rolls

Resurrection Rolls

pk crescent rolls

marshmallows

tbsp sugar

cinnamon

tsp nutmeg

butter

Set oven according to crescent roll instructions.

Prep baking pan with parchment paper.

Unroll crescents and place on parchment.

Melt butter in a skillet or microwave and pour into a small bowl.

Combine sugar, cinnamon, and nutmeg in a small bowl.

Using a toothpick inserted into the end of a marshmallow or your fingers, dip the marshmallow into the melted butter and then roll in the cinnamon/sugar until thoroughly covered.

Place cinnamon/sugar covered marshmallow on center of crescent roll and carefully wrap completely.

Repeat for all crescent rolls.

*If desired, drizzle the baked crescents with leftover melted butter and sprinkle with cinnamon/sugar or leave plain to add sifted confectioners sugar after baking.

Bake approximately 10 minutes or until rolls are cooked and lightly browned.

Cool slightly before serving.

https://content.jwplatform.com/videos/e2QGnjIR.mp4

This Resurrection Rolls Recipe is one of our most favorite Easter traditions that we did when our kids were little.

You only need 7 ingredients to make these dinner rolls. Flaky, soft, and buttery, these fresh dinner rolls outshine any main dish. See recipe notes for freezing and overnight instructions. You can also reference my <a href="http://sallysbakingaddiction.com/baking-with-yeast/" rel="noopener">Baking with Yeast Guide</a> for answers to common yeast FAQs.

Soft Dinner Rolls Recipe

(240 milliliters) whole milk, warmed to about 110°F

Red Star Platinum yeast (1 standard packet)

Tablespoons granulated sugar, divided

salt

(375 grams) all-purpose flour flour

topping: 2 Tablespoons melted unsalted butter

Prepare the dough

Whisk the warm milk, yeast, and 1 Tablespoon of sugar together in the bowl of your stand mixer fitted with a dough hook or paddle attachment. Cover and allow to sit for 5 minutes.

Add the remaining sugar, egg, butter, salt, and 1 cup flour. Beat on low speed for 30 seconds, scrape down the sides of the bowl with a rubber spatula, then add the remaining flour. Beat on medium speed until the dough comes together and pulls away from the sides of the bowl, about 2 minutes. *If you do not own a mixer, you can mix this dough with a large wooden spoon or rubber spatula. It will take a bit of arm muscle!*

Knead the dough

Keep the dough in the mixer and beat for an additional 2 minutes or knead by hand on a lightly floured surface for 2 minutes. (See video tutorial above if you need a visual of kneading dough by hand.)

1st Rise

Lightly grease a large bowl with oil or nonstick spray. Place the dough in the bowl, turning it to coat all sides in the oil. Cover the bowl with aluminum foil, plastic wrap, or a clean kitchen towel. Allow the dough to rise in a relatively warm environment for 1-2 hours or until double in size. (I always let it rise on the counter. Takes about 2 hours. For a tiny reduction in rise time, see my answer to Where Should Dough Rise? in my Baking with Yeast Guide.)

Grease a 9&#215;13 inch baking pan or two 9-inch square or round baking pans. You can also bake the rolls in a cast iron skillet or on a lined baking sheet.*

Shape the rolls

When the dough is ready, punch it down to release the air. Divide the dough into 14-16 equal pieces. (Just eyeball it– doesn’t need to be perfect!) Shape each piece into a smooth ball. I do this entirely in my hands and you can watch in the video tutorial above. Arrange in prepared baking pan.

2nd Rise: 

Cover shaped rolls with aluminum foil, plastic wrap, or a clean kitchen towel. Allow to rise until puffy, about 1 hour.

Adjust oven rack to a lower position and preheat oven to 350°F (177°C). (It&#8217;s best to bake the rolls towards the bottom of the oven so the tops don&#8217;t burn.)

Bake the rolls

Bake for 20-25 minutes or until golden brown on top, rotating the pan halfway through. If you notice the tops browning too quickly, loosely tent the pan with aluminum foil. Remove from the oven, brush with optional honey butter topping, and allow rolls to cool for a few minutes before serving.

Cover leftover rolls tightly and store at room temperature for 2-3 days or in the refrigerator for up to 1 week.

I am a baker and have dine so professionally as well.  These are THE BEST rolls I have ever made.  I have used hundreds of recipes and since coming across this one I have only used this one for rolls.  I cannot say enough about them!  They turn out perfectly and beautifully every single time!  5 stars and if I could give them more stars I would!  ❤❤❤

I am a baker and have done so professionally as well.  These are THE BEST rolls I have ever made.  I have used hundreds of recipes and since coming across this one I have only used this one for rolls.  I cannot say enough about them!  They turn out perfectly and beautifully every single time!  5 stars and if I could give them more stars I would!  ❤❤❤

I’ve never made rolls before but tried these today as the recipe seemed simple. They came out fabulous and were a big hit!!
The only change I made – I brushed the tops with evoo (extra virgin olive oil) and a touch of sea salt before going into the oven. The tops were a bit crispy and the flavor of the sea salt was great.

I tried this recipe and made them in the shape of knots . They turned out superbly soft, spongy and absolutely delicious !! Thanks Sally for a great recipe.

Hi Sally,
Just made it .All I can say The best roll I ever made. Yum. Thanks for sharing your wonderful recipe.. God bless
From; Jenny

I am not a bread baker, but have been slowly learning over the last year, have used your pizza dough recipe and now this recipe.  They were fantastic and both came out perfectly the very first time.

Wow. I have been searching for a delicious roll recipe. This is it! La

I’ve made these several times and they always come out soft and delicious! I really appreciate all the variations and directions for baking at different times with different bakeware. Thank you!!

https://www.youtube.com/watch?v=Qh6mtCeVTT0

You only need 7 ingredients to make these dinner rolls. Flaky, soft, and buttery, these fresh dinner rolls outshine any main dish. See recipe notes for freezing and overnight instructions. 

Ingredients
1 cup (240ml) whole milk, warmed to about 110°F
2 and 1/4 teaspoons Red Star Platinum yeast (1 standard packet)
2 Tablespoons granulated sugar, divided
1 large egg
1/4 cup (60g) unsalted butter, softened to room temperature and cut into 4 pieces
1 teaspoon salt
3 cups (375g) all-purpose flour or bread flour (spoon & leveled)*
optional topping: 2 Tablespoons melted unsalted butter mixed with 1 Tablespoon honey

Get the full recipe: https://sallysbakingaddiction.com/soft-dinner-rolls/

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#baking #recipes #dinnerrolls

Welcome to my kitchen! I’m Sally, a cookbook author, photographer, and blogger. My goal is to give you the confidence and knowledge to cook and bake from scratch while providing quality recipes and plenty of pictures. Grab a cookie, take a seat, and have fun exploring! 

• For more of my favorite recipes go to https://sallysbakingaddiction.com/ 

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Soft Dinner Rolls Recipe | Sally's Baking Addiction

Cinnamon rolls

bloem: 400 g

gist: 10 g

kristalsuiker: 30 g

ongezouten roomboter: 50 g

geklutst ei: 1

zonnebloemolie: 30 ml

halfvolle melk: 240 ml

zonnebloemolie: 10 ml

bruine basterdsuiker: 140 g

kristalsuiker: 40 g

kaneelpoeder: 17 g

ongezouten roomboter: 100 g

poedersuiker: 80 g

vanille extract: 1,5 tl

ongeklopte slagroom: 40 g

melkpoeder: 50 g

These super soft sourdough rolls are the perfect accompaniment to any dinner table (especially Thanksgiving!). They're slightly buttery, a little sweet, ultra-tender, and the perfect counterpart for soups, stews, and any holiday meal.

