Best 5 Brown Rice Yeast Rolls Recipes

SOFT, FLUFFY BROWN RICE BREAD (GLUTEN-FREE, DAIRY-FREE)

Steps:

• Grease an 8″x4″ metal loaf pan.
• In a large mixing bowl, whisk the brown rice flour, psyllium husk powder, instant yeast, sugar, baking powder, xanthan gum, and salt together.
• Add the warm water, sunflower oil, and eggs to the dry ingredients and mix well to get a wet and shaggy dough (the dough is supposed to be shaggy, so don't worry).
• Transfer the dough to the greased loaf pan and smooth out the top with a spatula.
• Cover the dough pan with a kitchen towel and let the dough rise approximately 30 to 40 minutes in a warm, draft-free place until it has almost doubled in size. (Tip: I like to place the loaf pan in my microwave with the power off - it creates the perfect draft-free and warm environment for rising dough).
• During the last 10 minutes of the dough rising, preheat oven to 350F and adjust the oven rack to the middle position.
• Bake the dough for 40 to 50 minutes until bread has turned dark brown on top and the loaf sounds hollow when tapped. Remove loaf from the oven.
• Let the loaf cool for 10 minutes in the loaf pan, before removing and letting it cool completely on the wire rack. Use a serrated bread knife to slice once the loaf has completely cooled.

BROWN AND SERVE DINNER ROLLS

Steps:

• Combine the flour, milk, sugar, egg yolks, yeast, and salt in the bowl of a stand mixer. Install the paddle attachment and mix on low speed for 5 minutes then rest the dough for 15 minutes. Switch out the paddle for the dough hook.
• Add 2 ounces of the softened butter. Set mixer to low speed for 30 seconds then slowly increase to medium and mix until the dough pulls away from the sides of the bowl, 5 to 8 minutes. (At this point you should be able to pinch off a small piece of dough and work it into a thin sheet you can almost see through without tearing.)
• Turn the dough out onto a work surface and roll and shape with your hands to form a smooth ball. Return the dough to the bowl, cover with plastic wrap, and stash in a warm spot to rise until doubled in size, about 1 hour.
• Meanwhile, set the oven to 275 degrees F and place a rack in the middle position. Grease a 9-by-13-inch metal baking pan with nonstick cooking spray.
• Remove the dough from the bowl and use a bench knife to cut the dough into 2-ounce portions. You should have 14 portions. Roll each portion on the counter until it tightens into a small round. Place in the greased pan, cover with plastic wrap, and set aside in a warm, dry place to rise until the rolls have doubled in size, 30 to 45 minutes.
• Melt the remaining 2 ounces of butter and gently brush the tops of the risen rolls with the butter. Bake until the rolls are set and reach an internal temperature of 185 to 190 degrees F, about 25 minutes. They should still be fairly pale on top.
• Cool the rolls, still in the pan, on a cooling rack for 10 minutes. De-pan the rolls, keeping them right-side up, and cool to room temperature, 30 to 45 minutes. Wrap rolls tightly in plastic wrap, then seal in a freezer zip-top bag. Freeze up to 3 months.
• When ready to bake, remove rolls from bag and park at room temperature for 1 hour. Meanwhile, heat the oven to 400 degrees F. When ready, move the rolls to a parchment-lined sheet pan or cookie sheet and bake, rotating the pan halfway through baking, until the rolls are deeply browned, 10 to 12 minutes.
• Wrap loosely in a clean tea towel to hold for service.

QUICK YEAST ROLLS

Steps:

• In a large bowl, mix the shortening, sugar, and hot water. Allow to cool until lukewarm, and mix in the yeast until dissolved. Mix in the egg, salt, and flour. Allow the dough to rise until doubled in size.
• Grease 8 muffin cups. Divide the dough into the prepared muffin cups, and allow to rise again until doubled in size.
• Preheat oven to 425 degrees F (220 degrees C).
• Bake for 10 minutes in the preheated oven, or until a knife inserted in the center of a muffin comes out clean.

EASY YEAST ROLLS

Steps:

• In a small bowl, dissolve yeast in warm water. In a large bowl, combine sugar, egg, oil, salt, yeast mixture and 4 cups flour; beat on medium speed until smooth. Stir in enough remaining flour to form a stiff dough., Turn dough onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour., Punch down dough. Turn onto a lightly floured surface; divide into four portions. Divide and shape each portion into 12 balls. Roll each ball into an 8-in. rope; tie into a loose knot. Tuck ends under. Place 2 in. apart on greased baking sheets. Cover; let rise in a warm place until doubled, about 30 minutes. Preheat oven to 350°., Bake 15-20 minutes or until golden brown. Remove from pans to wire racks.

YEAST DINNER ROLLS

Steps:

• In a large bowl, dissolve yeast in a warm water. Add milk, eggs, sugar, butter, salt and 4 cups flour until smooth. Add enough remaining flour to form a soft dough. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1-1/2 hours. Punch dough down; divide into four portions. Shape each into eight rolls; place 20 rolls in a greased 13-in. x 9-in. baking pan. Place 12 rolls in a greased 8-in. square baking pan. Cover and let rise in a warm place until doubled, about 20-30 minutes. Bake at 375° for 15-20 minutes or until golden brown. Brush with butter if desired. Serve warm.