10/21/08

53 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!

Dinner Rolls

( 4x6 printable recipe)     (full page printable recipe)
Adapted from Better Homes & Gardens

4 1/4 - 4 3/4 c. all purpose flour
1 T. active dry yeast
1 T. vital wheat gluten
1 c. milk
1/3 c. granulated sugar
1/3 c. butter, margarine or shortening
3/4 t. salt
2 beaten eggs, room temperature**

Put 2 c. flour in mixing bowl. Add yeast, gluten and salt. Mix well. **Put UNCRACKED, WHOLE eggs in a drinking glass and fill up with hot tap water; set aside. This will bring the eggs to room temperature.  In a microwave safe bowl, combine milk, sugar, butter and melt on 1/2 power (50 or 50%) in microwave for 3 minutes or until butter is almost melted. Stir until butter and sugar is dissolved. Drain water from eggs. Crack eggs and add eggs to milk mixture. Pour into flour mixture and mix well. Allow mixture to sit, or "sponge" for 10 minutes.

Add rest of flour, one cup at a time until dough clings to hook and almost cleans the sides. Touch dough lightly. Add more flour if dough sticks to your fingers. Knead for 3-4 minutes. Dough should be soft, smooth, elastic, wet, and not sticky. Scrape down sides of bowl, oil the top, and cover with plastic wrap. Allow to rise to double in warm, draft free place (in oven with pan of hot tap water underneath) for 30 minutes.

Divide dough into 2 piles. Shape into balls and cover with plastic wrap. Allow dough to rest for 5 minutes. Shape as desired (into 24 rolls, total) and place on greased baking sheet. Cover with plastic wrap, allow to rise for 20-30 minutes.

Bake in 375 degree oven for 12-14 minutes or until golden brown.

Variations:
Herb-Onion Dinner Rolls
Add 1 T. dried minced onion and 1/2 t. dried basil, oregano, or Italian seasoning, crushed to milk mixture.

Rye-Caraway Dinner Rolls
Add 2 t. caraway seed to milk mixture and substitute 1 1/4 c. rye flour for 1 1/4 c. of the all purpose flour that is added in after the sponging process.

Batter Dinner Rolls
Reduce the all purpose flour that is added in after the sponging process to 1-1 1/4 c. Use a total of 3 1/4 c. flour. Spoon batter into greased muffin cups, filling half full. Cover and let rise in a warm place till nearly double (about 30 min). Brush roll tops with milk, and if desired, sprinkle with poppy or sesame seed. Bake in a 375 degree oven for 15 min. or till golden brown. Makes 18 rolls.

Hamburger or Hot Dog Buns
Divide dough into 12 piles. Cover and let rest for 10 minutes. For hamburger buns, shape each portion into a circle, tucking edges under. Place on a greased baking sheet. Using your fingers, slightly flatten circles to 4" in diameter.
For Hot dog buns, shape each portion into a roll about 5 1/2" long, tapering ends. Place on a greased baking sheet.
Bake in a 375 degree oven for 12-15 minutes.

Make Ahead Directions
Cover shaped rolls loosely with plastic wrap, leaving groom for rolls to rise. Chill 2-24 hours. Uncover; let stand at room temperature 30 minutes. Bake as directed.

Brown & Serve Directions
After shaped rolls have risen; bake at 250 degree oven for 20 minutes. Cool on the pan for 20 minutes. Keep in plastic bag in refrigerator for up to 1 week. Bake rolls at 400 degree oven for 8-10 minutes.
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