Dinner Rolls
HOW TO SHAPE DINNER ROLLS
PAN ROLLS
Grease a 9 × 13 × 2-inch pan or a 9-inch round or square cake pan. Gently roll and stretch dough into a log shape. With a sharp knife, divide dough into the desired number of rolls. Roll each piece into a ball and place close together in pan. Cover and let rise in a warm oven 30 to 45 minutes until doubled. Bake as directed in recipe.
CLOVERLEAF ROLLS
Grease a 12-cup muffin tin. Gently roll and stretch dough into a log shape. With a sharp knife, divide dough into the desired number of rolls. Cut each roll into thirds. Roll each piece of dough into a small ball; place 3 in each greased muffin cup. Cover and let rise in a warm oven 30 to 45 minutes until doubled. Bake as directed in recipe.
For easy cloverleaf rolls, don’t cut rolls into thirds. Instead, roll each piece of dough into a ball and place each in a greased muffin cup. With clean scissors dipped in flour, cut the top of each roll in half, then in quarters. Cover and let rise as above.
SNAILS
Grease a large baking sheet. Stretch dough into a log shape and, with a sharp knife, divide dough into the desired number of rolls. Roll each piece into a 12-inch-long rope. Hold one end of the rope (the center of the snail) in place on the baking sheet. Coil the rest of the rope around the center; tuck the end underneath. Cover and let rise in a warm oven 30 to 45 minutes until doubled. Bake as directed in recipe. (Optional: Before baking, brush rolls with beaten egg, then sprinkle with sesame or poppyseeds.)
BUTTERHORNS AND CRESCENT ROLLS
Grease a large baking sheet. With a sharp knife, divide large dough into quarters; divide medium dough into thirds; or divide small dough in half. Roll each piece into an 8- or 9-inch circle. With a knife or pizza cutter, divide each circle into 8 wedges, as if cutting a pizza. Separate the wedges.
Starting at the wide end, roll up each wedge toward the point. Place on baking sheet with points underneath. For crescent rolls, curve each roll on the baking sheet into a crescent shape by bringing the points slightly toward each other. Cover and let rise in a warm oven 30 to 45 minutes until doubled. Bake as directed in recipe.
PARKER HOUSE ROLLS
Grease a large baking sheet. With a rolling pin, roll out dough to a ¼-inch thickness. With a 2- to 2½-inch biscuit cutter, cut out rolls. Brush each with melted butter. Holding both ends of a clean pen or pencil, press it into each roll slightly off center to make a crease. Fold the larger side over the smaller side; press the edges together lightly. Place on baking sheet. Cover and let rise in a warm oven 30 to 45 minutes until doubled. Bake as directed in the recipe.
FAN TANS
Butter a 12-cup muffin tin. With a rolling pin, roll dough into a 9 × 12-inch or 9 × 16-inch rectangle. Brush with melted butter. With a sharp knife, cut 6 lengthwise strips about 1½ inches wide. Stack strips on top of each other, then cut crosswise into twelve 1-inch pieces. Place them cut side down in buttered muffin cups. Cover and let rise in a warm oven 20 to 30 minutes until almost doubled. Bake as directed in recipe.
Basic Dinner Rolls
These tasty 4-star rolls will disappear from the table before they’re even cool.
SMALL
WATER ½ cup
EGG 1
BUTTER OR MARGARINE 2 tablespoons
SUGAR 2 tablespoons
SALT 1 teaspoon
ALL-PURPOSE FLOUR 2 cups
NONFAT DRY MILK POWDER 2 tablespoons
RED STAR BRAND ACTIVE DRY YEAST 1½ teaspoons
MELTED BUTTER OR MARGARINE 2 tablespoons
MEDIUM
WATER ¾ cup
EGG 1
BUTTER OR MARGARINE 3 tablespoons
SUGAR 3 tablespoons
SALT 1½ teaspoons
ALL-PURPOSE FLOUR 3 cups
NONFAT DRY MILK POWDER 3 tablespoons
RED STAR BRAND ACTIVE DRY YEAST 1½ teaspoons
MELTED BUTTER OR MARGARINE 2 tablespoons
LARGE
WATER ¾ cup
EGG 2
BUTTER OR MARGARINE ¼ cup
SUGAR ¼ cup
SALT 2 teaspoons
ALL-PURPOSE FLOUR 4 cups
NONFAT DRY MILK POWDER ¼ cup
RED STAR BRAND ACTIVE DRY YEAST 2 teaspoons
MELTED BUTTER OR MARGARINE ¼ cup
1. Place all ingredients except melted butter in bread pan, select Dough setting, and press Start.
2. Grease a large baking sheet.
3. When the dough has risen long enough, the machine will beep. Turn off bread machine, remove bread pan, and turn out dough onto a lightly floured countertop or cutting board. Gently roll and stretch dough into an 18-inch rope.
