“Kneading develops the gluten—the elastic bonds in flour—which helps rolls retain their shape while they rise. For best texture, try not to work in too much flour. Rising/or proofing gives rolls body & brings out flavor—especially from yeast.”
Step-by-Step Dinner Rolls
We all know that the aroma of oven-fresh homemade dinner rolls is irresistible. But if you’ve avoided making from-scratch rolls, thinking you didn’t have the time or expertise, we’ve got good news for you: Our light, buttery Baker’s Best Dinner Rolls are a cinch to make and the step-by-step directions leave nothing to chance. In addition, you can add to your roll repertoire by trying any of the five fun shapes in Shaping Dinner Rolls.
Secrets of Success
Here are a few things to keep in mind for mouth-watering, picture-perfect dinner rolls:
* Kneading develops the gluten—the elastic bonds in flour—which helps rolls retain their shape while they rise. For the best texture, try not to work in too much flour.
* Rising (or proofing) gives rolls body and brings out flavor—especially from the yeast. It’s ideal to proof dough in a draft-free place at a 75F room temperature. If your kitchen is on the cool side, try placing the dough in the oven with the pilot light on.
* For softer rolls, brush the tops with melted butter before baking.
* Want to learn how to make fancy shapes out of butter, like the shells above? Check out our Beyond Butter Curlsfeature.
Those Distinctive Rolls
The unusual shape of our rolls, also called Parker House Rolls, came about by accident in the 1850s. Instead of tossing out an incorrectly mixed batch of sweet-roll dough, the chef of Boston’s Parker House Inn formed it into small folded dinner rolls, which are still a favorite today. Square-cut rolls (like those shown above) or round ones cut with a biscuit cutter are both traditional.
Tabacco: I needed their Step-By-Step pictures, not their recipes. I rarely recommend recipes I haven’t tried successfully already myself. If you prefer their recipes, go to their site. Tabacco stands by the recipes published here, but not by untried recipes.
1. Cloverleaf Rolls
Tear off small pieces of dough and form them into balls, about 3/4-inches in diameter. Place 3 balls into each of 36 lightly greased muffin cups. Cover loosely with plastic wrap, then let rise and bake as directed. Makes 36 rolls.
2. Bowknot Rolls
Divide the dough into quarters. On a work surface, roll each piece into a rope about 20 inches long. Cut each rope into eighths; roll each piece into an 8-inch length; tie in knots. Place one inch apart on greased baking sheets. Cover loosely with plastic wrap, then let rise and bake as directed. Makes 32 rolls.
3. Crescent Rolls
Divide the dough into eight pieces. Roll out each portion to an 8-inch round. Cut into 6 wedges. Working from the outside in, roll up each wedge into a crescent. Place one inch apart on greased baking sheets. Cover loosely with plastic wrap and let rise as directed. Gently bend the rolls to create a curve and bake as directed. Makes 48 rolls.
4. Fan-Tan Rolls
Divide dough into quarters. Roll out each piece into a 15 x 8-inch rectangle. Cut lengthwise into 5 strips. Stack the strips; cut into 10 pieces. Place in greased muffin cups, cut side up. Cover loosely with plastic wrap, then let rise and bake as directed. Makes 40 rolls.
5. Braided Rolls
Divide the dough into quarters. Roll out each piece into a 14 x 12-inch rectangle. Cut into 1-inch-wide strips. Braid in threes. Cut into 3-inch lengths. Place one inch apart on greased baking sheets. Cover loosely with plastic wrap, then let rise and bake as directed. Makes about 40 rolls.
Parker House Rolls
S: The Bread Tray, pg 341-342
Yield: 2 dozen small rolls
1C sweet milk, scalded
1/2-C compressed yeast cake (=.3oz)@
1/4-C granulated sugar
1/4-C water, lukewarm (105º –110º F.)
2+3/4-C bread flour, sifted
melted butter for tops of rolls
@ optional: 1 packet dry yeast
1- Dissolve sugar, salt and butter in scalded milk in mixer bowl; cool to lukewarm
2- Add crumbled yeast dissolved in lukewarm water and beat vigorously
3- Add flour slowly and only just enough to make a ball that can be handled easily
4- Grease dough and remove to dough riser until doubled in bulk
5- Toss lightly on slightly floured board and roll to 1/3-inch thickness
6- With biscuit cutter or drinking glass, cut dough in rounds
7- Brush 1/2 of each round with melted butter
8- Dip knife handle in flour and make a deep crease across middle of each roll
9- Fold over and place in concentric circles in generously greased pie pan or side-by-side on rectangular cookie sheet
10- Brush with melted butter and let rise until doubled in bulk
Bake in pre-heated 450º F. oven 12-14 minutes or until delicately browned
Tabacco butters rolls as soon as they come out of the oven. Happy Thanksgiving & don’t eat them too fast. Put unbaked formed rolls in refrigerator for 1 day or in freezer for several days. Always allow such rolls to come to room temperature and rise again.
PS I’m not making rolls this year because my Kenwood Mixer broke after 30 years. My bread is like bricks without a mixer. It wasn’t just losing the mixer that hurt, it was not being able to use my creamer attachment, my sausage attachment, my grating attachments, my blender attachment or my meat grinder attachment ever again.
I will never buy attachments again, because when the motor conks out after 30 years, the attachments are useless too. Buy individual appliances, not totally dependent on one motor or one manufacturer. Caveat Emptor!
R. I. P.
Comments at Blog-City
Tabacco: I consider myself both a funnel and a filter. I funnel information, not readily available on the Mass Media, which is ignored and/or suppressed. I filter out the irrelevancies and trivialities to save both the time and effort of my Readers and bring consternation to the enemies of Truth & Fairness!
In 1981’s ‘Body Heat’, Kathleen Turner said, “Knowledge is power”.
T.A.B.A.C.C.O. (Truth About Business And Congressional Crimes Organization)
Originally published October 29, 2006 (Nov. 13, 2009, H:3,341) (Nov. 17, 2010, H:4,536)
Republished November 9, 2008/Reissued (Nov. 13, 2009 – H:1,392) (Nov. 17, 2010, 3,541) –