Monday, January 14, 2013

Best Rolls Ever

This is Lynn here.  I just have to tell everyone that I have the BEST sister ever!  Why, might you ask?  Because she and her husband got me my very own Kitchenaid Mixer for Christmas.



I have been falling in love with my mixer and using it non-stop.  Seriously, I've considered knitting it a sweater because I adore it so much.  With my new mixer I have tried out various roll recipes and I just have to share the one that I think is the absolute BEST.  Not only is the recipe easy, but they come out so soft and buttery and they just melt in your mouth.



Ingredients:

  • 2 c warm water
  • 2/3 c nonfat dry milk powder
  • 2 Tbsp dry yeast
  • 1/4 c sugar
  • 2 tsp salt
  • 1/2 c butter
  • 1 egg
  • 4 1/2- 5 c all purpose flour


Directions:

  1. In a Kitchenaid mixing bowl, stir in warm water and nonfat dry milk powder until it dissolves.
  2. Add yeast, then sugar, salt, butter, egg, and 2 cups of flour.
  3. Mix on low speed until ingredients are wet, then 2 minutes at medium speed.
  4. Add 2 more cups of flour, mix on low speed until ingredients are wet, then 2 minutes at medium speed.  (You can switch your attachment to the dough hook at this point for easier mixing.)
  5. Add 1/2 cup flour again, mixing on low speed until wet, then 2 minutes at medium speed.  You can add an additional 1/2 c if your dough is still too wet but I usually stop at 4 1/2 cups of flour total.
  6. Dough should be soft, not overly sticky, and not stiff.
  7. Scrape the dough off the sides of the bowl and pour about 1 tablespoon of vegetable oil around the sides of the bowl so that the bowl is coated.  
  8. Spray some plastic wrap with non-stick coating and place the plastic over the bowl. Allow it to rise in a warm place until the dough doubles in size and rises to the top of the bowl.

     9.  Once the dough has risen, place your dough on a flat floured surface, then divide the dough in half.


     10.  Roll out 1/2 the dough into a circle.


     11.  Using a pizza cutter, cut the dough into 16 even slices.


     12.  Begin to roll the slice of dough in, starting from the wide end and tuck the small point underneath.  


     13.  Place rolls on parchment-lined baking sheet.  

   
14.  Repeat steps 10-13 for the 2nd half of the dough and let them rise for 1- 1 1/2 hours, until double in                          size.
     15.  Bake at 375 F for 15-20 minutes or until golden-brown. 
     16.  Brush with melted butter while hot.



And if you're new to making rolls (which I was until just a few months ago) there are some great tips that you can find on my friend, Ali's website HERE.

So get baking to warm up your home and your tummy during this VERY cold winter!

Feel free to "Pin" to your heart's content!


95 comments:

  1. These look fabulous....so soft and tender! As soon as our oven is repaired, I'll be trying my hand at these. Yum-o!

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  2. Replies
    1. I freeze them before I bake them ... Put them on a wax paper lined cookie sheet and put it right into the freezer. Once frozen you can put them into freezer safe bags. I do the same with cookie doughs. I use a mini ice cream scoop to scoop the dough out evenly, freeze them on a tray and then bag them up. It comes in very handy around the holidays :)

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    2. Do you freeze them before or after letting them rise? I've tried to freeze rolls before and they didn't rise well after thawing.

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    3. In regards to freezing, if you follow the link in the comment below (by Shelby), that recipe says to double the amount of yeast and then freeze before the 2nd rise.

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    4. I haven't tried freezing them but it sounds like all these other comments here give a lot of great information. If you do freeze them, could you let me know how they turn out for you? Good luck!

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    5. I just saw this recipe "pinned" on pinterest from another friend...I had to come to your page to see what it was all about ~ as I love bread! I hope you'll keep posting, I can't wait to try these rolls out!

