Time 1h30m Yield 12 Number Of Ingredients 7 Steps:
Combine 3/4 cup flour, undissolved yeast, sugar and salt in a large bowl. Heat milk, water and butter until very warm (120 degrees to 130 degrees 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. Bake in preheated 375 degrees F oven for 20 minutes or until done. Remove from pan; brush with additional melted butter, if desired. Serve warm.
Time 2h Yield 7 Number Of Ingredients 5 Steps:
Line 3- to 3 1/2-quart slow cooker with sheet of cooking parchment paper. Sprinkle cornmeal in bottom of parchment-lined slow cooker. Cut loaf of dough crosswise into 7 pieces to make rolls. Arrange rolls in slow cooker. In small bowl, mix melted butter, herb blend and salt. Brush over rolls. Cover; cook on High heat setting 1 hour 40 minutes to 1 hour 50 minutes or until rolls are golden brown around edges and cooked through in center.
Time 40m Yield 15 rolls. Number Of Ingredients 12 Steps:
In a large bowl, combine 1-1/2 cups flour, sugar, yeast and seasonings. In a small saucepan, heat the milk, water and 2 tablespoons butter to 120°-130°. Add to dry ingredients; beat until moistened. Add egg; beat on medium speed for 3 minutes. Stir in 1/2 cup cheese and enough remaining flour to form a soft dough. , Turn onto floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rest for 15 minutes. , Punch dough down. Turn onto a lightly floured surface; divide into 15 pieces. Shape each into a ball. Melt remaining butter; dip tops of balls in butter and remaining cheese. , Place in a greased 13-in. x 9-in. baking pan. Cover and let rest for 10 minutes. , Bake at 375° for 20-25 minutes or until golden brown. Remove from pans to wire racks to cool.
Time 2h22m Yield 8 buns Number Of Ingredients 7 Steps:
Place the kneader attachment onto the stand mixer. Proof the yeast with 1 teaspoon sugar in 3/4 cup water for 10 minutes or until foamy. In the stainless steel mixing bowl place 3-1/2 cups flour, salt, 1 tablespoon sugar and melted butter. When the yeast has proofed add to the bowl along with 3/4 cup warm water. Start kneading adding in more flour only if needed (total kneading time should take about 8 minutes) do not add in too much flour or the buns will be heavy, when finished kneading the dough should feel soft but semi-sticky and smooth and should stick to your hands only slightly when removing from the bowl. Remove the dough to a very lightly flour-dusted surface; cover with clean tea towel and let rest 5 minutes. Shape into a ball (the dough will come together nicely after resting). Place into a large greased deep glass bowl. Cover and let rise for about 60-90 minutes. To check if the dough is ready to be punched down, very gently stick two fingers about 1/2-inch into the dough, the dough is ready when the finger marks remain. Punch down dough and slice in half. Slice each half into 4 even pieces. Shape each piece into a round ball. Place balls spacing well apart onto a 10 x 15-inch greased baking sheet (2 balls across and 4 balls down). Cover and let rise 30-40 minutes. Bake at 375 for about 22 minutes or until light golden brown.
Time 4h5m Number Of Ingredients 6 Steps:
Using 1 tablespoon butter, generously butter the inside of a cast iron skillet or cookie sheet. Place the frozen dinner rolls in the buttered skillet about 2 inches apart. Cover with plastic wrap and place in a warm area. Let rise until doubled in size, about three to four hours. Before baking melt butter and stir in the remaining spices. Generously brush onto the uncooked rolls. Bake rolls according to package directions until golden brown. When the rolls are removed from the oven, brush tops with melted butter. Serve while hot and enjoy!
Time 45m Number Of Ingredients 11 Steps:
For Starter - Mix well - 1 and 1/3 cup all purpose flour, 1 tsp yeast, 1 cup warm water and 1/2 tsp sugar. Cover and leave at room temperature to ferment for at least 4 hours (or until dough doubles in size) For Dough - Stir the risen starter and let it rest for 5 minutes. In meantime, in a small bowl, add 4 tbsp warm water, 1/2 cup warm milk, 1 tsp sugar, 1 & 1/2 tsp salt, 2 tbsp oil and mix well. Sprinkle yeast over the rested starter. Add milk and oil mixture and 2 cups of all-purpose flour. Mix well. Transfer to a flour dusted board and knead adding 1 tbsp flour at a time until dough comes together. Knead the dough for 5 to 6 minutes. Transfer the dough to an oiled bowl, swirl the dough in bowl to apply oil all over. Cover and leave at warm place to rise for 2 hours (until it triples in size.) Shape the Dough - Punch the dough, transfer to a floured surface. Gently roll the dough to make a 12 inch rectangle. Divide it in four portions. Shape the Dough - Sprinkle a baking sheet with 2 tbsp of all-purpose or semolina flour. Shape each half into a small rectangle by folding it like letter (tucking the edges inside). Transfer each folded rectangle to baking sheet, folded ends facing down and place’em in 2 lines, 3-4 inch apart. Bake - Preheat oven at 425 Fahrenheit. Cover with kitchen towel and let rise at room temperature for 60 minutes (or until almost doubles in size) , then bake for 22-25 minutes or until tops are brown and bottom of rolls sound hollow when taped. Transfer to a cooling rack. Serve warm or let the bread cool completely, then wrap in plastic wrap and freeze for later. To defrost, I microwave frozen bread for 2 minutes at low power.
