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Hints & Tips
This is my favorite roll recipe to use for holiday dinners, especially Thanksgiving
and Christmas dinner. Very easy to make ahead and bake at the last minutes.
Check out Linda's Bread Making Hints:
Secrets to using the bread machine,
About yeast in bread making,
Sourdough Starter, and
Sourdough Bread Recipes and
Quick Bread Recipe for all your bread making.
Make Ahead Butter-Rich Rolls Recipe
Yields: makes 13 to 16 rolls
Prep time: 30 min
Cook time: 25 min
1 cup milk (110 degrees F.)
1/2 cup butter, room temperature
1/4 cup granulated
eggs, room temperature and lightly beaten
4 cups bread
3 teaspoons instant
SAF Instant Active Dry Yeast)
Egg Glaze (see recipe below), optional
* You can also substitute whole wheat flour
or rye flour for some of the bread flour.
Lightly grease baking pans, baking sheet, or muffin pans; set aside.
Place all ingredient (in order given), except Egg Glaze, in bread pan of your bread
machine. Select dough setting and press start. When dough cycle has
finished, remove dough from pan and turn out onto a lightly-oiled surface (I
use a non-stick cooking spray). Form dough into an oval, cover with plastic
wrap, and let rest for 10 minutes.
NOTE: Check the dough (don't be afraid to open the lid). It should form a nice
elastic ball. If you think the dough is too moist, add additional flour (a tablespoon at a
time). The same is true if the dough is looking dry and gnarly. Add warm water (a
tablespoon at a time). If you can't judge your dough by looking, stick your finger in and
feel the dough. It should be slightly tacky to the touch.
a large bowl or in the bowl of a 5 quart stand mixer, combine all the ingredients in the
order given except the Egg Glaze. Using a dough hook, mix
everything together until a soft dough forms. Turn the dough out onto a lightly-oiled
surface (I use a nonstick cooking spray), and knead until elastic, approximately 10
minutes. Cover the bowl with plastic wrap and let rest for 10
Shaping Rolls: After dough has rested, shape the dough as desired (see Types of Rolls below).
Shape pieces of dough into balls and place in two greased 8-inch cake pans or large baking pan. The easiest way to get rolls the same
size, is to weight the dough:
- For 16 small rolls - weigh dough into 2-ounce pieces.
- For 13 large rolls - weigh dough into 3-ounce pieces.
As you roll the dough balls, keep the rest of the dough balls covered with plastic wrap so
they don't dry out. After shaping, place the dough balls, evenly spaced, onto the prepared greased pan; let rise using
Makes approximately 13 to 16 rolls (depending on size).
1 egg white, beaten
1 tablespoon water
In a small bowl, combine (whisk together) egg white and water. Just before baking, brush the top of the rolls with the Egg Glaze.
Place dough into a large well-greased bowl, turning dough to grease top.
Cover bowl (with the dough in it) with plastic wrap and
refrigerate at least 8 hours but no longer than 5 days.
When ready to bake, remove dough from the refrigerator and shape into
desired type of rolls. (see Shaping Rolls and Types of Rolls below)
and place onto prepared baking pan.
baking pan with the prepared rolls with plastic wrap and let
rise in a warn place (85 degrees F.), free from drafts, until
double in bulk, approximately 1 hour.
to 375 degrees F. Brush rolls with Egg Glaze (see below recipe). Bake 15 to 20
minutes until they are a light golden brown.
Refrigerating or Freezing Unbaked Butter Rolls:
After dough has rested, shape the dough as desired. (see Shaping Rolls and Types of Rolls
At this point, the rolls can be covered with plastic wrap and refrigerated overnight
(I've actually made them two days in advance) or frozen for
1 month. Before baking, allow rolls to thaw completely and rise in a warm place if frozen. I have
found that I have to take the unbaked frozen rolls out of the freezer
3 to 4 hours before planning to bake. I just put the frozen rolls (container and
rolls) on my counter (not in the refrigerator) and let thaw and rise.
You can also freeze
shaped dinner rolls on a cookie sheet, and once frozen transfer to a
plastic bag. this way you can bake up just the quantity you desire for
dinner and not the entire batch.
refrigerated, they can be either baked upon removing from the refrigerator or let come to
a room temperature (I've done both ways). They do a slow rise overnight and it is not necessary to let them come to room temperature before baking.
Preheat oven to 375 degrees F. Brush rolls with Egg Glaze (see below recipe). Bake 15 to 20 minutes until they are a light golden brown.
Bake Immediately After Making:
After dough has rested, shape the dough as desired
(see Shaping Rolls and Types of Rolls below).
Cover rolls and let rise in a warm place for approximately 45 to 60 minutes or until doubled
in size (after rising, rolls should be touching each other and the sides of the pan). After rising and before baking, brush
rolls with Egg Glaze (see below recipe).
Convection Oven - Preheat convection oven to 350 degrees F. Bake in a convection oven
approximately 15 to 20 minutes until they are a light golden brown. Remove from oven and let cool slightly. Serve warm or at room temperature.
Regular Oven - Preheat oven to 375 degrees F. Bake in a regular oven approximately
20 to 25 minutes in a regular oven or until they are a light golden brown. Remove from oven and let cool slightly. Serve warm
or at room temperature.
Makes approximately 13 to 16 rolls (depending on size).
NOTE: This recipe is also excellent to use for sandwich or hamburger buns. If using a 1-pound bread machine, cut the recipe in half.
Types Of Dinner Rolls - How To Make Different Styles of Dinner Rolls:
CLOVERLEAF DINNER ROLLS - Form dough into one-inch balls. Place three balls into each
greased muffin cup. Brush with melted butter.
DINNER ROLLS - Roll dough into a twelve-inch circle, about one-fourth-inch thick. Spread with melted butter. Cut into sixteen
wedges. Roll up, beginning at rounded edge. Place rolls, with point underneath, onto greased baking sheet, curving slightly. Brush with butter.
DINNER ROLLS - Roll dough into an oblong shape, about one-fourth inch
thick. Cut into three-inch circles and brush with melted butter. Make a crease across each circle; fold so top half overlaps slightly. Press edges
together. Place close together onto greased baking pan. Brush with butter.
ROUND ROLLS - After resting, shape the dough into 24 tight balls between the palm of your hands. NOTE:
To make uniform rolls, weigh the dough into 2 ounces each. As you shape the rolls, stretch the top of the dough ball while simultaneously sealing the
bottom. This stretching helps the dough hold up to the expansion that occurs in the oven, and the sealing prevents the roll from opening up while baking.
As you make each roll, transfer the roll to a non-sticking baking sheet (sealed side down).