Best Rolls EVER

I have made A LOT of different roll recipes.  I had narrowed it down to my two favorite roll recipes a few years ago, but I’m always open to trying new recipes.  This new recipe leaves the others in the dust!  These rolls are soft, ‘squishy’, airy, and delicious!  They don’t dry out and lose their prime after a couple of days.  They are perfect!  I’ve used these only as rolls, but I can’t wait to try them out in cinnamon rolls, bread sticks, and all other bread-y goodnesses.  Thanks Michelle, for always finding the best recipes and sharing them with me!

Best Rolls EVER!

This recipe can destroy Kitchenaids, so just do it by hand every time.

3 cups very warm water

1/3 cup oil (or applesauce)

1/3 cup honey (i always add extra)

3 tbsp yeast

1 tbsp salt

8 +/- cups flour 

Stir together first four ingredients and let yeast activate (10-15 mins).  Add 1 tbsp salt, stir.  Add in flour, 2 cups at a time.

Spray counter with non-stick spray and knead dough until “Gluten Window” is visible (Pull a small amount of dough apart to see if a stained glass/translucent dough appears. If the dough breaks or rips, it is NOT ready). Basically the dough should be so smooth that it feels as soft as a babies bottom.

Spray your mixing bowl with nonstick spray, put dough in bowl. Spray sheet of Saran-wrap, cover bowl. Cover all with slightly damp warm towel. Put in warm place. Let rise until dough doubles (30-45 minutes).

Now you can make whatever you want with it. It is a great base recipe for everything. Makes two dozen rolls, two dozen cinnamon rolls, two pizzas, four loaves of bread, two sheets of Breadsticks, deep fried scones. It is a great base for add-ins, also. You can add more honey and changed half the flour to wheat.

Get the dough in the shape you want it, cover it with the Saran-wrap and towel again and let it rise again until it doubles in size (30-45 minutes).

Bake at 350. Rolls bake about 12-14 minutes. Knock on the middle to see if they sound hollow to test for doneness. Take them out, while still hot take a salted real butter stick and rub it on top of each one. Let sit about 3 minutes before removing any.

Good luck. You will be amazed at the awesomeness!

Easy Dinner Rolls

Don’t be fooled by the ‘easy’ in the title.  I often think that if something is easy it probably isn’t as good as something more time consuming and difficult.  These rolls are DELICIOUS! I LOVE them and make them frequently.  I have a few different roll recipes that I love equally, but for different occasions and purposes.  Really, I can’t live without any of them!

Easy Dinner Rolls
In Kitchen Aid mix the following:
1/2 cup HOT water
1/2 cup milk (warmed)
1 egg beaten
1/3 cup butter (melted)
1/3 cup sugar
1 tsp. salt

Slowly add the following:
3 3/4 cup flour
1 Tbsp. yeast

Mix and Kneed for about 3 minutes. When dough feels kind of elastic-y pour it onto a floured surface, form it into a ball and then place in a large bowl.  Let rise until double (about an hour).  (If making Peroskis follow the instructions above).  When done rising pour it back onto the floured surface and using a serrated knife cut out small fist-fulls of dough and shape it into a ball and then place on baking sheets. Let rise again for about 30-45 minutes.  Bake at 400 degrees for 10-15 minutes or until golden brown.

Soft, Perfect Dinner Rolls

Just as the name depicts, these rolls really are perfectly soft and sweet.  These are the reason it’s impossible for me to ever go on a no-carb diet.  I can not live without my rolls!

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Soft Perfect Dinner Rolls

(adapted from the Lion House dinnner rolls)

2 tablespoons active dry yeast
  (if using instant yeast use 1 1/2 Tbsp. no need to proof, just add to recipe)
2 cups warm water
1/3 cup sugar
1/3 cup butter, softened
1 egg, 1 egg white for basting
2 1/2 teaspoons salt
2/3 cup dry milk
3 cups white flour
2 1/2-3 cups whole wheat flour

In a large bowl, combine the yeast and water. Let stand 5 minutes (no need to do this if using instant yeast – just add the yeast and water together with the other ingredients). Add sugar, butter, salt, dry milk, 2 cups flour and egg. Beat together until very smooth. Add remaining flour gradually (about 1/2 cup at a time) until a soft but not sticky dough is formed. Knead the dough for at least five minutes using an electric mixer. When the dough is smooth, supple and elastic, place it in a lightly greased large bowl covered with greased plastic wrap and let it rise until doubled.

