Best Rolls Ever Recipes

CLASSIC DINNER ROLLS

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.

UNBELIEVABLE ROLLS

Steps:

• In a medium saucepan over medium heat, warm milk, water, sugar and salt. Remove from heat, and mix in the eggs and yeast.
• Measure flour into a large bowl. Make a well in the flour, and pour milk mixture into it. Do not stir. Cover with a lid, and let stand for 20 to 30 minutes.
• Pour melted margarine into flour, and mix well. Add more flour if too sticky. Knead lightly. Cover, and let rise for 20 to 30 minutes.
• Shape the dough into rolls, and place on a baking sheet. Let rise again for 20 to 30 minutes.
• Bake rolls in a preheated 400 degrees F (205 degrees C) oven for 15 minutes, or until done.

THE BEST HOMEMADE DINNER ROLLS EVER!

Steps:

• In the bowl of a stand mixer, combine warm milk, yeast, sugar, salt, butter, and eggs.
• Add in 5 1/2 cups of flour. Using a dough hook, turn the mixer on to a low speed. Once the flour starts to incorporate into the dough, increase the speed to a medium range. Slowly add the remaining 1/2 cup of flour until the dough pulls away from the sides of the bowl. The dough mixture should be slightly sticky and soft. Add more or less flour until the dough reaches the desired consistency. The amount of flour you add in bread making is always an approximation and you should go by feel.
• Transfer the dough to a lightly greased mixing bowl. Cover with a towel and let rise 90 minutes.
• Lightly grease a baking sheet. Punch down the dough and form into 24 rolls. Place on the greased baking sheet in six rows of four. Cover and let rise 1 hour.
• Preheat oven to 375 degrees. Bake the rolls for 12 to 14 minutes, until lightly browned.
• Remove rolls from oven and brush with melted butter. Serve the rolls warm, or to cool, let rest on the pan for 15 minutes before transferring to a wire cooling rack. Once cooled completely, store in a plastic bag.

THE BEST PARKER HOUSE ROLLS

Steps:

• Heat the milk in a small saucepan over medium-high until it just starts to simmer, about 4 minutes. Remove from the heat. Stir in 1 stick (8 tablespoons) butter and the sugar until melted. Set aside to cool.
• Put the warm water in a small liquid measuring cup and stir in the yeast. Let it sit until foamy, about 5 minutes.
• Combine the milk mixture, yeast mixture, eggs, 1 1/2 teaspoons salt, and half the flour in the bowl of a stand mixer fitted with the dough hook. Mix on medium speed until smooth, about 2 minutes. Slowly add the remaining flour, mixing until a smooth ball forms. Increase the speed to medium-high and continue to knead the dough until very smooth and elastic, about 5 minutes. Coat a large bowl with nonstick cooking spray, then place the dough inside. Cover with plastic wrap and let it rise in a warm place until doubled in size, 60 to 75 minutes.
• Melt the remaining 1 stick (8 tablespoons) butter in a small saucepan over medium-low heat. Set aside.
• Spray a 9-by-13-inch baking pan with nonstick cooking spray, line with parchment paper then spray the paper.
• Lightly dust a clean work surface with flour. Punch down the dough and turn it out onto the prepared surface. Pat into an even thickness.
• Use a chef's knife or bench scraper to divide the dough into 24 pieces, then shape into balls to create small rolls. Place in the prepared baking dish in rows of 4 by 6, then brush the tops of the rolls with 4 tablespoons of the melted butter. Cover with plastic wrap and let rise in a warm place until almost doubled in size, 30 to 40 minutes. Meanwhile, preheat the oven 350 degrees F.
• Remove the plastic wrap and sprinkle the rolls lightly with flaky sea salt. Bake until puffed and golden brown, about 40 minutes. Remove from the oven and brush with the remaining 4 tablespoons melted butter. Serve warm.

BEST ROLLS EVER!

Steps:

• In a large bowl place 2 cups water and butter or margarine. Microwave about 2 minutes.
• In another bowl, mix 1 cup sugar and eggs.
• In a separate cup, microwave 1/2 cup water for 30 seconds. Add 1 teaspoon sugar and dissolve yeast in this.
• Mix butter water and sugar and eggs mixture together; add salt. Mix in yeast water. Stir in 7 to 7 1/2 cups flour. Mix well and let rise in the refrigerator overnight, covered.
• When ready to use, dump onto floured surface (DO NOT PUNCH DOWN!) and let warm to room temperature. LIGHTLY KNEAD! Only work in enough extra flour to handle.
• Shape into rolls and place on greased sheet(s). Let rest 30 minutes, or until doubled in size.
• Bake in a preheated 400 degree F (205 degrees C) oven until tops are golden. Brush with oil or butter immediately out of the oven.

