how to bake dinner rolls

8/9/2019 How to Bake Dinner Rolls

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How to Make Dinner Rolls

A Collection of Recipes and Techniques

ThePrepared Pantry


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How to Make Dinner Rolls

A Collection of Recipes and Techniques

How to Make Dinner Rolls ............................................................................................................... 1How to Make Dinner Rolls ............................................................................................................... 3

How to Shape Your Rolls........................................................................................................ 3Glazes and Toppings.............................................................................................................. 4

Whole Grain Dinner Rolls ................................................................................................................ 5How to Make Butter Flake Rolls ...................................................................................................... 5How to Make Kaiser Rolls ............................................................................................................... 6How to Make Cheesy Dinner Rolls.................................................................................................. 7Favorite Soft Dinner Rolls................................................................................................................ 7

How to Make Sandwich Rolls with Your Bread Machine................................................................. 8Potato Dinner Rolls.......................................................................................................................... 9Baking for the Smaller Family........................................................................................................ 10

Warning and disclaimer: The recipes and techniques included herein may expose the user to

risks associated with a hot oven or other kitchen uses. The recipient by, accessing or using thisinformation, agrees to accept all liability for such use and agrees to hold The Prepared Pantry

and its employees and shareholders harmless.

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to do. After a couple tries, you'll have the process down and be able to turn these rolls outquickly. After they are formed, let them rise until doubled.

In addition to the shapes shown here, you can make twists, overhand knots, or any other shapethat you desire.

Glazes and Toppings

Often, you will want to glaze the tops of yourrolls for a glossy finish. For a bronze glaze,

use an egg yolk. For a clear glaze, use onlythe white. For something in between, use theentire egg. To make the glaze, whisk up toone tablespoon of water with the egg. Brush

the tops of the rolls with the glaze just beforebaking. If you would like, you can sprinkle thetops with sesame seeds, poppy seeds, orrolled oats after glazing. Tip the pan from

side to side to sprinkle seeds on the sides.

The egg will hold the seeds in place.

If you do not glaze your rolls, considerbrushing them with melted butter just after

they come from the oven. The result will be a soft, buttery crust.

Soft dinner rolls freeze well. Simply put the extras in a plastic bag and freeze for up to two

months.

Our choice? We must confess: we usually make round rollsthough for guests, we often makefancy rolls. We also make a lot of hamburger buns. We much prefer hamburgers on homemadebuns and we use the extras for sandwich rolls.

One final notedinner rolls make a great project with the kids. They love to get their hands in thedough and make their very own shapes.


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Whole Grain Dinner Rolls

You can convert nearly any bread recipe tosoft dinner rolls and any white bread recipe toa brown bread recipe.

Soft dinner rolls are usually a little richer thanbread recipes with more sugar and fat than

corresponding bread recipes. To convert abread recipe to dinner rolls, simply add moresweetener and butter or shortening but not toexceed a tablespoon and one-half per cup of

flour. Because the butter will add a littlemoisture to the dough, you may need tocompensate with a bit more flour. Reduce thebaking time to 15 to 20 minutes. Usually soft

dinner rolls are baked at 400 degrees.

Most whole wheat bread recipes have 40 to 60 percent whole wheat flour. To convert a whitebread to brown bread, substitute halfmore or lessof the white flour for wheat flour. If the

recipe calls for five cups of flour, use 2, 2 1/2, or three cups of whole wheat flour in place of anequal amount of white flour. The whole wheat flour may absorb moisture a bit differently than thewhite so be prepared to make a minor adjustment in the amount of liquid that you use.

The bran in the whole wheat flour will damage some of the gluten in the flour. Whenever makingwhole wheat bread, use a high-protein content white bread flour or add gluten to the mixture. Abread conditioner will help the yeast work and make a lighter, smoother loaf.

How to Make Butter Flake Rolls

Pictured are Butter Flake Rolls. We'll tell you how to make these rich buttery rolls with either yourfavorite recipe or one of our mixes in six easy steps:

1. Make the dough according to the instructions and let it rise until doubled.

2. Roll the dough into a rectangular shape 1/4-inch thick. Brush the dough with meltedbutter.

3. Cut the rectangle into strips one and one-half inches wide.

4. Stack up the strips up five high and cut the strips into 1 1/2-inch blocks. Stick the blockson end in muffin tins.

5. Let rise until doubled.

6. Bake at 400 degrees for 15 to 20 minutes or until the rolls are a rich golden color.

Remove the rolls from the pan to cool on a wire rack. Serve them while they are still warm.Freeze any leftovers.