For the Small Recipe
With a sharp knife, divide dough into 10 pieces.
For the Medium Recipe
With a sharp knife, divide dough into 15 pieces.
For the Large Recipe
With a sharp knife, divide dough into 20 pieces.
4. Form dough into desired roll shapes (see here). Place rolls on baking sheet; cover and let rise in a warm oven 30 to 45 minutes until doubled in size. (Hint: To warm oven slightly, turn oven on Warm setting for 1 minute, then turn it off and place covered dough in oven to rise. Remove pan from oven before preheating.)
5. Preheat oven to 400°F. Brush rolls with melted butter; bake for 12 to 15 minutes until brown.
6. Remove from oven and serve warm.
BAKE CYCLE: Dough
Small recipe yields 10 rolls
Medium recipe yields 15 rolls
Large recipe yields 20 rolls
NUTRITIONAL INFORMATION PER ROLL
Calories 135 / Fat 3.5 grams / Carbohydrates 22.1 grams / Protein 3.4 grams / Fiber .8 gram / Sodium 270 milligrams / Cholesterol 14.4 milligrams
Potato Rolls
These home-style rolls are crusty on the outside, tender and flavorful inside.
SMALL
WATER ½ cup
EGG 1
SHORTENING 3 tablespoons
SUGAR 3 tablespoons
SALT 1 teaspoon
ALL-PURPOSE FLOUR 2 cups
PLAIN MASHED POTATOES 1⁄3 cup
RED STAR BRAND ACTIVE DRY YEAST 1½ teaspoons
MEDIUM
WATER ¾ cup
EGG 1
SHORTENING ¼ cup
SUGAR ¼ cup
SALT 1 teaspoon
ALL-PURPOSE FLOUR 3 cups
PLAIN MASHED POTATOES ½ cup
RED STAR BRAND ACTIVE DRY YEAST 1½ teaspoons
LARGE
WATER ¾ cup
EGG 2
SHORTENING 6 tablespoons
SUGAR 6 tablespoons
SALT 2 teaspoons
ALL-PURPOSE FLOUR 4 cups
PLAIN MASHED POTATOES 2⁄3 cup
RED STAR BRAND ACTIVE DRY YEAST 2 teaspoons
1. Place dough ingredients in bread pan, select Dough setting, and press Start.
2. When the dough has risen long enough, the machine will beep. Turn off bread machine, remove bread pan, and turn out dough onto a heavily floured countertop or cutting board.
For the Small Recipe
Grease two 12-cup muffin tins. Gently roll and stretch dough into an 18-inch rope. With a sharp knife, divide dough into 54 pieces. (Hint: First cut dough into 9 equal pieces, then cut each of those into 6 tiny pieces.) Roll each piece into a ball and place 3 balls in each greased muffin cup.
For the Medium Recipe
Grease two 12-cup muffin tins. Gently roll and stretch dough into a 24-inch rope. With a sharp knife, divide dough into 72 pieces. (Hint: First cut dough into 12 equal pieces, then cut each of those into 6 tiny pieces.) Roll each piece into a ball and place 3 balls in each greased muffin cup.
For the Large Recipe
Grease three 12-cup muffin tins. Divide dough in half. Gently roll and stretch each half into an 18-inch rope. With a sharp knife, divide each rope into 54 pieces. (Hint: First cut each rope into 9 equal pieces, then cut each of those into 6 tiny pieces.) Roll each piece into a ball and place 3 balls in each greased muffin cup.
3. Cover and let rise in a warm oven 30 to 45 minutes until doubled in size. (Hint: To warm oven slightly, turn oven on Warm setting for 1 minute, then turn it off, and place covered dough in oven to rise. Remove pan from oven before preheating.)
