These delicious soft Classic Dinner rolls are absolutely incredible!
To Read More, Click On The Recipe Title.
To Read More, Click On The Recipe Title.
During the summer it's the wonderful sight of fresh berries and all their color that entice me to bake even when the weather is to hot to even think about it. When Fall and Winter get here, fresh bread coming out of my oven to go along with the hearty soups we love fills my thoughts and satisfies my senses. Is there anything more comforting on a chilly winter day than the aroma of bread baking, not for me. Which leads me to these amazing rolls. They were everything you could ever want in a dinner roll... soft, tender and delicious. The recipe was very easy to follow. I always like my yeast bread dough to be sightly tacky after it's kneaded. The recipe called for 2 1/4 cups of flour, I used 2 cups. After the dough is mixed it has a resting time of ten minutes.
Then it's time to divide the dough into 12 dough balls , put them into a greased 8 inch cake pan and let them rise.
There is only one rise time for these rolls. The recipe said to let the dough rise for 30 minutes, it took about an hour for the dough balls to rise up and fill the pan.
They not only filled the pan nicely but they rose up above the pan as well. These were now perfect for baking. The aroma coming from the oven was wonderful. They baked up beautifully golden brown.
To Print The Recipe, Click Here.
Fleischmann's Yeast Bread World
Classic Dinner Rolls
Makes 12 Rolls
Ingredients:
2 to 2-1/4 cups all-purpose flour
1 envelope Fleischmann's® RapidRise Yeast
2 tablespoons sugar
1/2 teaspoon salt
1/2 cup milk
1/4 cup water
2 tablespoons butter OR margarine
Directions:
Combine 3/4 cup flour, undissolved yeast, sugar and salt in a large bowl. Heat milk, water and butter until very warm (120° to 130°F). Add to flour mixture. Beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add 1/4 cup flour; beat 2 minutes at high speed. Stir in enough remaining flour to make soft dough. Knead on lightly floured surface until smooth and elastic, about 8 to 10 minutes. Cover; let rest 10 minutes.
Divide dough into 12 equal pieces; shape into balls. Place in greased 8-inch round pan. Cover; let rise in warm, draft-free place until doubled in size, about 30 minutes. ( It took closer to an hour for these to rise for me)
Bake in preheated 375°F oven for 20 minutes or until done. Remove from pan; brush with additional melted butter, if desired. Serve warm.
27 comments:
wowww look delicious!!
Hi Bunny,
Great-Great Recipe here. If you want to try something interesting (I'm not saying better) swap out that butter for oil, and split that milk into 1/2 milk and 1/2 egg. You'll get a "Bun Cousin" Thanks for posting.
Klecko
Nieves, thank you so much for coming by! They were delicious and I hope you try them!
Danny Klecko Master Baker on my blog! I love it!! Thanks Danny, I'll give your version a try! Thanks for stopping by!
1 envelope is how many tbsp / tsp ??
Only Islamic, one packet of yeast is 2 1/4 teaspoons of yeast. Thanks for stopping by!
Can I make the dough inmy bread machine?
Hiya,
If I was too lazy to knead for 10 minutes could I get the same results with dough hooks in my stand mixer?
I'm a bread making newb. :O
My house is not a good one for rising bread to drafty. How can I get these to rise, otherwise?
Anonymous, I've never used a bread machine before. But I would imagine you can and just take it out after it's been kneaded to let it rise once.
Mudbug, yes you could use the bread hook, just be careful to not over knead as the machine will knead the dough faster than you would by hand. maybe cut the kneading time down to 5 or six minutes.
Anonymous, my house can get drafty too, turn your oven on to 150 for a couple minutes just till it warms slightly,turn the oven OFF and put the bowl in the oven and cover it with a towel. That should help.
Homemade rolls beat anything store bought hands down. There is just something about homemade bread and the smell of it baking that it just ahhhhh. Thanks for sharing this during Our Little Family Adventure's Thanksgiving Menu Planning Event. ~Nicky
Nicky these rolls are outstanding! Thank you so much for letting us share!
is it possible to freeze these after they have risen and bake them at a later date? i would love to do these for thanksgivngs but it would be a time saver if i could make before hand.
Hi Anonymous! Yes you can freeze any yeast dough after it's first rise. Thanks for stopping by and let me know how it goes for you!
Can I double the recipe in the same bowl, or should I just make 2 different batches??? Looks so good!
Anonymous, You could definitely double the recipe !
Hi Bunny, thank you for the recipe! Mine did not rise as pictured, but i have to say these rolls are the best! The search is over for me. Love ya!
Nora I am so happy you loved them!!! You could turn your oven to 150 degrees for just a couple minutes to slightly warm it and then put the rolls in the oven to rise up nice. Big LOVE right back to you Nora!!
These rolls look great and I can't wait to try them for the New Year
Regina they are absolutely wonderful! Let me know when you try them, I can't wait to hear how it went for you!
I live just down the road in Frankfort. Came across this roll recipe (I can never make anything with yeast), and it turned out great! The recipe makes just enough and is awesome.Thanks for sharing. I'm so glad I came across your blog. Your photos are great too!
Anonymous we are practically neighbors! I'm so happy you made the rolls and loved them. My husband would sit and eat the whole pan if I let him!! Thanks for stopping by.
Using a bread hook works but dough always needs a little "human touch so do a few minutes yourself. As for using your oven to help the dough rise, add a class bowl or measuring cup with some water to keep the dough moist.
I have active dry yeast and not rapid yeast. Would that work as the recipe is written or should I let it get frothy (add warm water and sugar to it) first and then use it? I hope this made sense...
You can use it as the recipe states Anonymous or let it get frothy. I actually like adding the water and sugar and letting it get frothy, then I know that the yeast is good.
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