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How to Make Kaiser Rolls

Want to impress your family and friends at the next gathering? ServeKaiser Rollsthey work for dinner rolls or sandwich rolls. Theyll lookprofessional--like they came from the bakery. You dont have to tell

them how easy they were. If you can make dinner rolls, you can make

Kaiser Rolls.

A Kaiser Roll is merely a lean roll, specially shaped, and baked in asteamyoven to make it crusty.

You can make Kaiser Rolls out of any lean bread dough from a recipe or mix. To make the doughlean, simply leave the butter out and make per the directions for rolls including letting the dough

rise the first time.

Heres how to shape the rolls:

Step 1: Cut a piece of dough off about twice what you would use for a

dinner roll. (We scale the dough at 3.5 ounces for our sandwich rolls.)Roll the dough out into a rope about eight inches long.

Step 2: Form a simple over-hand knot in the center of the dough.

Leave the knot loose; do not try to draw it tight. You will have twoprotruding ends a couple inches long.

Step 3: Take one of the ends and continue it around the rope and push it down through thecenter hole. It should look like the picture to the right.

Step 4: Take the other end of the dough, go around the rope, and pushthe end up through the center hole. The finished roll should look like

the one to the right.

Its more complicated to try to describe the forming process than it is toform the rolls. After the first couple, youll breeze right through withouteven thinking.

Now let the formed rolls rise covered on a baking sheet. When they are ready to bake, brushthem with a whisked egg and one tablespoon water, then sprinkle them with sesame or poppyseeds. You can bake them as you would dinner rolls but if you would like crusty roll like trueKaiser Rolls, follow the direction for baking breads in a steamy oven.

To form the thick, chewy crust that is typical of artisan breads, followthese instructions: Place a large, shallow, metal pan in the oven on thelowest shelf. You will pour hot water in this pan to create steam in theoven. High heat is hard on pans so dont use one of your better pans.An old sheet pan is ideal. Fill a spray bottle with water. You will use thisto spray water into the oven to create more steam.

Preheat the oven to 450 degrees. When the oven is hot and the bread is fully risen and is softand puffy--being very careful not to burn yourself with the rising steam and with a mitted hand--pour about two cups of very hot water in the pan in the oven. Quickly close the oven door tocapture the steam. With spray bottle in hand, open the door and quickly spray the oven walls and

close the door.


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Immediately put the bread in the steamy oven. After a few moments, open the door and spray thewalls again to recharge the steam. Do this twice more during the first ten minutes of baking. This

steamy environment will create the chewy crust prized in artisan breads.

You can use this baking procedure for crusty hearth breads also. For rolls, bake for ten minutesat 450 degrees then lower the temperature to 350 degrees until done. How long you will bake

them will depend on how quickly your oven loses heat but it will probably be about ten additionalminutes (a total of 20 minutes). As for all hearth breads, the internal temperature of your crustyrolls should be about 210 degrees. (If crusty rolls are not well baked, the internal moisture willmigrate to the crust and make it soft.)

You can make Kaiser Rolls out of any lean bread dough but if you would like to make your rollsfrom a mix, we suggest using our Sunday Dinner Rolls. Simply leave the butter out and addanother half-tablespoon of water.

How to Make Cheesy Dinner Rolls

Everyone loves cheesy rolls. They are

simple to make; just add grated cheese andknead it into the dough until it's evenlydistributed.

Serve cheesy dinner rolls with nearly anymeal. They also make great sandwich rolls.And if you can make dinner rolls, you can

make cheesy dinner rolls. Its easy but thefollowing pointers will help make that batchof rolls a booming success.

If you get too much cheese in the dough,

youll overwhelm the yeast and the dough

will not rise properly. Try 1/2 cup grated cheese for every one cup of flour in the recipe.

For the best flavor, use a sharp tasting cheese. Sharp cheddar works well but any sharp cheesewill work. Pungent cheeses like asiago work well. (We have an asiago bread mix that can be

converted to rolls.)

Since youre trying to maximize the cheese flavor, theres no reason to add other fats to the mixto bog down the yeast. If the recipe calls for butter or oil, leave it outtheres more room forcheese.

If you want to give the rolls a little extra zip, add 1/4 teaspoon white pepper or 1/2 teaspoonground dry mustard to the ingredients. No one will ever know that its there and youll accent the

flavor.

