10/21/08

53 Hot, Buttery Dinner Rolls


I got this recipe from Better Homes & Gardens, my most favorite cookbook that I got for my high school graduation as a gift. This is one of the most versatile recipes that I have ever used. If you have ever used Rhodes roll dough, this is it! For me, this is sooooo much better; I don't have to wait to thaw it out. 

Roll Shape Variations here




More Roll Shapes Here!



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Dinner Rolls 
Everyone loves a hot, soft, buttery dinner roll. This recipe is so versatile and can be used for any recipe that calls for store bought frozen bread dough. You can choose to use butter, margarine or shortening - butter in this recipe gives the rolls flavor, while shortening creates a light, fluffy texture to the rolls. Putting your cold eggs into a bowl of hot tap water for a few minutes will help bring them to room temperature.
Ingredients
  • 4 1/4 cup - 4 3/4 cups all purpose flour or bread flour
  • 1 Tablespoon active dry yeast
  • 1 Tablespoon vital wheat gluten, optional (if using bread flour, omit)
  • 1 cup milk
  • 1/3 cup granulated sugar
  • 1/3 cup butter, margarine or shortening
  • 3/4 teaspoon salt
  • 2 whole eggs, at room temperature
  • cooking oil
Instructions
1. Put 2 cups of flour in a mixing bowl or bowl of stand mixer.2. Add the yeast, vital wheat gluten (if using) and salt.3. In a microwave safe bowl, combine milk, sugar, butter, and melt on 50% power in microwave for 3 minutes or until butter is almost melted. Stir until sugar is dissolved.4. Drain water from eggs. Crack eggs and add eggs to the milk mixture.5. Pour egg mixture into the flour mixture and mix well. All this mixture to sit or "sponge" for 10 minutes.6. Using a dough hook with the stand mixer, add rest of flour, one cup at a time until dough clings to hook and almost cleans the sides.7. Touch the dough lightly. Add more flour if dough sticks to your fingers and knead for 3-4 minutes. Dough should be soft, smooth, elastic, wet, and not sticky. 8. Scrape down sides of the bowl, lightly oil the top of your dough, and cover it with plastic wrap. 9. Allow dough to rise to double in size in a warm, draft free place (in oven with a pan of hot water underneath) for 30 minutes. 10.Divide dough into 2 equal balls. Cover with plastic wrap and allow dough to rest for 5 minutes. Shape as desired, into 24 rolls total, and place on lightly greased baking sheet or silicone baking mat. Cover with plastic wrap, allow to rise for 20-30 minutes.
Bake in a preheated 375°F oven for 12-14 minutes or until golden brown
Hamburger or Hot Dog buns
Divide dough into 12 pieces. cover and let rest for 10 minutes. For hamburger buns, shape each portion into a circle, tucking edges under. Place on a lightly greased baking sheet or silicone mat. Using your fingers, slightly flatten circle to a 4" diameter. 
For hot dog buns, shape each portion into a roll about 5 1/2" long, tapering the ends. Place on a lightly greased baking sheet or silicone mat. Let dough rise till almost double, about 20-30 minutes. Bake in a 375°F oven for 12-15 minutes
Make Ahead Directions
Fridge
Cover shaped rolls (no rising) loosely with plastic wrap, leaving room for rolls to rise. Chill for 2-24 hours. Uncover, let stand at room temperature for 30 minutes. Bake as directed.
Freezer
Shape rolls, and place on baking sheet, cover with plastic wrap and freeze for 6 hours. Remove from baking sheets and put into freezer safe bags. Freeze for no more than 3 months.
When ready to bake, put frozen dough on prepared baking sheet, covered, at room temperature, for 4-5 hours. Bake as directed

Brown & Serve
After shaped rolls have risen, bake in a 240°F oven for 20 minutes. Cool on the pan for 20 minutes. Keep rolls in a plastic bag in a refrigerator for up to 1 week. Bake rolls in a 400°F oven for 8-10 minutes. 
Details
Prep time: Cook time: 15Total time: Yield: 24 rolls
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