4. Preheat oven to 400°F. Bake for 12 minutes until golden.
5. Remove from oven and serve warm.
BAKE CYCLE: Dough
Small recipe yields 18 rolls
Medium recipe yields 24 rolls
Large recipe yields 36 rolls
NUTRITIONAL INFORMATION PER ROLL
Calories 89.7 / Fat 2.5 grams / Carbohydrates 14.6 grams / Protein 2 grams / Fiber .5 gram / Sodium 92 milligrams / Cholesterol 8.9 milligrams
VARIATION
For large, pillowlike potato rolls, use either the small or large recipes. For the small recipe: Grease one 9 × 13 × 2-inch pan. Divide the dough into 12 pieces, roll into balls, and place in pan. Cover and let rise in a warm oven for at least 1 hour until the rolls almost fill the pan and have more than doubled in size. Just before baking as above, dust tops lightly with flour.
For the large recipe: Grease two 9 × 13 × 2-inch pans. Divide the dough into 24 pieces, roll into balls, and place in pans. Cover and let rise in a warm oven for at least 1 hour until the rolls almost fill the pans and have more than doubled in size. Just before baking as above, dust tops lightly with flour.
BAKE CYCLE: Dough
Small recipe yields 12 rolls
Large recipe yields 24 rolls
NUTRITIONAL INFORMATION PER ROLL
Calories 128 / Fat 3.8 grams / Carbohydrates 20.2 grams / Protein 2.9 grams / Fiber .8 gram / Sodium 184 milligrams / Cholesterol 17.7 milligrams
Honey Wheat Rolls
These dinner rolls are far superior to any packaged rolls you can buy. They’re lovely on the Thanksgiving table and also very popular as a snack fresh out of the oven, split in half, and filled with thinly sliced ham and a dab of mustard. Either way, they disappear in a hurry!
SMALL RECIPE
WATER ½ cup
EGG 1
HONEY 1½ tablespoons
SALT ½ teaspoon
BUTTER OR MARGARINE 1½ tablespoons
ALL-PURPOSE FLOUR 11⁄3 cups
WHOLE WHEAT FLOUR 2⁄3 cup
RED STAR BRAND ACTIVE DRY YEAST 1½ teaspoons
MEDIUM RECIPE
WATER ¾ cup
EGG 1
HONEY 2 tablespoons
SALT 1 teaspoon
BUTTER OR MARGARINE 2 tablespoons
ALL-PURPOSE FLOUR 2 cups
WHOLE WHEAT FLOUR 1 cup
RED STAR BRAND ACTIVE DRY YEAST 1½ teaspoons
LARGE RECIPE
WATER 7⁄8 cup
EGG 2
HONEY 3 tablespoons
SALT 1½ teaspoons
BUTTER OR MARGARINE 3 tablespoons
ALL-PURPOSE FLOUR 22⁄3 cups
WHOLE WHEAT FLOUR 11⁄3 cups
RED STAR BRAND ACTIVE DRY YEAST 2 teaspoons
1. Place dough ingredients in bread pan, select Dough setting, and press Start.
2. When the dough has risen long enough, the machine will beep. Turn off bread machine, remove bread pan, and turn out dough onto a lightly floured countertop or cutting board. Gently roll and stretch dough into an 18-inch rope.
For the Small Recipe
Grease one 12-cup muffin tin. With a sharp knife, divide dough into 12 pieces.
For the Medium Recipe
Grease two 12-cup muffin tins. With a sharp knife, divide dough into 18 pieces. (Hint: First cut dough into 6 equal pieces, then cut each of those into 3 pieces.)
For the Large Recipe
Grease two 12-cup muffin tins. With a sharp knife, divide dough into 24 pieces. (Hint: First cut dough into 12 equal pieces, then cut each of those in half.)
3. Place rolls in muffin tin(s). Cover and let rise in a warm oven 20 to 30 minutes until doubled in size. (Hint: To warm oven slightly, turn oven on Warm setting for 1 minute, then turn it off and place covered dough in oven to rise. Remove pan from oven before preheating.)
4. Preheat oven to 400°F. Bake for 12 minutes until brown.
5. Remove from oven and serve warm.
BAKE CYCLE: Dough
Small recipe yields 12 rolls
Medium recipe yields 18 rolls
Large recipe yields 24 rolls
NUTRITIONAL INFORMATION PER ROLL
Calories 96 / Fat 1.8 grams / Carbohydrates 17.4 grams / Protein 2.8 grams / Fiber 1.3 grams / Sodium 138 milligrams / Cholesterol 11.8 milligrams
Old-Fashioned Oatmeal Rolls
These are best served warm, but Lois’s neighbor George claims they’re also great cold, split in half, and filled with thinly sliced turkey.
