ISO - O'Charley's type dinner roll recipe

[cindy47031]

Hi! Does anyone have a recipe for really soft, light dinner rolls similar to the kind the serve at O'Charley's restaurants? I've been experimenting with bread making lately and would like to figure out how to make the really light fluffy rolls.

Thanks in advance,
Cindy

[funniegrrl]

This recipe is supposed to be a clone of the O'Charley's roll. I haven't made them, so I can't say how close they are. I believe I got the recipe from the Top Secret Recipes web site; if so, I'd trust them to be pretty close to the real thing.

Rich Yeast Rolls

4 tablespoons margarine
1/3 cup shortening
3/4 cup + 1 tablespoon granulated sugar
3 large eggs
4 packages (1/4 oz. size) active dry yeast
1/2 cup lukewarm water
7-1/2 cups all-purpose flour
1 tablespoon salt
1-1/4 cups milk

Cream margarine and shortening with sugar until light. Add eggs slowly, blending well between each addition. Dissolve yeast in lukewarm water (110 --be sure that water is not too hot). Sift together flour and salt. Add half of flour and half of milk to the shortening-sugar mixture. Add dissolved yeast. Add remainder of milk and flour to make a soft dough. Cover dough; let rest for 10 minutes. Turn dough out onto a lightly floured surface and knead for 8 to 10 minutes or until dough is smooth and elastic. Place dough in a lightly greased bowl large enough to hold dough when doubled in size, turning once to grease the surface. Cover; let rise in a warm place (90 F) until double in size (about 2 hours). Fold dough over from 4 sides to knead lightly. Let rise again until double in size. Turn dough out onto a lightly floured surface and shape as desired. Let rise in warm place (90 F) until double in size (about 25 to 30 minutes). Do not let rolls "over-rise". Bake in a preheated 350 F oven until both the top and bottom of rolls are golden brown, about 10 to 12 minutes. Remove from oven and brush top of rolls with melted margarine.

[cindy47031]

Holy smokes no wonder these things are so good!

Thanks funnygirl!

[Gracie]

These have been posted here many times. I have made them many times and they are my absolute favorite! I have no idea how they compare to O'Charley's since I have never heard of that restaurant, but these are very soft and light-textured and since I like them so much I wanted to give them a plug!

Once I've shaped the rolls, I put them into my 9x9 stoneware pan, brush with milk and shake flour over the top to turn them into Snowflake Rolls that pull apart. I don't use the melted butter as I am aiming for a soft top.

* Exported from MasterCook *

Virginia Light Rolls

Recipe By :Beth Hensperger
Serving Size : 16 Preparation Time :0:00
Categories : Bread

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup milk -- plus 1 tablespoon
3 tablespoons honey
2 large eggs
6 tablespoons butter -- cut into pieces
4 1/2 cups all-purpose flour -- unbleached
1 1/2 teaspoons salt
2 teaspoons SAF instant yeast -- or 2 1/2 teaspoons 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 tablespoons of 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 temperature 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, until golden brown.

Serve warm.

Source:
"The Bread Lover's Bread Machine Cookbook"
Yield:
"16 Rolls"

- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 196 Calories; 6g Fat (26.4% calories from fat); 5g Protein; 31g Carbohydrate; 1g Dietary Fiber; 37mg Cholesterol; 259mg Sodium. Exchanges: 2 Grain(Starch); 0 Lean Meat; 0 Non-Fat Milk; 1 Fat; 0 Other Carbohydrates.

Loren

[Linda in MO]

Yes, these are really good. Here are my notes in MC...
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. Oh, and mine were done in way less time--like 18 minutes approx.! so keep an eye on them.

The dough for Moomie's Beautiful Burger Buns also makes very good "light" hot rolls. I find that dough sticky and hard to work w/though.

[springsgourmet9]

Has anyone made these without the help of a bread machine? They sound great and was wondering if I could knead them myself with the same results.