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    6. Mine didn't rise at all if I froze them after the first rise, so they were dense and small. I'm going to try doing both rises, then freezing -- I think that will work better, especially if you are freezing half of this recipe (don't need 36 rolls) and can't add more yeast part-way through.

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  3. instead of using water and powdered milk, could you substitute milk? These look great, I can't wait to try them!

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    1. I was told by a woman that the reason for using powdered milk is that milk has enzymes that will mess with the rolls in some way (not sure exactly how). Anyway, so to fix the enzyme problem, scald the milk. So, scalded milk is a substitute for powdered milk and powdered milk is a substitute for scalded milk.

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    2. I had asked my friend who shared this recipe with me the same question- she said that there was just something about the powdered milk in the recipe that made the rolls super soft and yummy. I took her word for it so I've not tried to substitute the milk. Good luck with the recipe!

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    3. I'd like to hear from anyone who has tried the scalded milk. And how exactly do you scald milk? Sorry if that's a stupid question. My son cannot have powdered milk, but is ok with regular milk.

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    4. I used reg milk, unscalded (though I buy hormone free milk, so I don't know if that helped or not). I did warm the milk up enough to proof the yeast with though. I'd also recommend, proofing the yeast with the warm milk (or water) and sugar for 5 mins. (the sugar feeds the yeast). And, salt will kill the yeast a bit, so I add that in last (just sprinkle it in after the first two cups of flour have gone in).
      This is a great recipe! The rolls turned out wonderful! Thanks for the post!

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    5. I just made these with 2% organic milk as I don't have dry milk powder and didn't feel like going out to get it, also used 1/2 all purpose flour and 1/2 whole wheat flour. It came out so nice, fluffy, light and delicious! The boys can't stop eating them! I was thinking to freeze them (I like to freeze baked already), but I don't think I will have any left to freeze... Thanks for such a great, easy and yummy recipe!

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    6. I forgot to say that I also didn't scalded the milk, just warmed it up a little, just to get lukewarm. Not sure what is the enzyme problem with the milk and baking, but I have used milk in several bread/rolls recipe and never had any problem...

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    7. My understanding regarding scalding milk is that it is a hold over from older recipes that used unpasteurized milk...however in regards to bread making I did recently learn that scalding the milk serves a more scientific purpose. The whey protein in milk can weaken gluten and prevent the dough from rising properly. Scalding the milk deactivates the protein so this doesn't happen.

      See http://www.thekitchn.com/scalding-milk-is-it-really-nec-112360

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    8. You can scald milk by heating on medium until a film forms on the surface. You can remove the film. This happens prior to the milk coming to a boil. Let the scalded milk COOL OFF to lukewarm (or cool) before using in recipe.

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  4. I love my kitchen aid. Have you shredded chicken in your kitchen aid yet? I simply cook about 6 pounds in my crock pot over night then int eh morning get it out, toss it in the mixer with the paddle and shred it all in a matter of seconds. Then I freeze it small freezer bags and it's cooked and ready to add to casseroles and soups.

    These rolls look heavenly! I think I'll make them tomorrow. I've seen so many great ideas for cute food (for kids or parties) that use crescent rolls, but I don't like to get the store bought ones often they are so full of yucky stuff. How great to stumble upon a recipe.

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    1. What a great idea! I will have to try that the next time I need to shred chicken.

      I hope the roll recipe turns out for you. Good luck!

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    2. I seen that you could shred meat like that on pinterest so i tried it with chicken and i was so amazed how fast it worked!

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    3. For this reason alone, I wanted a kitchen aid mixer. Everything else is just a perk, lol! After hand shredding almost 10 lbs of chicken for freezer cooking.. I vowed I would never hand shred again!

