Best rolls to make

[Mindy]

I was thining of making some hommade rolls for Thanksgiving dinner. What do you think is the best recipe?

[cniles]

Mindy - check the current thread http://community.cookinglight.com/showthread.php?s=&threadid=50212 (not sure if I did that right!) - it's the Bread Question - how much is too much. Anyway CompassRose posted a receipe for Georgina's Fluffy rolls that looked great!!:p

[sweetpea]

I made these for the first time this year at our Friend's Thanksgiving this past weekend...they were great. I love that you can make the dough ahead of time and you can easily cut the amt of butter in half and still have fantastic rolls. They were sooo tasty.
I got it off of Martha Stewart's website. Note--i added more flour than it calls for --it was very very sticky and it's not supposed to be that way-i also used my kitchenaid mixer to mix up and knead the dough!

* Exported from MasterCook *

Granny Foster's Refrigerator Rolls

Recipe By :
Serving Size : 24 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 cup warm water -- 105-115 degrees
2 1/4 teaspoons yeast
1 tablespoon sugar
2 cups milk
11 tablespoons unsalted butter
1 teaspoon salt
6 1/2 cups flour
1 tablespoon vegetable oil


1. Combine the water, yeast, and 1 teaspoon of the sugar in a small bowl; stir to combine. Let stand in a warm place until small bubbles form on the surface, about 5 minutes.

2. Meanwhile, heat the milk, 8 tablespoons (1 stick) butter, salt, and remaining 2 teaspoons sugar in a small saucepan over very low heat. Cook, stirring constantly, until sugar has dissolved and the butter has melted. Be sure not to let the mixture become hotter than 115°, or it will kill the yeast. Remove from heat, and pour into a large bowl; add the yeast mixture. Stir until combined. Add 6 cups flour, and stir until the mixture forms a soft dough. It may be necessary to add the remaining 1/2 cup flour.

3. Transfer mixture to a lightly floured work surface, and knead until the dough is smooth, 5 to 8 minutes.

4. Lightly oil a large bowl, and place dough in bowl. Cover, and let rise in a warm place until doubled in size, 30 to 45 minutes. At this point, dough may be stored, tightly covered, in the refrigerator for up to 2 weeks. Allow dough to reach room temperature before proceeding with the recipe.

5. Punch dough down, and divide equally in half. Place on a clean work surface, and cover loosely with a kitchen towel or inverted bowl. Let rest for 5 to 10 minutes.

6. Preheat oven to 375°. Lightly butter a baking sheet; set aside. Melt remaining 3 tablespoons butter; set aside.

7. Working with one piece of dough at a time, roll out on a lightly floured work surface until 3/4 inch thick. Using a 2 1/2-inch biscuit cutter, cut out about 2 dozen rolls. Place rolls on prepared baking sheet, and let rise until rolls have doubled in size, 15 to 20 minutes. Brush tops lightly with melted butter. Repeat with remaining dough.

8. Bake until golden brown, 15 to 20 minutes. Serve immediately.

Description:
"martha stewart living"
Yield:
"2 dozen"
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Per Serving (excluding unknown items): 190 Calories; 7g Fat (32.7% calories from fat); 4g Protein; 27g Carbohydrate; 1g Dietary Fiber; 17mg Cholesterol; 101mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Non-Fat Milk; 1 1/2 Fat; 0 Other Carbohydrates.


Nutr. Assoc. : 0 0 0 0 0 0 0 0

[Jazzmatazz49]

If you don't make rolls all the time, it is helpful to make rolls with mashed potatoes as one ingredient. They usually turn out lighter than other recipes, in my experience. Unless you're my mom, who just throws flour, water, and yeast together and seems to have the best rolls in the world.

[Kingwell]

I am by no means an expert when it comes to rolls, except when it comes to eating them. :)

However, I am making the Rosemary Garlic Cloverleaf rolls from the November issue because they turned out so fantastic. There is a whole thread on them on the BB, if you want to read more about them.

[cindyluwho]

I don't know if you want something more all-purpose and less dense, but I've been making these Walnut Raisin Whole Wheat rolls lately and like them alot. They would probably be fine without the walnut oil, flaxmeal, and oat bran if you don't have those--I threw those in since they were in my pantry.

Walnut Raisin Whole Wheat Rolls

2-1/4 t yeast
1/4 C warm water

1-1/2 C water
1/2 C walnut oil
4 T honey
1 t salt
4 T buttermilk powder (or nonfat milk powder)
1/2 C wheat germ
1/4 C oat bran
1/4 C flaxmeal
3-1/2 C whole wheat flour
2 C unbleached all-purpose flour
2 C toasted walnuts, coarsely chopped
2 C raisins

Proof the yeast in the warm water. Mix water, walnut oil, honey, salt, and buttermilk powder together. Add the yeast and remaining ingredients and knead together. Let rise in greased bowl for 1.5 hr, or until doubled. Shape into rolls on greased cookie sheet and let rise for 45 min or until doubled. Bake at 350 degrees for 25-30 min, depending on size of rolls.

