Delicious Dinner Rolls (Thanksgiving Crescent Rolls)

This recipe makes 48 rolls! 

Ingredients:

1 1/2 cups of milk

3/4 cup + 1 Tablespoon Sugar

1 egg

1 Tablespoon salt

2 Tablespoons yeast

2 cups of warm water

about 9-10 cups of all purpose flour

at least 1 cup of butter

1. Scald 1 1/2 cups of milk, 3/4 cup sugar and 1/2 cup of butter, in a microwave safe bowl, for about 2 minutes. Cutting the butter into pieces helps it melt faster. There will probably be some little cubes of butter still floating in the hot mixture, they will melt.
2. We are going to add yeast to this hot mixture, but it will be too hot to just dump the yeast straight in (it would kill it!). To cool it down stir in 1-2 cups of flour, then add 1 egg and 1 Tablespoon of salt, and leave it to cool for a couple of minutes. 
3. Meanwhile, in a measuring cup dissolve 2 Tablespoons of yeast in 2 cups of warm water and 1 Tablespoon of sugar. Let it sit for a couple of minutes until it is bubbly.
4. Make sure your milk mixture is just warm, not boiling and add the yeast mixture! Keep track of how much flour you are adding!
5. Using a fork or wooden spoon, gradually stir in 9-10 cups of flour (counting the flour you have already added to cool it earlier). I would recommend only adding 2 cups at time and stirring in between. These dinner rolls turn out so much better when they are mixed by hand or a stand mixer recommended by experts. (I, Ashley Hedin, always use my KitchenAid and they are still delicious.)
6. At the end the dough will be dense and sticky, and may be hard to stir, you can use your hands to incorporate the rest of the flour if needed. Be sure not to add too much flour. Then smooth the dough out and cover the bowl with plastic wrap. Leave it in a warm place and let it raise.
7. When your dough is close to raising completely, butter 2 cookie sheets and set them aside. (I use a silpat and don't butter it.)
8. Let the dough rise until it has doubled in size. Then cover your working space with flour to prevent the dough from sticking. Dump your dough out and divide it into 4 balls. Eyeball the sizes, then lift them up and feel the weight of each ball. Try to make them even, but they don’t have to be perfect.
9. Using one ball of dough at a time: roll the dough into a circle on a floured counter. Once it is rolled out spread the top with butter from edge to edge. You will use about 2 Tablespoons per circle of dough.
10. Cut the dough into quarters using a pizza cutter. Then cut each quarter into 3 pieces. You should end up with 12 triangles from each circle of dough. Roll each triangle of dough starting with the wide end of the triangle.
11. Tuck the tail of the triangle under the roll and place it on the buttered cookie sheet. You will make 3 rows, with 8 rolls per row. This will give you 24 rolls per pan. Two balls of dough will fill 1 pan. You will get a total of 48 rolls!
12. Pre-heat your oven to 350 degrees. Place the pans of dinner rolls in a warm place (on top of the oven if possible) to let them rise. Once they are touching and full in size, bake (one pan at a time) in the oven ’till they are golden brown. About 10 – 15 minutes, It may take longer depending on how hot your oven cooks. Keep a close eye on your first pan to get the right time for the second.
13. While they are still hot and fresh out of the oven, run a stick of butter over the tops of the rolls for a delicious buttery glaze.

 https://howdoesshe.com/delicious-dinner-rolls/

The BEST Dinner Rolls

 I was out of freezer rolls today, so I used this recipe.  They were wonderful, and not too hard.  I used my Bosch mixer.

