Dinner Rolls
This recipe also makes the BEST cinnamon rolls!
If you're like me and have had bad luck making yeast breads...this is the recipe for you! My breads have tasted good in the past, they just weren't fluffy and soft! I am going to write this recipe as if you are like me...clueless when it comes to baking breads!
First thing you need is a mixer and a dough attachment. (If you have a Kitchen Aide...it's the one that looks like a hook!)
Ingredients:
2 TBS yeast (or 2 of the 1/4 oz. packages)
1/3 cup sugar
1/3 cup warm water (from the tap is fine...turn on the water and hold your finger under it. When it turns hot, that's the water you want to use!)
1/2 cup butter
2 cups milk
2 eggs
6-7 cups of flour.
In your mixing bowl (the one attached to your mixer) add yeast, sugar and warm water. Let that sit. (If after a few minutes, this mixture doesn't start to bubble, then your yeast is bad.)
In a medium bowl, pour milk. Microwave milk for 2 minutes. Remove from microwave and add butter. Stir until butter is melted. Add 2 eggs and mix. Add this mixture to the first mixture along with 3 cups of flour. Mix slowly until flour is fully mixed.
Add 2 more cups of flour....then mix.
Add another cup of flour and mix.
By now you should be able to tell if you're going to need more flour or not. Touch the dough. See if it is sticky. Take it out of the mixer if you want to and see if you can shape it. If it's too sticky then you need more flour. Add a half a cup at a time. Mix slowly stopping to scrape the sides. I doubt you'll need more than 7 cups.
Once you're dough is ready (meaning you can shape it into a ball) then place it into a big bowl, cover it with a towel and let it rise for 45-60 minutes.
Now, if you're making dinner rolls, after the dough has risen, pouch out your rolls. First, spray your cookie sheet with cooking spray...or whatever you have, rub some butter on it of you don't have cooking spray. Then, take a glob of dough into your hand. Close your hand around it and let it squeeze through where your thumb and pointer finger come together. Pinch it off, shape it a little and put on cookie sheet. Let the rolls be close enough together so that when they bake, their edges will touch. This will give you a softer roll.
After you have punched out all your rolls, sit them on top of your oven and set your oven to preheat at 375 degrees. This will give the rolls a little time to rise. Once oven is heated, bake the rolls for about 15-18 minutes. Don't open the oven to check them...unless you don't have an oven door that you can look through. Rolls are done when you can tap on them and they sound hollow.
NOW....if you're going to make cinnamon rolls, then this is what you do! First of all...you can use any filing or icing recipe you like. I used these ones because I have kids who can't have regular milk so I can't use yummy things like cream cheese! (I also substituted their milk in the rolls and used margarine instead of butter). Also, I use double the amount of filing...because it's just so yummy! (to do that, double this filing recipe)
Filing:
2 TBS butter
1/2 cup brown sugar (granulated works too!)
1 1/2 tps. cinnamon
On a floured surface, roll dough into a rectangle. Cover with filling and roll the dough up length ways.
Use a piece of string or even dental floss to slice. Slide sting under dough like you are going to tie it but pull all the way through the dough. (don't know if they makes sense or not...sorry) Make slices as big or as little as you want. I did mine about an inch wide.
Bake cinnamon rolls just like you do the dinner rolls.
While they are baking, mix your icing.
Icing:
1 cup powder sugar
1/4 tsp. vanilla
3 TBS milk
I like to ice the cinnamon rolls right when they come out of the oven because that makes them gooey. If you don't want them to be gooey, then let the cinnamon rolls cool before icing them.
Enjoy!
If you're like me and have had bad luck making yeast breads...this is the recipe for you! My breads have tasted good in the past, they just weren't fluffy and soft! I am going to write this recipe as if you are like me...clueless when it comes to baking breads!
First thing you need is a mixer and a dough attachment. (If you have a Kitchen Aide...it's the one that looks like a hook!)
Ingredients:
2 TBS yeast (or 2 of the 1/4 oz. packages)
1/3 cup sugar
1/3 cup warm water (from the tap is fine...turn on the water and hold your finger under it. When it turns hot, that's the water you want to use!)
1/2 cup butter
2 cups milk
2 eggs
6-7 cups of flour.
In your mixing bowl (the one attached to your mixer) add yeast, sugar and warm water. Let that sit. (If after a few minutes, this mixture doesn't start to bubble, then your yeast is bad.)
In a medium bowl, pour milk. Microwave milk for 2 minutes. Remove from microwave and add butter. Stir until butter is melted. Add 2 eggs and mix. Add this mixture to the first mixture along with 3 cups of flour. Mix slowly until flour is fully mixed.
Add 2 more cups of flour....then mix.
Add another cup of flour and mix.
By now you should be able to tell if you're going to need more flour or not. Touch the dough. See if it is sticky. Take it out of the mixer if you want to and see if you can shape it. If it's too sticky then you need more flour. Add a half a cup at a time. Mix slowly stopping to scrape the sides. I doubt you'll need more than 7 cups.
Once you're dough is ready (meaning you can shape it into a ball) then place it into a big bowl, cover it with a towel and let it rise for 45-60 minutes.
Now, if you're making dinner rolls, after the dough has risen, pouch out your rolls. First, spray your cookie sheet with cooking spray...or whatever you have, rub some butter on it of you don't have cooking spray. Then, take a glob of dough into your hand. Close your hand around it and let it squeeze through where your thumb and pointer finger come together. Pinch it off, shape it a little and put on cookie sheet. Let the rolls be close enough together so that when they bake, their edges will touch. This will give you a softer roll.
After you have punched out all your rolls, sit them on top of your oven and set your oven to preheat at 375 degrees. This will give the rolls a little time to rise. Once oven is heated, bake the rolls for about 15-18 minutes. Don't open the oven to check them...unless you don't have an oven door that you can look through. Rolls are done when you can tap on them and they sound hollow.
NOW....if you're going to make cinnamon rolls, then this is what you do! First of all...you can use any filing or icing recipe you like. I used these ones because I have kids who can't have regular milk so I can't use yummy things like cream cheese! (I also substituted their milk in the rolls and used margarine instead of butter). Also, I use double the amount of filing...because it's just so yummy! (to do that, double this filing recipe)
Filing:
2 TBS butter
1/2 cup brown sugar (granulated works too!)
1 1/2 tps. cinnamon
On a floured surface, roll dough into a rectangle. Cover with filling and roll the dough up length ways.
Use a piece of string or even dental floss to slice. Slide sting under dough like you are going to tie it but pull all the way through the dough. (don't know if they makes sense or not...sorry) Make slices as big or as little as you want. I did mine about an inch wide.
Bake cinnamon rolls just like you do the dinner rolls.
While they are baking, mix your icing.
Icing:
1 cup powder sugar
1/4 tsp. vanilla
3 TBS milk
I like to ice the cinnamon rolls right when they come out of the oven because that makes them gooey. If you don't want them to be gooey, then let the cinnamon rolls cool before icing them.
Enjoy!
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