Fluffy Dinner Rolls

These are seriously the best rolls in the world! Unfortunately, they take a few hours to make so plan accordingly. They are well worth the time.

Flour Paste
1/2 C. water
3 T. bread flour

Dough
1/2 C. cold milk
1 large egg
2 C. (11 ounces) bread flour
1 1/2 tsp. Saf-Instant yeast
2 T. sugar
1 tsp. salt
4 T. unsalted butter, softened, plus 1/2 T. melted

Directions:
1. For the flour paste:
Whisk water and flour in small bowl until no lumps remain. Microwave, whisking every 20 seconds, until mixture thickens to stiff, smooth, pudding-like consistency that forms mound when dropped from end of whisk into bowl, 40-80 seconds.

2. For the dough:
In bowl of stand mixer, whisk flour paste and milk until smooth. Add egg and whisk until incorporated. Add flour and yeast. Fit stand mixer with dough hook and mix on low speed until all flour is moistened, 1 to 2 minutes. Let stand for 15 minutes.

3. Add sugar and salt and mix on medium-low speed for 5 minutes. With mixer running, add softened butter, 1 tablespoon at a time. Continue to mix on medium-low speed 5 minutes longer, scraping down dough hook and sides of bowl occasionally (dough will stick to bottom of bowl).

4. Transfer dough to very lightly floured counter. Knead briefly to form ball and transfer, seam side down, to lightly greased bowl; lightly coat surface of dough with vegetable oil spray and cover with plastic wrap. Let rise until doubled in volume, about 1 hour.

5. Grease 9-inch round cake pan and set aside. Transfer dough to counter. Press dough gently but firmly to expel all air. Pat and stretch dough to form 8 by 9-inch rectangle with short side facing you. Cut dough lengthwise into 4 equal strips and cut each strip crosswise into 3 equal pieces. Working with 1 piece at a time, stretch and press dough gently to form 8 by 2-inch strip. Starting on short side, roll dough to form snug cylinder and arrange shaped rolls seam side down in prepared pan, placing 10 rolls around edge of pan, pointing inward, and remaining 2 rolls in center. Cover with plastic and let rise until doubled in size, 45 minutes to 1 hour.

6. When rolls are nearly doubled, adjust oven rack to lowest position and heat oven to 375 degrees. Bake rolls until deep golden brown, 25 to 30 minutes. Let rolls cool in pan on wire rack for 3 minutes; invert rolls onto rack, then reinvert. Brush tops and sides of rolls with milted butter. Let rolls cool for at least 20 minutes before serving.

It is recommended weighing the flour for the dough. The slight tackiness of the dough aids in flattening and stretching it in step 5, so do not dust your counter with flour. This recipe requires letting the dough rest for at least 2 hours before baking. The rolls can be made a day ahead. To refresh them before serving, wrap them in aluminum foil and heat them in a 350-degree oven for 15 minutes.

30 Minute Rolls

Ok so I was really sketchy when I read the title of this recipe, but I had to try it to see if it was

good. And it was!!! These rolls are so yummy! I still love our Yummy Roll recipe, but for the amount of time that these rolls take you just cant beat. They are so moist and dense and just good! I dont like airy rolls so these are so good!

1 C plus 2 Tbsp warm water

1/3 C oil

2 Tbsp yeast

1/4 C sugar

1 tsp salt

1 egg

3 1/2 C bread flour (I used just normal all purpose flour. Next time I want to try using some whole wheat flour as well)

Heat oven to 400 degrees.

In your mixer bowl combine the water, oil, yeast and sugar and allow it to rest for 15 minutes. Using your dough hook, mix in the salt, egg and flour. Knead with hook until will incorporated and dough is soft and smooth. (Just a few minutes)

Form dough into 12 balls and then place in a greased 9 x 13 pan and allow to rest for 10 minutes. Bake for 10 minutes at 400 degrees or until golden brown.

Recipe from Real Mom Kitchen

Orange Rolls

Mix:

1 c. milk (scalded)

3 T. melted butter

1/2 c. sugar

1 c. flour

3 beaten eggs

1 yeast cake dissolved in 1/2 c. warm water

Let raise 1 1/2 hours.

Add:

3 c. flour or a little more

1 tsp. salt

Let raise another 1 1/2 hours.

Divide dough in two.  Add flour to handle without it being too sticky.  Roll out and spread with paste.  Roll and cut like cinnamon rolls.

Paste:

Rind of 1 orange (2 T.)

1/2 c. sugar

1/2 cube butter

Bake at 420 degrees for 10 minutes.

Parkerhouse Rolls

Scald:

2 c. milk - set aside

Dissolve:

2 yeast cakes (or 2 T. yeast) in 1/4 c. water - set aside

Mix:

2/3 c. sugar

1/2 c. shortening 

Combine:

3 beaten eggs

1 heaping T. salt with above sugar, shortening mixture, yeast, milk, and enough flour to make a thick sponge - approximately 4-6 cups.  Let rise 10 minutes.  Add more flour and turn out on board.  (You will use 8 - 10 cups of flour total.)  Knead until surface is smooth and covered with tiny blisters. (Or mix in your bread mixer)  Place in oiled bowl.  Cover.  Let rise until slightly more than double in texture.  Punch down and let rest 10 minutes.  Roll out and shape into desire rolls.  Do not get too much flour in your rolls.  Keep dough about as soft as cookie dough, but so it is not sticky.

Bake at 400 degrees for 10 minutes.

Mom's Cinnamon Rolls

Mix:

6 cups unbleached flour

1 cup powdered milk (noninstant) 1 1/2 c. instant

1 cup potato flakes

1/2 cup gluten flour

6 T. Saf Instant yeast

2 T. salt

Add:

5 cups warm/hot water

2/3 cup oil (light olive oil or coconut oil)

2/3 cup. honey

6 eggs

Continue to add:

about 7 more cups of flour

Knead for about 5 minutes on 1 or 2 speed.  Check gluten's elasticity (roll small portion in a ball.  Flatten like a trampoline and see if it is boingy.  If not, do a little more mixing.)  Put in oiled bowl, let double in size.  Make rolls or bread. Let rise. Bake 350 degrees - bread 30 min.; rolls  10-15 minutes.  To make cinnamon rolls, roll out flat; spread melted butter all over; sprinkle on cinnamon, brown sugar, and raisins (if you want).  Roll, cut, bake.  Check at 12 minutes.  Cook to desired doneness.  

Icing:

1/2 c. butter

6 oz. cream cheese

2 tsp. vanilla

4 1/2 c. powdered sugar

1/2 tsp. salt

Mix well with beaters and spread on warm cinnamon rolls.