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Homemade Dinner rolls?

Displaced California Foodie Jan 13, 2007 10:42 PM

Any great EASY recipes for light and fluffy dinner rolls?

  1. s
    sweetTooth Jan 14, 2007 11:46 PM

    These sweet potato rolls from epicurious are really good - a little bit extra work to puree the yams, but well worth it. The added bonus is that they freeze beautifully. I wrap individually in foil and then toss in a zip top bag, push out any air from bag and pop bag in freezer. To reheat, throw as many as you need in a toaster oven or microwave. Here's the recipe: http://www.epicurious.com/recipes/rec...

    1. s
      Slow Foodie Jan 14, 2007 02:28 PM

      A very easy and reliable recipe is the Parkerhouse rolls recipe from the big Gourmet cookbook. Very nice light buttery roll.

      2 Replies
      1. re: Slow Foodie
        toodie jane Jan 14, 2007 03:23 PM

        Ditto the recipe for dinner rolls in the 'Old Standard', Better Homes and Gardens Cookbook. (binder style) I am not a bread baker but these came out fabulous.

        1. re: Slow Foodie
          wowimadog Jan 15, 2007 01:50 AM

          link to recipe: http://tinyurl.com/yet69p

        2. HillJ Jan 14, 2007 01:15 AM

          Just caught this recipe for Chive Biscuits from Ina Garten this afternoon. They sound delicious, very easy.


          1. Anonimo Jan 13, 2007 11:49 PM

            Angel Biscuits, made with both yeast and baking powder, and using buttermilk as the liquid, ought to satisfy your need. I have made them twice recently, and they are incredibly light and fluffy.
            I may be available to type the recipe tomorrow morning, but I got mine from Bernard Clayton's Complete Book of Breads.

            1. chowser Jan 13, 2007 11:15 PM

              Are you looking for a yeasty one or more of a biscuit that you just mix up? I have an easy yeasty one, but you do have to knead and let it proof.

              4 Replies
              1. re: chowser
                Displaced California Foodie Jan 14, 2007 12:17 AM

                yeasty please!!

                1. re: Displaced California Foodie
                  chowser Jan 14, 2007 12:56 AM

                  The directions are long but my niece made them when she was 10 so it's pretty simple. As with most yeast dough, a lot of the process is waiting for the dough to proof.

                  5 3/4 - 6 3/4 c. flour
                  1/2 c. sugar
                  1 1/2 tsp salt
                  2 pckg Fleischman's dry yeast
                  1 c. milk
                  2/3 c. water
                  1/4 c. butter
                  2 eggs

                  In large bowl, mix 1 3/4 c. flour, sugar, salt, yeast. Heat milk, water, butter in saucepan on low until warm (butter does not need to melt). Gradually add to dry ingredients and beat 2 minutes at medium speed. Add eggs and 1/2 c. flour. Beat at high for 2 mins. Stir in enough flour to make stiff dough. Turn out dough to lightly floured board, knead until smooth and elastic, about 8-10 minutes. Cover w/ plastic and towel. Let rest 20 minutes.
                  To make crescent shape, divide dough into 3 parts. Roll into 12" circle, brush lightly with butter, cut into 8 pieces like a pie. Roll each piece from wide end to center to make crescent. Let rest for 45 minutes. (You can do other shapes, too). Bake 400 deg, 12-15 minutes.

                  1. re: chowser
                    steveb Jan 14, 2007 01:20 AM

                    Has anyone tried this recipe with Splenda?

                    1. re: steveb
                      ennyl Jan 14, 2007 04:29 PM

                      Yeast need some real sugar to consume. For cutting calories, maybe try half sugar half splenda. Any other opinions on yeast baking with Splenda?

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