Super Soft Sourdough Rolls (with Tangzhong) Recipe

medium-protein bread flour (all-purpose flour)

whole milk

high-protein bread flour (bread flour)

butter, unsalted

sugar, caster

water

sourdough starter

74.0 grams medium-protein bread flour (all-purpose flour)

41.4 grams medium-protein bread flour (all-purpose flour)

328.4 grams medium-protein bread flour (all-purpose flour)

147.9 grams high-protein flour (bread flour)

Mix (9:00 a.m.)Cut butter it into 1/2″ pats and let warm to room temperature. To the bowl of a stand mixer fitted with the paddle attachment, add

https://www.youtube.com/watch?v=tyluEKLFD-U

A quick video showing how I shape soft, sticky sourdough dinner roll dough. The dough was bulk fermented for 3.5 hours and then chilled in the refrigerator for about 20 minutes to make shaping a little easier.

The recipe for these super soft sourdough rolls can be found at:
https://www.theperfectloaf.com/super-soft-sourdough-rolls/

How to Shape Sourdough Rolls

These melt-in-your-mouth dinner rolls from Claire Saffitz are even more tender and pillowy than the classic Parker House rolls.

Pull-Apart Sour Cream and Chive Rolls

½ cup plus 2 Tbsp. whole milk

(667 g) bread flour, divided, plus more

active dry yeast

sour cream, room temperature

(50 g) sugar

Diamond Crystal or 2¼ tsp. Morton kosher salt

eggs

Tbsp. (1 stick) unsalted butter, cut into pieces, divided, room temperature

chives

Flaky sea salt

black pepper

These melt-in-your-mouth dinner rolls, from Claire Saffitz’s cookbook Dessert Person, are even more tender and pillowy than the classic Parker House rolls that inspired this recipe. That’s thanks to the addition of tangzhong, a white roux made from flour and milk cooked to a stiff paste, often used to make Japanese milk bread. The cooked starches in the tangzhong help the dough retain moisture and keeps the rolls super soft and light. The slight onion flavor of chives and tang of sour cream give them oomph. They’re as equally excellent at mopping up gravy as they are at holding the contents of a leftover turkey sandwich. “If food could give you a hug, these rolls definitely would,” says Claire.

Bon Appétit

Whisk ½ cup milk, ⅓ cup flour (42 g), and ½ cup water in a small saucepan until smooth. Cook over medium heat, whisking constantly, until a very stiff paste forms (it should resemble mashed potatoes), about 2 minutes. Remove from heat; scrape tangzhong into the bowl of a stand mixer fitted with the dough hook.

Gently warm remaining 2 Tbsp. milk in same saucepan over low heat until lukewarm. Remove from heat, add yeast, and whisk until dissolved. Let sit until mixture is foamy, about 5 minutes.

Add sour cream, sugar, kosher salt, 2 eggs, 4 Tbsp. butter, and remaining 5 cups bread flour (625 g) to tangzhong. Scrape in yeast mixture and mix on low speed until a shaggy dough forms. Increase speed to medium and mix, scraping down sides of bowl occasionally and adding more flour by the tablespoonful if sticky, until dough is smooth and supple, 8–10 minutes.

Scrape dough onto a work surface and form into a smooth ball; dust lightly with flour. Place inside a clean large bowl and cover with plastic wrap or a silicone lid. Let sit in a warm, draft-free spot until doubled in size, 1–1½ hours.

Meanwhile, coat a 13x9" pan, preferably metal, with 2 Tbsp. butter (it will be a generous layer, which is what you want). Uncover dough and punch down lightly to expel some of the gas.

Turn dough out onto a lightly floured surface and stretch into a square.

Roll out, dusting with more flour as needed to prevent sticking, to a 12" square and sprinkle chives evenly over dough.

Starting at one end, loosely roll up dough. Flatten with the heel of your hands into a long rectangle. Roll out dough again, dusting with more flour as needed, into a 16x6" rectangle.

Using a wheel cutter or bench scraper, cut dough into twenty-four 2"-squarish pieces (an 8x3 grid).

Working with 1 piece of dough, gather all the corners and pinch together to form a teardrop shape. Place seam side down on work surface. Cup your hand over dough and drag across surface, moving your hand in a rapid circular motion, to form dough into a tight ball. Do not add flour, as you want friction between the dough and the surface. Place ball in prepared pan and repeat with remaining pieces of dough, spacing to make a 6x4 grid. Cover pan with plastic wrap and let sit in a warm, draft-free spot until rolls are nearly doubled in size, 45–60 minutes.

