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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?

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  1. chowser RE: Displaced California Foodie 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 RE: chowser Jan 14, 2007 12:17 AM

      yeasty please!!

      1. re: Displaced California Foodie
        chowser RE: Displaced California Foodie 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 RE: chowser Jan 14, 2007 01:20 AM

          Has anyone tried this recipe with Splenda?

          1. re: steveb
            ennyl RE: steveb 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?

    2. Anonimo RE: Displaced California Foodie 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. h
        HillJ RE: Displaced California Foodie Jan 14, 2007 01:15 AM

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


        1. s
          Slow Foodie RE: Displaced California 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 RE: Slow Foodie 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 RE: Slow Foodie Jan 15, 2007 01:50 AM

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

            2. s
              sweetTooth RE: Displaced California Foodie 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...

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