THE BEST SWEET ROLLS - JUST A PINCH RECIPES
These homemade rolls are a recipe that brings back memories of childhood. It's a basic, old-fashioned yeast roll recipe. They smell amazing while baking but be patient... good things come to those who wait. Dense but tender, they remind us of a Hawaiian roll in flavor but with a firmer texture. These rolls are delicious alone, smeared with butter, a bun for sliders, or used to sop up some gravy. You won't be able to just eat one.
Provided by Kathie Carr @kathiecc
Categories Sweet Breads
Prep Time 2 hours 20 minutes
Cook Time 20 minutes
Yield 12
Number Of Ingredients 9
Steps:
- Scald milk (bring just to a boil and remove from heat immediately).
- Stir in sugar, salt, and butter. Set aside and allow to cool to lukewarm.
- In a large bowl mix warm water and yeast. Stir until dissolved.
- Stir in lukewarm milk mixture.
- Add beaten eggs.
- Stir in half the flour. Beat until smooth. Add remaining flour gradually, mixing as you go. You may need a bit more or less than the total 4 1/2 cups called for in the recipe, depending on the humidity and other factors.
- Your dough should be elastic and slightly stiff but not dry.
- Turn dough out onto a floured board and knead until smooth and very elastic. This usually takes 8-10 minutes.
- Butter the inside of a large mixing bowl. Put dough in bowl and turn dough over a couple of times to coat it all with the butter.
- Cover bowl and place in a warm place so it can rise.
- It will take about 1 hour to double in bulk.
- At that time punch dough down and turn out onto a lightly floured board to shape.
- At this point, you can shape and fill as desired. To make dinner rolls, pinch off about 2-3 tablespoons of dough and shape into a ball. Place each one in a buttered muffin tin or baking pan, barely touching each other, do not crowd rolls.
- Cover prepared rolls and allow to rise in a warm place until doubled in bulk, again about 1 hour.
- Rolls should now touch each other. (A little more rising will occur during baking.)
- Preheat oven to 350 degrees when rolls are about 10 minutes from being ready for baking. When ready to bake place rolls in the oven and bake for 20-25 minutes. They should be browned nicely and smell so good and yeasty!
- Brush tops of rolls with melted butter immediately when removed from the oven.
- Allow rolls to sit for at least 10-15 minutes before eating.
YEAST ROLLS RECIPE - FOOD NETWORK
Provided by Food Network
Categories side-dish
Total Time 4 hours 15 minutes
Prep Time 30 minutes
Cook Time 15 minutes
Yield 24 rolls
Number Of Ingredients 9
Steps:
- In a large bowl, add a pinch of sugar to the warm water. Sprinkle the yeast over the top and let stand until foamy, about 5 minutes. Stir to dissolve yeast. Beat in the remaining sugar, salt, shortening, cold water, and egg until well blended. On low speed, beat in 2 cups of flour and beat for 2 minutes. Beat in enough of the remaining flour, 1/2 cup at a time, to make soft dough. Place the dough in a well-greased bowl and turn to coat the dough. Cover with a towel and let rise until doubled in bulk, about 1 1/2 hours.
- Punch the dough down and refrigerate for 2 hours. The dough will almost double in bulk. Grease 2 (9-inch) cake pans. Turn the dough out onto a floured surface. Pull off pieces of the dough, about a 1/4 cup each and shape into 24 rolls. Place 12 rolls, sides touching in each of the 2 prepared pans. Brush with butter. Let rise in a warm place for 1 hour or until doubled.
- Preheat oven to 425 degrees F. Bake the rolls until well browned on the top, about 15 minutes. Transfer the pan to wire racks to cool for 5 minutes.
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