We are searching data for your request:
Upon completion, a link will appear to access the found materials.
With any luck, these will be the softest rolls you ever make.
- 10 tablespoons unsalted butter, cut into pieces, divided
- 1 large or 2 small garlic cloves, finely grated
- ¾ cup whole milk, divided
- 3 tablespoons plus 2¼ cups bread flour
- 1 ¼-ounce envelope active dry yeast (about 2¼ teaspoons)
Place 5 Tbsp. butter in a medium bowl. Cook remaining 5 Tbsp. butter in a small saucepan over medium heat, swirling often, until butter foams, then turns golden brown, about 5 minutes. Remove from heat and stir in garlic; scrape butter mixture and all those toasty milk solids at the bottom of the pan into bowl with butter pieces. Reserve saucepan. Stir until all the butter is melted and mixture is smooth. Let sit, stirring occasionally, until butter is room temperature and solidified, 15–20 minutes.
Meanwhile, whisk ¼ cup milk, 3 Tbsp. flour, and ¼ cup water in reserved saucepan until smooth, then set over medium heat and cook, whisking constantly, until it becomes a very stiff paste resembling mashed potatoes, about 2 minutes. Scrape into the bowl of a stand mixer; reserve saucepan.
Gently heat remaining ½ cup milk in reserved saucepan over low (it should be warm to the touch but not steaming hot). Remove from heat and let sit 1 minute. Add yeast and whisk until dissolved. Let mixture sit until foamy, about 5 minutes.
Meanwhile, brush bottom and sides of a 13x9" baking dish with 2 Tbsp. garlic butter; set aside. Set aside another 2 Tbsp. garlic butter in a small bowl for brushing over baked rolls.
Add yeast mixture, sugar, 1 egg, and remaining 2¼ cups flour to paste in mixer bowl. Using the dough hook, mix on low speed until a shaggy dough forms. Add kosher salt, increase speed to medium, and continue mixing until dough forms a smooth single mass, about 3 minutes. Reduce speed to low again and add remaining garlic butter a tablespoonful at a time, waiting until incorporated before adding more. Once all of the garlic butter has been added, increase mixer speed back to medium and mix dough until very soft, smooth, and supple, another 8–10 minutes. Lightly oil a large bowl; form dough into a ball and place in bowl. Cover with plastic wrap and let rise in a warm draft-free spot until doubled in size, 45–60 minutes.
Punch down dough and knead several times to deflate, then turn out onto a clean work surface. To form the rolls, divide dough into 15 equal pieces (about 1½ oz. each). Working one at a time and keeping other pieces covered in plastic, fold edges of dough underneath, pinching bottom to seal. Turn 90° and fold and pinch again. Repeat process until you have created a smooth sphere with no seams except at the bottom.
Place ball on work surface and rest the side of your hand next to it so your palm and fingers are cupped around it. Drag the ball toward you, using friction against the work surface to create tension and stretch the surface of the dough into a smooth, taut dome. This shaping method tightens the gluten over the surface so the rolls rise evenly upward and outward instead of slumping into amorphous blobs. Repeat with remaining balls of dough and place in prepared pan in a 5x3 grid, spacing evenly apart.
Loosely cover pan with plastic wrap and let rolls rise in a warm draft-free spot until doubled in size and touching, 35–45 minutes (to test, poke one withan oiled finger; dough should spring back but leave a slight indentation).
Place a rack in middle of oven; preheat to 375°. Beat remaining egg in another small bowl until yolks and whites are incorporated and no streaks remain. Gently brush tops of rolls with egg, then sprinkle with sea salt.
Bake rolls until they are deep golden brown, 20–25 minutes. Transfer pan to a wire rack and brush warm rolls with reserved 2 Tbsp. garlic butter; let cool in pan 10 minutes.
Slide an offset spatula around sides and underneath rolls to loosen, then invert onto rack and turn right side up. Let cool at least another 15 minutes before serving.
Do Ahead: Dough can be formed into rolls (do not let rise) 1 day ahead; cover and chill. Let rise before baking; this may take around 3 hours.
