Light And Easy Dinner Rolls Recipes

30 MINUTE EASY DINNER ROLLS (SMALL BATCH)

Steps:

• Dissolve yeast in warm water and sugar in a large bowl. Add in oil, salt, egg and flour until combined. (Add a little extra flour if dough is too sticky.)
• Shape immediately into about 15 rolls and place in a greased 9x13" cake pan. Let raise for about 15-20 minutes.
• Preheat oven to 375ºF. Bake rolls for about 15-20 minutes. Spread butter on the tops of cooked rolls for a finishing touch. Enjoy!

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.

BEST LIGHT & FLUFFY DINNER ROLLS RECIPE - (3.9/5)

Steps:

• Sift together two cups of the flour with the sugar, salt, and stir in the yeast. With mixer at low speed, blend shortening or butter into the flour mixture. Add the hot water (the hottest it comes from your tap, all at once, with mixer running. Add the egg, and continue mixing. Add in the remaining two cups flour to make a soft dough. At this point, I changed my mixer beaters for dough hooks and let the mixer knead the dough for about ten minutes and then put it into an oiled bowl, cover with a towel and allow to rise in a warm spot until doubled, about two hours. Punch dough down. At this point it can either be refrigerated or shaped in rolls or loaves and allowed to rise a second time until doubled, usually about an hour. Bake in a preheated 375°F oven until barely brown. May be frozen after baking and reheated to serve.

LIGHT AND FLUFFY DINNER ROLLS

Steps:

• Make a Tangzhong by whisking 8 tsp flour into a 1/2 cup of water and heat on low heat to 149° or until the Tangzhong has thickened to about the consistency of a custard. Then cover with plastic wrap so that it touches the Tangzhong and let it cool to room temperature.
• In a food processor with the dough blade attachment, mix together 1/2 cup + 2 Tbsp warm water(110-115 degrees F), the yeast and 1/2 tsp granulated sugar until yeast has dissolved.
• Allow to rest 10 minutes in the food processor.
• While resting put 1 Tbsp + 2 1/2 tsp granulated sugar, 1 1/3 cups flour, 1 3/4 tsp salt in a bowl and mix with a spoon.
• After resting time, add bowl of dry ingredients, the room temp Tangzhong, and 3 Tbsp Olive Oil, to the rested yeast and pulse the mixture until well combined.
• Add in remaining 1 1/2 cups flour and pulse until all is incorporated.
• Add up to 1/4 cup additional flour as needed to make the dough pull away from sides of the food processor but still be slightly sticky to the touch.
• Transfer dough to a large lightly olive oiled mixing bowl, cover with plastic wrap and allow to rest in a warm place (~80 degrees F) until dough doubles, it will take about 1 1/2 hours.
• Rub a small amount of olive oil on your hands then punch risen dough down, divide into 12 equal portions (2 ounces each by weight), keep them covered with plastic wrap as you work.
• Lightly flour your surface and hands, and shape it into a roll by flattening a piece of dough, folding the top half way down and the bottom half way up, flattening again, then rolling it up like a carpet. Finally, take both ends of the roll and tuck them under so that they touch and roll that in your hands to make it into a ball like shape. Or shape them any other way you were taught to make rolls.
• Then place them on two parchment paper lined cookie sheets or one parchment paper lined 8x12 inch cake pan. Cover and let rise 1 hour (or 45 minutes at room temperature and then placed into the refrigerator for a few hours and take out while preheating oven). Preheat oven to 425 during the last 10 minutes of rising.
• Bake in preheated oven 11 - 13 minutes until golden.
• When it is done, run a stick of margarine or brush olive oil over top of the hot rolls. Top with your favorite seasoning (I like garlic salt).
• Serve warm or allow to cool and store in an airtight container.

LIGHT AND EASY DINNER ROLLS

Steps:

• Combine the warm water and yeast in a large bowl and let it stand for about 10 minutes.
• Stir in oil, sugar, eggs and salt.
• Beat in flour, 1 cup at a time, until dough is too stiff to mix ( some flour may not be needed).
• Cover and refrigerate 2 hours or up to 4 days.
• Grease a 13X9-inch baking pan. Turn the chilled dough out onto a lightly floured surface. Divide dough into 24 equal-size pieces. Roll each piece into a ball; place balls in the prepared pan.
• Cover and let dough balls rise for 1 - 1 1/2 hours.
• Preheat oven to 350º F.
• Bake until rolls are golden brown, 20 to 25 minutes.
• Break rolls apart to serve.

PERFECTLY EASY DINNER ROLLS

Steps:

• Combine the warm water and yeast in a large bowl.
• Let the mixture stand until yeast is foamy, about 5 minutes.
• Stir in butter, sugar, eggs and salt.
• Beat in flour, 1 cup at a time, until dough is too stiff to mix with a spoon (some flour may not be needed). At this point, use dough hook or knead on floured surface for 10 minutes until dough is smooth.
• Place in a greased bowl and cover. Let rise until doubled, or at this point it can be refrigerated for up to 4 days.
• Grease one 16.5x12-inch or two 12x9-inch baking pans.
• Turn the chilled dough out onto a lightly floured board.
• Divide dough into 24 equal-size pieces (about 50 grams each).
• Roll each piece into a smooth round ball; place balls in even rows in the prepared pan.
• Cover and let dough balls rise until double in volume, about 1 hour. (Remember if you are using dough that has been refrigerated and is cold this step will take longer).
• Preheat oven to 375°F Bake until rolls are golden brown, 15-20 minutes.
• Brush warm rolls with melted butter, if desired.
• Break rolls apart to serve.

FEATHERLIGHT ROLLS

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.