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  5. Don't know if you're aware, but with one minor change (1/3 c. butter instead of 1/2 c. butter) this is the official Lion House Roll Recipe. Even the wording in some of the directions is almost identical. It is a delicious recipe and I highly recommend it! :) http://ldsliving.com/story/4234-lion-house-recipes

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    1. Hi, thank you for your comment. I did know that this was a Lion House recipe. Like I said in the intro- I had been trying various roll recipes and this one was my favorite with the exception of the butter being changed (as a friend recommended it to me) and I also reduced the amount of flour to my personal taste. Then I did my own instructions for rolling the dough into crescents. I just decided to repost the recipe with the changes and my own pictorial to make everything easy to find in one place. Hopefully that will be helpful to novice bread makers like myself. Thanks again!

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  6. Hmmm, I just found powdered buttermilk, do you think that would work? I got it because I never use up all the buttermilk after a recipe. I may try it and let you know!

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    1. I have never tried it so I'm not sure. Let me know how it turns out for you though! I'm curious now. :)

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  7. I just made these tonight and they were not very soft and buttery ;( I am not sure what i did wrong. Is the butter used meant to be whole (not melted) or melted? I was unsure so I melted it. I do not have a kitchen aid (I really want one) so I had to mix everything by hand. I wonder if maybe i over worked the dough. I will try again and fingers crossed that it works.

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    1. I just have my butter soft at room temperature and then add it in. You might be right about the kitchenaid mixer making the difference. Do you know someone who has one? Maybe you can try the recipe at a friend's house and see if that works better for you. Good luck!

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    2. Also, make sure your liquid isn't too hot- if it is it will kill your yeast and make it so your dough doesn't rise. That might explain why it wasn't soft.

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    3. Hot melted butter will also kill the yeast.

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    4. Another solution, if you don't have (or can't afford) a Kitchenaid, is to use a bread machine. I use a bread machine to knead my dough, and it always does a great job. The problem, if you're doing it on your own, is that you have to knead for the appropriate amount of time (just mixing by hand probably won't do the trick). Personally, I prefer to have a machine do it, even though I'm old-fashioned in other respects. :) The reason your dough wasn't appropriately fluffy was probably due to an insufficient amount of kneading. The recipe worked out really great for me with a bread machine.

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    5. Do you place the items in the bread maker in the order listed in the above recipe? I am very new to this and I keep reading that salt kills the yeast??

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    6. Yep, salt kills yeast, that's why you don't put it in the milk alone with the yeast, and make sure that it is on top of the flour. Part of the reason for putting salt in is to keep the yeast under control later.

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    7. hmmmm... salt going in after flour would have been a helpful hint before I started making them... crossing my fingers it still turns out though

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    8. If you don't have a kitchen aid OR a bread machine just use a wooden spoon to stir. Don't use a hand mixer. It'll give you a super shoulder workout, but it won't overwork it. When your dough is getting too stiff to stir by hand, You'll also just have to toss the dough out on the counter and knead away! You can work the rest of your flour in while you knead if necessary. Pretty 'old fashioned' but a safe bet it should turn out okay.

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  8. Has anyone tried these with whole wheat flour instead of white flour?

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    1. I haven't but if you try it, let me know how it turns out.

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    2. I just tried them today with almost 1/2 whole wheat flour. They were awesome! Still fluffy and moist and buttery soft. I prefer the taste of bread with at least a little whole wheat flour. I made 3 different batches and I weighed my measured flour, and they turned out best when I added these amounts: 325 grams whole wheat flour, 400 grams all-purpose flour. It worked out to be about 5 cups flour, total.

      Oh... and the 1/2 cup of melted butter? I brushed them generously after baking and I almost used it all up with the 3 batches.

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  9. I made these tonight, I don't have the mixer but it worked out great anyways! Love this recipe I will never by store bought rolls again!

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    1. That is so awesome! I'm so glad to hear it!

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  10. Replies
    1. I've never tried it but I'm sure you could.

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  11. I am with Sage Magazine and we would love to feature this in our April issue. Being featured is free and we provide interactive links right to your page. If you are interested, here is our contact info: sagemagazineonline@gmail.com, www.sagemagazineonline.com, www.facebook.com/sagemagazine

    Thank you!