Time 2h40m Yield 24 rolls, 24 serving(s) Number Of Ingredients 12 Steps:
Heat milk, water, and 2 Tbs. butter to 120 degrees(F). Place in bread machine with the egg. (This order works for my machine. Yours may be different.). Add the flour, 1/2 cup Parmesan, sugar, garlic salt, Italian seasoning, and yeast. Place on dough setting for a 2 pound loaf. Preheat oven to 325°F and use a lower rack setting. Cut dough into 24 pieces and roll into misshapen balls. (This is for more character and variety of texture!) :). Melt your butter but make sure it is not too hot. Dip rolls into butter and then into Parmesan. Place in a 13x9" pan 6 rows of 4 rolls each. Let rise. Bake on a low rack for 25-35 minutes or until as brown as you like them.
Time 2h45m Number Of Ingredients 9 Steps:
Soften butter in a microwave. Place the milk, butter and then the rest of the ingredients into the bread pan. You can make a little indent on top of the flour in order to avoid the yeast falling into the water (until the machine starts). Do not combine the salt with the yeast (as the salt can kill the yeast). Place the yeast & salt in separate parts of the bread pan. Put your machine on the “Dough” setting and press the start button. In our bread machine, the kneading & rising on the dough setting takes about approximately 1:30 hours. When your bread machine has finished, unplug the machine & pour the dough onto a cutting board. Wear oven mitts. Sprinkle some flour on the cutting board (before you pour the dough) in order to avoid the dough sticking to the cutting board. Divide the dough into 12 equal parts. Roll the dough pieces into balls and then press them down slightly into semi-“patties” on a baking sheet. Use a pastry brush & coat each dough ball/patty with olive oil. Cover the dough ball/patties with a slightly wet cloth to protect from the dough for dust, etc. Let the dough sit for at least 40 minutes. During this time, the yeast will rise and the dough will slowly expand into a round roll shape. Preheat oven to 350 degrees before you begin to bake your rolls. Remove the cover. Do not move the dough on the baking sheet. Optional - Sprinkle a little salt on top of dough before baking. It should stick to the olive oil. Place the baking sheet in the oven. Bake for 20-25 minutes or until golden brown. Baking time may vary depending on the size & shape of your bread rolls. To ensure even coloring, turn the baking sheet around in the oven at the 10 minute mark. Remember to wear oven mitts as the oven will be very hot. Remove the baking sheet and place rolls on a cooling racks. Wear oven mitts. Let the rolls cool down for 5-10 minutes.
Time 2h30m Number Of Ingredients 9 Steps:
Put the kneader attachment onto the stand mixer. In the stainless steel bowl of a stand mixer, dissolve the yeast with 1 teaspoon sugar and 3/4 cup distilled water, at room temperature. In another bowl whisk together the 3 1/2 cups flour, salt, 1 Tablespoon sugar. Add the dry ingredients on top of the yeast mixture. Start the mixer on low speed and start to pour about 1/2 up of the remaining distilled water into the bowl as it is kneading. Save the remaining 1/4 cup water in case the dough is too dry. Add the butter and the olive oil to the dough as the mixer is kneading. If dough seems too dry, add water 1 Tablespoon at a time. Total kneading time should take about 8 minutes. when finished kneading the dough, it should feel soft but semi-sticky and smooth. It should only slightly stick to you hands when removing from the bowl. Do not add too much flour or the buns will be heavy. Remove the dough to a very lightly floured surface; cover with a clean tea towel (not terrycloth) and let rest 5 minutes. Shape into a ball (the dough will come together nicely after resting). Place into a large greased deep container. Cover and let rise in a warm place for about 60-90 minutes. To check if the dough is ready to be punched down, very gently stick two fingers about 1/2-inch into the dough, the dough is ready when the finger marks remain. Punch down dough and slice in half. Slice each half into 6 even pieces. (12 total) Shape each piece into a round ball. Place balls spacing well apart onto a large oiled parchment lined baking sheet. Cover and let rise 30-40 minutes. Right before placing in oven, lightly brush with beaten egg white. Bake at 375 F. for about 22 minutes or until light golden brown.
