FEATHER ROLLS
The secret ingredient that makes this bread roll recipe fit its "Feather Rolls" moniker? Mashed potatoes! Once you learn how to make rolls with spuds, you'll never skip that step again.
Provided by BHG Test Kitchen
Time 1h35m
Number Of Ingredients 8
Steps:
- In a large bowl, combine 2 cups of the flour and the yeast. In a medium mixing bowl, combine the warm water, mashed potato, the 1/3 cup melted butter, the sugar, and salt. Add potato mixture to flour mixture. Beat with an electric mixer on low speed for 30 seconds, scraping sides of bowl constantly. Beat on high speed for 3 minutes, scraping sides of bowl occasionally. Using a wooden spoon, stir in as much of the remaining flour as you can.
- Turn dough out onto a lightly floured surface. Knead in enough of the remaining flour to make a moderately soft dough that is smooth and elastic (3 to 5 minutes total). Place dough in a greased bowl, turning once to grease the surface. Cover; chill for at least 2 hours or up to 24 hours.
- Punch down dough. Turn out onto a lightly floured surface. Cover; let rest for 10 minutes. Meanwhile, grease a 13x9x2-inch baking pan. With lightly floured hands, shape dough into 15 rolls. Arrange rolls in prepared pan. Cover; let rise in warm place until nearly double in size (about 40 minutes).
- Preheat oven to 400°F. Bake about 25 minutes or until rolls are golden and sound hollow when lightly tapped. Immediately remove from pan. Invert so tops are up. Brush tops with the 2 tablespoons melted butter. Serve warm.
Nutrition Facts : Calories 188 kcal, Carbohydrate 29 g, Cholesterol 15 mg, Protein 4 g, SaturatedFat 4 g, Sodium 256 mg, Fat 6 g, UnsaturatedFat 0 g
SHREDDED WHEAT FEATHER ROLLS
Make and share this Shredded Wheat Feather Rolls recipe from Food.com.
Provided by KittyKitty
Categories Yeast Breads
Time 2h20m
Yield 1 1/2 dozen, 18 serving(s)
Number Of Ingredients 9
Steps:
- Combine milk, butter, sugar, and salt in saucepan;heat until butter melts. Cool to 105°F to 115°F.
- Dissolve yeast in warm water in a large mixing bowl; let stand 5 minutes. Stir in milk mixture, eggs, and 2 cups flour; beat at med. speed with an electric mixer until blended. Add remaining 2 cups flour and shredded wheat; beat at med. speed 1 minute, scraping sides of bowl with a spatula. Cover and let rise in a warm place, 1 hour or until doubled in bulk.
- Punch dough down, shape into 3/4 inch balls, place 3 balls in each cup of a well greased muffin pan. Cover and let rise, 45 minutes or until doubled. Bake at 375°F for 118 to 20 minutes.
Nutrition Facts : Calories 185.4, Fat 6.4, SaturatedFat 3.7, Cholesterol 38.3, Sodium 211.5, Carbohydrate 27.6, Fiber 1.5, Sugar 1.6, Protein 4.8
FEATHERLIGHT ROLLS
From TOH. These look like light and tender cloverleaf rolls. Prep time does not include rising time. Some of the rising is overnight, so plan ahead.
Provided by Halcyon Eve
Categories Yeast Breads
Time 40m
Yield 2 dozen, 24 serving(s)
Number Of Ingredients 9
Steps:
- Dissolve yeast in warm water; stir in 1 tbsp sugar. Let stand 5 minutes.
- Add milk, shortening, eggs, salt, 3 cups flour, and 1/3 cup sugar. Beat on medium speed for 2 minutes.
- Stir in enough of the remaining flour to form a soft dough (will be sticky). Do not knead. Refrigerate, covered, overnight.
- Punch dough down and turn out onto a lightly floured surface. Cut into 24 equal portions. Cut each portion into thirds. Roll each third into a ball. Place three balls into each greased muffin cup. Cover and rise in a warm place until doubled, about 1 3/4 hours.