Separate the dough into two portions. Roll out into a large circle. Brush the top with melted butter. Using a pizza cutter or sharp serrated knife, cut the circles as you would a pizza into triangles. Roll each small triangle up like a crescent and place on a lightly greased baking sheet with the roll resting on it’s open edge.

Cover the rolls with lightly greased plastic wrap and let them rise until doubled. Just before putting in the oven, lightly baste one beat egg white over the tops of the rolls. Bake at 375 degrees for 12-14 minutes until they are nicely browned. As soon as you take them out brush with melted butter on top to give the glistening look.

Peroskis – Stuffed Rolls

 This is my all time favorite go-to recipe when I don’t know what to make and we don’t seem to have anything to eat.  We almost always have the ingredients to make rolls, and we usually have cheese and sausage or ground beef in the freezer.  This does take some time if you are making yeast dough, but it’s so easy and it’s great to double the recipe and freeze the other half for another -don’t want to cook- kind of day.  I probably make this once a month and my little boys LOVE it!  I wouldn’t really qualify it as healthy, but considering my boys refuse to eat anything green this is a big step in the right direction.   My mom made this frequently when I was growing up and it was always a favorite, especially because it was a little different every time. My mom always called them Peroski’s (Pair-O-shkees).  I’m guessing this recipe originally came from the Polish Perougi’s which are traditionally potato, cheeses, and spices wrapped inside a dough boiled to cook.  This is my evolved-Americanized version which should probably be titled stuffed rolls.  I serve them alone for dinner, because I’m not that fancy, but they can also be a side dish or appetizer.  The great thing about Peroskis is that you can fill the dough with anything you want.  Hamburger, olives, and taco seasoning. Beans and cheese. Chicken with alfredo sauce.  I’ve written in my two favorite fillings I’ve created below. Happy Cooking!

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Peroski (Pair-O-shki) –aka stuffed rolls
Step One
: Make the filling ahead of time and store in the fridge.  You can’t use it too warm or it will ruin the dough. Sometimes I make the filling in the morning or the night before just to have it done and out of the way.
Step Two: Make your THIS or THIS and let it rise the first time just like normal.  ***
Step Three: When done rising, roll the dough out onto a floured surface to be about 1/4 inch thick. Cut into squares.(tip: only use serrated knives when working with yeast dough) You can also cut into rectangles if you want them to be long instead of round.  Place a spoonful of filling into each square. Pinch the dough shut and lay pinched-side down onto greased baking sheet.

Step Four:  Let rise again for about 30-40 minutes (they will not double in size)
Step Five: baste with whisked egg whites if you want them to have a glazed look and then bake according to your roll recipe directions. Done and delicious!

***If you want to make a faster version you can use refrigerated crescent dough, just skip the rising steps.

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Creamy Goodness -Filling 1: (I don’t measure, so this is a good estimate)
1 tube sausage (mild)
4-8 oz. cream cheese
1/2-1 cup brocoli florets
shredded cheddar cheese to sprinkle
Cook the sausage in a frying pan until brown and then turn the heat down and add the cream cheese and brocoli.  Stir and smoosh it up until the cream chease is all liquefied and immersed. Store in the fridge until ready to put on dough. When dough is ready put a spoonful of the mixture in the center of the dough, sprinkle with cheddar cheese.

Healthy Goodness -Filling 2: (Again, sorry for the lack of measuring)
1 tube sausage (mild)
1/2-1 cup sour cream
1 cup-ish pico de gallo
shredded cheddar cheese to sprinkle
Follow the same instructions as the above recipe.