Shirleys Yummy Dinner Rolls Recipes

EASY DINNER ROLLS

Steps:

• Preheat oven to 350 degrees F and grease a 9x13 inch baking pan with cooking spray.
• In the bowl of a stand mixer fitted with a dough hook, combine the yeast, warm milk and honey. Stir with a spoon.
• Let mixture rest for 3 minutes, or until yeast becomes foamy.
• Add 3 tablespoons butter and 3 1/2 cups flour to the stand mixer and mix on low until smooth.
• Add enough of the remaining 1/2 cup flour to form a soft dough (start with 1/4 cup).
• Add salt and knead on medium for about 3 minutes.
• The dough will be slightly sticky.
• Turn the dough onto a lightly floured surface and form it into a ball. Divide the dough into 12 pieces.
• Form them into balls by flipping the dough over and pulling the edges together to the bottom. Place the balls, pinched side down, in the prepared baking pan.
• Bake for 15-17 minutes, or until golden brown and baked through. If tops begin to brown too quickly, tent the rolls with foil.
• Remove the rolls from the oven and brush the tops with the remaining butter.
• Serve with extra butter, honey, and sea salt, if desired!

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!

SOFT DINNER ROLLS RECIPE

Steps:

• In the bowl of your mixer, whisk together warm milk (about 110F) and 1 Tbsp sugar. Sprinkle the top with 1 Tbsp yeast and let sit 1 minute. Whisk together and let it sit for about 5 minutes until yeast looks foamy. Add 4 Tbsp melted butter, remaining sugar and salt.
• Add flour half a cup at a time until the dough whisking to incorporate. Once the dough gets too thick, switch to the dough hook attachment and mix on speed 2 (you can also continue mixing by hand with a stiff spatula). Add about 4 cups of flour, adding the last 1 to 3 Tbsp of flour only if needed. The dough should feel sticky and tacky but should not stick to clean/dry finger tips.
• Knead the dough with the dough hook in a stand mixer for 2 minutes or knead by hand (10 min), then place dough in an oiled bowl. Cover it with plastic wrap and let it rise about 2 hours in a warm place or until doubled in size.
• Once the dough rises, turn it out onto a lightly floured surface and cut it into 15-24 even pieces depending on the shape of your baking dish. Roll each piece of dough into a ball and place them onto an oiled 9x13 casserole dish or baking sheet.
• Cover the dinner rolls with plastic wrap and let them rise another 30-60 minutes in a warm place or until puffed (do not over-proof). Bake at 375F for about 23-25 minutes or until the tops are golden brown.
• Immediately brush tops of dinner rolls with melted butter and set aside to cool to room temperature before serving.

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.

SHIRLEY'S YUMMY DINNER ROLLS

Steps:

• In a large bowl, mix 2 cups of flour, sugar, salt and UNDISSOLVED Yeast.
• Combine, milk waterand margarine in a sauce pan.
• Heat over low heat until very warm (butter does not need to melt).
• Gradually add to dry ingredients and beat 2 minutes.
• Add eggs and 3/4 cup flour; beat 2 more minutes.
• Stir in enough more flour to make a stiff dough.
• Turn out on a lightly floured board.
• Knead until smooth and elastic, about 10 minutes.
• Cover with plastic wrap and then a towel; let rise 20 minutes.
• Punch down dough.
• Form into round balls and place in greased pan.
• Brush with oil.
• Cover pans (loosely) with plastic wrap.
• Refrigerate 2 to 24 hours.
• When ready to bake, remove from refrigerator and uncover CAREFULLY.
• Let stand at room temperature 10 minutes.
• BAKE AT 375° for 20 to 25 minutes or until done.
• When done brush with butter and enjoy!

SOUR CREAM DINNER ROLLS

Steps:

• lightly grease 2 x 12 hole muffin tins.
• in a jug, mix the warm milk, sugar and yeast. put aside.
• in a large bowl, mix the flour, salt and baking powder. stir in the oil and sour cream.
• add the yeast mix to the flour mix and stir to combine.
• tip onto a lightly floured board and knead until smooth.
• heat oven to 190 Celsius.
• divide the dough into 72 x 15 gram pieces and roll each piece into balls.
• place 3 balls into each muffin hole. cover trays with a teatowel and place in a warm spot for 30 minutes.
• brush each roll with the beaten egg yolk and sprinkle with sesame seeds.
• cook for 10 - 15 minutes or until golden.
• serve warm.
• NOTE: if you don't want to spend time rolling all the balls, just make 24 balls and place them in the muffin tins.

THE ULTIMATE DINNER ROLLS RECIPE BY TASTY

Steps:

• In a liquid measuring cup or small bowl, combine the warm milk, warm water, melted butter, and sugar.
• Sprinkle the yeast evenly over the wet ingredients, stir to combine, and let stand for 5 minutes, until foamy
• In a large bowl, combine the flour and salt, and stir to combine. Beat 1 egg, then add to the bloomed yeast mixture. Pour the wet ingredients into the flour and use a knife to stir until the mixture just comes together and forms a dough. Turn the dough out onto a lightly floured surface and knead for 5-10 minutes, or until the dough becomes smooth. Add more flour as needed to keep the dough from sticking. To test if it's done, tear off a small piece of dough and stretch into a thin layer. If the dough doesn't rip, it's ready. Or, press a finger into the dough to see if it bounces back.
• Lightly grease a large glass bowl with oil. Add the dough, cover with plastic wrap, and let rest for 1 hour, or until doubled in size.
• Punch down the dough, then turn out onto a floured surface. Knead for a few more minutes, just until the dough is smooth, about 2 minutes.
• Divide the dough into 16 equal balls, roughly the size of tangerines.
• Knead the balls, gathering the edges of the dough toward the center to make a taut, round ball with a smooth top.
• Place the rolls on a parchment paper-lined baking sheet. Cover with plastic wrap and let rise for 30 minutes.
• Preheat the oven to 375˚F (190˚C).
• Beat the remaining egg in a small bowl. Uncover the rolls and brush with the egg wash. Lightly sprinkle the rolls with sea salt.
• Bake for 25-30 minutes, or until the rolls have lightly browned and doubled in size.
• Enjoy!