BETTY CROCKER DINNER ROLLS RECIPES
BREAD MACHINE DINNER ROLLS RECIPE - BETTYCROCKER.COM
Mmm! Homemade dinner rolls! What could be better?
Provided by Betty Crocker Kitchens
Total Time 2 hours 55 minutes
Prep Time 20 minutes
Yield 15
Number Of Ingredients 8
Steps:
- Measure carefully, placing all ingredients except melted butter in bread machine pan in the order recommended by the manufacturer. Select Dough/Manual cycle. Do not use delay cycle.
- Remove dough from pan, using lightly floured hands. Cover and let rest 10 minutes on lightly floured surface.
- Grease large cookie sheet with shortening. Divide dough into 15 equal pieces. Shape each piece into a ball. Place 2 inches apart on cookie sheet. Cover and let rise in warm place 30 to 40 minutes or until double. (Dough is ready if indentation remains when touched.)
- Heat oven to 375°F. Bake 12 to 15 minutes or until golden brown. Brush tops with melted butter. Serve warm, or cool on wire rack.
Nutrition Facts : Calories 135 , CarbohydrateContent 26 g, CholesterolContent 15 mg, FatContent 1/2 , FiberContent 1 g, ProteinContent 4 g, SaturatedFatContent 0 g, ServingSize 1 Roll, SodiumContent 170 mg
DOUBLE-QUICK DINNER ROLLS RECIPE - BETTYCROCKER.COM
No need to knead! This magical recipe gives you piping-hot yeast rolls without the work (or mess) of having to knead the dough.
Provided by Betty Crocker Kitchens
Total Time 1 hours 30 minutes
Prep Time 10 minutes
Yield 1
Number Of Ingredients 7
Steps:
- Mix 1 1/4 cups of the flour, the sugar, salt and yeast in large bowl. Add water, shortening and egg; beat with spoon until smooth. Stir in remaining flour until smooth. Scrape batter from side of bowl. Cover and let rise in warm place about 30 minutes or until double.
- Grease 12 regular-size muffin cups. Stir down batter by beating about 25 strokes. Spoon into muffin cups. Let rise 20 to 30 minutes or until batter rounds over tops of cups.
- Heat oven to 400°F. Bake 15 to 20 minutes or until golden brown.
Nutrition Facts : Calories 115 , CarbohydrateContent 20 g, CholesterolContent 20 mg, FatContent 1 , FiberContent 1 g, ProteinContent 3 g, SaturatedFatContent 1 g, ServingSize 1 Serving, SodiumContent 200 mg
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Reviews 1
Calories 1346 per serving
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- Dissolve yeast in hot water. Stir in sugar, salt, shortening, Large eggs, potatoes and 4 c. of flour. Beat till smooth. Fold in sufficient of the remaining flour to make the dough easy to handle. Turn the dough onto a lightly floured board and knead till smooth and elastic, about 5 min. Place in a greased gowl; turn the greased side up. Cover bowl tightly and chill till ready to use. (The dough can be refrigerated for up to 5 days.) If the dough rises, punch it down occasionally. When you want to make fresh rolls, punch down the dough and cut off the amount needed. Shape, brush with butter, cover and let rise in a hot place till double, about 1 1/2 hrs. Heat oven to 400 degrees. Bake rolls about 15 min. Makes 4 dozendinner rolls. Note: Unless I have leftover mashed potatoes, I usually just use instant potato flakes. I add in them with the flour, and increase the liquid as well. (For the brand I use, it's 1/2 c. dry potatoes and 3/4 c. lowfat milk.) I have also tried forming the rolls right after kneading the dough, but they turn out lighter if the dough sits in the refrigerator overnight.
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From allrecipes.com
Reviews 4.2
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Reviews 4.2
Total Time 20 minutes
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Calories 140.3 calories per serving
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BETTY CROCKER'S POTATO REFRIGERATOR ROLLS RECIPE ...
From m.cookeatshare.com
Reviews 1
Calories 1346 per serving
Reviews 1
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- Dissolve yeast in hot water. Stir in sugar, salt, shortening, Large eggs, potatoes and 4 c. of flour. Beat till smooth. Fold in sufficient of the remaining flour to make the dough easy to handle. Turn the dough onto a lightly floured board and knead till smooth and elastic, about 5 min. Place in a greased gowl; turn the greased side up. Cover bowl tightly and chill till ready to use. (The dough can be refrigerated for up to 5 days.) If the dough rises, punch it down occasionally. When you want to make fresh rolls, punch down the dough and cut off the amount needed. Shape, brush with butter, cover and let rise in a hot place till double, about 1 1/2 hrs. Heat oven to 400 degrees. Bake rolls about 15 min. Makes 4 dozendinner rolls. Note: Unless I have leftover mashed potatoes, I usually just use instant potato flakes. I add in them with the flour, and increase the liquid as well. (For the brand I use, it's 1/2 c. dry potatoes and 3/4 c. lowfat milk.) I have also tried forming the rolls right after kneading the dough, but they turn out lighter if the dough sits in the refrigerator overnight.
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Reviews 0
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