SMALL RECIPE
OLD-FASHIONED ROLLED OATS 2⁄3 cup
MILK ¾ cup
BUTTER OR MARGARINE 2 tablespoons
SUGAR 2 teaspoons
SALT ½ teaspoon
ALL-PURPOSE FLOUR 11⁄3 cups
RED STAR BRAND ACTIVE DRY YEAST 1½ teaspoons
MELTED BUTTER OR MARGARINE 2 tablespoons
MEDIUM RECIPE
OLD-FASHIONED ROLLED OATS 1 cup
MILK 1 cup
BUTTER OR MARGARINE 3 tablespoons
SUGAR 1 tablespoon
SALT 1 teaspoon
ALL-PURPOSE FLOUR 2 cups
RED STAR BRAND ACTIVE DRY YEAST 1½ teaspoons
MELTED BUTTER OR MARGARINE 2 tablespoons
LARGE RECIPE
OLD-FASHIONED ROLLED OATS 11⁄3 cups
MILK 1¼ cups
BUTTER OR MARGARINE ¼ cup
SUGAR 4 teaspoons
SALT 1 teaspoon
ALL-PURPOSE FLOUR 22⁄3 cups
RED STAR BRAND ACTIVE DRY YEAST 2 teaspoons
MELTED BUTTER OR MARGARINE 3 tablespoons
1. Place all ingredients except melted butter in bread pan, select Dough setting, and press Start.
2. Grease a large baking sheet.
3. When the dough has risen long enough, the machine will beep. Turn off bread machine, remove bread pan, and turn out dough onto a lightly floured countertop or cutting board. Gently roll and stretch dough into an 18-inch rope.
For the Small Recipe
With a sharp knife, divide dough into 8 pieces.
For the Medium Recipe
With a sharp knife, divide dough into 12 pieces.
For the Large Recipe
With a sharp knife, divide dough into 16 pieces.
4. Roll each piece into a ball and flatten slightly; place on prepared baking sheet. With a sharp knife, cut an X in the top of each roll.
5. Cover and let rise in a warm oven 30 to 45 minutes until doubled in size. (Hint: To warm oven slightly, turn oven on Warm setting for 1 minute, then turn it off and place covered dough in oven to rise. Remove pan from oven before preheating.)
6. Preheat oven to 425°F. Brush each roll with melted butter. Bake for 12 to 15 minutes until brown. (Note: Rolls will flatten out slightly during baking.)
7. Remove from oven and serve warm.
BAKE CYCLE: Dough
Small recipe yields 8 rolls
Medium recipe yields 12 rolls
Large recipe yields 16 rolls
NUTRITIONAL INFORMATION PER ROLL
Calories 147 / Fat 4.4 grams / Carbohydrates 22.4 grams / Protein 4.1 grams / Fiber 1.4 grams / Sodium 248 milligrams / Cholesterol .8 milligram
Butterhorn Rolls
Make these rolls just once and they will become one of your favorites. They look impressive, but they’re deceptively simple to make because the dough is so easy to handle. They’re rich, tender rolls—perfect for company dinners or festive holiday meals.
SMALL RECIPE
MILK ½ cup
EGG 1
OIL ¼ cup
SALT ½ teaspoon
SUGAR ¼ cup
ALL-PURPOSE FLOUR 2 cups
RED STAR BRAND ACTIVE DRY YEAST 1½ teaspoons
MELTED BUTTER OR MARGARINE 1 tablespoon
MEDIUM RECIPE
MILK ¾ cup
EGG 1
OIL 1⁄3 cup
SALT 1 teaspoon
SUGAR 1⁄3 cup
ALL-PURPOSE FLOUR 3 cups
RED STAR BRAND ACTIVE DRY YEAST 1½ teaspoons
MELTED BUTTER OR MARGARINE 1½ tablespoons
LARGE RECIPE
MILK 7⁄8 cup
EGG 2
OIL ½ cup
SALT 1½ teaspoons
SUGAR ½ cup
ALL-PURPOSE FLOUR 4 cups
RED STAR BRAND ACTIVE DRY YEAST 2 teaspoons
MELTED BUTTER OR MARGARINE 2 tablespoons
1. Place dough ingredients except melted butter in bread pan, select Dough setting, and press Start.
2. When the dough has risen long enough, the machine will beep. