Best 8 Goofy Bread Rolls Recipes

30-MINUTE CHEESE STUFFED GARLIC BREAD ROLLS

Steps:

• Preheat oven to 375 degrees F. Spray a 10-inch cast-iron skillet with cooking spray; set aside. Unroll refrigerated dough over lightly floured surface.
• Using a 2 1/2-inch round cutter, cut dough into 24 rounds, re-rolling scraps as necessary. Place 1 (1-inch) piece of mozzarella into the center of each round and wrap dough around cheese, pinching seam to seal.
• Arrange balls/rolls in prepared skillet, seam side down. In addition, place 3/8-inch pieces of mozzarella between rolls. Bake for 15 minutes, or until golden brown. Then sprinkle with Parmesan and bake an additional 5 minutes.
• Meanwhile, stir together melted butter, olive oil, chopped parsley, Italian seasoning, garlic powder, and 1/2 tsp salt in a small bowl. Brush rolls with butter mixture as soon as they come out of the oven. Serve immediately and enjoy!

NO KNEAD CRUSTY ROLLS

Steps:

• In a large bowl combine dry ingredients. Stir in water. Mixture will be thick and sticky.
• Cover with plastic wrap & let stand on counter top for 3 hours.
• After 3 hours (mixture will be puffy and bubbly on top) place dough on a well-floured surface. Using a scraper fold over about 12 times, adding enough flour so it doesn't stick (about 2 Tbsp).
• Using a scraper cut dough into 8 pieces. With floured hands, shape each into a ball by folding and tucking, like making a drawstring bag.
• Place on parchment paper-lined baking sheet (not wax paper) & cover with a dish towel. Let stand at room temperature for 35 minutes. They will puff up but will not double in size.
• As soon as rolls are covered, start preheating oven to 450° F. Oven must be 450° so use an oven thermometer if possible.
• Bake for 25-30 minutes until golden brown. To re-crisp the next day, preheat the oven to 325° F and place the rolls directly on the oven rack for 10-12 minutes.

GOOEY LEMON ROLLS

Steps:

• In a small bowl, dissolve yeast in warm water. In a large bowl, combine milk, butter, egg, sugar, salt, yeast mixture and 2 cups flour; beat on medium speed until smooth. Stir in enough remaining flour to form a soft dough (dough will be sticky)., 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., For filling, in a small bowl, mix sugar, lemon zest, cinnamon and, if desired, poppy seeds. Punch down dough; roll into an 18x12-in. rectangle. Brush with melted butter to within 1/4 in. of edges; sprinkle with sugar mixture and almonds. Roll up jelly-roll style, starting with a long side; pinch seam to seal. Cut into 12 slices., Place in a greased 13x9-in. baking pan, cut side down. Cover with a kitchen towel; let rise in a warm place until almost doubled, about 45 minutes., Preheat oven to 400°. Bake rolls 15 minutes. Meanwhile, for glaze, in a small saucepan, combine sugar and lemonade concentrate. Cook and stir over medium-low heat until sugar is dissolved. Stir in butter and lemon zest; simmer, uncovered, until slightly thickened, 10-12 minutes. Remove rolls from oven; pour glaze over rolls. Bake until golden brown, 5-10 minutes longer. Cool in pan 5 minutes. Run a knife around sides of pan before inverting onto a serving plate. Serve warm.

CHEESY BREAD ROLLS

Steps:

• Place the sugar and yeast in a large bowl or in the bowl of a stand mixer fitted with a dough hook. Pour in the warm water, stir, and allow the yeast to activate and bubble, 2 to 4 minutes. Add the milk, thyme, 2 sticks melted butter, 2 eggs and 2 teaspoons salt. Mix until combined. Slowly add the flour a little at a time and mix until a dough forms and starts to release itself from the sides of the bowl. Transfer the dough to a floured work surface and knead by hand for about 1 minute.
• Coat a large bowl with 1 tablespoon olive oil. Transfer the dough to the bowl. Place a towel over the bowl and allow to rise in a warm place until the dough has doubled in size, 1 to 2 hours.
• Preheat the oven to 200 degrees F. Coat a 9-by-13-inch baking dish with the remaining 1 tablespoon olive oil.
• Flour a work surface and, using a rolling pin, roll out the dough into a rectangle roughly 18 by 24 inches. Brush the dough with the remaining 2 tablespoons melted butter, sprinkle on the remaining 1/2 teaspoon salt, and generously sprinkle with 2 cups of the grated Cheddar. Roll up the dough starting at the long side of the rectangle until it is one large log. Cut the log into 2-inch-thick pieces. Arrange the pieces tightly packed, side-by-side in the baking dish.
• Bake for 30 minutes.
• In a small bowl, whisk the remaining egg with one tablespoon of water.
• Take the rolls out of the oven. Raise the heat to 350 degrees F. Brush the rolls with the egg wash and sprinkle on the remaining 1 cup Cheddar. Bake until the rolls are golden brown and the cheese is melted and slightly brown, 15 to 20 minutes.
• Let rest for 5 minutes before serving.

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.

OOEY GOOEY BREAKFAST ROLLS

Steps:

• Grease a 9-inch Bundt pan, and sprinkle the pecans into the bottom of the pan.
• Cut the thawed bread dough in half, and cut each half into 8 pieces. Roll the 16 dough pieces into balls, and place them into the pan on top of the nuts.
• Mix the melted butter and brown sugar together in a bowl, and set aside. Sprinkle the butterscotch pudding mix over the rolls, then sprinkle on the cinnamon. Pour the butter mixture over the rolls, cover the pan loosely with plastic wrap, refrigerate, and let the rolls rise for 6 to 8 hours, or overnight.
• Preheat an oven to 350 degrees F (175 degrees C).
• Remove the plastic wrap from the pan, and bake the rolls for 25 to 30 minutes, until golden brown.

EASY BREAD ROLLS

Steps:

• Tip the flour, yeast, sugar, salt and oil into a bowl. Pour over 325ml warm water, then mix (with a spatula or your hand), until it comes together as a shaggy dough. Make sure all the flour has been incorporated. Cover and leave for 10 mins.
• Lightly oil your work surface and tip the dough onto it. Knead the dough for at least 10 mins until it becomes tighter and springy - if you have a stand mixer you can do this with a dough hook for 5 mins. Pull the dough into a ball and put in a clean, oiled bowl. Leave for 1 hr, or until doubled in size.
• Tip the dough onto a lightly floured surface and roll into a long sausage shape. Halve the dough, then divide each half into four pieces, so you have eight equal-sized portions. Roll each into a tight ball and put on a dusted baking tray, leaving some room between each ball for rising. Cover with a damp tea towel and leave in a warm place to prove for 40 mins-1 hr or until almost doubled in size.
• Heat the oven to 230C/210C fan/gas 8. When the dough is ready, dust each ball with a bit more flour. (If you like, you can glaze the rolls with milk or beaten egg, and top with seeds.) Bake for 25-30mins, until light brown and hollow sounding when tapped on the base. Leave to cool on a wire rack.

CHEESY BREAD ROLLS

Steps:

• Combine yeast with warm water.
• Combine half the flour, milk, sugar and butter in bowl or bench mixer.
• Pour in yeast and remaining flour.
• Work until smooth and elastic.
• Let rise 1 hour in oiled bowl; cover with cloth.
• Punch down and knead until smooth.
• Divide dough into six, shape into rounds and place on greased tray so rolls just touching.
• Let rise about 40 minutes.
• Brush tops and sides lightly with milk.
• Top with tasty cheese and bake at 200C for about 35 minutes.
• NOTE: You can used grated cheese, or thin slices.