{"id":238,"date":"2011-11-24T14:38:00","date_gmt":"2011-11-24T14:38:00","guid":{"rendered":"http:\/\/chefpattie.com\/?p=238"},"modified":"2011-11-24T14:38:00","modified_gmt":"2011-11-24T14:38:00","slug":"dinner-rolls-tutorial","status":"publish","type":"post","link":"https:\/\/chefpattie.com\/?p=238","title":{"rendered":"Dinner Rolls Tutorial"},"content":{"rendered":"

Here is a recipe I got from my sister in law, Robin. So I think I should call these Robin’s Rolls. They are  really fluffy and yummy dinner rolls. She made these a few Thanksgivings ago and I loved them!  So I called her up to get the recipe to make my own.<\/p>\n

<\/div>\n\n\n\n\n
<\/a><\/td>\n<\/tr>\n
Yummy, hot and buttery Dinner Rolls Recipe…<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n\n\n\n\n
<\/a><\/td>\n<\/tr>\n
With real butter and homemade raspberry jam, these homemade dinner rolls are to DIE for good!<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

Robin’s Fluffy Dinner Rolls Recipe<\/span><\/b>
1 package dry yeast
1\/4 cup really warm (not HOT!) water
1 cup of microwaved  hot milk
1\/4 cup sugar
1 teaspoon salt
1\/4 cup oil
——————–do the above part first….then add half the flour, then egg. then last of flour.<\/p>\n

3 1\/2 cups flour
1 egg<\/p>\n

After rising twice and forming into crescents, put them on oiled baking pans and bake them at 375 for 10 to 12 minutes. This recipe makes about  24 rolls.<\/p>\n\n\n\n\n
<\/a><\/td>\n<\/tr>\n
Let’s make some homemade dinner rolls! <\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

DIRECTIONS<\/span><\/b>
Add the yeast to the warm water in a bowl and let sit for 2 minutes. Then add sugar.  Let sit.  The sugar FEEDS the yeast. Don’t disturb it. It will turn a little foamy.<\/p>\n\n\n\n\n
<\/a><\/td>\n<\/tr>\n
I never scald the milk when it calls for it, just microwave it till it’s hot…..<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

Then put microwaved warm milk into your mixer.  I Microwave milk till it’s hot– then let it get to warm before I add it to the yeast mixture. If your liquids are too hot they kill the activation of the yeast. We want fluffy rolls, not flat, dense rolls! Have you ever had those? Yeah. The yeast probably got killed.<\/p>\n

<\/div>\n

<\/p>\n\n\n\n\n
<\/a><\/td>\n<\/tr>\n
My favorite kitchen utensil…..my Kitchenaide Mixer! <\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

Then add the yeast mixture into the milk and mix together. Then dump in the oil and salt (add salt after other ingredients as it slows down the activation of the yeast). Lastly add a cup or so of flour, then the egg, then the other 2 1\/2 cups of flour…… a cup at a time. It takes like less than 10 minutes to mix these babies up.<\/p>\n\n\n\n\n
<\/a><\/td>\n<\/tr>\n
Bread Dough Hook attachement…<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

I just let my Kitchenaid Mixmaster do the mixing using the dough hook attachment. It is super fast and easy. I did it while my husband was putting our movie in the Blue Ray Player. It seriously took like 7 minutes start to finish. No need to knead this recipe. You can also double the recipe.<\/p>\n\n\n\n\n
<\/td>\n<\/tr>\n
After 3 hours or left overnight in the fridge the dough has doubled in size….<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

Then I put Press and Seal over an oiled bowl (and I oiled the top of the bread dough) and put it in the fridge overnight to rise. Or you could let the dough rise 2 -3  hours instead.  It should double in size.<\/p>\n\n\n\n\n
<\/a><\/td>\n<\/tr>\n
Pull it from the pan and lay it on a floured surface<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

<\/p>\n\n\n\n\n
<\/a><\/td>\n<\/tr>\n
Roll dough out to a giant rectangle…<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

This morning I got up and it had doubled pretty good. I dumped it on my floured, granite counter top.  Then I floured the top of the dough and rolled out a big rectangle (about 1\/3rd of an inch thick). I cut  3 1\/2 inch wide strips using a pizza cutter.<\/p>\n\n\n\n\n
<\/a><\/td>\n<\/tr>\n
Try to get your dough about 1\/3 inch thickness for your dinner rolls<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

<\/p>\n\n\n\n\n
<\/a><\/td>\n<\/tr>\n
It’s really FUN to cut dough with a pizza cutter…you feel like such a  Betty Crocker! <\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

<\/p>\n\n\n\n\n
<\/a><\/td>\n<\/tr>\n
Did you have a little, blue, metal, EZ Bake Oven like I did? That ‘s probably where  I get the need to bake, right? <\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

Then I cut those strips into squares and those squares into rectangles. Roll up the rectangles from the longest side to the short tip side. Then press those tips into the roll or they will unroll when baking.  It looks like a crescent roll when you are done, but less calories! . <\/p>\n\n\n\n\n
<\/a><\/td>\n<\/tr>\n
Here’s my dough all cut up…it will make 24 rolls but I doubled mine…All this work? Heck, I’m doubling the batch,  oh YEAH! <\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n
Hey, there I am in my robe…yeah…I bake in my pajamas! snicker……<\/div>\n\n\n\n\n
<\/a><\/td>\n<\/tr>\n
This triangle is about 3 inches across.  I flatten it a little with my hand before rolling it up. <\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

