. Whisk to combine. Whisk in yeast mixture. Using a wooden spoon, stir in flour, 1 cup at a time, until you have a soft dough. Turn dough out onto a floured work surface, and knead until smooth and elastic, 5 to 10 minutes. Place in prepared bowl, turning to coat with butter. Cover with plastic wrap. Let stand in a warm spot until doubled in bulk, about 1 hour and 15 minutes.
Punch down dough. Cut into 2 pieces. Invert bowl over dough, and let rest for 10 minutes. Working with one piece at a time, on a lightly floured surface, roll into a 12-inch square, about 1/3-inch thick. Cut into six 2-by-12-inch strips. Cut each strip into three 4-by-2-inch rectangles.
Brush rectangles with butter. Using the handle of a butter knife, crease rectangles slightly off center. Fold at crease. Arrange in rows, slightly overlapping, on buttered baking sheet, with shorter side facing down. Allow at least 1/4-inch of space between rows. Cover and let stand until doubled in bulk, 20 to 30 minutes. Preheat oven to 375 degrees. Brush rolls with melted butter. Transfer to oven and bake until golden, about 17 minutes, if baking a single strip, about 25 minutes if baking 3 strips at a time (1/4 sheet pan). Remove from oven and brush once more with melted butter.
For freezing: shape rolls; arrange in same manner on parchment lined baking sheet. Transfer to freezer until frozen. Transfer to freezer bags. When ready to bake remove from freezer, arrange on buttered baking sheets. Cover with plastic wrap, and let stand in a warm place until defrosted, and doubled in bulk about 2 1/2 hours. Cook according to step 5, above.
I also love this recipe for rolls.
Yields 16 rolls.18 oz. (4 cups) all-purpose flour1 package (2-1/4 tsp.) rapid-rise yeast1/3 cup sugar1 tsp. salt1 cup milk4 oz. (8 Tbs.) unsalted butter3 large egg yolksIn a large bowl of an electric mixer, whisk together the flour,yeast, sugar, and salt. Put the bowl in the mixer stand and fit itwith the dough hook.In a small saucepan, heat the milk and butter, stirring until thebutter melts and the liquid is very warm, between 115° and 125°F.Dump the warm milk-butter mixture and the egg yolks into the flourand mix on medium-low speed until combined. Increase the speed tomedium high and beat until the dough is smooth and shiny, about 8min.(If you don't have a stand mixer, you can make a well with the dryingredients, gradually add the wet, and then knead the dough by handuntil smooth and shiny.)Remove the dough from the bowl, shape it into a neat ball, and thenreturn it to the bowl. Lightly grease the sides of the bowl andcover the top securely with plastic. Let rise in a warm spot untildoubled in size, about 45 min.Lightly grease a 9x13-inch baking dish. Turn the dough onto a cleanwork surface (no need to flour; the dough is soft but not sticky)and gently press to deflate. Using a pastry scraper, divide thedough into 16 equal pieces, each about 2 oz. (use a scale to besure).Put a piece of dough in your palm (again, no flour). With the edgeof your other palm (curved slightly), press gently but firmly on thedough, rotating it repeatedly until it forms a smooth-skinned ballwith a sealed bottom. Put the ball in the pan, sealed side down, andrepeat with the remaining dough.Cover the pan with plastic and let the dough rise until almostdoubled, about 30 min. Meanwhile, heat the oven to 375°F. Remove theplastic and bake the rolls until they're puffed and browned, about20 min. qahtan
These look just like the rolls my mother used to make and my mom's rolls were delicious... I cannot find my mom's recipe but willtry this recipe to see if they're like ones my mom used to make...
Dennis---- ---- ---- ---- ---- ---- ---- ---- ---- ---- ---- ----Belief has no affect on reality.My Website: http://www.roadtobetterliving.com
My husband's mother, Ruth, always puts a little pat of butter inside the oval before she closes them up. The extra butter inside the roll always makes it extra rich. Last Thanksgiving we made some of these rolls with 100% Sprouted Wheat Bread. I don't think it matters which recipe you use; just use a bread dough that you like.
I use a really great one from Southern Living called "Icebox Rolls". They are light and fluffy like clouds. Everyone loves them and they are really easy. Here is the link: http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=600753
I always use butter to make the dough rather than shortening. Also you can of course make them any shape you like but the one they suggest is very easy.
looks like the link doesn't work from my end. I'd love to have a look, but if it's permanently gone, that's ok too. thanks for sharing!
I will just go ahead and copy the recipe. These rolls are almost like dessert. They don't last long at our house. I am actually proofing some to go in the oven right now. This recipe is from Southern Living and is all over the internet so if you want a better copy to print out, just try googling it.
* 1 cup water * 1/2 cup shortening * 1 (1/4-ounce) envelope active dry yeast * 1/2 cup warm water (100° to 110°) * 1 teaspoon sugar * 2 large eggs * 1/2 cup sugar * 1 teaspoon salt * 5 cups bread flour * 1/4 to 1/2 cup butter, melted
Pour 1 cup boiling water over shortening in a large bowl, stirring to melt shortening. Let stand 30 minutes or until completely cooled.
Stir together yeast, 1/2 cup warm water, and 1 teaspoon sugar in a glass measuring cup; let stand 5 minutes. Beat eggs at medium speed using a heavy-duty stand mixer; add 1/2 cup sugar and salt. Add shortening mixture and yeast mixture. Reduce speed to low, and gradually add 5 cups flour, beating until blended.
Cover and chill dough 12 hours or up to 5 days.
Turn dough out on a lightly floured surface, and roll to 1/4-inch thickness. Cut with a lightly floured 2 1/2-inch round cutter. Make a crease across the middle of each dough round with a knife, and fold in half; gently press edges to seal. Place rolls on lightly greased baking sheets.
Cover and let rise in a warm place (85°), free from drafts, 1 1/2 hours or until doubled in bulk. Brush rolls evenly with melted butter.
Bake at 400° for about 15 minutes or until golden brown. Brush again with melted butter, if desired.
Thanks for going to all that trouble. I'll definitely make that recipe one of these days. I liked what you said about them being soft and fluffy. It must be the shortening!