Time 3h Number Of Ingredients 13 Steps:
Stir 1 teaspoon of sugar and yeast into the 1/2 cup of warm water and let sit for 10 minutes until the mixture is frothy and bubbly. In another bowl, stir together the shredded cheese, salt, remaining 1 teaspoon of sugar, thyme, basil, oregano, garlic powder, and onion powder. Place the 3/4 cup of warm water and melted butter in a large bowl. Add 2 cups of flour and the cheese/herb mixture and stir. Add the yeast mixture once it’s frothy and continue stirring while adding another 1/2 cup of flour. Turn the mixture onto a lightly floured counter and knead for 5 minutes or until the dough is soft, smooth and no longer sticking to your hands. Dust the counter with a small amount of flour when you notice the dough sticking to your hands but try not to add too much extra flour (too much flour will make the dough tough). Form the dough into a ball and place in a greased bowl. Cover with plastic wrap and a dry towel and let rise in a warm place for 1 hour. The dough should double in size. Line a large baking sheet with parchment paper. After the dough has risen, punch it down into the bowl and knead a few times to get the air bubbles out. Cut the dough in half and then cut each half into 8 equal pieces - 16 pieces in total. Form each piece into a bun and place on the prepared baking sheet. Cover with plastic wrap and a dry towel and let rise in a warm place again for 1 hour. Preheat the oven to 350℉ a few minutes before the buns finish rising. After the buns have risen, remove the towel and the plastic wrap and bake for 20-25 minutes or until lightly golden brown. Let cool slightly before serving with butter. Enjoy!
Time 1h Number Of Ingredients 14 Steps:
In a large mixing bowl whisk together the water and granulated sugar. Whisk in the yeast and let stand a few minutes. Add 1 1/2 cups of flour, milk, egg, 2 tablespoons melted butter, Italian seasoning, garlic powder, and salt to the bowl and stir to combine (or use an electric mixer on medium speed). Next stir in 1/2 cup grated Parmesan cheese and another 2 cups of flour until a soft dough forms. Lightly flour a work surface, and knead the dough for a few minutes until the dough is smooth. Add a little flour as needed while you’re kneading so the dough doesn’t stick to your work surface. Add a little oil (such as olive oil or vegetable oil) to a large clean mixing bowl. Swirl the bowl around to coat the whole bowl lightly with the oil. Add the dough to the bowl, and turn the dough over to coat all sides of the dough. Cover the bowl, and place in a warm draft free place. Let the dough rise about 15 minutes. Punch the dough down. Divide the dough into about 15 pieces. Roll each into a ball and place on a well greased 13x9-inch baking pan. Gently brush the remaining 2 tablespoons of melted butter on top of the rolls. Sprinkle the remaining 1/4 cup of Parmesan cheese on top. Cover, and let the dough rise again for about 10 minutes. Meanwhile, preheat your oven to 375 degrees F. Remove the cover from the rolls. Bake the rolls at 375 degrees F for about 20-25 minutes or until the rolls are golden brown.
Time 30m Number Of Ingredients 6 Steps:
In a small bowl add the water and honey, sprinkle the yeast on top and let sit for 5 minutes. Then stir. In the bowl of your stand up mixer whisk together the flour and salt, make a well in the middle and add the yeast mixture and oil. With the hook attachment knead until the dough comes together and forms a ball (about 10-12 minutes, stop halfway and scrape off the dough from the hook and the sides of the bowl). Remove the dough to a flat surface and knead into a ball, place in a lightly oiled bowl (roll in the dough in the bowl), cover and let rise in a warm draft free area for approximately 2 hours, or doubled in bulk. Remove the dough from the bowl and punch down, form into 10 - 12 balls** (keep the dough covered while making the balls), place on a parchment paper lined cookie sheet, cover and let rise in a warm draft free area for approximately 1 hour or until doubled in bulk. Pre-heat oven to 400F (200C). Brush the dough balls with a little olive oil and bake for approximately 10-15 minutes, until golden and when tapped on the bottom there is a hollow sound. Let cool or eat warm. Enjoy!
