Best 7 Classic Light Rolls Recipes

CLASSIC LIGHT ROLLS

Steps:

• In the detached bowl of an electric mixer, whisk together the warm water, a pinch of sugar, and yeast. Let stand until mixture is foamy, about 6 minutes.
• Attach the bowl to electric mixer fitted with the dough-hook attachment. With machine speed on low, add milk, butter, remaining sugar, salt, and 2 lightly beaten eggs. Gradually add enough flour to form a sticky but manageable dough. Transfer the dough to a large buttered bowl; cover tightly with buttered plastic wrap. Let dough rise in a warm spot until doubled in bulk, about 2 1/2 hours.
• Line 1 large or 2 small baking sheets with parchment paper. Turn out dough onto a floured work surface. With a floured rolling pin, roll out dough to a 3/4-inch thickness. Using a 2 1/4-inch round cookie cutter, cut 24 rounds of dough as closely together as possible. Place rounds 1/4 inch apart on prepared baking sheet. Cover with buttered plastic wrap. Let rolls rise until they are light and do not spring back when pressed with your fingertip, about 30 minutes.
• Preheat oven to 350 degrees. Lightly beat remaining egg with the water. Brush mixture on tops of rounds; sprinkle with poppy seeds. Bake until rolls are golden brown, 20 to 23 minutes. Transfer to a wire rack to cool for at least 5 minutes. Serve warm.

CLASSIC CINNAMON ROLLS

Steps:

• Make the rolls: Butter a 9-by-13-inch baking dish. Whisk the sugar and cinnamon in a bowl. On a floured surface, roll out the dough into a 10-by-18-inch rectangle. Spread the butter over the dough, leaving a 1-inch border on one of the long sides. Top with the cinnamon sugar. Brush the clean border with water. Tightly roll the dough into an 18-inch log, rolling toward the clean border; pinch the seam to seal.
• Slip a long taut piece of thread or unflavored floss under the roll, about 1 1/2 inches from the end. Lift the ends of the thread and cross over the roll, pulling tightly to cut off a piece. Repeat, cutting every 1 1/2 inches, to make 12 rolls. Place the rolls in the prepared baking dish.
• Cover the rolls loosely with plastic wrap and let rise in a warm place until doubled in size, about 1 hour, 10 minutes.
• Preheat the oven to 350 degrees F. Uncover the rolls and bake until they spring back when pressed, 25 to 30 minutes. Let cool 10 minutes in the pan. (You can freeze the baked rolls for up to 2 weeks. Cool completely before freezing, then thaw, warm up and glaze before serving.)
• Make the glaze: Whisk the confectioners' sugar, melted butter, milk, vanilla and salt in a bowl until smooth. Drizzle over the warm rolls.
• Warm 1/2 cup water and the milk in a saucepan over low heat until a thermometer registers 100 degrees F to 110 degrees F. Remove from the heat and sprinkle the yeast on top, then sprinkle with a pinch of the sugar; set aside, undisturbed, until foamy, about 5 minutes.
• Whisk the melted butter, egg yolk and vanilla into the yeast mixture until combined. In a large bowl, whisk the flour, the remaining sugar, the salt and nutmeg. Make a well in the center, then add the yeast mixture and stir with a wooden spoon to make a thick and slightly sticky dough. Turn out onto a floured surface and knead until soft and elastic, about 6 minutes. Shape into a ball.
• Brush a large bowl with butter. Add the dough, turning to coat lightly with the butter. Cover with plastic wrap and let rise at room temperature until the dough is doubled in size, about 1 hour, 15 minutes.
• Turn the dough out of the bowl and knead briefly to release excess air; re-form into a ball and return to the bowl. Lightly butter a large piece of plastic wrap and lay it directly on the surface of the dough. Cover the bowl tightly with plastic wrap and refrigerate at least 4 hours or overnight.