- Heat oven to 350* F. Bake rolls for 13-15 minutes or until golden brown. Remove from muffin tins to wire racks. Serve warm.
Nutrition Facts : Calories 128.1, Fat 3.9, SaturatedFat 1.1, Cholesterol 19.1, Sodium 157, Carbohydrate 19.9, Fiber 0.7, Sugar 3.4, Protein 3.2
FEATHER BED ROLLS
A yummy and simple recipe we made in a local cooking class I took a couple years ago. Recipe is from the instructor Fabienne Ratkov. If you're afraid to work with yeast this is the recipe for you!
Provided by ReeLani
Categories Yeast Breads
Time 1h
Yield 18 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 375 degrees.
- Grease a couple of 12-count muffin tins.
- Combine yeast and water in a large mixing bowl and let it sit a few minutes to dissolve.
- Add sugar, salt and egg.
- Add flour gradually and beat well.
- Add butter.
- Fill greased muffin tins half full.
- Let rise in a warm place uncovered until level with the top of the pans (although I admit to having loosely covered mine sometimes).
- Bake for 20 minutes.
- The last time I made these I think I got 18 roll/muffins.
- Your yield will, of course, vary depending on how much batter you put in each section of the muffin pan.
FEATHERLIGHT ROLLS
"Aptly named for their featherlight texture, these tender rolls from my Mama-Louise Smart-were a favorite of family and friends alike," writes Terri Duhon from Bryan, Texas. "They're just as tasty the next day with a slice of cheese on each section of the cloverleaf."
Provided by Taste of Home
Time 40m
Yield 2 dozen.
Number Of Ingredients 8
Steps:
- In a large bowl, dissolve yeast in warm water. Stir in 1 tablespoon sugar; let stand 5 minutes. Add the milk, shortening, eggs, salt, 3 cups flour and remaining sugar. Beat on medium speed 2 minutes. Stir in enough remaining flour to form a soft dough (mixture will be sticky). Do not knead. Cover and refrigerate overnight., Punch dough down. Turn onto a lightly floured surface; divide into 24 portions. Divide each portion into three pieces; shape each into a ball. Place three balls in each greased muffin cup. Cover and let rise in a warm place until doubled, about 1-3/4 hours. , Preheat oven to 350°. Bake 13-15 minutes or until golden brown. Remove from pans to wire racks. Serve warm.
Nutrition Facts : Calories 126 calories, Fat 4g fat (1g saturated fat), Cholesterol 19mg cholesterol, Sodium 158mg sodium, Carbohydrate 20g carbohydrate (4g sugars, Fiber 1g fiber), Protein 3g protein.
FEATHER CRESCENT ROLLS
These are the best rolls. I'm not a great yeast bread baker and these come out perfect everytime. Such a delicate buttery flavor. A sure fire winner for your family's bread craving. Try to eat just one!
Provided by Childrens Minister
Categories Yeast Breads
Time 20m
Yield 32-64 rolls
Number Of Ingredients 8
Steps:
- Mix all ingredients except flour in a large mixing bowl, stir well.
- Add flour and mix to combine.
- Cover with plastic wrap and refrigerate overnight.
- Next, day remove dough from bowl and cut into fourths.
- using one fourth of the dough roll into a large circle about the thickness of a pie crust.
- Brush with butter.
- cut circle into at least 8 triangles (I cut into 16).
- Beginnng with largest end roll forward.
- Place on a cookie sheet lined with parchment paper.
- Brush with melted butter.
- Continue until all of the dough has been rolled.
- Let rise for 2 hours.
- Bake in a preheated 350 degree oven for 10 minutes or until golden brown.
- Immediately brush with melted butter.
Nutrition Facts : Calories 121.2, Fat 3.8, SaturatedFat 2.2, Cholesterol 22.4, Sodium 103.6, Carbohydrate 18.7, Fiber 0.6, Sugar 3.2, Protein 2.9
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