ITALIAN-STYLE ROLLS RECIPE - FOOD.COM
I have made these buns many times, there wonderful with a pasta dinner, they bake out beautifully with a crispy light golden crust, you will get 8 large buns with this recipe! If you reside in the U.S. then use all bread flour, Canadian residents may use all-purpose flour --- I most always add in 1-1/2 cups of finely cubed cheddar towards the end of kneading, it really adds flavor to these buns
Total Time 2 hours 22 minutes
Prep Time 2 hours
Cook Time 22 minutes
Yield 8 buns
Number Of Ingredients 7
Steps:
- Place the kneader attachment onto the stand mixer.
- Proof the yeast with 1 teaspoon sugar in 3/4 cup water for 10 minutes or until foamy.
- In the stainless steel mixing bowl place 3-1/2 cups flour, salt, 1 tablespoon sugar and melted butter.
- When the yeast has proofed add to the bowl along with 3/4 cup warm water.
- Start kneading adding in more flour only if needed (total kneading time should take about 8 minutes) do not add in too much flour or the buns will be heavy, when finished kneading the dough should feel soft but semi-sticky and smooth and should stick to your hands only slightly when removing from the bowl.
- Remove the dough to a very lightly flour-dusted surface; cover with clean tea towel and let rest 5 minutes.
- Shape into a ball (the dough will come together nicely after resting).
- Place into a large greased deep glass bowl.
- Cover and let rise for about 60-90 minutes.
- To check if the dough is ready to be punched down, very gently stick two fingers about 1/2-inch into the dough, the dough is ready when the finger marks remain.
- Punch down dough and slice in half.
- Slice each half into 4 even pieces.
- Shape each piece into a round ball.
- Place balls spacing well apart onto a 10 x 15-inch greased baking sheet (2 balls across and 4 balls down).
- Cover and let rise 30-40 minutes.
- Bake at 375 for about 22 minutes or until light golden brown.
Nutrition Facts : Calories 237.1, FatContent 3.5, SaturatedFatContent 1.9, CholesterolContent 7.6, SodiumContent 313.9, CarbohydrateContent 44.4, FiberContent 1.8, SugarContent 2.2, ProteinContent 6.2
CLASSIC DINNER ROLLS | ALLRECIPES
Who can resist warm yeast rolls, fresh from the oven?
Provided by Fleischmann's Yeast
Categories Trusted Brands: Recipes and Tips ARGO®, KARO®, FLEISCHMANN'S®
Total Time 1 hours 30 minutes
Prep Time 40 minutes
Cook Time 20 minutes
Yield 12 rolls
Number Of Ingredients 7
Steps:
- Combine 3/4 cup flour, undissolved yeast, sugar and salt in a large bowl. Heat milk, water and butter until very warm (120 degrees to 130 degrees F). Add to flour mixture. Beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add 1/4 cup flour; beat 2 minutes at high speed. Stir in enough remaining flour to make soft dough. Knead on lightly floured surface until smooth and elastic, about 8 to 10 minutes. Cover; let rest 10 minutes.
- Divide dough into 12 equal pieces; shape into balls. Place in greased 8-inch round pan. Cover; let rise in warm, draft-free place until doubled in size, about 30 minutes.
- Bake in preheated 375 degrees F oven for 20 minutes or until done. Remove from pan; brush with additional melted butter, if desired. Serve warm.
Nutrition Facts : Calories 107.9 calories, CarbohydrateContent 18.5 g, CholesterolContent 5.9 mg, FatContent 2.3 g, FiberContent 0.6 g, ProteinContent 2.8 g, SaturatedFatContent 1.4 g, SodiumContent 115.3 mg, SugarContent 2.6 g
More about "rolling styler recipes"
CLASSIC DINNER ROLLS | ALLRECIPES
From allrecipes.com
Reviews 4.5
Total Time 1 hours 30 minutes
Category Trusted Brands: Recipes and Tips, ARGO®, KARO®, FLEISCHMANN'S®
Calories 107.9 calories per serving
- Bake in preheated 375 degrees F oven for 20 minutes or until done. Remove from pan; brush with additional melted butter, if desired. Serve warm.
ITALIAN-STYLE ROLLS RECIPE | BBC GOOD FOOD
From bbcgoodfood.com
Total Time 5 minutes
Category Afternoon tea, Lunch, Supper
Cuisine Italian
Calories 502 calories per serving
- Split the rolls and spread the pesto over the bases. Top with the artichokes, pepper, cheese, basil and the bun tops to serve.
SALMON ROLL RECIPE | EASY SALMON RECIPES - FULTON FISH MARKET
There are two types of lobster rolls: Maine style and Connecticut style. If you're more of a Maine person, you should toss this beautiful poached salmon with a small amount of mayo and serve on a hot dog bun. We've put a twist on the traditional Connecticut style lobster roll with our salmon roll recipe. That means absolutely no mayo in sight, just melted butter and some sliced green onion. We think this version really lets the salmon take center stage. So for those lobster roll lovers-this is the summer sandwich for you. Don't forget to serve with a squeeze of lemon!
From fultonfishmarket.com
- 1. Using a small amount of charcoal and stabilize your grill at 250°F. In medium skillet or shallow baking pan add the butter, sage, thyme, parsley, bay leaf, white wine, lemon juice, garlic cloves, salt and pepper and slowly bring to temperature on the grill. 2. Once the butter has melted whisk all the ingredients to make sure everything is incorporated. Once the poaching liquid reaches 180°F gently lower the salmon fillet into the liquid. Poaching time will vary depending on the thickness of the portion of salmon but will be roughly 4 to 6 minutes. We are looking for an internal temperature of 130°F. 3. While the salmon is poaching, split the buns from the top and generously brush insides with a bit of the poaching liquid. Toast cut side down until golden. 4. Using a slotted spatula, remove salmon and roughly chop or pull into medium bite-sized pieces. Toss with lemon beurre blanc and taste for seasoning. Pile salmon evenly between rolls, garnish with sliced green onion and enjoy! 5. LEMON BEURRE BLANC: 6. Heat your grill at 450°F. Slice your lemon in half and place the flesh side on the grill for 1 minute. 7. Combine white wine, lemon juice, shallots, in a small saucepan. Bring to a simmer over medium-high heat. Reduce heat to medium and let simmer until liquid is reduced by about 75%, 5 to 6 minutes. 8. Add the heavy cream, allow to reduce for 2 more minutes until you have a nice sheen on the bubbles from the reduced cream. 9. Turn heat off and whisk in about 2 cubes of room temperature butter. Keep butter moving until it melts. When melted, add a few more cubes, whisking continuously so butter emulsifies into the wine/lemon juice mixture. 10. Continue to add butter, a little at a time until all of it has been incorporated and the sauce has a thick texture, 2 to 3 minutes. Season with salt and cayenne. Serve immediately on the salmon rolls.
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