Dinner Rolls - 4 Easy Recipes

  Bread Dinner Rolls:

  No-Knead Refrigerator Rolls:

No-Knead Refrigerator Dinner Roll Recipe:

1. 1 cup boiling water
2. 1/4 cup butter
3. 1/2 cup sugar
4. 2 teaspoons salt
5. 1 cup warm water ( 105-115°F
6. 2 packages active dry yeast
7. 1 egg lightly beaten
8. 7 cups sifted flour
9. 1 egg yolk lightly beaten with 1 tablespoon of cold water (glaze for rolls)

Instructions:

Mix boiling water, butter, sugar and salt in a small bowl, stirring until sugar dissolves; cool to luke-warm.

Pour warm water into a warm large bowl, sprinkle in yeast and stir until dissolved.
Stir in cooled mixture, egg and about 4 cups of flour; beat well with a spoon until smooth.
Mix in enough of the remaining flour to make a fairly soft dough, using your hands toward the end.

Place dough in a greased large bowl, turn to grease the dough all over, cover with waxed paper, then a damp cloth.
Refrigerate until doubled in bulk or about 2 hours before needed.

* Note: ( dough will keep 4-5 days in a refrigerator - keep punching it down as it rises - and covered.)

To use - punch down the dough and cut the amount needed.
Shape as desired and place rolls in a greased pans, 2 inches apart and let rise in a warm, draft-free spot - about 1 - 1/2 - 2 hours.

About 15 minutes before baking, preheat oven (400 ° F.) brush tops of rolls with glaze ( egg yolk and 1 tablespoon cold water) and bake for about 15 minutes until golden brown. Serve warm.

Makes about : 4 dozen
Bake: 400°
Cook Time: 15 minutes
calories: 80 per roll

  Quick Yeast-Raised Dinner Rolls:

Quick Yeast-Recipe Dinner Roll Recipe:

1. 3/4 cup warm water ( 105- 115 ° F.)
2. 1 package active dry yeast
3. 2 - 1/2 cups of biscuit mix
4. 1 egg yolk, lightly beaten with 1 tablespoon cold water ( glaze )

Instructions:

Pour warm water in warm bowl, sprinkle with yeast and stir until dissolved. Stir about 2/3 of the biscuit mix and beat vigorously with a wooden spoon.

Mix remaining biscuit mix. Sprinkle a board lightly with biscuit, turn dough out and knead until smooth, 1-2 minutes.

cover with cloth and let it rest for 10 minutes.
Divide dough into 16 equal pieces, shape into smooth balls, space 2 inches apart on greased baking sheet and cover with cloth. Let rise in warm place 3/4 - 1 hour until doubled in bulk.

About 15 minutes before baking, preheat oven (400 ° F.) brush tops of rolls with glaze ( egg yolk and 1 tablespoon cold water) and bake for about 15 minutes until golden brown. Serve warm.

Variation:

After brushing of the glaze, sprinkle with sesame or poppy seeds. Bake as directed.
Nice touch.

Makes about : 16 rolls
Bake: 400°
Cook Time: 15 minutes
calories: 65 per roll

  Clover Leaf Rolls:

Clover Leaf Dinner Roll Recipe:

Have all ingredients at 75°F.

1. cream:
2. 1 tablespoon shortening
3. 1 tablespoon butter
4. 1 - 1/2 tablespoon sugar
5. Add and Beat well:
6. 1 cup scalded milk
7. dissolve for 10 minutes:
8. 1 package yeast
9. in:
10. 1/4 cup 85° water
11. Add these ingredients to the milk mixture.


12. Sift before measuring and add:
13. 1 - 1/2 cups flour
14. Beat well. Cover with cloth and let it rise until double in bulk.


15. Sift before measuring;
16. 1 - 1/2 cups all purpose flour
17. Add it to the batter with:
18. 1 - 1/4 teaspoon salt

Instructions:

Beat well. Place the dough in a greased bowl and turn it, so that it us lightly greased all over.
Cover with a cloth and permit to rise until double in bulk.

Now, fill greased muffin tins about 1/3 full with 3 small balls of dough.
Brush the tops with: melted butter.
Let the rolls rise, covered in a warm place, until double in bulk.
Bake in preheated 425°F. Oven for about 15-18 minutes. Remove at once from pans.

Makes about : 24 - 2 inch rolls
Bake: 425°
Cook Time: about 15 - 18 minutes
Remove at once from pans

   Parker House Rolls:

Parker House Recipe:

Have all of the ingredient at 75°F.

1. Scald:
2. 1 cup milk
3. Add and stir until dissolved:
4. 1 tablespoon sugar
5. 2 tablespoon butter
6. 3/4 teaspoon salt
7. When these ingredients are about 85° F. add:
8. 1 package of dry yeast-dissolve for 10 minutes in:
9. 2 tablespoons warm water
10. Beat in:
11. 1 egg
12. Sift before measuring and add:
13. 2 - 1/2 cups all purpose flour

Instructions:

Stir in part of the flour, knead in the rest.
Use only enough flour to form a dough that can be handled easily.
Place it in a greased bowl. Brush the top with butter.

Cover and let rise in a warm place until doubled in bulk.
Roll the dough and cut into rounds with floured biscuit cutter. I use a glass.

Dip the handle of a knife in flour and use it to make a deep crease across the middle of each roll.
Fold the rolls over and press the edges together lightly.

Place the rolls in rows in a greased pan.
Permit to rise in a warm place for about 35 minutes.

Bake in preheated oven: 425° F.
For 20 minutes.
Makes: 30 - 2 inch rolls
Remove at once from pans

I hope you bake some.

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