Delicious dinner rolls

I have never successfully made tasty rolls…until I tried this recipe. These are fabulous. I froze the cooked rolls and they are still very good when thawed.
Original recipe can be found on How Does She.

Ingredients

• 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

Instructions

*Please note I did NOT hand mix these rolls. I'm way too lazy. I used my Bosch and just barely mixed it. 

1. 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.
2. 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.
3. Make sure your milk mixture is just warm, not boiling and add the yeast mixture!
4. 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.
5. 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 rise.
6. When your dough is close to raising completely, butter 2 cookie sheets and set them aside.
7. Let the dough raise until it has doubled in size.
8. 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.
9. 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.
10. Cut the dough into quarters using a pizza cutter.
11. Then cut each quarter into 3 pieces. You should end up with 12 triangles from each circle of dough.
12. Roll the dough starting with the wide end of the triangle
13. Tuck the tail of the triangle under the roll and place it on the buttered cookie sheet. You will make 3 rows, with 8 rolls 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!
14. 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.
15. 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.

Favorite Cinnamon Rolls

I have tried a lot of different cinnamon roll recipes, but this is my favorite.  I think the magic is in adding the mashed potatoes (I just make instant, unless I have left-overs).  Generally, I make these at night and let them rise until morning, but you can make them during the day and place them somewhere warm as well.  Another hint on cinnamon rolls is to use brown sugar for the filling instead of white sugar.  I use the frosting from this recipe.  

2 c. scalded milk
1 heaping c. mashed potatoes
1/2 c. warm water
1 c. sugar
7 c. flour
1/2 c. shortening
2 T. yeast
2 eggs, slightly beaten
2 t. salt

filling
1/2 stick butter, melted
A generous amount of cinnamon
brown sugar

Heat milk until just before it begins to boil.  Remove from heat and pour over shortening, allowing to cool to luke warm.  Meanwhile, soften yeast in 1/2 c. warm water.  Add yeast and luke warm milk mixture to eggs, sugar, salt, mashed potatoes, and 4 c. flour.  Beat until smooth.  Slowly add the remainder of flour and mix until dough pulls away from sides.  Cover and let rise to double.

Divide dough in half.   Roll out on a floured or oiled surface and cut into a square.  Add half of filling and roll, using a knife or dental floss to cut into rolls.  Repeat with remainder of dough.  Rise to double and bake at 350 for 20 min.

Nicole Martin's Dinner Rolls

Marybeth and I are working on perfecting this recipe. Nicole says to touch the dough as little as possible. She rolls them out and cuts them with a circle cutter, be careful not to roll too thin or your rolls will be like frisbies. Also note that they take quite a while to rise.

I used this recipe for cinnamon rolls and it's probably the best one I've tried.

Dinner Rolls (30 – 36 count)

2 c. warm water
½ c. sugar
1 egg
~ ¼ c. dry milk
1 Tbsp yeast
1 cube margarine, melted
1 ½ tsp. salt
~ 6 c. flour


I put all but the flour in a bosch. Add ½ the flour, mix in. Add the rest of the flour. Dough should be sticky but not too soft. (If you’re in a hurry, err on the sticky side.) Knead the dough until it looks elastic.

Let dough rise until double (at least an hour). The more you let the dough rise, the lighter your rolls will be. From that point on, handle the dough carefully. I gently roll the dough on a floured board and use a cup to cut out the rolls. Put the rolls on a large cookie sheet; wait again to rise (at least an hour) until doubled.

Bake at 385˚ for 13 – 15 minutes.

Orange Rolls

I've been looking for a good orange roll recipe. Can't wait to try these.

Orange Rolls
from Darcee Waddoups
1 cup warm milk
2 eggs
4 TBSP softened butter
4 TBSP sugar
1 1/2 tsp salt
3 1/2 cups flour
1 TBSP yeast

Put ingredients in bread machine and select dough setting. Refrigerate. When ready to roll out, spread with orange past (below) and cut out as you would cinnamon rolls. Bake in muffin tins or on a cookie sheet. Let rise for 30 minutes. Bake @ 350 for 20 minutes. Glaze while still hot.
Orange Paste:
1/4 cup melted butter
3/4 cup sugar
grated rind of 1 orange
Squeeze juice from 1/2 of orange and blend well with /2 cup cream cheese frosting. (I just use the frosting in the tub.)

Thanksgiving Rolls

Thanksgiving Rolls

4 1/2 t. yeast
1/2 c. warm water
1 T sugar
1 c. scalded milk
1/3 c. sugar
1/3 c. shortening
2 t. salt
2 eggs, beaten well
4 c. flour

Mix yeast, warm water and 1 T. sugar. Let stand 20 min. Scald milk and when it is cool add shortening, 1/3 c. sugar, salt, eggs and yeast mixture. Add flour and mix well. Mixture will be sticky. Put in refrigerator over night and knead well then roll out on a floured board. Let rise 2 hours. Bake 15 min at 350

Lion House Rolls

Lion House Rolls
Ingredients:
2 cups warm water (110 to 115 degrees)
2/3 cup nonfat dry milk (instant or non-instant)
2 tablespoons dry yeast
1/4 cup sugar
2 teaspoons salt
1/3 cup butter, shortening, or margarine
1 egg
5 to 5 ½ cups all-purpose flour, or bread flour
Method:
In large bowl or electric mixer, combine water and milk powder; stir until milk dissolves. Add yeast, then sugar, salt, butter, egg, and 2 cups flour. Mix on low speed until ingredients are wet, then for 2 minutes at medium speed. Add 2 cups flour; mix on low speed until ingredients are wet, then for 2 minutes at medium speed. (Dough will be getting stiff and remaining flour may need to be mixed in by hand). Add about ½ cup flour and mix again, by hand or mixer. Dough should be soft, not overly sticky, and not stiff (It is not necessary to use the entire amount of flour).
Scrape dough off sides of bowl and pour about one tablespoon of vegetable oil all around sides of bowl. Turn dough over in bowl so it is covered with oil. (This helps prevent dough from drying out). Cover with plastic and allow to rise in warm place until double in size. Sprinkle cutting board or counter with flour and place dough on floured board. Roll out and cut rolls into desired shape and size. Place on greased (or parchment lined) baking pans. Let rise in warm place until rolls are double in size (about 1-1 ½ hours). Bake at 400 for 20 min.