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  12. I've tried this recipe twice, but I can't get mine to rise. I'm sure it has to do with how I'm adding the yeast to the dough. It's supposed to be added directly to the warm water/dissolved milk right? Any suggestions? Should I mix it with the instant milk and warm water mixture before adding the rest of the ingredients? We love crescent rolls, so I'm really trying to get this recipe to work for me. Thanks!

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    1. Let's figure this out! Is your yeast past it's expiration date? Make sure your water is not scalding hot- it will kill the yeast. Also, are you melting your butter? If you melt it in the microwave and pour it in hot that could kill the yeast as well. I try to use room temperature softened butter. But if I forget to leave the my butter out, I might microwave it for a few seconds until its softer and then let it cool for a few minutes before I add it in. As for the order in which I add things: I always add the milk powder to the water first and mix until the powder dissolves. Then I add the yeast, and then the sugar. Mix it up at this point and feel free to let it sit for a minute. It should start to foam a bit and give off that yeasty smell. Then in the order listed above, continue to add in the rest of the ingredients, mixing as you go. Good luck!

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    2. kim another tip for getting you dough to rise it to make sure that you kitchen is nice and warm. I have noticed that when using yeast if my house is not warm enough the yeast will not rise properly.

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    3. I have used my crockpot on the keep warm setting to get dough to rise... or I leave the oven door open and oven on a low temp and set the rising dough on the door... not safe with young kids so I started doing the crockpot thing and it usually works well

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    4. my laundry room is the best room for dough to rise. silly I know but everytime it works. Ive tried everywhere else in my house and thats the best room for me. I just put it on top of my dryer.

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  13. hi lynn how long do you leave the dough rising

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    1. About an hour each time or so that it doubles in size. The warmer your kitchen, the faster it will rise. Good luck!

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  14. I just made these tonight and they are fantastic!!! I baked half of the batch and froze the other. My kitchen just does not get hot (I know, terrible right :D) so I have had problems with my bread rising in the past. To fix this, I preheat my oven to its lowest setting (I think it is about 170) and then turn it off as soon as it beeps. I put a small glass dish of water on the bottom and place whatever I want to rise on the lowest shelf I can get it so it won't pillow up and hit the top. The water keeps the dough nice and moist without getting crusty before it is ready to be used. :) Thanks so much for this recipe!!!

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    1. I'm so glad you like the recipe! How did freezing turn out for you? I haven't tried it yet but I should since the recipe makes so many and they really are best fresh out of the oven.

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  15. I do the same thing - let my dough rise in the oven. I cover it with a damp cloth instead of plastic wrap and it never dries out. Be sure that once the oven is heated to 170, turn it off and don't open the door until your dough has risen. Thanks for a great recipe!

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  16. Lynn, these are by far the best rolls I have ever made! I have been baking for a long time and these come together fast and the result is just awesome. I added cinnamon and sugar to the second half of the dough rolled them the same way. Once baked I drizzled a light glaze on them and can I say....YUMMO!!!! I can't wait to have one in the morning with my coffee! Oh and I love how giddy you are over your kitchen Aid. I too got one for Christmas. Lovin' mine too! ;) Thank~you!

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    1. Thanks Debbie! I'm glad that an experienced baker likes the recipe. ;) Haha, I'm still giddy over my kitchenaid. And your dessert sounds delish. I will have to try that out.

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  17. These were real easy and super yummy! I wonder if I could use this dough for cinnamon rolls? Thanks for posting!

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    1. Yes! You can! I usually split the dough in half and use half to make rolls for dinner and then use the other half to make cinnamon rolls for dessert. I just roll the 2nd portion out into a rectangle shape, then mix melted butter with cinnamon and sugar and slather it on. Roll it up and then I use dental floss to cut the cinnamon rolls out so it doesn't squish them the way a knife would. They are tasty!