Buttery and Easy-to-Make Pull-Apart Dinner Rolls
Even though my three boys grew up calling these "Mom's Pull-Aparts", this is not my recipe. Back in the 1980's (before home computers, the information super-highway or Food TV), moms in search of new recipe ideas often mailed a boxtop or two, and sometimes $1.00, to receive a booklet or pamphlet of recipes from that particular company. I did that a lot back then. This dinner roll recipe came from either a Fleischmann's yeast recipe booklet or a Land O Lakes butter recipe booklet. Both are products I used then and both are products I still use today.
Bread baking has always come easy to me, but if you are one of the many who are traumatized by even the thought of it, this is the recipe you'll want to start with. It worked the first time I made them and has kept my family thinking I am "the queen of dinner roll baking" ever since. I'm going to go so far as to say: in the world of bread baking, these rolls are "just plain easy". When my boys were teenagers, I often doubled the recipe (so I can tell you that works just fine), but, I always baked them in two pans of twelve -- just because they look so darn pretty.
From Monday night family-style meals to Sunday dinners and holiday celebrations, these rolls have a place on every table.
2-2 1/4 cups unbleached, all-purpose flour
1 envelope Fleischmann's yeast, not rapid rise yeast
2 generous tablespoons sugar
1/2 teaspoon salt
1/2 cup whole milk
1/4 cup water
2 tablespoons Land O Lakes butter
2 additional tablespoons butter, melted, for brushing over finished dinner rolls
no-stick cooking spray, for preparing baking pan
Step 1 . In a large bowl, stir together 3/4 cup of the flour, the yeast, the sugar and the salt.
Step 2 . In a small saucepan, place the milk, water and butter over medium heat. Stir until the butter is melted and mixture has reached a temperature between 120-130 degrees. The best way to insure the proper temperature is to monitor the mixture as it heats using an instant read thermometer.
Step 3 . Add the milk mixture to the flour mixture. Using a hand-held electric mixer on medium speed, beat until mixture is smooth, scraping down the sides of the bowl with a rubber spatula frequently, about 30 seconds. Increase mixer speed to high, add another 1/4 cup of the flour and beat until thoroughly incorporated. Remove the mixer, and begin stirring in flour, in 1/4 cup amounts, until a soft, manageable dough forms, about 3/4 cup more flour.
Step 4 . Using the heal of your hand, begin kneading the dough, turning the bowl a quarter turn with each push down, until a smooth ball forms, continuing to sprinkle in additional flour to keep it from sticking to the sides of the bowl. As often as I make these rolls, I always use the entire 2 1/4 cups of flour.
Step 5 . Cover the bowl of dough with a clean towel and allow to rest for 10 minutes. This important rest will allow the gluten in the flour to develop.
Uncover the dough. If you have a kitchen scale use it. You will have 1 pound, 2-3 ounces of dough.
Step 6 . Spray an 8" round baking pan lightly with no-stick cooking spray. Divide the dough into 12 equal pieces, about 1 1/2 ounces each. Between the palms of your hands, roll each piece into a ball and arrange them in the bottom of the pan as pictured (9 around the perimeter of the pan, 3 in the center). Cover the pan with the towel and allow the rolls to rise until doubled in size, about 45-60 minutes. Mine rose in 45 minutes:
Note : These rolls only require one rise time, so while they are rising, preheat your oven to 350 degrees.
Step 7 . Bake on center rack of preheated oven until golden brown, about 18-20 minutes, and, when tapped on the top with the knuckle of your finger, they sound hollow. Mine baked for 18 minutes today.
Step 8 . Remove from oven and within 1 minute, invert the rolls onto a cooling rack. Note : I simply invert the pan of rolls onto a pot holder that I am holding outstretched in one hand, then, invert them onto a pot holder in my other hand, then, place them on the cooling rack.
Step 9 . Using a pastry brush, paint the rolls with a light coating of melted butter and allow to cool to slightly warm or room temperature (we adore them slightly warm):
Pull 'em apart and butter 'em: Bet you can't eat just one!
Buttery and Easy-to-Make Pull-Apart Dinner Rolls : Recipe yields 1 dozen dinner rolls.