Meanwhile, place a rack in middle of oven; preheat to 375°.

Using a fork, whisk remaining egg in a small bowl until no streaks remain. Uncover pan and gently brush tops of rolls with egg, then sprinkle with sea salt and pepper. Bake rolls until tops are deep golden brown, 25–30 minutes.

Remove pan from oven and immediately brush tops with remaining 2 Tbsp. butter. Let cool in pan 5 minutes. Slide a knife or an offset spatula around sides of pan to loosen rolls, then slide a metal spatula underneath to loosen the bottom. Slide entire grid of rolls out and onto a wire rack. Serve warm or let cool.

Do ahead: Rolls can be formed and arranged in pan 1 day ahead; cover and chill. Let rise at room temperature before baking (this can take up to 3 hours). Rolls can be baked 3 days ahead. Let cool; store airtight at room temperature.

It&#039;s easy to have hot, flakey, delicious homemade biscuits on the table in just 20 minutes with my 3 simple baking secrets and only 3 ingredients.

3 Ingredient Easy Biscuits Recipe

flour notes

Keep cream in the fridge until you&#039;re ready to use it.

Add flour to a medium bowl. Pour in cold cream and stir with a heavy wooden spoon until mixed. Preheat oven to 475 degrees.

Dump bowl onto a counter and scrape out any remaining dough or flour. Pat into a rectangle about 2&quot; thick. Fold in thirds, turn 1/4 and fold again, continuing 3 times.

Cut biscuits with a 3&quot; biscuit cutter. Press down and bring straight up. Do not twist biscuit cutter. Pat excess dough out, cut, and repeat process again.

Place biscuits on a cookie sheet about 2&quot; apart. Bake for 12 minutes, until golden. Brush with butter. Serve warm.

https://www.youtube.com/watch?v=qtTOPF_42A8&t=50s

With just 3 ingredients you can have these biscuits in 15 minutes, start to finish. Get the recipe here: https://thefeatherednester.com/easiest-biscuits-ever-three-ingredients/
#biscuits #baking #recipes #easybaking

Easiest Biscuits Ever!

With any luck, these will be the softest pull-apart rolls you ever make.

Buttery Pull-Apart Dinner Rolls

unsalted butter,

garlic

¾ cup whole milk, divided

bread flour

¼-ounce envelope active dry yeast (about 2¼ teaspoons)

sugar

Vegetable oil (for bowl)

With any luck, these will be the softest rolls you ever make.

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 with
an 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.

A top coat of melted butter and salt makes these dinner rolls irresistible.

Parker House Rolls

dry yeast

milk

vegetable shortening

egg, room temperature

all-purpose flour,

Canola oil (for bowl)

unsalted butter

13x9-inch baking dish

A top coat of melted butter and salt makes this Parker House rolls recipe irresistible. This is part of BA's Best, a collection of our essential recipes.

Whisk yeast and ¼ cup warm water (110°-115°) in a small bowl; let stand 5 minutes.

Heat milk in a small saucepan over medium until just warm. Combine shortening, sugar, and kosher salt in a large bowl. Add warm milk; whisk to blend, breaking up shortening into small clumps (it may not melt completely). Whisk in yeast mixture and egg. Add 3½ cups flour; stir vigorously with a wooden spoon until dough forms. Knead dough with lightly floured hands on a lightly floured surface until smooth, 4–5 minutes. Transfer to a lightly oiled bowl; turn to coat. Cover loosely with plastic wrap. Let stand at room temperature until doubled, about 1½ hours.

Preheat oven to 350°. Melt butter in a small saucepan. Lightly brush baking dish with some melted butter. Punch down dough; divide into 4 equal pieces. Working with 1 piece at a time, roll out on a lightly floured surface into a 12x6" rectangle.

Cut lengthwise into three 2"-wide strips; cut each crosswise into three 4x2" rectangles. Brush half of each (about 2x2") with melted butter; fold unbuttered side over, allowing a ¼-inch overhang. Place flat in 1 corner of dish, folded edge against short side of dish. Add remaining rolls, shingling to form 1 long row. Repeat with remaining dough for 4 rows. Brush with melted butter, loosely cover with plastic, and chill at least 30 minutes or up to 6 hours.

