Buttery Dinner Rolls For Food Processor Recipes

BUTTERY DINNER ROLLS ( FOR FOOD PROCESSOR(

Steps:

• In a small saucepan combine the milk, butter and sugar. Warm over low heat till the butter is melted. Remove from heat and set aside. In a large measuring cup, dissolve the yeast in warm water. Let stand 5 minutes or until mixture is foamy. Insert the chopping blade into the work bowl of the food processor. Add the flour and salt process for 10 seconds. Add the milk mixture and egg to the yeast mixture. Gently stir to combine. With the machine running, slowly add the liquid through the feed tube and process until a dough balls form. Continue processing 45 second to knead the dough. Shape the dough into a smooth ball and place in a 1 gallon sealable plastic bag or large bowl, Squeeze the air out and seal the bag or tightly cover bowl with plastic wrap. Let rise in a warm place until the dough has doubled in size, about 45-60 minutes. Preheat oven to 450. Lightly butter a 9 inch round baking. Divide dough into 12 equal pieces, about 2 oz each. Roll into smooth round and arrange in prepared pan. Cover with plastic wrap and let rise until the rolls have doubled in size, about 30-40 minutes. Just before baking, gently brush the rolls with egg was. Bake until golden brown about 12-15 minutes. Remove from pan and let cool on a rack for about 10 minutes before serving. For a softer roll, brush each with melted butter just after removing from oven.

BUTTERY DINNER ROLLS

Steps:

• 1 . In a small saucepan, combine the milk, butter and sugar . Warm over low heat until the butter is melted . Remove from heat and set aside until cooled to room temperature . 2 . Dissolve the yeast in the warm water in a large measuring cup . Let stand 5 minutes, or until mixture is foamy . Put the flour and salt in the work bowl of a Cuisinart® Food Processor fitted with the dough, or metal chopping blade and process for 10 seconds . Add the melted butter mixture and egg to the yeast/water mixture . With the machine running, slowly add the liquids through the feed tube and process until a dough ball forms . Continue pro- cessing for 45 seconds to knead the dough . Shape the dough into a smooth ball, put it in a clean mixing bowl and cover with plastic wrap . Let rise in a warm place until the dough has doubled in size, about 60 minutes . 3 . Lightly butter a 9-inch round baking pan . Punch down the dough and divide into 12 equal pieces (about 1½ to 1¾ ounces each) . Roll into smooth rounds and arrange in the prepared pan . 4 . Put the pan onto the rack in Position 1 . Select Proof with temperature set to 90°F for 45 minutes . Rolls should be about doubled in size . 5 . Remove pan and preheat oven by selecting Bake with High Speed fan at 350°F for 15 to 20 minutes . While the oven is heating, melt the remaining tablespoon of butter and combine with the remaining tablespoon of milk in a small bowl . Gently brush the tops of the rolls with butter/milk mixture . Once the oven beeps to signal that it is preheated, put the pan into the oven in Position 1 and bake rolls for 15 minutes, or until golden brown and an internal temperature of 190°F is reached . 6 . Remove rolls from the pan and cool slightly before serving .

TEXAS ROADHOUSE BUTTERY DINNER ROLLS WITH CINNAMON BUTTER

Steps:

• For the Rolls:.
• Place 2 cups flour in a large mixing bowl.
• Add yeast, salt, sugar and dry milk. Set aside.
• In a mixing bowl, combine water and egg and stir to blend.
• Make a well in the center of the dry ingredients.
• Pour water mixture into the well.
• Mix by hand, beating 150 strokes and frequently scraping bottom and sides of bowl.
• Add 1/2 of the melted butter and beat to incorporate.
• Add remaining flour, about 1/3 cup at a time, beating to incorporate each addition.
• Cover bowl with plastic wrap. Set dough in a warm, draft free place such as oven with a pan of the hottest tap water on the rack below.
• Allow batter to rise until doubled in bulk, about 1 hour.
• Coat cups, bottoms and sides of 12 cup muffin pan (or two small round pans) with shortening.
• Punch down batter (batter will be extremely soft and sticky).
• Drop by hand or spoonful into prepared muffin cups to make 12 rolls (or in pan touching the next).
• Brush dough with 1/2 remaining melted butter.
• Let rise uncovered in a warm draft free place until doubled in bulk, about 30 minutes.
• In preheated 400 degree oven, bake rolls on middle rack for 16-18 minutes. Brush tops of baked rolls with remaining melted butter.
• For the cinnamon butter:.
• Place all ingredients in a food processor and blend until mixture is smooth.
• Serve with hot rolls or muffins, remainder may be stored in refrigerator.

60-MINUTE ROLLS (FOOD PROCESSOR)

Steps:

• Combine yeast, 1 Tablespoon sugar, and warm water in a 2-cup liquid measuring cup; let stand 5 minutes. Add milk to yeast mixture and stir.
• In a food processor, combine flour, salt, remaining 2 Tablespoons sugar, and butter or margarine. Pulse until thoroughly incorporated. With food processor running, slowly drizzle yeast mixture through feed tube until ball forms. Run machine for about 2 minutes to knead dough thoroughly.
• Remove dough from processor and place in a well greased bowl, turning to coat top. Cover and let stand in a warm place for 15 minutes.
• Punch down dough. Divide dough in half; shape one portion of dough into 12 balls. Place in a greased 8 or 9-inch square pan. Repeat with remaining half of dough. Cover pans and let rise in a warm place for 15 minutes.
• Bake at 425°F for 10-15 minutes or until rolls are golden brown.