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    2. Can I ask how much sugar and cinnamon you add to the melted butter to make the cinnamon rolls, the recipe looks great and I really want to try to make the cinnamon rolls first time for that one. Thank you!

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  18. These were so good! I would have never attempted crescent rolls before, but your directions and photos made things look so easy. Thanks for the awesome recipe.

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    1. Thank you! I'm so glad you like them. I'm a very visual person so seeing the process sure helps me when I'm trying to do something new.

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  19. Absolutely the soft, pillowy dinner roll I've been looking for. They were perfect and make plenty to share. Thank you so much for this wonderful recipe!

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    1. I'm new to blogging so please bare with me, I've tried to make these rolls twice now, and i end up with "soup" like dough,,,, HELP:) PLZ

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    2. Resa, sorry to hear about your difficulty. Try adding more flour until the dough has the right consistency. I posted this recipe when it was really cold and it seemed to hold up better in the colder months. As it's gotten warmer in my house, I've noticed that I've needed to add a bit more flour to make the dough less wet. Not sure if it has something to do with the temperature but I've been dealing with it lately. Maybe because the softened butter I add melts a bit more and thus makes the dough more liquidy. Good luck!

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  20. Hey! gracias por la receta fue genial me quedaron deliciosos! Exitos!

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  21. Scalded milk is heated to 180 degrees...just put into your saucepan and turn on heat...bubbles will begin to form around the edge of the pan, and it will almost look like there is a "film" on the surface of the milk. ALWAYS cool milk down to about 100 before adding it to the yeast mixture. Yes, scalded milk can be substituted for powdered milk. When I scald milk, I add my cold butter to it to help cool it down.

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  22. Found your recipe via Pinterest (isn't that the way for most everything these days?). Used it to make another recipe I found on Pinterest (filled w/ spinach, feta, mozzarella, black olives) - turned out great! I never buy the canned stuff, so was glad to find a homemade one, esp. one that's so easy. It'll be the go-to recipe for me whenever I need crescent rolls. Thanks! =)

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    1. Thank you for your comment! Your filling sounds so yummy. I'm so glad you had success with your dinner!

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  23. does one HAVE to use a kitchenaid? What's another way to mix it all? Traditional kneeding etc? Thanks :)

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    1. Someone else suggested using a bread machine for the mixing part of it. Good luck!

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  24. My son is dairy allergic, and although I do not like buying Crescent Rolls, they do not have dairy in them. I found your receipe on Pinterest and was super excited until I saw that you use dry milk powder! Does anyone have any ideas for a substitute???

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  25. Thanks for this recipe. It looks great! I absolutely love my kitchen aid...best present ever!! I also like the one post about shredding cooked chicken in it. I will def have to give that a try too. I am so making these cresecent rolls soon!!

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  26. How would you do this if you do not have a kitchen aid ?

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    1. Someone else suggested using a bread machine for the mixing part of it. Good luck!

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  27. Can you make these without the egg? My daughter has an egg allergy.

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  28. I have been looking for a recipe for homemade crescent rolls, because there are so many other recipes that call for them, and I hate using the store bought ones with all the preservatives and white flour. I plan to try these using whole wheat, and possibly roll out the dough and freeze (maybe using parchment or something to roll it up and keep it from sticking to itself?) Then I could have it on hand and not have to spend the time making it each time. I have a great recipe for sausage, cheese, cream cheese and crescent roll casserole. You brown and drain a lb of sausage, mix it with an 8 oz block of cream cheese. Place the crescent roll dough in a greased 9x13 pan, then top with sausage and cheese mixture. Sprinkle 1-2 c of shredded cheddar on top, then place another sheet of the crescent roll dough on top. Bake at 350 for about 30 minutes, until the top dough is golden brown.

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  29. Made these last night freaking awesome!!!!!! i have never been able to make any type of roll before and this saved me

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  30. made these rolls and it was awesome..