Special Equipment List : large bowl, preferably oversized 2-quart saucepan instant-read thermometer hand-held electric mixer large rubber spatula clean cotton kitchen towel kitchen scale (optional) 8" round baking pan, preferably dark metal pastry brush
Cook's Note : For another one of my easy home-baked bread recipes, you might want to try my recipe for
Bread Machine Basics & My Brioche Recipe
. If your bread machine in a closet for 10 years, this is the reason to get it out. You can find the recipe in Categories 5, 25 or 18. You will never buy a loaf of bread for your family again.
"We are all in this food world together."
(Recipe, Commentary and Photos courtesy of Melanie's Kitchen/Copyright 2013)
My Southern Favorite: Jeanne White's Chess Pie
My PA Dutch Favorite: Shoo-Fly Pie (Part Two. ): How to Control the Crumbiness/Wetness of this Pie!
My Buttery Parm, Pepper & Parsley Bagel Chips
Around Town (in search of a blockpit & a recipe for PA-Style Blockpit BBQ'd Butter 'n Vinegar Chicken)
Buttery Pull-Apart Herb Monkey Bread
Posted By Savita
A good baked bread is baker's pride. I don't know if someone said so, or I just became famous ) Either ways, I am sharing with you a delectable, homemade, fragrant, moist, herbaceous, and crusty monkey bread.
Slathered in butter and fresh herbs, this bread is perfect to bring some festivity on holiday dinner table!
Monkey Bread or Festive Herb Wreath Bread?
I am not sure. if I should call this a monkey bread. or Festive Herb Wreath Bread! confused. It looks so gorgeous, seems unfair to call this a Monkey Bread. When I did some bing-ing to find the answer, turns out monkey breads are almost unknown to people outside America, and it is called so since it resembles the fruit of a Monkey Puzzle Tree. Original Monkey bread (introduced in 1950s) was sweet, made with small pieces of bread dough covered in cinnamon and sugar, then thrown in bundt pan and baked. But. these days everyone is making their own version of savory monkey breads and so did I.
I, however, was not so rough in arranging dough into the bundt pan, was very precise instead, probably because it is my first monkey bread ) See. that's why it came out looking so pretty. almost like a festive wreath! I am sure, I'll get to make mesh-mashed and original monkey breads in next few baking rounds. )
It is pouring outside right now and I am sharing this recipe with you. I made this bread, last weekend, to accompany a creamy tomato soup. I wish. I had some hot soup and bread leftover to enjoy this rainy weather.
It is FINALLY raining in drought-struck California, and amazingly there was a warning of rain storm today! We have not seen much rain here in past 2-3 years, and all of sudden this rain is like overwhelming for some. specially in areas affected by fire in summer, now those areas are in danger of mudslides. problem when it rains. problem when does not. Nature and humans, we will keep complementing each other till eternity!
Back to my herb monkey bread!
What if I don't have
If you don't have bundt pan, you can make this bread in a round cake pan with a small oven-safe bowl in the middle. I learned this trick a little after buying bundt pan or I would have never bought it.
I have made this bread before, as simple dinner rolls with Italian Seasoning. When I need all sorts of herbs and can't find any fresh, I reach for my pantry staple, Italian Seasoning (unsalted)! Thing to remember is, dried herbs are more potent than fresh-ones. So always add less if using dried herbs vs fresh. e.g. for this recipe I have used, 1/4 cup mix of fresh thyme, rosemary, oregano, and sage. If using dried, add 1/2 tbsp of seasoning to dough and use 1 tbsp for covering dough with butter-herb mix or adjust per taste but you will never need 1/4 cup dried herbs for this one bread.
No Butter, No Problem!
Bread dough uses NO butter at all, just 2 tablespoons of olive oil. I only used butter to get buttery, crusty exterior. If you want to totally avoid butter, dip dough in oil and herb mixture instead of melted butter.
Family-style pull apart bread
This bread is essentially a family-style pull apart bread. Just take out of pan, cool a bit on wire-rack, then serve as-is for a rustic family-style dinner party.
Here are few shots to share the texture of bread. The outer crust was very buttery, crusty, and inside was warm, moist and fluffy!
I don't have scratch-and-sniff feature but fragrance was irresistible too. )
So, don't wait, make this yummy bread for family over the weekend and if you need some easy soup to accompany, I am sharing the recipe next!
