Dinner Rolls

These are very good:

H3 Ranch Rolls

 1 ounce active dry yeast
1 1/3 cups warm water (110°F)
3 extra large eggs
1/4 cup butter or margarine, not spread or tub product, melted, plus additional
1 1/2 teaspoons butter or margarine
1/2 cup granulated sugar
1/3 cup nonfat dry milk powder
1/2 teaspoon salt
5 cups all-purpose flour
vegetable oil

In large mixing bowl, dissolve yeast in warm water.
Add eggs and butter.
Using dough hook of electric mixer, beat on medium speed until well blended.
Add sugar, dry milk, and salt; mix well.
Add flour, 1 cup at a time, mixing until dough begins to pull away from side of bowl.
Lightly grease top of dough with oil.
Cover loosely and let rise in warm place 1 hour or until doubled in size.
Lightly grease 12 medium muffin cups.
Punch dough down.
Divide dough evenly into 12 pieces.
Divide each piece into 3 balls and place in muffin cup.
Let rise in warm place 1 hour.
While dough is rising for the second time, preheat oven to 350°F Bake 15 to 20 minutes or until golden brown.

 

These are also very good:

  Soft White Dinner Rolls 

3 cups               King Arthur AP flour

2 tsp                 Instant Yeast

3 tbs                 Sugar

1/4 cup             Nonfat Dried Milk

1.5 tsp              Salt

1/4 cup             Butter

1                      large egg

1 cup               Water

 

Whisk egg and water together and put in ABM bucket.  Add flour and remaining ingredients.  Put machine on dough cycle and press start.  Check the dough after about 15 minutes, it should be smooth-looking.  If not, adjust the consistency with flour or water.  Allow machine to complete cycle.

Turn the dough out onto a floured work surface and divide dough into 15 - 20 pieces.  Form into balls, bars, etc. and place into a 9 x 13 pan.

Allow the rolls to rise, covered, for 1 to 2 hours.  Bake in a pre-heated 375 degree oven for 15-18 minutes or till they are a light, golden brown.  Brush the rolls with melted butter after removing from the oven.

This is my staple Thanksgiving Dinner roll - it's got a beautiful color and, although slightly too sweet for my taste, goes over very well with guests. The brush with egg and cream before baking is a really nice finish. Also, I'll usually retard this over night before shaping and final rise. - I think it's a James Beard recipe.

Janet

 

Sweet Potato Rolls

2 packages yeast
1/4 cup sugar
1/2 cup water (110-115ºF)
3 tablespoons melted butter
1 tablespoon salt
3 eggs, one of which is beaten together with 2 tablespoons heavy cream
3 to 3 1/2 cups flour
1/2 cup cooked mashed sweet potatoes

Combine yeast with 1 tablespoon of sugar and warm water, let proof for 5 minutes.

Add remaining sugar, butter, salt, and 2 of the eggs to the yeast mixture, stir to blend well. Stir in the flour, 1 cup at a time, and then stir in the sweet potato. ( I do this all in my Kitchen Aid)

Turn out onto a floured surface and knead for 3 or 4 minutes adding flour if necessary to prevent dough from sticking to the board. When the dough is smooth, shape it into a ball. Place in an oiled bowl and turn to coat. Cover bowl and let sit in a warm place until it doubles in size - about 1 1/2 hour.

Punch down the dough and shape into 2 dozen golfball-sized balls. Place them on parchment, or butter-coated cookie sheet. Cover and let rise until doubled in size.

Brush the rolls with the beaten egg and cream mixture.

Bake in 375 F oven for 20 minutes.