The cheese will slow down the rise. Be patient. If it takes twice as long to rise, thats okay. Let itget nice and puffy.

The cheese may increase the baking time by five minutes. The lactose in the cheese willaccentuate the browning of the rolls. Let the rolls get to a rich golden brown color or use yourthermometer. The internal temperature should be at least 190 degrees.

Favorite Soft Dinner Rolls


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These are traditional rolls for dinner, soft andmoist pull-apart rolls. They are simple to make

and nearly fool-proof, though you do need toallow plenty of time for the dough to rise.

This recipe calls for bakers dry milk which is high

heat treated to neutralize the enzyme thatimpedes the growth of the yeast. You can useregular dry milk but the yeast will not grow asrapidly. Dairymilk, buttermilk, or sour creammakes bread richer and more flavorful.

This recipe also calls for dough conditioner whichmakes the bread lighter and better textured.

Ingredients

1/4 cup melted butter1 1/2 cups water at 105 to 110 degrees

4 cups bread flour, divided1 7-gram packet instant yeast2 teaspoons salt1/4 cup granulated sugar1/4 cup bakers dry milk

1 teaspoon dough conditioner (optional)

Directions

1. Heat the butter until it is almost melted and set it aside.2. Grease the inside of 10x15-inch pan or a large baking sheet, including the rims.3. Measure the water. Use an insta-read thermometer to get the temperature right.4. Place two cups of the bread flour and the yeast in the bowl of your stand-type mixer

equipped with a dough hook. Turn the mixer on for a couple of bursts to disperse theyeast. Add the water and mix for 30 to 60 seconds.

5. In another bowl, mix the rest of the flour with the salt, sugar, dry milk, and doughconditioner. Add this mixture to the wet mixture along with the melted butter.

6. Knead with the dough hook on medium speed for four minutes or until the gluten is well-developed.

7. Grease a large mixing bowl. Turn the dough out into the large mixing bowl and turn onceto grease both sides of the dough ball. Cover the bowl with plastic wrap and set it aside

to rise. It should double in size in about 45 minutes. If it has not, let it rest longer.8. Divide the dough into balls about 2 inches in diameter. Place the balls on the greased

pan about 1/2 inch apart. Cover with plastic wrap and let sit again to rise. They shoulddouble in size in about 45 minutes. Let them rise until they are very puffy. If they start to

blister, poke the blisters with a toothpick and place the rolls in the oven.

9. Bake for about 25 minutes at 350 degrees or until the tops are browned and the internaltemperature is at least 190 degrees. Remove them from the oven. After a few minutes,remove the rolls from the pan and place them on a wire rack to cool. Serve warm.

How to Make Sandwich Rolls with Your Bread Machine


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For that next picnic or family outing, considermaking sandwich rolls with your bread

machine. They are quick and easy and somuch better than what you buy from thestores.

Take any bread machine mix. Mix accordingto the package directions but set yourmachine on the dough setting so that themachine will mix your bread for you, let it riseand then beep when it is time to bake.

Remove the dough from the machine anddivide with a knife into eight equal pieces.

Form a round or oval roll with each. Placethem on a greased baking sheet with room to expand. Using the heel of your hand, flatten eachroll. The elasticity in the dough will tend to make the rolls spring back. Let the dough relax for afew minutes and repeat the process. Cover the rolls with plastic wrap and let the rolls rise until

doubledan hour or so depending on the mix and the room temperature.

If you care to put sesame seeds or poppy seeds on your rolls, mix one egg white with onetablespoon of water. Just before baking, brush the mixture onto the tops of the rolls and thensprinkle with seeds. The egg white will keep the seeds in place.

Bake the rolls at 375 degrees for about fifteen minutes or until done. Remove them to a wire rackto cool.

Potato Dinner Rolls

Potato rolls are moist and wonderful. The

potatoes make them moist, both because of

the consistency of the potatoes and becausepotatoes are hygroscopic, they attract andretain moisture. This recipe calls for mashed

potatoes. You can also use potato flourwhich makes for a quicker, simpler recipe.Potato flour has the same effect as mashedpotatoes.

The mashed potatoes in this recipe may varyin moisture content and that may affect howmuch water you need to reach the rightdough consistency. If your dough is too dry,

drizzle in a little water while kneading. If it istoo wet, add flour one tablespoon at a time.

This recipe calls for bakers dry milk which is high heat treated to neutralize the enzyme thatimpedes the growth of the yeast. You can use regular dry milk but the yeast will not grow asrapidly. Dairymilk, buttermilk, or sour creammakes bread richer and more flavorful.

