Best 2 Dinner Rolls Our Best Bites Recipes
Indulge in the delightful world of homemade dinner rolls with our collection of carefully curated recipes. From classic and comforting to unique and innovative, our recipes cater to every taste and occasion. Whether you're a seasoned baker or just starting out, we've got you covered with easy-to-follow instructions and helpful tips to ensure perfect results every time. Dive into the world of fluffy brioche rolls, soft and chewy potato rolls, and tantalizing garlic knots. Discover the secrets to creating flaky crescent rolls and explore international flavors with our Asian-inspired steamed buns. Each recipe is a culinary journey that promises to elevate your meals and create lasting memories around the dinner table. So, gather your ingredients, preheat your oven, and let's embark on a delicious adventure together!
Here are our top 2 tried and tested recipes!
DINNER ROLLS - OUR BEST BITES
Wonderful soft dinner roll from "Our Best Bites" by Sara Wells & Kate Jones. I have also made whole wheat version by substituting 2 cups of flour for whole wheat flour with terrific results. I have tried many roll recipes over the years and this is the softest by far. They are soft and yummy the next day too (if you have any left).
Provided by SharleneW
Categories Yeast Breads
Time 2h18m
Yield 24 rolls, 24 serving(s)
Number Of Ingredients 9
Steps:
- Combine milk, 1/2 cup sugar, butter, and salt in a medium saucepan. Heat over medium heat until butter melts.
- Remove from heat. Allow to cool to lukewarm. (From author: I usually rub some ice cubes along the sides of the pan or pop the entire pan in a sink full of ice cubes to cool the mixture down faster. This step is really important because if the mixture is too hot, it will kill the yeast).
- While the milk mixture is cooling, dissolve the yeast and 1 tablespoon sugar in warm water. Let stand about 10 minutes. If the yeast hasn't bubbled, you'll need to repeat this step with new yeast.
- In a large mixing bowl, combine 3 cups flour and milk mixture. Beat on low for 30 seconds, scraping sides of bowl constantly. Add yeast mixture and beat on high for 3 minutes. Add beaten eggs.
- Stir in as much of the remaining flour as needed to make a soft dough. This dough should be very soft--it will be coming away from the sides of the bowl, but it will still stick to your finger when you touch it. Don't worry, it will firm up during the rising process. Part of what makes these rolls so good is that they're so soft and light; if you add too much flour, they will be heavy and dense. Place the bowl in a warm place and cover with a clean towel; allow to rise 1 hour.
- Punch down dough. Lightly flour your work surface and turn dough out onto surface. Divide in half.
- Spray two 9 x 13-inch glass pans with cooking spray. Roll first portion of dough into a rectangle and then cut it into 12 equal-sized pieces. We like to use a pizza cutter because it cuts right through dough without sticking to the blade. This dough should be very easy to work with, almost like Play-Doh. Shape each piece into a ball and place in prepared pan. Repeat with remaining dough in the second pan. Use a kitchen scale if you want to ensure that the rolls are exactly the same.
- Cover with a clean cloth and allow to rise in a warm place for about 30 minutes. When dough has about 15-20 minutes to go, preheat oven to 375°F.
- Bake for 15-18 minutes or until golden brown.
- When done, remove from oven. Rub a stick of cold butter over the tops of the rolls. Eat one now while it's still hot--that's your reward for making the world's best dinner rolls!
OUR BEST BITES DINNER ROLLS-(THE WORLD'S BEST) RECIPE - (4.5/5)
Provided by ShelbyJ
Number Of Ingredients 8
Steps:
- Combine milk, 1/2 c. sugar, butter, and salt in a medium saucepan. Heat over medium heat until butter melts. Remove from heat. Allow to cool to lukewarm. I usually rub some ice cubes along the sides of the pan or pop the entire pan in a sink full of ice cubes to cool the mixture down because this step can take forever. This step is really important because if the mixture is too hot, it will kill the yeast. While the milk mixture is cooling, dissolve the yeast and 1 tablespoon sugar in warm water. Let stand about 10 minutes. If the yeast hasn't bubbled, you'll need to repeat this step-moving on with yeast that hasn't been activated properly will only end in heartache for you and hate mail for us. In a large mixing bowl, combine 3 c. flour and milk mixture. Beat on low for 30 seconds, scraping sides of bowl constantly. Add yeast mixture and beat on high for 3 minutes. Add beaten eggs. Why should you beat your eggs first? Same reason you should combine your dry ingredients before adding them to moist ingredients when making cookies and cakes-it ensures everything is well-mixed and can be evenly-distributed through your dough or batter. If you add the whole eggs, your dough may not be as consistent. Stir in as much remaining flour as needed to make a soft dough. This dough should be very soft-it will be coming away from the sides of the bowl, but it will still stick to your finger when you touch it. Don't worry, it will firm up during the rising process. Part of what makes these rolls so good is that they're so soft and light; if you add too much flour, they will be heavy and dense. Place the bowl in a warm place and cover with a clean towel; allow to rise 1 hour. Punch down dough. Lightly flour your work surface and turn dough out onto surface. Divide in half. Spray 2 9×13 glass pans with cooking spray. Roll first portion of dough into a rectangle and then cut it into 12 equal-sized pieces. I like to use a pizza cutter because it has a blade on each side, so it cuts right through dough without sticking to the blade. This dough should be very easy to work with, almost like playdough. Shape each piece into a ball and place in prepared pan. Repeat with remaining dough in the second pan. Cover with a clean cloth and allow to rise in a warm place for about 30 minutes. When dough has about 15-20 minutes to go (depending on your oven), preheat oven to 375. Bake for 15-18 minutes or until golden-brown. When done, remove from oven. Rub a stick of cold butter over the tops of the rolls. You must now eat one. Now. While it's hot. Then pop the rest into a bowl and no one will ever know that you cheated. Makes 2 dozen rolls.
Tips:
- Activate the yeast properly: Ensure the water is lukewarm (105-115°F/41-46°C) and use active dry yeast or instant yeast according to package instructions. If using active dry yeast, let it bloom in warm water with a pinch of sugar before adding it to the dough.
- Knead the dough well: Kneading helps develop the gluten in the flour, resulting in a soft and elastic dough. Knead for at least 5-7 minutes by hand or use a stand mixer with a dough hook.
- Let the dough rise in a warm place: The ideal temperature for rising dough is between 75-85°F (24-29°C). You can place the dough in a warm oven with the light on or in a sunny spot in your kitchen.
- Punch down the dough before shaping: Once the dough has doubled in size, punch it down to release the gases. This helps prevent large air pockets in the finished rolls.
- Shape the rolls carefully: Shape the rolls gently to avoid deflating them. Use a light touch and avoid overworking the dough.
- Bake the rolls until golden brown: Bake the rolls at 375°F (190°C) for 15-20 minutes or until they are golden brown on top.
Conclusion:
These dinner rolls are incredibly soft, fluffy, and delicious, perfect for any meal. With a few simple tips and tricks, you can easily make these rolls at home and impress your family and friends. Remember to activate the yeast properly, knead the dough well, let it rise in a warm place, punch it down before shaping, shape the rolls carefully, and bake them until golden brown. These dinner rolls are sure to become a favorite in your household. Enjoy!
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