Shaping the Dough Balls
To shape the bubble bread, first, divide the ball of dough into 30 equal-sized pieces. Work each piece of dough on a clean work surface with your hand cupping the dough. Gently press down on the ball of dough, moving your cupped hand in a circular motion until you have a smooth ball of dough.
In a bowl, melt a stick of butter. Dip each dough ball into the butter and place them in a greased 9-inch Bundt pan. Pour any leftover butter over the dough. Cover the pan and let the dough rise until double in size or about 45 minutes. Once the dough is close to being double in size, preheat the oven to 350°F.
- Herbs or spices can be added to the dry ingredients, or sprinkled on top before baking.
- I’ve only made this bread using milk with 1% fat. If you’d like to use whole milk, I’m sure it would yield similar results. Plain yogurt might also be a good substitute. Use equal amounts if substituting.
- Other oils could be substituted for butter. See what combinations of flavors work for you.
- If using oils or fats that solidify (like coconut oil or vegetable shortening), make sure they are melted.
- You can put fillings into the bread as well. Some that I’ve tried are cheese and sweet bean paste.
- Do NOT round up the flour to 2 cups. The rolls could end up having a “doughy” flavor.
1. Preheat the oven to 350° Fahrenheit.
- Grease the bottom and/or sides of pan with butter (not the melted butter) or cooking spray if parchment paper is unavailable.
- To make the parchment paper stick to the sides of the pan, grease a bit of the corners then press into the pan.
Homemade Garlic Butter Rolls
I am a sucker for carbs. Oh and butter…I love me some butter. So when you combine fluffy, buttery dinner rolls and garlic herb butter, I am a smitten kitten. I have plenty of readers who reach out to me telling me they are intimidated by making homemade bread. But don’t you worry, I got you! I will break down step-by-step so you can feel grand success in your kitchen!
I have shared my favorite HOMEMADE DINNER ROLLS RECIPE with you and it has been a huge hit on Modern Honey. Thank you for trying it! Another recipe that you have loved is my HOMEMADE FRENCH BREAD RECIPE . Making homemade bread at home is so much easier than you think!
These Homemade Garlic Butter Rolls start out with my homemade dinner roll recipe and are baked until fluffy and then a garlic herb butter is spread all over the hot rolls so they can soak in all of the goodness. I like to do slather garlic butter all over the rolls several times to make sure it really soaks into the rolls.
The key to making homemade bread comes down to the yeast. Is it fresh yeast? Will it work? Will it allow my bread to rise? These are all valid questions and concerns. I have a foolproof way to know it is working. I have made homemade bread before with yeast that had gone bad and it never proofed, which means that the bread never did rise.
How to Make Cloverleaf Rolls
You have 12 spaces for muffins and each space will hold three balls of dough. You will be making 36 balls of dough that are about 1 ½ inches in diameter.
Pull a piece of dough and break it off. Form it into a ball by stretching it a bit and tucking the sides underneath. Dip it into the melted butter and place in muffin tin.
Do this procedure 35 more times until the muffin tin is full.
Tender, Buttery Pull-Apart Rolls for Christmas Dinner
Pull-Apart Dinner Rolls. Photo: Wendy Goodfriend
Who doesn&rsquot love a bowl of warm, light-as-a-feather, buttery rolls on any holiday table? And you might be surprised to know that these are not only incredibly easy to make, but take little hands on time. The result is well worth forgoing any pre-packaged dinner rolls that you can find at the supermarket.
If that&rsquos not enough to sway you, here&rsquos another great reason to have this recipe in your list of go-tos: this is a great, versatile dough. While pull-apart rolls are one of the simpler options (the rolls are proofed and baked in cake pans, and bake up together), you can also use this dough to make Parker House rolls or Cloverleaf rolls. You can even divide the dough into 10 pieces instead of 18 and shape them into hamburger buns or hot dog buns just bake those on a parchment-lined baking sheet.
However you decide to shape the dough, you&rsquoll be rewarded with lots of oohs and aahs come dinnertime.
Pull-Apart Dinner Rolls ingredients
Fluffy Pull-Apart Buttermilk Dinner Rolls
Baking bread at home is a delicious and most satisfying project for a home cook. for me at-least!! I loooveee my kitchen filled with aroma of fresh baked bread. Especially, if I am baking a batch just before the dinner time, that is MOST satisfying!
