Thirty Minute Rolls

Michelle H.

1 ¼ c. warm water
1/3 c. vegetable oil
3 ½ c. flour
1 egg
4 tbsp. sugar
2 tbsp. yeast
1 tsp. salt

Add sugar and yeast to warm water. Allow to stand 5 minutes. In a separate mixing bowl beat egg and oil. Stir yeast mixture into egg mixture. On low speed add flour and salt. Add flour one cup at a time scraping sides of bowl while stirring. Knead until smooth. Form dough into individual balls, pulling edges under to make a smooth top. Place on a greased cookie sheet. Allow to rise 10 minutes or until double in size. Bake 10-13 minutes at 350°. Yields 2 dozen rolls



Other options with the Thirty Minute Roll dough:

Butterhorns (crescent shape): Divide dough into two balls. Roll each ball into a 12 inch circle. Brush with melted butter. Cut each circle into 8 wedges (like cutting a pie). To shape begin at the wide end of a wedge anad loosely roll toward the point. Place point side down, 2-3 inches apart, on a greased baking sheet. Let rise.

Cloverleaf Rolls: Grease a muffin tin. Drop 3 small balls of dough into each muffin cup. Allow to rise. Makes 12 cloverleaf rolls.

Cinnamon Rolls: Roll dough into a rectangle. Spread with melted butter and sprinkle with desired amount of cinnamon sugar (and brown sugar, too, if you like. I usually cover the dough completely with brown sugar). Roll up rectangle, the long side. Use a knife or extra wide dental floss to cut rolls. (I personally like using floss). Place on two greased baking sheets. Let rise. Bake. Then while warm, frost with a powder sugar, butter, cream cheese, and milk frosting.

Carmel Rolls: Do the same as the cinnamon rolls about but after sprinkling cinnamon sugar, spread brown sugar on the dough and then drizzle with karo syrup. Then proceed by rolling up the rectangle.

Orange Rolls:
1 medium orange rind, grated
½ c. sugar
¼ c. butter, melted

citrus glaze:
1 c. powdered sugar
1 tbsp. butter, melted
3 tbsp. orange juice
½ tsp. vanilla extract

Mix grated orange rind with sugar. Roll pieces into 9” rope. Tie in a loose knot. Roll each knot in melted butter and then in the rind/sugar mixture. Place on baking sheet sprayed with non-stick cooking spray. Cover with plastic wrap and let double in size. Remove wrap. Bake at 350° for 9-12 minutes. Remove from pan and place on a cooling rack. Brush with citrus glaze while still warm.

*you can use Rhodes Texas rolls for this, just cook for 15-20 minutes, instead.

Mom’s Rolls

Michelle H.

½ lb. Butter
2 c. milk
¾ c. sugar
2 eggs
2 tbsp. yeast
1 tsp. Salt
flour

Heat milk ‘till warm (not hot)—about 1-2 minutes in the microwave. Add yeast & let it bubble, about 5-10 minutes. Add the butter, sugar, eggs, and salt. Add flour and mix with bread hook. Add just enough flour so that the dough cleans the bowl. Continue to mix or knead for 5-10 minutes. Cover and let rise until double. Punch down dough. Shape into rolls and place on greased baking sheet. Let rise until double. Bake at 350° for 12-13 minutes or until lightly browned on top. Brush with melted butter.

*I use this dough for cinnamon rolls, too.

Potato Pearl Rolls

Kylie P.

3 1/2 c water (divided ¾ c warm water and 2 ¾ c hot water)
3T yeast
6T sugar
4t salt
3T shortening or butter, melted
1/4 C potato pearls OR 1/2 C instant potato flakes
7 1/2 C flour



Dissolve yeast in 3/4 C warm water put to side.
Add 2 3/4 C hot water to the potato pearls, stir until dissolved.
Add melted shortening or butter, sugar, and salt.
Let cool before adding the yeast mixture.
Add flour and form dough.
Cover and let rise for 30 minutes
Punch out air and make loaves or rolls.
Let raise until double, 45-60 minutes.
Bake at 350 degrees until golden brown. About 18-20 minutes.

Olive Garden Bread Sticks Recipe

Ingredients:
1 Loaf unfrozen bread -- thaw in bowl at room temp
Baking Spray
Garlic salt
Dry oregano leaf -- rub to a powder between fingers (Powdered oregano can be found in the Mexican spice section)
Melted butter

Directions:

When dough is soft enough to knead, spray your fingers with baking spray or oil
and knead just until you can shape into "cigar"-sized pieces (about 8 to
10). Place these 3" apart on sprayed cookie sheets. Let rise in
warm place until doubled - about 1-1/2 hours. Then holding baking spray about 8"
from sticks, lightly spray top of each and then dust with garlic powder
and oregano. Bake at 375~ about 20 to 25 minutes or until golden brown.
Slather with melted butter.

Herb Crusted Rolls

Jennifer S.

½ C. lukewarm water
2 tsp. sugar
2 TBS. yeast
Stir together in a large measuring cup or bowl. Set aside while yeast proofs.
2 C. warm water
2 TBS. sugar
2 tsp. salt
2 TBS. oil
6 C. flour
Add 1 C. flour to oil, sugar salt and warm water. Stir down yeast mixture and add to bowl. Stir in rest of flour 1-2 cups at a time until ball forms. Knead dough for 10 minutes. Spray a large bowl with cooking spray. Place dough and cover with towel. Let rise for 1 hour, or until dough raises out or bowl. Punch down and shape dough

Herb Mixture
1/2 C. bread crumbs
1/2 C. Parmesan cheese
2 TBS. dried parsley
1 tsp. garlic salt

Shape into 24-30 rolls. Dip each roll top into 1 stick of melted butter. Dip roll top into herb mixture. Place on greased baking sheet. Cover with towel and let rise 1 hour or until double. Preheat oven to 400 degrees. Bake for 15-17 minutes or until golden brown.

Dinner Rolls

Jennifer S.

3 oz evaporated milk
7.5 oz hot water
1 egg, beaten
2 tablespoons butter or margarine, melted
4 cups +/- flour
1 ½ teaspoon salt
3 tablespoons sugar
2 ¼ teaspoons yeast

Dissolve the yeast in 4 oz. (1/2 cup) of very hot water with 1 tablespoon of the sugar. Mix the milk, remaining water, salt, margarine, remaining sugar, and 2 cups of the flour. Add the water-yeast-sugar mixture and beat until glossy and elastic. Let the dough rest for 10 minutes. Knead in the remaining flour, kneading for about 10 minutes. Put dough into a large greased bowl. Cover the bowl with a damp dish cloth. Let the dough rise until it is approximately doubled in size. Punch down the dough. Roll out dough and cut rolls using a round cutter. Dab centers of cut rolls with melted butter. Fold roll in half and pinch front edge of roll. Set rolls on a greased cookie sheet with rolls placed closely together. Let rolls rise until approximately doubled in size. Bake rolls at 350 degrees for 12 – 15 minutes, or until golden. Brush tops of rolls with melted butter.

Option – Cinnamon Rolls: Add ¼ teaspoon lemon extract and ¼ teaspoon nutmeg to dough when first mixing. Increase sugar to ¼ cup.