FEATHERLIGHT ROLLS

Steps:

• In a large bowl, dissolve yeast in warm water. Stir in 1 tablespoon sugar; let stand 5 minutes. Add the milk, shortening, eggs, salt, 3 cups flour and remaining sugar. Beat on medium speed 2 minutes. Stir in enough remaining flour to form a soft dough (mixture will be sticky). Do not knead. Cover and refrigerate overnight., Punch dough down. Turn onto a lightly floured surface; divide into 24 portions. Divide each portion into three pieces; shape each into a ball. Place three balls in each greased muffin cup. Cover and let rise in a warm place until doubled, about 1-3/4 hours. , Preheat oven to 350°. Bake 13-15 minutes or until golden brown. Remove from pans to wire racks. Serve warm.

BEST LIGHT & FLUFFY DINNER ROLLS RECIPE - (3.9/5)

Steps:

• Sift together two cups of the flour with the sugar, salt, and stir in the yeast. With mixer at low speed, blend shortening or butter into the flour mixture. Add the hot water (the hottest it comes from your tap, all at once, with mixer running. Add the egg, and continue mixing. Add in the remaining two cups flour to make a soft dough. At this point, I changed my mixer beaters for dough hooks and let the mixer knead the dough for about ten minutes and then put it into an oiled bowl, cover with a towel and allow to rise in a warm spot until doubled, about two hours. Punch dough down. At this point it can either be refrigerated or shaped in rolls or loaves and allowed to rise a second time until doubled, usually about an hour. Bake in a preheated 375°F oven until barely brown. May be frozen after baking and reheated to serve.

CLASSIC DINNER ROLLS

Steps:

• Combine 3/4 cup flour, undissolved yeast, sugar and salt in a large bowl. Heat milk, water and butter until very warm (120 degrees to 130 degrees F). Add to flour mixture. Beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add 1/4 cup flour; beat 2 minutes at high speed. Stir in enough remaining flour to make soft dough. Knead on lightly floured surface until smooth and elastic, about 8 to 10 minutes. Cover; let rest 10 minutes.
• Divide dough into 12 equal pieces; shape into balls. Place in greased 8-inch round pan. Cover; let rise in warm, draft-free place until doubled in size, about 30 minutes.
• Bake in preheated 375 degrees F oven for 20 minutes or until done. Remove from pan; brush with additional melted butter, if desired. Serve warm.

OLD-FASHIONED SOUTHERN ROLLS

Steps:

• Warm the milk in a small saucepan until it bubbles, then remove from heat. Mix in the shortening and sugar; stir until melted. Add cold water and let cool until lukewarm.
• Pour milk mixture into a large bowl. Add egg and yeast; mix well. Beat in 3 cups of flour and let stand for 20 minutes.
• Sift in baking powder, baking soda, salt, and 1 cup flour. Stir in the remaining flour, 1/2 cup at a time, beating well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes. Lightly oil a large bowl, place the dough in the bowl, and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour.
• Divide the dough into 12 equal pieces. Divide each piece in half and form into 24 rolls. Place the rounds in a lightly greased 9x13-inch baking pan or on lightly greased baking sheets. Cover the rolls with a damp cloth and let rise until doubled in volume, about 40 minutes. Meanwhile, preheat oven to 350 degrees F (175 degrees C).
• Bake in the preheated oven until golden, 15 to 20 minutes.

SOUTHERN "LIGHT" ROLLS

Steps:

• Mix water, yeast, and sugar together until the sugar is mostly dissolved. Add oil and salt, mix.
• Add flour, one cup at a time, until dough pulls away from the side of the mixing bowl and does not stick to your fingers when touched.
• Let dough rise, about 1 hour.
• Punch down, shape, and place on your baking pan (makes 36 rolls or 2 loaves).
• Let dough rise again, about 1 hour.
• Brush tops of rolls or loaves with 1 stick of melted butter. Bake in a preheated 350 degree oven until golden brown.
• Optional: When rolls are removed from oven, brush with another stick of melted butter.