<\/p>\n\n\n\n\n
<\/a><\/td>\n<\/tr>\n
Roll from the longer, flat end of the triangle….my jammie robe again, Ugh!  Why didn’t I bake in pearls like Mrs. Cleaver?  <\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

<\/p>\n\n\n\n\n
<\/a><\/td>\n<\/tr>\n
Roll towards the pointy end… isn’t this FUN?<\/p>\n<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n\n\n\n\n
<\/a><\/td>\n<\/tr>\n
Tuck it under and pinch a tiny bit before laying it on your oiled cookie sheet<\/b><\/span><\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

Then put 12 rectangles on a greased cookie sheet. …I just use a spray of PAM  to oil mine.<\/span><\/b><\/p>\n


<\/span><\/div>\n\n\n\n\n
<\/a><\/td>\n<\/tr>\n
Here they are! This took another 10 minutes from rolling out the dough to putting them all into  pans….<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

No need to make them look perfect. They already look fancy just rolling the triangles up. And people just love them and gobble them up no matter how they look. And they look soft, fluffy and delicious. Try it! It’s not hard at all and it’s really FUN!<\/p>\n\n\n\n\n
<\/a><\/td>\n<\/tr>\n
Now these will still rise for another 2 hours so imagine them hot and fluffy! <\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

If you’d like a different design you can also make 3 little balls of dough and put them together into a greased muffin tin. They rise together to make a cloverleaf looking roll. They are pretty also. I should have made some of those just for you to see…Oh well…..<\/p>\n\n\n\n\n
<\/a><\/td>\n<\/tr>\n
I made 4 pans of rolls, some had a dozen, others had 13…all in all I got  47 rolls from a double batch.<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

Then put 10 to 12 rectangles on a greased cookie sheet. I covered them with a dry towel to double in size. It will take 2 hours to rise again. I have friend who takes half her roll recipe and makes orange rolls from it.  Check out this blog for a great Orange Roll twist you could do with half your rolls  HERE at Simply So Good.<\/a><\/p>\n\n\n\n\n
<\/a><\/td>\n<\/tr>\n
I made 4  pans full…so 2 pans or 24 rolls  for the single recipe above….<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n
<\/div>\n

 I love orange rolls too. I bought some oranges but then thought about the pies I still have to make….so…maybe next time on the orange rolls. \ud83d\ude00<\/p>\n\n\n\n\n
<\/a><\/td>\n<\/tr>\n
Here’s my 4th pan of rolls…..So then cover them wax paper or with parchment paper and a dry towel…<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

<\/p>\n\n\n\n\n
<\/a><\/td>\n<\/tr>\n
And  let those babies  rise for 2 hours.<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

<\/p>\n

<\/div>\n

When they look ready bake them at 375 for 10 to 11 minutes or so, until golden on the tops. They will rise a little more in the oven so they end up being huge and fluffy and yummy.<\/p>\n\n\n\n\n
<\/a><\/td>\n<\/tr>\n
Don’t ya wanna taste my Hot, Buttery Dinner Rolls? Mmmmm…… <\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

<\/p>\n\n\n\n\n
<\/a><\/td>\n<\/tr>\n
These are soft, light, really tasty and wonderful rolls! <\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

<\/p>\n\n\n\n\n
<\/a><\/td>\n<\/tr>\n
And Here’s my cooled and fluffy Dinner Rolls! <\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

<\/p>\n\n\n\n\n
<\/a><\/td>\n<\/tr>\n
Bear Lake Raspberry Jam I got at the Raspberry Days Festival this Summer! <\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

<\/p>\n

<\/div>\n\n\n\n\n
<\/a><\/td>\n<\/tr>\n
Her’s my cute platter that matches the jam bowl…It looked cute on the Thanksgiving table…<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n\n\n\n\n
<\/a><\/td>\n<\/tr>\n
Thanksgiving Buffet table…here’s my rolls with butter and jam…Yummy!<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

You HAVE  to eat one with melted butter on it.  Oooohhhhhh! Delicious.  This is what Thanksgiving Dinner is all about. Decadent yumminess. Yuuuuuhuuuummmm!<\/p>\n","protected":false},"excerpt":{"rendered":"

Here is a recipe I got from my sister in law, Robin. So I think I should call these Robin’s Rolls. They are  really fluffy and yummy dinner rolls. She made these a few Thanksgivings ago and I loved them!  So I called her up to get the recipe to make my own. Yummy, hot … Continue reading “Dinner Rolls Tutorial”<\/span><\/a><\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":""},"categories":[272,271,270],"tags":[],"_links":{"self":[{"href":"https:\/\/chefpattie.com\/index.php?rest_route=\/wp\/v2\/posts\/238"}],"collection":[{"href":"https:\/\/chefpattie.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/chefpattie.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/chefpattie.com\/index.php?rest_route=\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/chefpattie.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=238"}],"version-history":[{"count":0,"href":"https:\/\/chefpattie.com\/index.php?rest_route=\/wp\/v2\/posts\/238\/revisions"}],"wp:attachment":[{"href":"https:\/\/chefpattie.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=238"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/chefpattie.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=238"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/chefpattie.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=238"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}