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

e
E_M Nov 18, 2012 12:45 AM

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.

  1. j
    janniecooks Nov 18, 2012 01:20 AM

    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:

    http://www.food.com/recipe/easy-dinne...

    14 Replies
    1. re: janniecooks
      s
      soccermom13 Nov 18, 2012 03:51 AM

      These are foolproof and delicious:
      http://www.kingarthurflour.com/recipe...

      1. re: soccermom13
        t
        tacosandbeer Nov 18, 2012 05:09 AM

        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
          e
          E_M Nov 18, 2012 05:31 AM

          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
            t
            tacosandbeer Nov 18, 2012 05:50 AM

            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
              t
              tastesgoodwhatisit Nov 18, 2012 04:52 PM

              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
                t
                tacosandbeer Nov 19, 2012 02:09 AM

                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
                  Antilope Nov 19, 2012 06:04 AM

                  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
                    t
                    tacosandbeer Nov 19, 2012 06:16 AM

                    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
                      Antilope Nov 19, 2012 06:31 AM

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

                      1. re: Antilope
                        t
                        tacosandbeer Nov 19, 2012 06:35 AM

                        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
                          Antilope Nov 19, 2012 06:47 AM

                          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
                            s
                            sandylc Nov 19, 2012 10:06 AM

                            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
                s
                soccermom13 Nov 18, 2012 06:44 AM

                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
                  s
                  sandylc Nov 18, 2012 10:47 AM

                  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. l
            LUV_TO_EAT Nov 18, 2012 10:40 AM

            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. s
              sandylc Nov 18, 2012 10:47 AM

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

              1. f
                Fracocious Nov 18, 2012 11:07 AM

                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. r
                  rasputina Nov 18, 2012 05:54 PM

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

                  1. Antilope Nov 18, 2012 06:04 PM

                    This makes a tender, cake like, non-flaky, delicious biscuit that has a slight yeast flavor. These are really a cross between biscuits and dinner rolls. I will be making these again for Thanksgiving.

                    Loveless Cafe Copycat Biscuits (similar to Angel Biscuits)

                    The secret of this recipe is to create a substitute for Southern soft-wheat flour (which is similar to cake flour). This is done by combining all-purpose flour with cornstarch. Most Southern biscuits use Southern soft-wheat flour, which is usually not available in the rest of the U.S.

                    Makes a dozen 2-1/2 inch biscuits.

                    Ingredients:

                    1 1/4 teaspoons active dry yeast (or 1/2 packet)
                    4 Tablespoons lukewarm water (105ºF to 115ºF )
                    2 1/3 cups all-purpose flour
                    1/3 cup corn starch
                    1 Tablespoon baking powder
                    2 Tablespoons white granulated sugar
                    1 teaspoon table salt
                    1/4 teaspoon baking soda
                    1/2 cup vegetable shortening (I used butter flavor Crisco)
                    1 cup plain yogurt
                    Nonstick cooking spray
                    2 Tablespoons butter, melted

                    Directions:

                    Dissolve the yeast in lukewarm water in a small bowl or cup. Set aside until the yeast looks foamy, about 10-minutes. Reserve until needed.

                    Sift together, in a large bowl, flour, corn starch, baking powder, sugar, salt and baking soda. Mix well.

                    Using your fingertips, cut in the shortening until the mixture pieces are about the size of peas.

                    Stir the yogurt into the dissolved, foamy yeast. Mix well.

                    Stir combined liquids into the flour mixture using a fork. Stir just until moistened.

                    Knead the dough lightly to finish mixing, about six turns. Use a little additional flour or water to make dough workable, if necessary. Don't over mix.

                    Roll dough out on a lightly floured surface to 1/2-inch in thickness. Cut out biscuits with a 2 1/2-inch biscuit cutter. Gather up dough scraps, roll out, and cut into additional biscuits. Or just cut out square biscuits.

                    Lightly coat a baking sheet with non-stick cooking spray.

                    Arrange the cut biscuits, with their sides touching, on the prepared baking sheet. Pack them together tightly, this causes them to rise higher. Cover with a damp paper towel.

                    Let the biscuits rise in a warm place until they have doubled in bulk, at least 2 hours.

                    Preheat the oven to 425ºF.

                    Remove damp paper towel and bake the biscuits until they are lightly browned, about 15 to 20 minutes.

                    Brush the tops with the melted butter and serve hot.

                    1. Ruthie789 Nov 19, 2012 10:58 AM

                      Try the refridgerator dinner rolls in the Joy of Cooking, no brainer and always delicious.

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