This recipe also calls for dough conditioner which makes the bread lighter and better textured.

Ingredients


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1/4 cup melted butterabout 1 1/4 cups water at 105 to 110 degrees

3 1/2 cups bread flour, divided1 7-gram packet instant yeast1 cup mashed potatoes1 1/2 teaspoons salt

2 tablespoons granulated sugar1/4 cup bakers dry milk1 teaspoon dough conditioner (optional)

Directions

1. Heat the butter until it is almost melted and set it aside.2. Grease the inside of 10x15-inch pan or a large baking sheet, including the rims.

3. Measure the water. Use an insta-read thermometer to get the temperature right.4. Place two cups of the bread flour and the yeast in the bowl of your stand-type mixer

equipped with a dough hook. Turn the mixer on for a couple of bursts to disperse theyeast. Add the water and mashed potatoes and mix for 30 to 60 seconds.

5. In another bowl, mix the rest of the flour with the salt, sugar, dry milk, and dough

conditioner. Add this mixture to the wet mixture along with the melted butter.6. Knead with the dough hook on medium speed for four minutes or until the gluten is well-developed.

7. Grease a large mixing bowl. Turn the dough out into the large mixing bowl and turn onceto grease both sides of the dough ball. Cover the bowl with plastic wrap and set it asideto rise. It should double in size in about 45 minutes. If it has not, let it rest longer.

8. Divide the dough into balls about 2 inches in diameter. Place the balls on the greased

pan about 1/2 inch apart. Cover with plastic wrap and let sit again to rise. They shoulddouble in size in about 45 minutes. Let them rise until they are very puffy. If they start toblister, poke the blisters with a toothpick and place the rolls in the oven.

9. Bake for about 25 minutes at 350 degrees or until the tops are browned and the internaltemperature is at least 190 degrees. Remove them from the oven. After a few minutes,remove the rolls from the pan and place them on a wire rack to cool. Serve warm.

Baking for the Smaller Family

Your mixes are just too big for us. We hear this regularlythat our mixes are just too big for acouple or small family. What can you do when the recipe or mix is just large?

Explore four convenient solutions for recipes or mixes that are too large.

Freeze the extras:

Most baked goods freeze well. (The exceptions are some frostings and fillings.) We find thefreezer a great solution for too many baked goodseven with hungry teenagers aroundandregularly freeze cookies, muffins, breads, and many desserts. For cookies and muffins, wesimply slip them into a plastic bag, seal the top, and freeze them for up to several months. Forbreads and quick breads, we usually slice the loaves before freezing. Slices of yeast bread

usually get popped into the toaster or sometimes made into grilled sandwiches. Whatever is notneeded immediately is left in the freezer. Quick breads are allowed to thaw at room temperature.Consider individually wrapped slices for a lunch box or as a snack while travelinga still-coldslice of banana bread is a real treat. Individually wrapped servings of cake or many desserts

freeze well and are convenient to use. We wrap them individually in plastic wrap and then placethem in larger plastic bags.

Regardless of what you are saving, freeze extras soon after baking so that they are as fresh aspossible when you retrieve them from the freezer.


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Choose smaller mixes:

Most of our competitors offer only small mixes. While it pains us to suggest so, you can try theirmixes. Any cookie, dessert, or muffin mix that is 16 ounces or less is a small mix.

While we don't offer small cookie mixes, we do have a terrific selection of one-loaf bread and roll

mixes. Our sampler packs are all one loaf mixes. All of our bread machine mixesincluding thedinner rolls, Philly Sticky Buns, and Monkey Bread mixesare sized for bread machines and areone loaf or one loaf equivalents. Buy a sampler pack or a package of bread machine mixes and

have four mixes to use at your convenience. All of our bread machine mixes can be made byhand or with a stand-type mixer.

Downsize the recipe:

Let your computer downsize recipes for you. Allrecipes.com is a wonderful source for recipesthat you can upsize or downsize with the click of the button. Some recipe software withthousands of recipes can adjust recipes in size to fit your needs. And of course, you can cutmany recipes in half the old-fashioned way by halving each ingredient.

Bake only what you need:

Many muffin batters and most cookie doughs can be stored for at least a week in the refrigerator.(Choose those recipes that use baking powder for leavening.) Take out and bake only what youneed and save the rest for later. Refrigerator Bran Muffins is a great breakfast muffin recipe thatwas designed specifically for the refrigerator.

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