BEST DINNER ROLLS

Steps:

• COMBINE 2 cups flour, sugar, salt and yeast in large bowl; mix well. Heat water, milk and 1/2 cup butter in small saucepan until very warm (120 degrees to 130 degrees F). Add warm liquid and egg to flour mixture; blend at low speed until moistened. Beat 3 minutes at medium speed. By hand, stir in an additional 2 1/2 to 3 cups flour until dough pulls cleanly away from sides of bowl.
• SPRAY large bowl with no-stick cooking spray. Knead in 1 1/4 to 1 3/4 cups flour on floured surface until dough is smooth and elastic, 8 to 10 minutes. Place dough in prepared bowl; cover loosely with greased plastic wrap and cloth towel. Let rise in warm place (80 degrees to 85 degrees F) until light and doubled in size, 45 to 60 minutes.
• PUNCH down dough several times to remove all air bubbles. Divide dough in half. To make Pan Rolls, lightly spray two 13 x 9-inch pans with no-stick cooking spray. Divide each half of dough into 16 equal pieces. Shape each into a ball, pulling edges under to make a smooth top. Place balls, smooth side up, in prepared pans. Cover; let rise in warm place until light and doubled in size, 20 to 30 minutes.
• HEAT oven to 400 degrees F. Uncover dough. Bake 16 to 20 minutes or until golden brown. Immediately remove rolls from pans; cool on wire racks for 15 minutes. Brush with melted butter. Serve warm or cool.
• Tip: To make dough a day ahead, after first rise time, punch down dough, cover and refrigerate dough overnight. Shape dough as directed in recipe; let rise a second time until light and doubled in size, 25 to 35 minutes.
• High Altitude (above 3500 ft.):
• No change.
• VARIATIONS:
• BOW KNOT ROLLS: Lightly spray cookie sheets with no-stick cooking spray. Using half of dough, divide dough into 16 equal pieces. On lightly floured surface, roll each piece into a 9-inch rope. Tie each into a loose knot. Place 2 to 3 inches apart on prepared cookie sheets. After rising, bake 12 to 15 minutes or until golden brown. Yield: 16 rolls
• SWIRL ROLLS: Lightly spray cookie sheets with no-stick cooking spray. Using half of dough, divide dough into 16 equal pieces. On lightly floured surface, roll each piece into an 8-inch rope. Beginning at center, make a loose swirl or coil with each rope; tuck end under. Place 2 to 3 inches apart on prepared cookie sheets. After rising, bake 12 to 15 minutes or until golden brown. Yield: 16 rolls
• CROWN ROLLS: Lightly spray 12 muffin cups with no-stick cooking spray. Using half of dough, divide dough into 12 equal pieces. Shape each into a ball, pulling edges under to make a smooth top. Place 1 ball, smooth side up, in each prepared muffin cup. Using kitchen scissors dipped in flour, cut balls of dough into quarters almost to bottom. After rising, bake 14 to 18 minutes or until golden brown. Yield: 12 rolls
• CRESCENT ROLLS: Lightly spray cookie sheets with no-stick cooking spray. Using half of dough, divide dough in half again; shape each half into a ball. On lightly floured surface, roll each ball into a 12 inch round. Spread each with 1 tablespoon softened butter. Cut each round into 12 wedges. Beginning at wide end of wedge, roll toward point. Place, point side down, 2 to 3 inches apart on prepared cookie sheets. Curve ends to form a crescent shape. After rising, bake 12 to 15 minutes or until golden brown. Yield: 24 rolls
• CLOVERLEAF ROLLS: Lightly spray 12 muffin cups with no-stick cooking spray. Using half of dough, divide dough into 12 equal pieces; divide each into thirds. Shape each into a ball, pulling edges under to make a smooth top. Place 3 balls, smooth side up, in each prepared muffin cup. After rising, bake 14 to 18 minutes or until golden brown. Yield: 12 rolls
• Tip: Diagrams for making dinner rolls are on pillsburybaking.com under Baker's Corner, Baking Tips, Shaping Dinner Rolls.

BEST EVER CABBAGE ROLLS

Steps:

• Core cabbage and place in a large pot. Fill hole with vinegar and salt. Fill pot with water to top of cabbage but not flowing into the core. Bring to a boil, turn stove off and leave overnight. The next morning your cabbage is cooled and ready to work with, perfect!
• Combine ground beef, pork, cooked rice, 2 tablespoons sugar, 4 tablespoons onion, 1 tablespoon lemon juice, salt, pepper and 1/2 teaspoon paprika.
• Grab an appropriate sized handful of meat for the size of cabbage leaf and place at the core end of the leaf, roll, tucking sides of the leaf inches.
• Place on a platter seam side down.
• Continue with remaining leaves.
• Saute diced onion in the canola oil with salt, pepper and 1/2 teaspoon paprika, until translucent.
• Place in the bottom of a large roasting pan.
• Add hot water and stir to combine.
• Place cabbage rolls on top of the onion mixture, arranging smaller ones on the second layer.
• Mix tomato sauce with the brown sugar and lemon juice; pour over the cabbage rolls.
• Cover and bake at 325 degrees Fahrenheit for 1-1/2 to 2 hours.