Req: Soft dinner rolls

On Sun 22 Jan 2006 10:08:32a, Thus Spake Zarathustra, or was it jmcquown?

Quoted message said:

Arri London said:

TY! They sound good. Much more sugar than the recipes we've already
tried.

Surprisingly, the rolls don't taste sweet.

Jill

For that type of roll and the amount of flour, I don't consider that a *lot*
of sugar. I'm anxious to try the recipe.

--
Wayne Boatwright Õ¿Õ¬
________________________________________

Okay, okay, I take it back! UnScrew you!

Wayne Boatwright said:

On Sun 22 Jan 2006 10:08:32a, Thus Spake Zarathustra, or was it jmcquown?

Quoted message said:

Arri London said:

TY! They sound good. Much more sugar than the recipes we've already
tried.

Surprisingly, the rolls don't taste sweet.

Jill

For that type of roll and the amount of flour, I don't consider that a *lot*
of sugar. I'm anxious to try the recipe.

I use a lot (don't measure but it's approx the same amount) of honey
in mine and they aren't *sweet* either. They are a popular request
when I ask what I should bring.
--

Practice safe eating. Always use condiments.

Dee Randall said:

"Arri London" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

My grandmother made bread once a week. (They grew and ground their own
wheat.) One pan made that day and eaten that day was soft rolls, sky high
over the square pan. You broke them apart, still warm, and they were
probably as soft as a Wonderbread; however just about as tasty as you can
get. She never let me get near her in the kitchen, so I have no idea how
they were made, but the bread and rolls every week came from the same
recipe -- in her head. I would venture to say that there was milk (from the
cows) and butter (churned from the milk). She used cake yeast.
I believe it is possible to make a roll of this kind today. I've seen a
recipe similar in a WV Hillbilly or White Trash Cooking type of cookbook;
but if you look around, I'll bet you can find a soft bread receipe that you
can make into soft rolls.
Dee Dee

TY! I too make a lot of bread. It should be possible to make soft rolls
too LOL. None of my usual bread types are meant to be soft so still
looking at recipes.

jmcquown said:

Arri London said:

TY! They sound good. Much more sugar than the recipes we've already
tried.

Surprisingly, the rolls don't taste sweet.

Jill

LOL that's always relative of course. But will try the recipe anyway 😄

Curly Sue said:

On Fri, 20 Jan 2006 16:12:18 -0700, Arri London <[email hidden]>

Quoted message said:

Anyone have a tried and true recipe for those very soft dinner rolls?
Have tried a few recipes from the cookbooks we have inherited but the
rolls are just too 'bready' instead of soft and fluffy.

My mother likes them and I'm trying to get as many calories into her as
poss LOL.

TIA

Look for recipes with egg, and/or shortening. I haven't tried Crisco
but I heard it works well for soft and fluffy. Milk helps too. Brush
the tops with butter before baking. Put the rolls fairly close
together so they merge while baking.

Sue(tm)

Will try to avoid Crisco unless absolutely necessary. Did brush the tops
of the last batch with butter and had the rolls touching too. Still too
bready.

Arri London said:

jmcquown said:

Arri London said:

TY! They sound good. Much more sugar than the recipes we've already
tried.

Surprisingly, the rolls don't taste sweet.

Jill

LOL that's always relative of course. But will try the recipe anyway
😄

Considering I don't like sweet-tasting stuff, you can pretty much guarantee
they aren't sweet.

Jill

On Sun, 22 Jan 2006 16:50:25 -0700, Arri London <[email hidden]>

Quoted message said:

Curly Sue wrote:

Quoted message said:

Quoted message said:

Look for recipes with egg, and/or shortening. I haven't tried Crisco
but I heard it works well for soft and fluffy. Milk helps too. Brush
the tops with butter before baking. Put the rolls fairly close
together so they merge while baking.

Sue(tm)

Will try to avoid Crisco unless absolutely necessary. Did brush the tops
of the last batch with butter and had the rolls touching too. Still too
bready.

I haven't tried this recipe yet, but it looks good to me. I found it
at the Saveur site, via the KQED foodblog. The person in the foodblog
made them, and she says she reduced the sugar to about 1/2 cup and it
seemed to work for her.

http://www.saveur.com/article.jsp?ID=5446&typeID=120

Christine

Arri London said:

Anyone have a tried and true recipe for those very soft dinner rolls?
Have tried a few recipes from the cookbooks we have inherited but the
rolls are just too 'bready' instead of soft and fluffy.

My mother likes them and I'm trying to get as many calories into her as
poss LOL.

TIA

My Better Homes & Gardens Brioche recipe turns out light and fluffy (3
risings). For 12 regular-sized dinner rolls, there would be 3 eggs
plus 1 yolk, 1/3 C. sugar, and 1/2 C. butter. It's pretty rich. I
don't have the exact recipe with me, sorry. Maybe you can Google it.

N.

