Easy Flaky and Buttery Yeast Dinner Rolls
Nothing tastes better than home made bread rolls. One of the great pleasures of making any home made bread it the warm, yeasty aroma that fills the house. These easy to make rolls make every meal special from the most simple soup to a lavish feast, fit for a king. You can leave the dough in the refrigerator for three days to get the extra rich yeast flavor, or mix them up and make them today. Either way they are excellent.
Some easy variations for roll toppings can include your choice of, sesame or poppy seeds, Parmesan cheese is another great topper. You can add fresh herbs such as chives or parsley, sun dried tomatoes or dehydrated onion to the dough as well as your favorite cheese. You can make the dough with one half whole wheat and one half white flour.
You can make the dough ready for baking and freeze the dough, for one month, Thaw and bake as you need the rolls. You may also freeze the ready made rolls and just reheat when you are ready to serve.
- 2 Tbsp yeast
- 1 3/4 cup water warm
- 1/2 cup sugar
- 1 Tbsp salt
- 1 egg
- 1/4 cup butter softened
- 6 cup flour *optional 1/2 the flour can be whole wheat
- 1 Tbsp butter, melted
- sesame seeds poppy seeds
Pour warm, not hot, water into a large bowl, sprinkle the yeast and add sugar, stir to dissolve completely. Set yeast aside to rest about 5 minutes or until bubbly.
Add egg, butter, salt, and 3 cup of flour, beat hard until smooth and elastic. Gradually add 1 cup of flour at a time beating hard of after each addition. Place the dough on a floured surface, and knead remaining 2 cups of flour into the dough, continue working dough until smooth and elastic, be careful not to over knead to keep dough tender.
Butter a large bowl and place dough in it turning it to get the butter on all surfaces. Cover with a damp towel and let rise in the refrigerator at least 2 hours or until double in bulk. Punch down dough, and refrigerate. Store in refrigerator 1 to 3 days, punching it down once a day. The longer it remains in the refrigerator the stronger the "yeasty" flavor will develop.
Remove a third of the dough from refrigerator at a time. On a lightly floured surface, roll out dough to 3/8 inch thick. Cut with a 2 1/2 inch circle cookie cutter. With dull edge of a knife, press a crease just off center of each round. Brush lightly with melted butter or margarine. Fold over, so that the larger part overlaps; press folded edge. Place, 1 inch apart, on a lightly greased cookie sheet. Cover with a towel; let rise in a warm place, free from drafts, until double in bulk, about 1 hour. Meanwhile, preheat oven to 400 degrees. Brush rolls lightly with either melted butter or margarine or brush with 1 egg beaten. Bake 12 to 15 minutes, or until golden brown. Serve hot.
Remove a third of the dough at a time from the refrigerator. On a lightly floured surface, roll dough into a 15 x 8 inch rectangle. Spread with 2 T melted butter or margarine. With a sharp knife, cut dough cross wise into 5 strips about 1 1/2 inches wide. Stack strips; cut stack into 12 pieces about 1 1/4 inch wide. Place, cut side up in a greased muffin pan cups. Cover with a towel; let rise in a warm place free from drafts, until double in bulk about 1 hour. Preheat oven to 400 degrees. Brush rolls lightly with melted butter or margarine. Bake 12 to 15 minutes or until golden brown and serve hot.
BOW KNOTS ROLLS:
Proceed as above break off pieced of dough ping pong size, roll dough into a 6 to 8 inch rope. Tie each length loosely into a knot. Place, 2 inches apart, on parchment paper or a greased cookie sheet; press ends on cookie sheet. Let rise 20 to 30 minutes.Proceed again as above with the toppings. Bake at 400 for 15 minutes or until golden.
Proceed as above. Divide each third of the dough in half, and roll into an 8 inch circle. Brush each with 1 tablespoon melted butter or margarine. Cut each circle into 6 wedges. Starting with the wide end, roll up wedges, to ward the point. Curve each roll before placing on a cookie sheet. Place, 2 inches apart, points underneath on a greased cookie sheet.
CLOVER LEAVE ROLLS
Proceed as above dividing each third in half again. On a floured board break dough into ping pong ball size pieces. Each of these you break again into three balls. Roll into a smooth tight ball. Place 3 balls into each greased muffin pan cup. Proceed as before.
OLD FASHIONED PAN ROLLS:
Proceed as above. Roll into a 12 inch strip. Cut into 12 pieces. With fingertips, shape each piece into a ball; tuck edges underneath to make a smooth top. Arrange in a greased round cake pan. Proceed as before.
Give some dough to some kids to make fun shapes with the dough, kids love to do this and it taste so good.
Break off a piece of dough the size of a walnut, roll it out like a snake, just like in kindergarten, to about 8 inches. Place on a piece of parchment paper and let rise for about 20 minutes. Brush with either the egg wash or melted butter. Add toppings, if you want. Bake at 425 for 10 to 15 minutes.