Even though I consider myself a comfortable bread-baker now, I am still excited like a novice baker for every successful and delicious bread coming out of my oven!
Warm curry or pasta or stew and fresh, fragrant and fluffy dinner rolls to dunk in it!! Ahh-ha!! I still not sure, how do I express it in words here.
A secret, don't tell anyone.. A layer of soft butter makes these warm roll to die-for! my favorite indeed.
As someone said in this Ciabatta Roll Recipe, bread baking is all about precision :) Right temperature while fermenting bread dough, right consistency of ingredients and right baking temperature, once you have a sense of these three, your homemade bread recipes will never go wrong!
I am very thrifty when it comes to testing a bread recipe. Often, I half the ingredients and keep trying until I have a good sense of ingredients, shape, taste and method. Once I have tested and perfected a bread, then I ALWAYS make a bigger batch to enjoy bread more than once.
My rule-of-thumb! One batch to oven and one to freezer!!
Freezer is one great blessing of modern life. I do groceries every other weekend and freezer helps me save a lot of produce from going waste. Many things are half-prepped and then frozen.
AND these bread doughs. these stay great in freezer. It is like, freezer-has-paused-half-way-work, resume when you wanna feed fresh to your family!
If I am planning to make some different shape/change toppings/ingredients of same bread dough then I freeze the dough before it goes to first fermentation cycle, right after mixing and kneading. Like I did for this dinner roll's dough. Full recipe yields 32 dinner rolls. I froze half of DOUGH to make parmesan dinner rolls later.
Or I freeze the fresh baked bread rolls. Just take out of oven, reheat and they will be as-fresh-as-just-baked!
Pull Apart breads always fascinate me the most. I love the idea of eating family-style, breaking bread and enjoying dinner-table conversations and great times. My Nutella and Blueberry Breakfast Brioche Bread and Sun-Dried Tomato and Walnut Garland Bread pull apart breads are most in-demand when family and friends are visiting.
Even though there are lot of variety of pull-apart dinner rolls in bakeries/stores, these fluffy buttermilk dinner rolls will sure convert you to make'em fresh at home. I bet you will be making'em a lot of times!
- 1 cup milk
- 1 tablespoon active dry yeast
- 1 teaspoon salt
- ¼ cup sugar
- ½ cup butter, softened, plus more for sheets
- 2 eggs
- 3 ½ to 4 cups all-purpose flour, plus more for kneading and shaping
Microwave milk, uncovered, until warm (90° to 105°), about 20 seconds at full power. Put in the bowl of a stand mixer. Stir in yeast, salt, and sugar. Let sit until foamy, about 5 minutes.
Attach dough hook and, with mixer on low, stir in butter and 1 egg. Add flour, 1/2 cup at a time, until a stiff dough forms and pulls away from inside of bowl. Cover with a clean towel or plastic wrap and let sit until doubled in bulk, about 1 1/2 hours. Meanwhile, butter 2 large baking sheets and set aside.
Punch down dough and turn it onto a floured surface. Knead a few times, adding more flour if necessary to keep dough from sticking. Divide dough into 24 pieces. Working with 1 piece at a time (keep other pieces covered), roll into a 10-in. rope. Coil rope into a flat spiral or twist into a pretzel shape, pinching ends in place. Put shaped rolls on buttered baking sheets. Cover and let sit until doubled in bulk, about 45 minutes. Meanwhile, preheat oven to 350°.
In a small bowl, beat remaining egg with 2 tbsp. water. Brush rolls with egg wash and bake until brown, about 20 minutes, rotating pans halfway through baking time to ensure even baking. Cool on wire racks. Serve warm or at room temperature.
Seed Rolls: After brushing rolls with egg wash in step 4, sprinkle them with 1 tbsp. poppy seeds, sesame seeds, or onion seeds.
Cheese Rolls: Add 1 1/2 cups freshly shredded cheddar or gruyère cheese to the dough with the butter and egg in step Sprinkle rolls with additional cheese before baking, if you like.
Herb Rolls: Add 3 tbsp. minced fresh herbs&mdashsuch as oregano, rosemary, thyme, or basil&mdashto the dough with the butter and egg in step