Christine Dabney said:

On Sun, 22 Jan 2006 16:50:25 -0700, Arri London <[email hidden]>

Quoted message said:

Curly Sue wrote:

Quoted message said:

Quoted message said:

Look for recipes with egg, and/or shortening. I haven't tried Crisco
but I heard it works well for soft and fluffy. Milk helps too. Brush
the tops with butter before baking. Put the rolls fairly close
together so they merge while baking.

Sue(tm)

Will try to avoid Crisco unless absolutely necessary. Did brush the tops
of the last batch with butter and had the rolls touching too. Still too
bready.

I haven't tried this recipe yet, but it looks good to me. I found it
at the Saveur site, via the KQED foodblog. The person in the foodblog
made them, and she says she reduced the sugar to about 1/2 cup and it
seemed to work for her.

http://www.saveur.com/article.jsp?ID=5446&typeID=120

Christine

TY. I always cut down the amount of sugar in most bread-related recipes.

Nancy1 said:

Arri London said:

Anyone have a tried and true recipe for those very soft dinner rolls?
Have tried a few recipes from the cookbooks we have inherited but the
rolls are just too 'bready' instead of soft and fluffy.

My mother likes them and I'm trying to get as many calories into her as
poss LOL.

TIA

My Better Homes & Gardens Brioche recipe turns out light and fluffy (3
risings). For 12 regular-sized dinner rolls, there would be 3 eggs
plus 1 yolk, 1/3 C. sugar, and 1/2 C. butter. It's pretty rich. I
don't have the exact recipe with me, sorry. Maybe you can Google it.

N.

TY. Have several French brioche recipes. They are good but not the
fluffy air-headed rolls I'm trying to make.

Arri London said:

Nancy1 said:

Arri London said:

Anyone have a tried and true recipe for those very soft dinner rolls?
Have tried a few recipes from the cookbooks we have inherited but the
rolls are just too 'bready' instead of soft and fluffy.

My mother likes them and I'm trying to get as many calories into her as
poss LOL.

TIA

My Better Homes & Gardens Brioche recipe turns out light and fluffy (3
risings). For 12 regular-sized dinner rolls, there would be 3 eggs
plus 1 yolk, 1/3 C. sugar, and 1/2 C. butter. It's pretty rich. I
don't have the exact recipe with me, sorry. Maybe you can Google it.

N.

TY. Have several French brioche recipes. They are good but not the
fluffy air-headed rolls I'm trying to make.

I don't know about your recipes, but what I said was, my BH & G recipe
turned out very fluffy rolls.

My grandmother used to make a dinner roll with a Fleischman yeast
recipe - they were always wonderful. Maybe you could find that recipe.
Really, it's not rocket science. There are probably millions of
dinner roll recipes on the web. I love my BH & G bread book (c. 1963)
- sweet roll dough or not, Parker House, Butterflake - it's got them
all.

N.

Nancy1 said:

Arri London said:

Nancy1 said:

Arri London wrote:
> Anyone have a tried and true recipe for those very soft dinner rolls?
> Have tried a few recipes from the cookbooks we have inherited but the
> rolls are just too 'bready' instead of soft and fluffy.
>
> My mother likes them and I'm trying to get as many calories into her as
> poss LOL.
>
> TIA

My Better Homes & Gardens Brioche recipe turns out light and fluffy (3
risings). For 12 regular-sized dinner rolls, there would be 3 eggs
plus 1 yolk, 1/3 C. sugar, and 1/2 C. butter. It's pretty rich. I
don't have the exact recipe with me, sorry. Maybe you can Google it.

N.

TY. Have several French brioche recipes. They are good but not the
fluffy air-headed rolls I'm trying to make.

I don't know about your recipes, but what I said was, my BH & G recipe
turned out very fluffy rolls.

My grandmother used to make a dinner roll with a Fleischman yeast
recipe - they were always wonderful. Maybe you could find that recipe.
Really, it's not rocket science. There are probably millions of
dinner roll recipes on the web. I love my BH & G bread book (c. 1963)
- sweet roll dough or not, Parker House, Butterflake - it's got them
all.

N.

Have tried many dinner roll recipes. They really are too bready. Need
the soft flossy sort LOL.

"Arri London" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Anyone have a tried and true recipe for those very soft dinner rolls?
Have tried a few recipes from the cookbooks we have inherited but the
rolls are just too 'bready' instead of soft and fluffy.

My mother likes them and I'm trying to get as many calories into her as
poss LOL.

TIA

============

Yes!

7 1/2 oz warm water
3 1/2 - 4 cups all purpose flour
3/4 tsp. salt
3 1/2 TBSP sugar
2 TBSP powdered coffee creamer
3 TBSP butter
2 tsp dry instant yeast

I do this in my bread machine on the "dough" setting. Remove and
refrigerate overnite. Remove and shape as desired, let rise until doubled,
brush with melted butter just before and immediately after baking.

--
Syssi

Syssi said:

"Arri London" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Anyone have a tried and true recipe for those very soft dinner rolls?
Have tried a few recipes from the cookbooks we have inherited but the
rolls are just too 'bready' instead of soft and fluffy.

My mother likes them and I'm trying to get as many calories into her as
poss LOL.