Bake rolls until golden and puffed, 25–35 minutes. Brush with butter; sprinkle sea salt over. Serve warm.

A great recipe for an electric breadmaker – or do it the traditional way

Easy white bread

strong white flour,plus extra for dusting

tsp salt

sachet fast-action yeast

olive oil

Mix 500g strong white flour, 2 tsp salt and a 7g sachet of fast-action yeast in a large <a href="https://www.bbcgoodfood.com/content/top-five-mixing-bowls">bowl</a>.

Make a well in the centre, then add 3 tbsp olive oil and 300ml water, and mix well. If the dough seems a little stiff, add another 1-2 tbsp water and mix well.

Tip onto a lightly floured work surface and knead for around 10 mins.

Once the dough is satin-smooth, place it in a lightly oiled bowl and cover with cling film. Leave to rise for 1 hour until doubled in size or place in the fridge overnight.

Line a <a href="https://www.bbcgoodfood.com/content/kimberley-wilsons-top-5-baking-trays">baking tray</a> with baking parchment. Knock back the dough (punch the air out and pull the dough in on itself) then gently mould the dough into a ball.

Place it on the baking parchment to prove for a further hour until doubled in size.

Dust the loaf with some extra flour and cut a cross about 6cm long into the top of the loaf with a <a href="https://www.bbcgoodfood.com/content/top-five-cooks-knives">sharp knife</a>.

Bake for 25-30 mins until golden brown and the loaf sounds hollow when tapped underneath. Cool on a <a href="https://www.bbcgoodfood.com/content/kimberley-wilsons-top-five-cooling-racks">wire rack</a>.

The BEST soft and chewy bread roll for hoagies/submarine/grinders. Pillowy soft rolls that are begging to be filled with deliciousness!

The Best Super Soft and Chewy Hoagie Rolls

bread

Tbl sugar

instant yeast (2 1/4 tsp of RedStar Platinum Yeast)

tsp kosher salt

Tbl butter,

If using Active Dry Yeast (not the Instant I use) you have to proof the yeast first. Add the Active Dry Yeast, sugar and 1/4 cup plus 2 Tbl warm water in a bowl of a stand mixer.

Using a whisk or spoon, mix and set aside for 5-10 minutes or until the yeast has bubbled quite a bit.

In the bowl of a stand mixer fitted with the dough hook (this would be the same bowl your yeast mixture is in) add in 2 cups of flour and remaining cup of water. Start off on low. Mix for 4 minutes.

Go to Step 1 of Recipe Continuation and follow the rest of the recipe

Using Active Dry Yeast? Start here

In the bowl of a stand mixer fitted with the dough hook add in 2 cups of flour, water, sugar, and Instant Yeast.  Start off on low. Mix for 4 minutes.

Go to Step 1 of Recipe Continuation and follow the rest of the recipe.

Using Instant Yeast? Start here

Add in the salt and 1 cup at a time of the remaining flour and mix for 5-6 minutes until the dough is slack (See note). At this point, your mixer should be at medium speed. If your dough, after 5-6 minutes is not slack add in a bit more water (2-4 Tbl). The additional water will fully depend on how humid your room is.

Add in the butter 1 Tbl at a time and mix until almost fully melded in before adding the next Tbl.  In total, mix for 1-3 minutes or until the dough comes back together. Remove from bowl and transfer to a greased, covered bowl until doubled in size. ~1 hour.

Punch the dough down and place on a very lightly floured board. Divide into 4-8 pieces and shape. I would advise using as little flour as possible when shaping these. The more flour you add, the tougher the hoagies will be. Transfer to a parchment lined tray and cover with lightly sprayed plastic wrap. Allow to rise again until almost doubled. ~30-45 minutes. Do NOT overproof them otherwise they will fall flat.

Preheat oven to 375 F. If you want to slash your bread, using a lame, make your slashes. If desired, brush with coating of choice and bake for 16-23 minutes or until golden brown. To ensure doneness, test the internal bread temp. It should be at 200F.

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