- 24
Ingredients
- FOR EVERYTHING DINNER ROLLS:
- 4-1/2 to 5 cups all-purpose flour
- 1/4 cup sugar
- 1 package (1/4 ounce) active dry yeast
- 1-1/4 teaspoons salt
- 1 cup whole milk
- 1/2 cup water
- 2 tablespoons butter
- 2 eggs
- 1 egg, lightly beaten
- 1 teaspoon poppy seeds
- 1 teaspoon kosher salt
- 1 teaspoon dried minced garlic
- 1 teaspoon sesame seeds
- 1 teaspoon dried minced onion
- FOR PARM-GARLIC DINNER ROLLS:
- 2 tablespoons grated Parmesan cheese
- 1/2 teaspoon dried minced garlic
- FOR ALMOND HERB DINNER ROLLS:
- 2 tablespoons chopped sliced almonds
- 1/2 teaspoon kosher salt
- 1/2 teaspoon dried basil
- 1/2 teaspoon dried oregano
Preparation
Step 1
In a large bowl, combine 2 cups flour, sugar, yeast and salt. In a small saucepan, heat the milk, water and butter to 120°-130°. Add to dry ingredients; beat on medium speed for 3 minutes. Add 2 eggs; beat on high speed for 2 minutes. Stir in enough remaining flour to form a soft dough (dough will be sticky).
Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover with plastic wrap and let rise in a warm place until doubled, about 1 hour.
Punch dough down. Turn onto a lightly floured surface; divide into 24 portions. Shape into balls. Divide between two greased 13-in. x 9-in. baking pans.
Cover with a clean, lightweight towel and let rise until doubled, about 30 min. Brush with lightly beaten egg. Sprinkle with toppings for rolls of your choice.
Bake at 375° for 10-15 minutes or until golden brown. Remove from pans to wire racks. Yield: 2 dozen.
CLOVERLEAF ROLLS: Make dough as directed; divide into 24 portions. Divide each into three equal pieces; shape into balls. Place three balls in each greased muffin cup. Let rise, top and bake as directed. TWISTS: Make dough as directed; divide into 24 portions. Shape into balls; roll each into a 10-in. rope. Fold in half and twist two or three times, holding both ends. Pinch rope ends to seal. Let rise, top and bake as directed. ROSETTES: Make dough as directed; divide into 24 portions. Shape into balls; roll each into a 10-in. rope. Tie loose knot in the center of rope. Bring bottom end up and tuck into center of roll; wrap top end around and tuck under roll. Let rise, top and bake as directed.
Nutrition Facts: 1 roll (calculated without toppings) equals 118 calories, 2 g fat (1 g saturated fat), 30 mg cholesterol, 143 mg sodium, 21 g carbohydrate, 1 g fiber, 4 g protein.