[Linda in MO]

Do you have a bread machine? Both of these are good. The first one is a loaf recipe, but I've also shaped the dough into rolls.

* Exported from MasterCook *

Old fashioned Oatmeal Bread

Recipe By : browneye from cl board
Serving Size : 0 Preparation Time :0:00
Categories : Bread Machine

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup warm water
1/4 cup molasses (I use honey)
2 tablespoons butter -- softened
3 cups bread flour
1/2 cups quick-cooking or regular oats
2 tablespoons dry milk
1 1/4 teaspoons salt
2 1/4 teaspoons bread machine yeast

Place all ingredients in the bread pan in the order listed
Select size (1 1/2 lbs.), and choose "light" crust (use medium next time), on the white bread or sweet bread setting. Start your machine!!

This is from an old Oster bread machine recipe book but I now have a Breadman Ultimate and it does a nice job on this bread.

NOTES : I used honey, unsalted butter, quick cooking oats, and about 1/2 T. + 1/18 t. SAF yeast. I also added 1 T. vital wheat gluten.

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* Exported from MasterCook *

Virginia Light Rolls

Recipe By :The Bread Lover's Bread Machine Cookbook, p. 86
Serving Size : 16 Preparation Time :0:00
Categories : Bread Machine

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup plus 1 T. milk
3 T. honey
2 large eggs
6 T. butter -- cut into pieces (I used unsalted)
4 1/2 cups unbleached all-purpose flour
1 1/2 t. salt
2 t. SAF instant yeast or 2 1/2 t. bread
machine yeast


Place all ingredients in the pan according to the order in the manufacturer's instructions. Program for the dough cycle; press start.

The dough ball will be soft, but add no more than 2 to 3 extra T. pf flour, as needed, if you think it necessary.

When the cycle is done, transfer the dough to a floured surface and punched it down. Divide in half. Divide each half into 8 equal portions and shape into rolls. Place in greased pans or on a baking sheet that's been greased or lined with parchment paper/silpat.

Brush with melted butter, if desired. Cover loosely with plastic wrap and let rise at room temp. until doubled in bulk, about 45 minutes.

Twenty minutes before baking, preheat oven to 375 degrees.

Place the rolls in the center of oven and bake for 25-28 minutes (mine were done in way less time--like 18 minutes approx.! so keep an eye on them), until golden brown.

Serve warm.


NOTES : I warmed my milk to about room temp. (75-80 deg.) You could easily get more than 16 rolls out of this recipe. I think I used 2 9-inch pans and made half of the dough into cinnamon rolls. I didn't brush my uncooked rolls with butter, but I did after I removed them from the oven.

*****************************************

I've read good things about this recipe, but I haven't tried them yet...

* Exported from MasterCook *

Rosemary Satin Dinner Rolls

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Rolls , Yeast Bread


Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 1/2 cups all purpose flour -- (2 1/2 to 3)
1 package active dry yeast
2/3 cup cream style cottage cheese
1/4 cup water
1/4 cup butter (no substitutes!)
2 tablespoons finely chopped onion
1/2 teaspoon salt
1/2 teaspoon dried rosemary -- crushed
1 egg
1 slightly beaten egg yolk
1 tablespoon water

Stir together 3/4 cup of the flour and the yeast in a large mixing bowl; set aside. Combine cottage cheese, water, butter, onion, salt, and crushed rosemary in a small saucepan. Heat and stir until warm (120 to 130 degrees F) and butter is almost melted.

Add cottage cheese mixture to flour mixture. Add the whole egg. Beat with an electric mixer on low speed for 30 seconds. Beat on high speed for 3 minutes. Stir in as much of the remaining flour as you can with a wooden spoon.

Turn dough out onto a lightly floured surface. Knead in enough of the remaining flour to make a moderately stiff dough that is smooth and elastic (6 - 8 minutes total). Shape dough into a ball. Place in a greased bowl, turning once to grease the surface. Cover and let rise in a warm place about one hour or until about double.

Punch dough down. Cover and let rest for 10 minutes. Divide dough into 12 balls. Place each in a greased muffin cup or shape into desired dinner roll shapes. Stir together the egg yolk and water, brush onto dough.

Cover and let rise in a warm place until nearly double (about 30 minutes). Bake in a 400 degree oven for 12 to 15 minutes or until golden. Makes 12 rolls.

Source:
"posted by Fred in CO at Mimi's"

[Linda in MO]

I've been wanting to try the recipe for Sister Schubert's rolls...
http://community.cookinglight.com/showthread.php?s=&threadid=17221&highlight=schubert

[swquilts]

If you have a bread machine, these are wonderful and easy!!

* Exported from MasterCook *

Garlic Cheese Rolls

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
DOUGH
1 cup water
1 1/2 tablespoons butter
3 cups bread flour
3 tablespoons sugar
2 tablespoons dry milk
1 1/2 teaspoons salt
2 teaspoons yeast
TOPPING
1/4 cup butter -- melted
1 clove garic -- crushed
4 tablespoons parmesan cheese -- freshly grated

Place all of the dough ingredients in your machines fully assembled in the order specified by your machines manufacturer. Select the dough or manual cycle and a press start. When dough is finished, turn out dough onto a floured countertop or cutting board. Gently roll and stretch dough into a 24 inch rope. Grease an 8-inch pie pan. With a sharp knife, divide dough into 12 pieces. Shape into balls and place into pie pan. In a small bowl,combine butter and garlic. Pour over the rolls. Sprinkle with parmesan cheese. Cover and let rise in warm place for 30 to 45 minutes or until doubled in size.

