HOW TO MAKE DINNER ROLLS WITHOUT YEAST RECIPES

Name: Best Dinner Rolls
Prep time: 35 min
Cook time: 10 min
Total time: 45 min
Yield: 2 dozen.
Ingredients: 1/4 cup sugar; 1 package (1/4 ounce) active dry yeast; 1-1/4 teaspoons salt; 4-1/2 to 5 cups all-purpose flour; 1 cup 2% milk; 1/2 cup water; 2 tablespoons butter; 2 large eggs, room temperature; 1 large egg, lightly beaten; FOR EVERYTHING DINNER ROLLS:; 1 teaspoon kosher salt; 1 teaspoon dried minced garlic; 1 teaspoon dried minced onion; 1 teaspoon poppy seeds; 1 teaspoon sesame seeds; FOR PARMESAN-GARLIC DINNER ROLLS:; 2 tablespoons grated Parmesan cheese; 1/2 teaspoon dried minced garlic; FOR ALMOND-HERB DINNER ROLLS:; 2 tablespoons chopped sliced almonds; 1/2 teaspoon kosher salt; 1/2 teaspoon dried basil; 1/2 teaspoon dried oregano

BEST DINNER ROLLS RECIPE: HOW TO MAKE IT

Best Dinner Rolls Recipe: How to Make It image

These are the best dinner rolls around. If you can't decide which enticing topping to choose, just use them all.—Christina Pittman, Parkville, Missouri

Provided by Taste of Home

Total Time 45 minutes

Prep Time 35 minutes

Cook Time 10 minutes

Yield 2 dozen.

Number Of Ingredients 23

Ingredients

1/4 cup sugar
1 package (1/4 ounce) active dry yeast
1-1/4 teaspoons salt
4-1/2 to 5 cups all-purpose flour
1 cup 2% milk
1/2 cup water
2 tablespoons butter
2 large eggs, room temperature
1 large egg, lightly beaten
FOR EVERYTHING DINNER ROLLS:
1 teaspoon kosher salt
1 teaspoon dried minced garlic
1 teaspoon dried minced onion
1 teaspoon poppy seeds
1 teaspoon sesame seeds
FOR PARMESAN-GARLIC DINNER ROLLS:
2 tablespoons grated Parmesan cheese
1/2 teaspoon dried minced garlic
FOR ALMOND-HERB DINNER ROLLS:
2 tablespoons chopped sliced almonds
1/2 teaspoon kosher salt
1/2 teaspoon dried basil
1/2 teaspoon dried oregano

Steps:

In a large bowl, mix sugar, yeast, salt and 2 cups flour. In a small saucepan, heat milk, water and butter to 120°-130°. Add to dry ingredients; beat on medium speed 3 minutes. Add 2 eggs; beat on high 2 minutes. Stir in enough remaining flour to form a soft dough (dough will be sticky)., Turn dough onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour., Punch down dough. Turn onto a lightly floured surface; divide and shape dough into 24 balls. Place in 2 greased 13x9-in. baking pans. Cover with kitchen towels; let rise in a warm place until doubled, about 30 minutes. , Preheat oven to 375°. Brush rolls with lightly beaten egg. Sprinkle with toppings for rolls of your choice. Bake until golden brown, 10-15 minutes. Remove from pans to wire racks; serve warm.

Nutrition Facts : Calories 118 calories, FatContent 2g fat (1g saturated fat), CholesterolContent 30mg cholesterol, SodiumContent 143mg sodium, CarbohydrateContent 21g carbohydrate (3g sugars, FiberContent 1g fiber), ProteinContent 4g protein.

MAKE-AHEAD YEAST ROLLS RECIPE | SOUTHERN LIVING

Make-Ahead Yeast Rolls Recipe | Southern Living image

This recipe, from reader Carole Miller Radford, originally appeared in Southern Living's November 1995 issue. Radford shared her family's favorite Thanksgiving menu, which included her wonderfully easy and delicious Make-Ahead Yeast Rolls. Our test kitchen described the dough as "excellent" and "supple," saying that it can be formed into a variety of shapes. You can make the dough ahead of time, refrigerate it, and let it rise at room temperature until doubled in size, about 1 1/2 hours. Or you can make the rolls, let them cool, and freeze them in Ziploc freezer bags. Either way, these tender, buttery rolls will be a welcome addition to any family meal. Radford says this recipe "turns out the same way, no matter what mood you're in or what the weather is." We didn't even need to butter the tops.

Provided by Carole Miller Radford

Categories Rolls Buns

Yield 32 rolls

Number Of Ingredients 7

Ingredients

2 packages active dry yeast
1 1/4 cups warm water, divided (105˚ to 115˚)
4 1/2 to 5 cups all-purpose flour, divided
3 large eggs, lightly beaten
1/2 cup shortening, melted
1/2 cup sugar
2 teaspoons salt

Steps:

Combine yeast and 1/4 cup warm water in a 2-cup liquid measuring cup; let stand 5 minutes.
Combine yeast mixture, remaining 1 cup water, 2 cups flour, eggs, and next 3 ingredients in a large bowl; beat with a wooden spoon 2 minutes. Gradually stir in enough remaining flour to make a soft dough.
Cover and let rise in a warm place (85˚), free from drafts, 1 hour.
Punch dough down; cover and chill at least 8 hours.
Punch dough down; turn dough out onto a floured surface, and knead 3 or 4 times. Divide dough in half; shape each portion into 16 (2-inch) balls. Place balls in two lightly greased 9-inch square pans.
Cover and let rise in a warm place (85˚), free from drafts, 1 1/2 hours or until doubled in bulk.
Bake at 375˚ for 12 minutes or until golden.

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