Easy Dinner Rolls – with video

Good Basic Information

• Rapid Rise Yeast: Fermented granules of living yeast.  Ready to go.
• Active Dry Yeast: Sugar and fat needed to reconstitute and proof
• Basic Rolls: Flour, water, yeast and salt
• Modifiers: milk, butter, sugar and eggs

1. Mix, rest (proof) then knead
2. Rise, punch and then shape
3. Proof, bake and cool

Recipe for 16 Dinner Rolls

(or 2 small loaves of bread)

• 8 oz milk @ 100º
• 1/3 C sugar
• 2 TBL honey
• 4 tsp yeast (proof if Active Dry)
• 2 egg yolks plus 1 egg
• 16 oz (by weight) of AP flour
• 3 tsp salt

1. Paddle mix above ingredients just to incorporate ingredients
2. Rest for 15 minutes to let liquid absorb
3. Add 2 oz room temperature butter
4. Use dough hook on low for 2 minutes
5. Switch to medium and go for 8-10 more minutes
6. Knead and form on LIGHTLY floured counter top
7. Rise for 1 hour
8. Flatten and shape into final form or portion

Parker House Dinner Rolls

9. Roll into a thick rope and cut in half
10. Cut in half again, then again, then again.  You will end up with 16 pieces.
11. Form balls and flatten to about 3 inch diameter
12. Put 1 tsp butter in the center and fold over into an empanada shape
13. Press lightly to secure.
14. Put on baking tray and brush with butter
15. Cover with plastic wrap and let rise for 30-40 minutes
16. Bake 8-10 minutes @ 400º  turning pan half-way through
    … or until internal temperature is 200º
17. Rest 10 minutes before serving

Braided Rolls

9. Flatten dough into a 24×6 sheet
10. Use a pizza cutter and cut in six strips
11. Cut six strips into six inch pieces, then form into ropes
12. Braid three strands at a time
13. Put on baking tray and brush with butter
14. Cover with plastic wrap and let rise for 30-40 minutes
15. Bake 8-10 minutes @ 400º  turning pan half-way through
    … or until internal temperature is 200º
16. Rest 10 minutes before serving

Monkey Bread Rolls

9. Flatten dough into a 24×6 sheet
10. Use a pizza cutter and cut in six strips
11. Cut these into two inch pieces and roll each roughly into a ball
12. Toss in melted butter, then put into a pan
13. Cover with plastic wrap and let rise for 30-40 minutes
14. Bake 10-12 minutes @ 375º  turning pan half-way through
    … or until internal temperature is 200º
15. Rest 10 minutes before serving

Brown and Serve Freezer Rolls

9. Roll into a thick rope and cut in half
   – This starts the same as the Parker House Roll Recipe
10. Cut in half again, then again, then again.  You will end up with 16 pieces.
11. Form balls and flatten to about 3 inch diameter
12. Put 1 tsp butter in the center and fold over into an empanada shape
13. Press lightly to secure.
14. Put on baking tray and brush with butter
15. Cover with plastic wrap and let rise for 30-40 minutes
16. Bake 30 minutes @ 275º  turning pan half-way through
    … or until internal temperature is 185
17. Cool 10 minutes, the remove to a rack and cool for 40 more minutes
18. Bag and refrigerate for up to two weeks, or freeze for up to two months
    WHEN READY TO COOK
19. Thaw for 60-90 minutes on the counter
20. Bake 10-12 minutes @ 400º or until browned

Another video by PDX Traveler