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Nov 18, 2012 12:45 AM

Dinner roll recipe recommendations if you DON'T have a stand mixer/dough hook/paddle attchment

I don't have a stand mixer, let alone a paddle attachment or dough hook. Every time I've tried to make dinner rolls, they've come out heavy and tasteless.

Does anyone have a good recipe sans mixer they could share? Or a youtube video that shows how to make the dough by hand?

Thank you.

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  1. Here's a recipe for a typical southern dinner roll - yeasty, pillowy, buttery, kind of sweet - that is so easy to make, you don't even have to knead the dough:

    14 Replies
      1. re: soccermom13

        The KA soft white rolls are my go-to rolls. Easy, fool-proof and forgiving. I usually make them the evening before I want them, shape them and leave them covered in the fridge (or covered in the cold garage when I am short on fridge space) and let them do the second rise overnight. KA has a great customer-service baking helpline, too.

        1. re: soccermom13

          So I can substitute 1 cup of regular milk for the dry milk, right? And reduce the water accordingly?

          How is KA flour different from the generic stuff I buy in the supermarket?

          1. re: E_M

            I use regular milk instead of the water - I bring the milk to a boil and then cool before I use it (not sure why, just something my Grandma always did when making bread - I am sure there's some science behind that, I just don't know what it is.) I have also subbed plain leftover mashed potatoes for the flakes (again adjusting for liquid content. But I have made these often enough that I have a feel for how wet the dough should be, so I find that easy.)
            And I use whatever all purpose flour I have on hand. I think the recipe just specifies KA brand because it's a KA recipe. It's seriously a pretty forgiving recipe.

            1. re: tacosandbeer

              Boiling the milk was to kill any unwanted organisms in it before adding the yeast, so you just have the yeast fermenting and rising and nothing nasty happening along with it. (Yoghurt making does the same). I get the impression that with older bread making styles, they tended to use much longer rises (overnight, to bake the bread in the morning), and of course, unpasteurized milk, so spoilage would have been much more of a concern.

              With pasteurized milk from the grocery store, and 1 or 2 hour rise times, it's generally not an issue.

              1. re: tastesgoodwhatisit

                Thanks for that - it's always one of those things that I really would rather NOT do, but then I start to wonder about angering the yeast gods!! I'll start giving it a try without that step.

                1. re: tacosandbeer

                  The reason milk is heated to 185 F is to make the yogurt thicker. The milk is already pasteurized, there is nothing to kill by heating it. At 185 F, the whey proteins denature and coagulate to enhance the thickness of the yogurt.

                  1. re: Antilope

                    But what's the science behind scalding and cooling milk when you're just using it for dough, not to make yogurt? I understand what tastesgoodwhatisit said about older recipes including that step because they weren't typically using pasteurized milk, but is there any other reason?

                    1. re: tacosandbeer

                      The whey protein in milk can weaken gluten and prevent the dough from rising properly. Scalding the milk deactivates the protein.

                      1. re: Antilope

                        Thanks!! So, I should still do it, even when using pasteurized milk? Or does it reach a high enough temp during pasteurization?

                        1. re: tacosandbeer

                          I have tried both ways (scalded and un-scalded) and for most recipes I don't really see a difference. Maybe the effect on bread is subtle. I usually use instant yeast, maybe that also makes a difference.

                          I do see a difference in yogurt, however.

                          1. re: tacosandbeer

                            Milk does not need to be scalded for yeast breads. It doesn't even need to be heated, and if you use properly stored instant yeast, no need to proof the yeast, either. For a fast enriched (means it has "extra" things such as fats and eggs and dairy) bread, the instant yeast can be stirred into the dry ingredients, then the fats, liquids, eggs, etc., stirred into that to form the dough. No need to heat anything unless you are in a hurry and want the bread to rise quickly. A slower rise, however, will create better flavor and texture.

              2. re: E_M

                Hi E_M---Like tacosandbeer, I use whatever ap flour is on my shelf. Leftover mashed work fine. These rolls are so good that I keep instant mashed pot flakes on hand just for this recipe. DD travels a lot for work and has made these in makeshift kitchens without many amenities and they turn out very well. Mash pot or potato flakes work miracles in yeast breads. Again, there's some science re why but I can't remember the science.

                1. re: soccermom13

                  The yeast loves the potato starch. I cannot find potato flakes that don't have tons of chemicals in them. I do have a potato roll recipe that uses cooked, riced potato instead.

          2. I make the regular no knead bread dough, leave it overnight, punch it down, make lemon sized roll balls and, using scissors snip X on top, drizzle with a bit of olive oil and salt. Let it sit to rise a bit and bake it off.

            1. Were you looking for soft and sweet or crusty and rustic?

              1. The Parker House rolls in the recent issue of Bon App. is perfect. I made them several weeks ago without a mixer - surprised it did not call for a mixer. Easy and great results. I will be making them for Thanksgiving.

                1. Do you have a medium to full sized food processor? I've done doughs in them many many times.