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  31. I made these today and even after using the full 5 cups of flour the dough was too sticky to roll out without incorporating quite a bit more flour while rolling, then my rolls turned out thick and a little dry ??? Help

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    1. If they were thick and dry then you may have added too much flour. Try following the recipe and just working with the dough, even if it feels a little too sticky. Dust some flour on the surface of the dough to make it easier to work with instead of mixing a bunch more in. Hope this helps, good luck!

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  32. This might be a silly question, but is there a way to make these rise without using yeast? My husband and I are on a restrictive diet for health reasons and making yeast-free breads has become a hobby of mine :) These look great and I would love to experiment with them. Any suggestions?

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  33. Whaa... i,m a reader from Malaysia. Would love to try this wonderful recipe but am afraid it won't rise well or will turn flat with our hot rising temperature climate here.. but sure i will try it soon... thanks for the recipe

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    1. Hi, Im trying it NOW!! but then i find the dough alittle sticky after the first rise. i wonder should i add more flour and bit them again ? is kinda sticky i cant roll them =(.

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  34. I have had this pinned for awhile, but I think I might actually get brave and try it soon. I would love to make a bunch and freeze them. I also love the idea of using some whole wheat flour. I have started doing a mix of whole wheat and all purpose flour in my baked goods. When you make the cinnamon rolls do you make the rolls and then let those rise the second time? I have never made homemade rolls before and would love to give it a try too. I bet those would freeze wonderfully too.

    Thank you for the inspiration and congrats on your Kitchen Aid. I got one for Christmas five years back and I am still in love with it. We are in the middle of a move and I can't find my dough hook though so I might have to do some looking before I make this.

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  35. Cant wait to devour these for breakfast!

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  36. just tried the recipe ! is great! i added chocochip taste even better thanks for sharing the recipe !!! xoxo

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  37. So I have these rising (the second time) right now, and so far, they may be the best rolls I've ever made (yeasted breads seem to be my kryptonite!), they are rising beautifully! Two things though-- One, I didn't have powdered milk, so I just warmed up a 2 cup mixture of milk and buttermilk. Two, I don't know why, but it took me more like 6 1/2 cups of flour. With even 5, it was waaay too wet. More like cake batter consistency. It took me almost 2 more cups to get it "soft but not sticky". Will let you know how they turn out!

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  38. My hubby and i were just talking about the cannned cresent rolls ..We both agree we hate them.. and canned biscuits as well..So i am tickled to death to have this recipe..i am going to make these soon..i will let you know..i am not real successful with yeast normally, but i am determined..i am a professional..i will not let a little packet of yeast defeat me..lol..

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  39. Thanks for this recipe! I was without dry milk pwd and had already measured out my warm water, so I simply added the yeast to the warm water and proceeded from there. The ingredients mixed up into a beautifully silken dough. No mixer, no bread machine either! Just my hands kneading the bread. I can't wait to try them tonight! Super easy!

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  40. I was just wondering, can you freeze them?

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  41. I apologize in advance if this has been asked already.

    Can I substitute in GLUTEN FREE All Purpose flour for the white all purpose flour?

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  42. I didn't have any powdered milk, and used scalded milk instead. I did 1 c milk and 1 c water. These are so good!!

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  43. I just tried these out. They turned out great! I didn't have powdered milk, just 2%. I used 1 1/2 cups of my milk and just 1/2 c. water. They still turned out great.

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  44. I am so excited. My rolls are raising beautifully. I wish I would have thought to make cinnamon rolls with part of it. I udually like my dough a little sticky., I just put butter or oil on my hands and it works great and keeps the dough soft. Thank for a great recipe. I am having company tonight and it will really great to serve them these wonderful rolls.

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  45. Easy and simple good idea and looking professional…Cook book offering clear and simple recipes with easily obtained ingredients as an antidote to some of what's out there.
    Chefs For Hire

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  46. Recipe calls for 2 Tbsp (equivalent to 6 tsp), but pictured is 2 packages (equivalent to 4.5 tsp); can you please provide clarification? Thanks!

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