Preheat oven to 375 degrees. Put rolls in oven, bake for 20 to 25 minutes or until golden on top. Remove from the oven, serve warm
with butter.

[Mindy]

Wow! Thanks for all of the replys. I do have a bread machine, but I rarely use it. I was looking to make the garic cheese rolls, but I wasn't sure if they would go with my meal...then again how could they not!! I was also checking out the penn. dutch tea rolls from last year. Keep your suggestions coming.

[mrswaz]

I'm making the sweet potato butter knot rolls from January 2003. I haven't made them in a while, but they are really easy, and have a great texture. There were several threads about them I think...

[aggie94]

Hi Mindy,

I made asiago herb rolls for Thanksgiving last year. It was actually last year's olive and asiago rolls recipe, but with some changes. They were wonderful and DH's family devoured them with dinner. Here's the recipe, and my changes at the bottom:

Olive and Asiago Rolls

Recipe By :
Serving Size : 16 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 tablespoon sugar
1 package dry yeast -- (about 2 1/4 teaspoons)
3/4 cup warm water -- (100 to 110 degrees)
3 2/3 cups bread flour
1/2 cup whole wheat flour
3/4 cup 1% low-fat milk
2 tablespoons chopped fresh oregano
1 teaspoon salt
1 teaspoon olive oil
cooking spray
3 tablespoons chopped pitted calamata olives
1 tablespoon water
1 large egg white -- lightly beaten
1/2 cup grated asiago cheese -- (2 ounces)

Dissolve sugar and yeast in warm water in a large bowl; let stand 5 minutes. Lightly spoon flours into dry measuring cups; level with a knife. Add flours, milk, and next 3 ingredients (milk through oil); beat with a mixer at medium speed until smooth.

Turn dough out onto a lightly floured surface. Knead until smooth and elastic, about 10 minutes.

Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85 degrees), free from drafts, 45 minutes or until doubled in size. (Press two fingers into dough. If indentation remains, dough has risen enough.)

Punch dough down. Cover and let rest 5 minutes. Turn dough out onto a lightly floured surface. Arrange olives over dough; knead gently 4 or 5 times or until olives are incorporated into dough. Cover and let rest 10 minutes.

Preheat oven to 375 degrees.

Punch dough down. Divide into 16 equal portions. Working with one portion at a time (cover remaining dough to keep from drying), roll each portion into a 2-inch ball. Repeat procedure with remaining dough portions. Place on baking sheets coated with cooking spray. Cover and let rise 30 minutes or until doubled in size. Cut a 1/4" deep "X" in the top of each roll.

Combine water and egg white; brush over rolls. Bake at 375 for 18 minutes or until golden brown. Remove from oven; immediately sprinkle with cheese. Serve warm.

Yield:
"16 rolls"

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Per Serving (excluding unknown items): 139 Calories; 1g Fat (6.6% calories from fat); 5g Protein; 27g Carbohydrate; 1g Dietary Fiber; trace Cholesterol; 144mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Non-Fat Milk; 0 Fat; 0 Other Carbohydrates.

NOTES : You can substitute Parmesan for Asiago and use green olives, if you prefer.

Eva's changes: I left out the olives, incorporated about 1/4 cup of asiago into the dough (next time I'd use more) and sprinkled the remaining 1/4 cup on top before baking, used 1 tsp dried oregano and 1 tsp dried rosemary in place of the fresh oregano (and next time I'd use a little more, because it wasn't herby enough for me), and subbed skim milk plus an additional tsp olive oil for the 1% milk. I kneaded the dough by hand for about 15 minutes and the rolls turned out beautifully. Scissors are definitely the way to go to make the criss-cross on top.

[foodfiend]

I've heard good things about the CL Pennsylvania Dutch Tea Rolls (forget which issue). When I made them, they didn't turn out great, but others have had more success with it.

[swquilts]

Mindy, you can leave out/off the garlic and parmesan and use whatever "extras" you like. That recipe is a great basic one and leaves room for experimenting. Maybe add in some rosemary or sage or other flavorings.......

[layla14]

We started a new tradition a few years ago. We started to make popovers instead of rolls. Usually my sister makes them. She will add herbs to them as well. Very yummy!

Maura

[Mindy]

I was also looking at the sweet potato rolls. They look time consuming though. Are they? Also a good idea to fool around with the spices on the garlic cheese ones...but that combo really sounds good!

[mrswaz]

Mindy- I don't find them to be any more time consuming than other dinner rolls. It takes a little bit to figure out how to do the first couple of knots, but once you have it figured out, it goes pretty quickly. Well worth the extra few minutes it takes IMO.