Dinner Rolls



Homemade Dinner Rolls

I call these my Prize Winning Dinner Rolls because they won 2nd place in the state fair. This is a basic recipe of which you can make various options. I prefer to use organic non-bleached flour for a healthier choice rather than bleached flour. I also like to add at least one cup of whole wheat for added nutrition such as the B vitamins that are stripped out of white flour. I also prefer to use honey as a sweetener rather than sugar. I use REAL butter because the margarines are just one molecule away from being plastic.  I use homegrown fresh eggs from my backyard chickens. My diet is working towards healthier choices for my family and myself.

Dinner Rolls

Dinner Roll Recipe

In a good size mixing bowl combine the following ingredients

  • 3 Cups of White Flour (You will add more later)Dough Hook
  • 1 Cup Whole Wheat Flour
  • 2 Tablespoons Compressed Yeast of 1 individual package
  • 1/4 Cup sugar or honey
  • 1 Teaspoon Salt
  • 1 Egg
  • 1/3 Cup of Butter
  • 3 Cups of Hot tap water

Mix the above thoroughly (with a dough hook) until combined then add 1 Cup of flour at a time until dough is firm.  A regular mixer will work for the first 3 -4 cups of flour. Recipe will require 6 to 7 cups of flours altogether (including the whole wheat).  If you do not have a heavy duty mixer with a dough hook (pictured on the right) you will have to knead the remaining dough by hand. See the following video for more on that proceedure. 


Kneading BreadHand Kneading Instructions

Generously flour the board or countertop. Since you will be working the remaining 2 cups of flour into the bread dough spread 1 cup of flour on your board or countertop. Place the dough from the above mixture on the flour and begin kneading with your hands. Pull the dough up from the other edges, bring to center of dough and press in with the heels of your hand. Give the dough a 1/4 turn and repeat until all the flour is worked into the mixture. Add another cup of flour repeating the kneading process until the dough become firm but not hard. There is a demonstration of that process in the following short video. To learn more about yeast breads visit my blog page About Bread Doughs

Tips About Working With Yeast Doughs

 

 


 

In the above video you saw various types of bread products. The recipe is modified some for each product. Cinnamon rolls use more sugar for a sweater dough. For Pizza dough I change the fat for a firmer pizza crust and I do not add egg.

 

Rising Dough Raised Dough
Covered Dough Rising
Dough will double in size

Let Rise

Place the dough in a large greased bowl, and cover with a clean cloth such as a dish towel. I used to let the dough rise on the stove with the oven turned on but sometimes it would cook the bottom of the dough making it crusty. Now I place the bowl of dough on top of the freezer or refrigerator to rise because it is always warm there. That also saves money from running the oven needlessly. I do not turn on the oven until the dough is rising.

Prize Winning Dinner Rolls

Shaping the Dough

The above video shows how to form 3 section rolls which is another way to form the rolls for a more decorative appearance. Otherwise just roll out the dough balls in the same manner as shown in the above video but make them larger about golf ball size and place them in a greased rectangle pan. This recipe will make approximately 50 Dinner Rolls or two loaves of bread or 20 3-section rolls (as shown in the video) plus 1 bread loaf, or 40 3-section rolls, or . Loaf bread, dinner rolls, 3-section rolls all use the same recipe.  Freezer Tip: If this batch is too large for your smaller family you can freeze part of the dough. I use a plastic container the same size or slightly smaller than the pan I would cook them in. Grease the plastic contianer and place the rolls balls in the container same as you would do in the pan. Cover and freeze. The dough will rise some before it freezes. You can bake them another day. When you remove them from the freezer place them in a greased pan right away because you do not want to thaw them in the plastic container. They will fall out of the plastic container as a solid peice. Be sure to cover when thawing or they will dry out. See the Baking Tip below because it is critical especially if you are baking from the frozen to thawed state. The dough will be colder and may not cook through on the bottom so follow the tip below this picture.

Freezing Dinner Rolls

Bake

Bake 350° for 20 - 25 minutes or until golden brown as pictured above. Rolls will be soft fresh out of the oven.  Baking Tip: The last 5 - 10 minutes of baking I cover with aluminum foil to prevent over browning the tops and to ensure that the bottoms are thoroughly cooked. Homemade bread will not keep around the house long because it does not have extra additives and preservatives in them so they will begin to mold after 3 days. If you have left overs you may want to consider freezing them.  Freezer Tip: I like to freeze them in packages of two so my husband can add them to his dinner to take to work. Bread freezes well. After it become room temperature, place in ziplock bags. You should never place warm foods in the freezer as it make develope bacteria.

 

Other Yeast Bread Recipes

Here are more yeast type recipes for breakfast, lunch, or dinner.

 

Cinnamon Rolls
Salmon Loaf Calzone
Breakfast~Cinnamon Rolls
Lunch~ Salmon Loaf
Dinner to Go ~ Calzone

 

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