Time 30m Number Of Ingredients 7 Steps:
In a small bowl add the water and sugar, stir, then sprinkle the yeast on top, let sit for 5 minutes then stir to combine. In the bowl of the stand up mixer whisk together the flour and salt, make a well in the middle and add the mashed potatoes and oil. Start to knead on low then add the yeast mixture and continue to knead on low/medium speed for about 3-4 minutes or until dough is smooth and pulls away from the sides of the bowl. Place the dough in a lightly greased bowl (rolling the dough to lightly grease it, this keeps the dough from drying out), cover the bowl with plastic and a clean dish towel. Place in a warm draft free area and let rise 1-2 hours or until doubled in bulk. Divide the dough into 6 equal parts and form into balls. Place on a parchment paper lined cookie sheet, cover and let rise for about 30-60 minutes. Pre-heat oven to 350F (180C). Bake the rolls for approximately 15-20 minutes. Brush with melted butter once baked, eat warm or room temperature. Enjoy!
Number Of Ingredients 12 Steps:
To make the starter or biga, combine the flour and yeast in a medium bowl, slowly add the 3/4 cup water. Mix until a rough dough forms. If needed, add up to 1 cup of water. Transfer the dough to a lightly-floured surface and knead for a few minutes until it becomes smooth. Place the dough in a lightly oiled bowl, turn to coat, then cover and let stand at room temperature for about 3 hours. Transfer to the refrigerator and let it chill overnight. In the morning, remove the biga from the refrigerator and let it stand at room temperature at least 1 hour before proceeding. Mix the flour, salt, sugar and yeast thoroughly in a large mixing bowl. Cut the biga into small pieces (10-12) and add them in, then, finally the 3/4 cup of the water with the 1 Tablespoon olive oil. Stir together until a dough starts to form. Knead on low with your stand mixer dough hook. Continue to knead the dough for about 5 to 7 minutes – until a soft dough forms. If needed, add in some of the remaining water a little at a time. The dough should be smooth and elastic – just barely sticky. Place the dough in a lightly oiled bowl, turning once to coat, and cover. Let rise until doubled, about 2 hours. Remove the dough to a lightly-floured surface. Cut it in 2 being careful not to deflate too much. Cut each piece into 3 equal parts. Shape each piece into a torpedo. Place the shaped dough on a parchment covered making sheet that was sprinkled with cornmeal or semolina. Spray the shaped rolls lightly with oil, then tent lightly with plastic wrap to rise until they are puffy and almost doubled, about 1 hour. Lightly brush each roll with egg wash then score the rolls with a sharp knife or lamé either on the diagonal or down the middle. Place a metal baking pan on the lower rack of the oven for use as a steam pan and preheat the oven to 450 F/220 C. When the oven is preheated pour hot water into the metal baking pan and transfer the roll pan to the oven. Bake about 17-20 minutes, until the tops are a golden brown and the internal temperature measures 190 F. Transfer to a wire rack to cool. Alternate version: Italian Dinner Rolls When you are ready to shape the dough measure out 2 oz. pieces and shape them into balls. We got 17 of them. Then follow the directions above until you are ready to bake. Brush an egg wash–1 egg white mixed with 1/2 cup cool tap water – on the rolls. Score the top by snipping with scissors then proceed as the rolls above. Bake for 20 minutes or until nicely brown.
More about “italian dinner rolls recipes”
Time 2h50m Number Of Ingredients 8 Steps:
Add the milk and yeast to a stand mixer and stir to combine. Let sit for 5 minutes. Add the honey, egg, butter, salt and 1 cup of the flour. Beat until combined then scrape the sides of the bowl. Add the remaining flour and beat for 2-3 minutes or until the dough is combined and forms a ball. If the dough still looks sticky and is not forming into a ball add more flour. (I start at 3 cups and work my way up to 3 1/2 if needed) Working with floured hands grab ball of dough and transfer to a large bowl sprayed with nonstick cooking spray or oil. Rotate the ball of dough to coat in the oil. Cover with a towel and place in a warm area to double in size about 90 minutes. Grease a 9 x 13 pan with nonstick cooking spray, set aside. Once dough has doubled punch it down and roll into 15 balls. Place the dough balls in the prepared baking pan and cover to rise for another hour. When your ready to bake preheat oven to 350 degrees. Make an egg wash by whisking the egg and water in a small bowl. Brush on top of each roll. Place in the oven and bake for 20-25 minutes or until golden brown. If the tops are getting too brown simply cover with foil or lower the oven rack to the bottom. Serve the rolls warm with melted butter brushed on top if desired!
