Round, individual-size bread made from leavened dough, rolls accompany many meals. The first roll was likely created in southeast England during the late 1500s. The name may refer to how rolls were made by literally rolling the dough. Cinnamon rolls and Danish rolls are examples of rolls made by folding or rolling-up the dough. The texture can range from soft to hard and crusty, like Kaiser and French rolls. Many different types of flour can be used to make rolls, which can also be plain, sweet, or savory.
Recipe Servings: 20
Prep Time
15 minutes
Cook Time
14 minutes
Total Time
29 minutes
Vegetarian
Vegan
Gluten Free
Dairy Free
Kosher
Halal
Ingredients
Directions
- Combine the yeast, warm water, and 1 teaspoon of sugar in a small bowl and let it rest for 10 minutes.
- Cream together the ½ cup of butter and remaining ½ cup of sugar in a large bowl.
- Add the eggs and milk, stirring for 2 minutes to combine.
- Stir in the yeast mixture.
- Add the flour and salt, stirring for 5–7 minutes or until the dough pulls away from the side of the bowl. Add an additional 1–3 tablespoons of flour if needed.
- Cover the bowl and let it rest in a warm, draft-free place for 1–2 hours or until it has doubled in size.
- Divide the dough into 16–20 equal pieces and roll each piece into a small ball.
- Place the balls closely together on a greased baking sheet and brush them with some of the melted butter.
- Cover the rolls and let them rest for 60 minutes.
- Preheat the oven to 350°F.
- Bake the balls of dough for 14–18 minutes or until golden brown.
- Remove the rolls from the oven, brush them with the remaining melted butter, and serve warm.
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