Best 2 Soft And Chewy Rolls With Variations Recipes
Indulge in the delectable world of soft and chewy rolls, a culinary masterpiece that has captured the hearts of bread enthusiasts worldwide. These rolls are not just ordinary bread; they are a symphony of flavors and textures that will tantalize your taste buds and leave you craving more. With their tender crumb, slightly crispy crust, and a hint of sweetness, these rolls are perfect for any occasion, be it a hearty breakfast, a delightful lunch, or an elegant dinner. Dive into the realm of these exceptional rolls and discover a world of culinary possibilities. This article presents a collection of recipes that cater to various dietary preferences and tastes, ensuring that everyone can relish the joy of these soft and chewy wonders. From classic white rolls to wholesome whole wheat rolls, and even gluten-free and vegan options, these recipes guarantee a perfect roll for every palate. Embark on a culinary journey and let the aroma of freshly baked rolls fill your kitchen, creating a symphony of warmth and comfort.
Here are our top 2 tried and tested recipes!
SOFT AND CHEWY DINNER ROLLS(ATK)
Make and share this Soft and Chewy Dinner Rolls(ATK) recipe from Food.com.
Provided by Coppercloud
Categories Sourdough Breads
Time 1h25m
Yield 12 Rolls, 12 serving(s)
Number Of Ingredients 8
Steps:
- WARM OVEN Adjust oven rack to middle position and heat oven to 200 degrees. When oven reaches 200 degrees, turn it off. Line baking sheet with parchment paper. Grease large bowl.
- MAKE DOUGH Whisk water, oil, sugar, and yeast in liquid measuring cup until yeast dissolves. In bowl of stand mixer fitted with dough hook, mix flour, potato flakes, and 1½ teaspoons salt until combined. With mixer on low, add water mixture in steady stream and mix until dough comes together, about 1 minute. Increase speed to medium and knead until dough is smooth and comes away from sides of bowl, about 6 minutes.
- LET RISE Turn dough onto lightly floured counter and knead briefly to form smooth, cohesive ball. Transfer dough to prepared bowl and turn to coat. Cover with plastic wrap and place in turned-off oven until dough has doubled in size, about 45 minutes.
- SHAPE ROLLS Punch down dough on lightly floured work surface. Divide dough into quarters and cut each quarter into 3 equal pieces. On clean surface, form each piece into rough ball by pinching and pulling the edges under so that the top is smooth. Then cup each round with your palm and move in a circular motion on an unfloured surface to shape a smooth ball. Transfer to prepared baking sheet. Cover loosely with plastic wrap and return to turned-off oven until doubled in size, about 20 minutes. (Or refrigerate rolls for up to 24 hours.).
- BRUSH AND BAKE Remove rolls from oven and discard plastic wrap. Heat oven to 400 degrees. Brush rolls with egg and sprinkle evenly with ½ teaspoon salt. Bake until golden brown, about 15 minutes, rotating sheet halfway through cooking. Cool rolls on sheet 10 minutes. Serve.
- MAKE AHEAD: Bake as directed until rolls are just beginning to brown and outside is set, about 5 minutes. Cool completely and freeze in zipper-lock bag. When ready to reheat, defrost at room temperature for about 1 hour and bake 10 minutes in 400-degree oven.
- TO MAKE WITHOUT A MIXER: In step 2, whisk water, oil, sugar, and yeast in liquid measuring cup. Mix flour, potato flakes, and salt in large bowl. Make well in flour, then add water mixture to well. Stir until dough becomes shaggy and difficult to stir. Turn out onto floured work surface and knead until dough is smooth and forms cohesive ball, about 10 minutes. Proceed as directed.
- Nifty Make-Ahead Trick: Steal a technique from commercial bakeries: par-bake. When the rolls are just beginning to brown (about 5 minutes), remove them from the oven, cool, and freeze for up to a month. To finish, let the parbaked rolls sit on a parchment-lined baking sheet at room temperature for 1 hour. Bake in a 400-degree oven until they're golden brown, about 10 minutes.
SOFT AND CHEWY ROLLS (WITH VARIATIONS)
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Make and share this Soft and Chewy Rolls (With Variations) recipe from Food.com.
Provided by swissms
Categories Yeast Breads
Time 1h45m
Yield 12 rolls, 12 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 200°F When oven reaches 200°F, turn it off.
- Line baking sheet with parchment. Grease large bowl.
- Whisk water, oil, sugar, and yeast in liquid measuring cup until yeast dissolves.
- Mix flour, potato flakes, and salt in large bowl. Make well in flour, then add water mixture to well. Stir until dough becomes shaggy and difficult to stir. Turn out onto floured work surface and knead until dough is smooth and forms cohesive ball, about 10 minutes.
- Cover with plastic wrap and place in turned-off oven until dough has doubled in size, about 45 minutes.
- Punch down dough on lightly floured work surface. Divide dough into quarters and cut each quarter into 3 equal pieces. On clean surface, form each piece into rough ball by pinching and pulling the edges unders so that the top is smooth. Then cup each round with your palm and move in a circular motion on an unfloured surface to shape a smooth ball. Transfer to prepared baking sheet. Cover loosely with plastic wrap and return to turned-off oven until doubled in size, about 20 minutes. (Or refrigerate rolls for up to 24 hours.).
- Remove rolls from oven and discard plastic wrap. Heat oven to 400°F Brush rolls with egg and sprinkle lightly with salt. Bake until golden brown, about 15 minutes, rotating sheet halfway through cooking. Cool rolls on sheet 10 minutes. Serve.
- Variation - Cranberry Pecan Rolls:.
- Add cranberries and pecans when mix in flour.
- Variation - Rosemary Olive Rolls:.
- Reduce salt to 1 teaspoon. Add 1 T olive brine along with water. Add 3/4 cup olives, and 2 T minced fresh rosemary along with flour.
Nutrition Facts : Calories 230.4, Fat 10.6, SaturatedFat 1.2, Cholesterol 17.6, Sodium 89.1, Carbohydrate 29.7, Fiber 2.7, Sugar 1.9, Protein 5.2
Tips:
- Activate the yeast properly: Proof the yeast in warm water with a little sugar before adding it to the dough. This will help ensure that the yeast is active and will produce a light and fluffy dough.
- Use bread flour for a chewier texture: Bread flour has a higher protein content than all-purpose flour, which results in a chewier dough.
- Knead the dough until it is smooth and elastic: Kneading the dough develops the gluten, which gives the dough its structure and elasticity. Knead the dough for at least 5 minutes, or until it is smooth and elastic.
- Let the dough rise in a warm place: The dough should double in size during the first rise. Place the dough in a warm place, such as a sunny window or a turned-off oven, to help it rise.
- Shape the dough into rolls: Once the dough has risen, punch it down and divide it into equal pieces. Shape the pieces of dough into rolls and place them in a greased baking dish.
- Let the rolls rise again: Let the rolls rise again for about 30 minutes, or until they are puffy and doubled in size.
- Bake the rolls in a preheated oven: Bake the rolls in a preheated oven until they are golden brown and cooked through.
Conclusion:
These soft and chewy rolls are the perfect addition to any meal. They are easy to make and can be customized with a variety of toppings and fillings. With the right ingredients and a little patience, you can create delicious, bakery-style rolls at home. So next time you're in the mood for something warm and comforting, give this recipe a try. You won't be disappointed!
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