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 2h15m Yield 15 Number Of Ingredients 9 Steps:
In large bowl, stir 2 cups of the flour, the sugar, 1/4 cup butter, the salt and yeast until well mixed. Add warm water, warm milk and egg. Beat with electric mixer on low speed 1 minute, scraping bowl frequently. Beat on medium speed 1 minute, scraping bowl frequently. Stir in enough remaining flour, 1/4 cup at a time, to make dough easy to handle. Place dough on lightly floured surface. Knead about 5 minutes or until dough is smooth and springy. Grease large bowl with shortening. Place dough in bowl, turning dough to grease all sides. Cover bowl loosely with plastic wrap; let rise in warm place about 1 hour or until dough has doubled in size. Dough is ready if indentation remains when touched. Grease bottom and sides of 13x9-inch pan with shortening or cooking spray. Gently push fist into dough to deflate. Divide dough into 15 equal pieces. Shape each piece into a ball; place in pan. Brush with melted butter. Cover loosely with plastic wrap; let rise in warm place about 30 minutes or until dough has doubled in size. Heat oven to 375°F. Bake 12 to 15 minutes or until golden brown. Serve warm or cool.
Yield 16 servings Number Of Ingredients 10 Steps:
In a liquid measuring cup or small bowl, combine the warm milk, warm water, melted butter, and sugar. Sprinkle the yeast evenly over the wet ingredients, stir to combine, and let stand for 5 minutes, until foamy In a large bowl, combine the flour and salt, and stir to combine. Beat 1 egg, then add to the bloomed yeast mixture. Pour the wet ingredients into the flour and use a knife to stir until the mixture just comes together and forms a dough. Turn the dough out onto a lightly floured surface and knead for 5-10 minutes, or until the dough becomes smooth. Add more flour as needed to keep the dough from sticking. To test if it’s done, tear off a small piece of dough and stretch into a thin layer. If the dough doesn’t rip, it’s ready. Or, press a finger into the dough to see if it bounces back. Lightly grease a large glass bowl with oil. Add the dough, cover with plastic wrap, and let rest for 1 hour, or until doubled in size. Punch down the dough, then turn out onto a floured surface. Knead for a few more minutes, just until the dough is smooth, about 2 minutes. Divide the dough into 16 equal balls, roughly the size of tangerines. Knead the balls, gathering the edges of the dough toward the center to make a taut, round ball with a smooth top. Place the rolls on a parchment paper-lined baking sheet. Cover with plastic wrap and let rise for 30 minutes. Preheat the oven to 375˚F (190˚C). Beat the remaining egg in a small bowl. Uncover the rolls and brush with the egg wash. Lightly sprinkle the rolls with sea salt. Bake for 25-30 minutes, or until the rolls have lightly browned and doubled in size. Enjoy!
Time 1h30m Yield 12 dinner rolls, 12 serving(s) Number Of Ingredients 7 Steps:
Combine 3/4 cup flour, yeast, sugar and salt in large bowl. Heat milk, water and butter until very warm (120 to 130 F). Beat 2 minutes at medium speed with electric mixer, scraping bowl occasionally. Add 1/4 cup flour; beat 2 minutes at high speed. Stir in enough flour to make soft dough. Knead on lightly floured surface until smooth and elastic, about 8 to 10 minutes. Cover and 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, about 30 minutes. Bake in preheated 375 F oven for 20 minutes or until done. Rebove from pan; brush with additional butter, if desired. Server warm.
Time 1h50m Yield 12 rolls, 12 serving(s) Number Of Ingredients 7 Steps:
OLD SCHOOL METHOD: combine 3/4 cup flour, yeast, sugar, and salt in a large bowl. Heat the milk, water, and butter until warm, then add to the flour mixture. Beat 2 minutes at medium speed with an electric mixer, scraping the sides of the bowl occasionally. Add 1/4 cup flour, beat 2 minutes at high speed. Stir in enough of the remaining flour to make a soft dough, knead on a lightly floured surface until smooth and elastic, about 8-10 minutes. Cover, let rest for 10 minutes. Divide the dough into 12 pieces and shape into balls. Place in a greased 8" pie pan. Cover and let rise in a warm draft-free place until doubled in size, about 30 minutes. Go to Step #9! BREAD MACHINE METHOD: Place the ingredients in the order required by your bread machine. With mine, I have to proof the yeast first in the sugar and water for 10-15 minutes. After proofing, do a regular 1-lb dough cycle in your machine. Mine takes 90 minutes. (NOTE- I’d recommend using closer to 2 1/2-3 cups flour for the bread machine method as mine tends to produce runny dough time to time.). When the dough cycle’s finished, divide the dough into 12 pieces and shape into balls. Place them into a greased 8" pie pan. Bake at 375F for 20 minutes or until set. Remove from the pan and brush with melted butter if desired, serve warm and immediately.
Time 1h45m Yield 12 Number Of Ingredients 7 Steps:
Combine 1 cup flour, undissolved yeast, sugar and salt in a large mixer bowl. Heat water, oil and 2 tablespoons butter until very warm (120 to 130 degrees F). Add to flour mixture. Beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add 1/2 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 5 to 7 minutes. Cover; let rest 10 minutes. Divide dough into 12 equal pieces; shape into balls. Place in a greased 10-inch iron skillet. Cover; let rise in warm, draft-free place until doubled in size, about 30 to 45 minutes. Melt remaining 2 tablespoons of butter and brush over rolls. Bake in preheated 375 degrees F oven for 18 to 20 minutes or until lightly browned. Remove from pan; brush with any remaining butter, if desired. Serve warm.
