Soft And Chewy Rolls With Variations Recipes

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.

THE BEST SUPER SOFT AND CHEWY HOAGIE ROLLS

Steps:

• If using Active Dry Yeast (not the Instant I use) you have to proof the yeast first. Add the Active Dry Yeast, sugar, and 1/4 cup plus 2 Tablespoon of warm water in a bowl of a stand mixer.
• Using a whisk or spoon, mix and set aside for 5-10 minutes or until the yeast has bubbled quite a bit.
• In the bowl of a stand mixer fitted with the dough hook (this would be the same bowl your yeast mixture is in) add 2 cups of flour and the remaining cup of water. Start off on low. Mix for 4 minutes.
• Go to Step 1 of Recipe Continuation and follow the rest of the recipe
• In the bowl of a stand mixer fitted with the dough hook add in 2 cups of flour, water, sugar, and Instant Yeast. Start off on low. Mix for 4 minutes.
• Go to Step 1 of Recipe Continuation and follow the rest of the recipe.
• Add in the salt and 1 cup at a time of the remaining flour and mix for 5-6 minutes until the dough is slack (See note). At this point, your mixer should be at medium speed. If your dough, after 5-6 minutes is not slack add up to 1/4 more cup of water (taking you up to a full 1 1/2 cups used) but add one Tablespoon at a time. The additional water will fully depend on how humid your room is.
• Add in the butter 1 Tablespoon at a time and mix until almost fully melded in before adding the next Tablespoon. In total, mix for 1-3 minutes or until the dough comes back together and the dough until it pulls completely away from the side and is smooth and shiny. Remove from bowl and transfer to a greased, covered bowl until doubled in size. ~1 hour.
• Punch the dough down and place it on a very lightly floured board. Divide into 4-8 pieces and shape. I would advise using as little flour as possible when shaping these. The more flour you add, the tougher the hoagies will be. Transfer to a parchment-lined tray and cover with lightly sprayed plastic wrap. Allow to rise again until almost doubled. ~30-45 minutes. Do NOT overproof them otherwise they will fall flat.
• Preheat the oven to 375 F. If you want to slash your bread, using a lame, make your slashes. If desired, brush with a coating of choice and bake for 16-23 minutes or until golden brown. To ensure doneness, test the internal bread temp. It should be at 200F.
• Allow to cool before cutting with a quality bread knife ( Sani-Safe S162-8SC-PCP 8″ Scalloped Bread Knife with Polypropylene Handle Pan )

SOFT AND CHEWY ROLLS (WITH VARIATIONS)

Steps:

• Preheat oven to 200°F When oven reaches 200°F, turn it off.
• Line baking sheet with parchment. Grease large bowl.
• Whisk water, oil, sugar, and yeast in liquid measuring cup until yeast dissolves.
• Mix flour, potato flakes, and salt in large bowl. Make well in flour, then add water mixture to well. Stir until dough becomes shaggy and difficult to stir. Turn out onto floured work surface and knead until dough is smooth and forms cohesive ball, about 10 minutes.
• Cover with plastic wrap and place in turned-off oven until dough has doubled in size, about 45 minutes.
• Punch down dough on lightly floured work surface. Divide dough into quarters and cut each quarter into 3 equal pieces. On clean surface, form each piece into rough ball by pinching and pulling the edges unders so that the top is smooth. Then cup each round with your palm and move in a circular motion on an unfloured surface to shape a smooth ball. Transfer to prepared baking sheet. Cover loosely with plastic wrap and return to turned-off oven until doubled in size, about 20 minutes. (Or refrigerate rolls for up to 24 hours.).
• Remove rolls from oven and discard plastic wrap. Heat oven to 400°F Brush rolls with egg and sprinkle lightly with salt. Bake until golden brown, about 15 minutes, rotating sheet halfway through cooking. Cool rolls on sheet 10 minutes. Serve.
• Variation - Cranberry Pecan Rolls:.
• Add cranberries and pecans when mix in flour.
• Variation - Rosemary Olive Rolls:.
• Reduce salt to 1 teaspoon. Add 1 T olive brine along with water. Add 3/4 cup olives, and 2 T minced fresh rosemary along with flour.