HALF ROLLS RECIPES
DINNER ROLLS RECIPE | MARTHA STEWART
These warm, buttery rolls only take a little hands-on prep (the yeast does all the work), kids love to help shape them, and they fill the house with a delicious aroma. Even better, the same dough can be used for Cinnamon-Nut Buns.
Provided by Martha Stewart
Categories Bread Recipes
Total Time 3 hours 20 minutes
Prep Time 30 minutes
Yield Makes 30
Number Of Ingredients 8
Steps:
- Place water in a small bowl; sprinkle with yeast, and let stand until foamy, about 5 minutes. In a large bowl, whisk together milk, butter, sugar, salt, and 2 eggs. Whisk in yeast mixture.
- Using a wooden spoon, stir in 6 cups flour, 1 cup at a time, until you have a soft, shaggy dough (if necessary, add up to 1/2 cup more flour). Turn dough out onto a floured work surface; knead until smooth and elastic, 5 to 10 minutes. Butter the inside of a large bowl; place dough in bowl, turning to coat. Cover bowl with plastic wrap; let stand in a warm spot until dough has doubled in size, about 1 1/4 hours.
- Butter two 13-by-9-inch baking pans. Divide dough in half. Roll each half into a 15-inch rope; cut each rope into 15 1-inch pieces. Press each piece into a disk, then shape into a ball. Arrange dough balls in prepared pans. (To make ahead: Wrap pans well, and freeze, up to 2 months.) Cover pans loosely with plastic; let stand in a warm spot until rolls have doubled in size, about 1 1/4 hours (2 hours more if frozen).
- Preheat oven to 375 degrees, with racks in upper and lower thirds. In a small bowl, beat remaining egg until blended; brush onto rolls. Bake until golden brown, about 20 minutes, rotating pans back to front and top to bottom halfway through. Let rolls cool 15 minutes before serving.
Nutrition Facts : Calories 144 g, FatContent 4 g, ProteinContent 4 g
HALF TIME SPOON ROLLS - BIGOVEN
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Total Time 1 hours
Prep Time 30 minutes
Yield 1
Number Of Ingredients 9
Steps:
- "Dissolve yeast in lukewarm water. Combine sugar, shortening, salt and milk in large bowl. Cool to lukewarm by adding 1/2 cup cold water. (I use milk) Blend in egg and the dissolved yeast. Add flour, mix till well blended. Place in greased bowl and cover. Let rise in warm place until doubled in bulk (45-60 minutes) Stir down dough and spoon into well greased muffin tins filling half full. Let rise in warm place until batter has risen to edge of muffin pan and is rounded in center. Bake 15 to 20 minutes at 350 Posted to EAT-L Digest 14 November 96 Date: Fri, 15 Nov 1996 02:43:35 EST From: Judy L Garrison
Nutrition Facts : Calories 4895 calories, FatContent 60.5558255 g, CarbohydrateContent 955.4986 g, CholesterolContent 236.75612628 mg, FiberContent 29.940000500679 g, ProteinContent 115.412 g, SaturatedFatContent 21.4111908765 g, ServingSize 1 1 Serving (1003g), SodiumContent 95.416 mg, SugarContent 925.558599499321 g, TransFatContent 6.23880992199999 g
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