TIA

============

Yes!

7 1/2 oz warm water
3 1/2 - 4 cups all purpose flour
3/4 tsp. salt
3 1/2 TBSP sugar
2 TBSP powdered coffee creamer
3 TBSP butter
2 tsp dry instant yeast

I do this in my bread machine on the "dough" setting. Remove and
refrigerate overnite. Remove and shape as desired, let rise until doubled,
brush with melted butter just before and immediately after baking.

--
Syssi

TY! What is the powdered coffee creamer for? It's not something we'd
ever have in the house.

Arri London' & Syssi said:

Quoted message said:

"Arri London" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Anyone have a tried and true recipe for those very soft dinner rolls?
Have tried a few recipes from the cookbooks we have inherited but the
rolls are just too 'bready' instead of soft and fluffy.

My mother likes them and I'm trying to get as many calories into her as
poss LOL.

TIA

============

Yes!

7 1/2 oz warm water
3 1/2 - 4 cups all purpose flour
3/4 tsp. salt
3 1/2 TBSP sugar
2 TBSP powdered coffee creamer
3 TBSP butter
2 tsp dry instant yeast

I do this in my bread machine on the "dough" setting. Remove and
refrigerate overnite. Remove and shape as desired, let rise until
doubled,
brush with melted butter just before and immediately after baking.

--
Syssi

TY! What is the powdered coffee creamer for? It's not something we'd
ever have in the house.

============

The original recipe called for instant milk powder... well, I was out of it
one day but had recently purchased some coffee creamer to put in my homemade
recipe for Chai tea... I decided to try it and haven't stopped using it
since. I suppose you could even use milk instead of water and skip the
creamer/milk powder altogether but... well... I'm a creature of habit and
LOVE this recipe as is.

I'm sure the bread would still come out very lovely without the creamer.

--
Syssi

Syssi said:

Arri London' & Syssi said:

Quoted message said:

"Arri London" <[email hidden]> wrote in message
news:[email hidden]...
> Anyone have a tried and true recipe for those very soft dinner rolls?
> Have tried a few recipes from the cookbooks we have inherited but the
> rolls are just too 'bready' instead of soft and fluffy.
>
> My mother likes them and I'm trying to get as many calories into her as
> poss LOL.
>
> TIA
============

Yes!

7 1/2 oz warm water
3 1/2 - 4 cups all purpose flour
3/4 tsp. salt
3 1/2 TBSP sugar
2 TBSP powdered coffee creamer
3 TBSP butter
2 tsp dry instant yeast

I do this in my bread machine on the "dough" setting. Remove and
refrigerate overnite. Remove and shape as desired, let rise until
doubled,
brush with melted butter just before and immediately after baking.

--
Syssi

TY! What is the powdered coffee creamer for? It's not something we'd
ever have in the house.

============

The original recipe called for instant milk powder... well, I was out of it
one day but had recently purchased some coffee creamer to put in my homemade
recipe for Chai tea... I decided to try it and haven't stopped using it
since. I suppose you could even use milk instead of water and skip the
creamer/milk powder altogether but... well... I'm a creature of habit and
LOVE this recipe as is.

I'm sure the bread would still come out very lovely without the creamer.

--
Syssi

OK ty. We do make bread machine bread with milk but it doesn't have the
texture of the soft dinner rolls.

"Arri London" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Syssi said:

Arri London' & Syssi said:

>
> "Arri London" <[email hidden]> wrote in message
> news:[email hidden]...
> > Anyone have a tried and true recipe for those very soft dinner
> > rolls?
> > Have tried a few recipes from the cookbooks we have inherited but
> > the
> > rolls are just too 'bready' instead of soft and fluffy.
> >
> > My mother likes them and I'm trying to get as many calories into her
> > as
> > poss LOL.
> >
> > TIA
> ============
>
> Yes!
>
> 7 1/2 oz warm water
> 3 1/2 - 4 cups all purpose flour
> 3/4 tsp. salt
> 3 1/2 TBSP sugar
> 2 TBSP powdered coffee creamer
> 3 TBSP butter
> 2 tsp dry instant yeast
>
> I do this in my bread machine on the "dough" setting. Remove and
> refrigerate overnite. Remove and shape as desired, let rise until
> doubled,
> brush with melted butter just before and immediately after baking.
>
> --
> Syssi

TY! What is the powdered coffee creamer for? It's not something we'd
ever have in the house.

============

The original recipe called for instant milk powder... well, I was out of
it
one day but had recently purchased some coffee creamer to put in my
homemade
recipe for Chai tea... I decided to try it and haven't stopped using it
since. I suppose you could even use milk instead of water and skip the
creamer/milk powder altogether but... well... I'm a creature of habit and
LOVE this recipe as is.

I'm sure the bread would still come out very lovely without the creamer.

--
Syssi

OK ty. We do make bread machine bread with milk but it doesn't have the
texture of the soft dinner rolls.

===============

Hmmm... Well, these are soft and I think part of the reason is that they
are refrigerated overnight. <shrug>

--
Syssi