Ingredients

• 4 -5 cups all purpose flour
• 2 tbsp rapid rise, instant yeast
• 1/3 cup granulated sugar
• 1 tsp salt
• 1 1/2 cups warm milk , 110 degrees
• 5 tbsp butter, softened
• 1 egg , room temperature
• 2 tbsp melted butter

Instructions

• Combine 3 cups of flour, yeast, sugar, salt, warm milk, butter, and egg in the bowl of a stand mixer.
• Attach the dough hook and turn the mixer on to the lowest speed and mix until flour is incorporated, scraping down the sides of the bowl as necessary.
• Increase speed to medium and beat for 2 minutes.
• Add 1/2 cup flour and blend with the dough hook until incorporated. And another 1/2 cup flour and repeat, mixing at medium speed for another 2 minutes until a ball of dough is formed.
• Add additional flour as necessary. The dough should be slightly sticky and soft and pulling away from the edge of the bowl. 
• Transfer the dough to a lightly greased bowl and cover with a towel or plastic wrap. Let rise for 30 minutes at room temperature.
• Remove the towel or plastic wrap and deflate the dough by punching down lightly. 
• Pinch off pieces of the dough and form 24 rolls. You can weigh them to keep the rolls close to the same size. Mine were about 2 ounces each but this will vary depending on how much flour you added.
• Transfer the rolls to a lightly greased quarter baking sheet or 9 x 13 baking dish. Cover with a towel or plastic wrap and let rise for an additional 30 minutes at room temperature.
• Preheat oven to 375 degrees. Bake the rolls for 12 to 15 minutes or until golden brown and cooked through. If the rolls are getting too brown, just tent the rolls with foil.
• Remove rolls and brush hot rolls with the melted butter. Serve immediately or store cooled rolls in a plastic bag for up to 3 days.

Conference Sunday Monkey Bread

We’ll call it that since this was our second time having it for breakfast on Sunday before General Conference.  

INGREDIENTS
20 frozen rhodes rolls
1 package COOK & SERVE Butterscotch pudding mix
1/2 C (1 stick) melted butter
3/4 C brown sugar
1 tsp cinnamon
Nuts optional (always a NOT option at our house)

INSTRUCTIONS

1. Prepare the desired pan. (I use baking spray in a bundt pan)
2. Sprinkle nuts in the pan if desired.
3. Add twenty frozen rolls around the pan.
4. Evenly spread dry pudding mix over rolls.
5. In a medium bowl combine sugar, cinnamon, and melted butter. Pour over rolls.
6. Leave on counter, uncovered, overnight. If you want to cover spray a piece of plastic wrap with non-stick spray and loosely place over the pan.
7. When ready to serve, place in oven and bake at 350°F for 25 to 30 minutes.

Fluffy Dinner Rolls

Time: about 1 hour 10 minutes
Yield: 12 rolls
Recipe from Jamie Cooks It Up!

3/4 C milk
4 Tb butter
3/4 C hot water
4 Tb sugar
1 tsp salt
4 - 4 1/2 C flour
1 heaping Tb yeast (I use active dry)

1-Pour your milk into a microwave safe container. Add your butter to the milk and put it in the microwave for 1 1/2 minutes.
2-Preheat your oven to 170 degrees. While the milk is getting nice and toasty, turn on the tap to get your hot water. Temperature is important to making these rolls rise quickly. If you add cold water, your rolls are going to rise at a snails pace, so please add hot water. I put my hand in the water to test it. You want it to be almost too hot to put your hand in.
3-Put your milk/butter and hot water in the bottom of your mixer. Add the sugar and salt. Then add 2 C of the flour...let it mix for 1 minute.
4-Add the yeast. Turn the mixer on and add the rest of the flour 1 C at a time.
5-You have enough flour when the dough scrapes the side of the bowl clean. Mix on medium speed for 5 minutes.
6-Cover with plastic wrap and let sit for 5 minutes. You need the plastic wrap to trap the heat.
7-Take a bit of butter and coat the inside of a 9x13 pan.
8-Spray your counter, or a cutting board with cooking spray. Lay your dough on top of it.
9-Take a sharp knife, spray it with cooking spray, and cut your dough into 12 pieces. Make them as equal as you can...perfection is not necessary.
10-Gently round them into balls, and put them in your buttered 9x13 pan.
11-Put the pan into your warm 170 degree oven. Let them rise for about 20 minutes until they have risen 1 inch above the rim of the pan.
12-Leave your pan in the oven and turn the heat up to 350 degrees. Bake for 15 minutes. The 15 minutes includes the time it takes the oven to increase in temperature. If your oven takes a long old time...you will of course need to increase the baking time. Bake until golden brown.
13-Brush with a little softened butter.