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Rolls. I Love Em. Needing a Recipe?

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I need an easy roll recipe. I've heard of recipes that use mayo? I don't have the counter space to roll out dough or any of that. I don't want a BISCUIT either. Dinner rolls and the like only please! :)

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  1. Do you have a stand mixer?
    Have you worked with yeast before?

    1. This is my grandmother's recipe for potato dinner rolls (similar to those giant bags of rolls they sell at Costco, but better). We also use this as a base for cinnamon sticky buns. For just rolls, it does not require any rolling. However, if you do not have a stand mixer, you would need to do the last part (after where it says switch to dough hooks) by hand on the counter.

      Refrigerator Potato Rolls Makes 32 rolls

      Instant mashed potatoes for 4 servings or 2 cups mashed fresh
      4 3/4 C flour
      1/2 C sugar
      1 pkg dry yeast
      1 tsp salt
      1 C milk
      2 eggs
      1/2 C margarine (I use butter)

      Prepare mashed potatoes. In large mixer bowl, stir together 2 cups flour and yeast. In saucepan, Heat milk, margarine, sugar and salt just until warm, stirring to melt margarine. Stir in potatoes. Add to dry ingredients. Add eggs. Beat at low speed of mixer for 1/2 minute, scraping sides constantly. Beat at high speed for 3 min. Change to dough hooks and stir in remaining flour to make a soft dough. Grease surface, cover and refrigerate several hours, up to one week.

      For dinner rolls: Shape into rolls, Cover and let rise until double (45-60 minutes). Bake at 375' for 25-30 minutes.

      1. Um I have a stand mixer my sister gave me but I've never used it, so I don't know if it has bread hooks or not. Usually I just use hand mixers or my arm muscles. I guess I'm old school in that sense.

        I've only worked with yeast to make a crust not bread.

        1 Reply
        1. re: meowthecow

          I use the dough hook because 10 minutes of kneading dough is a lot of work! Try it out if you have one. I make more yeast recipes now that I don't have to do a that kneading. But, if you want to knead by hand, go for it.

        2. These. Potato works magic in yeast breads. My daughter has made these with just a bowl, spoon, and her hands in ill-equipped kitchens with great success.

          http://www.kingarthurflour.com/recipe...

          1. 60 Minute Rolls
            January 1987 – From Fleishman Yeast Book

            Makes 2 dozen

            425 degrees – 12 minutes

            3 ½ - 4 ½ cups flour
            2 – 3 Tablespoons sugar
            1 tsp. salt
            2 packages yeast
            1 cup milk
            ½ cup water
            ¼ cup margarine

            Thoroughly mix 1 ½ cup flour and rest of dry ingredients, including yeast, in large bowl. Combine milk, water, and margarine. Heat until very warm. Margarine doesn’t need to melt. Gradually add liquid to dry. Beat 2 minutes at medium speed. Add ½ cup flour. Beat 2 minutes high speed. Use mixer to stir in enough flour to make soft dough. Turn out onto floured board and knead 5 minutes. Place in greased bowl and turn to grease top. Let rise 15 min (until doubled). Shape into rolls (My sister makes cloverleaf – 3 balls in muffin tin). Place in greased pans Let rise another 15 minutes. Bake 425 degrees, 12 minutes or until golden brown.

            1. "Peg's Rolls" are the big thing in my husband's family, and I love them, too. They're named after Aunt Peg, of course. To me, they're the ideal dinner rolls: soft, slightly sweet, and nicely textured with a golden hue.

              2 c. milk, scalded
              1 c. sugar
              1 tsp. salt
              1/2 c. butter or margarine
              3 eggs, well beaten
              2 envelopes dry yeast
              1/2 c. lukewarm water
              6-7 c. flour

              Pour scalded milk into a large bowl. Stir in sugar, salt, and butter. Let stand until lukewarm. Blend in eggs. Sprinkle yeast on lukewarm water and stir until yeast is dissolved. Add to milk mixture; stir in enough flour to make a soft dough; knead well. Cover and set in a warm place until double in bulk. For buns: form into balls (touching) and place in a greased pan to rise again. When double in bulk, bake at 350F for 20-25 min.

              I think they brush them with melted butter in the last few minutes or just after they come out of the oven.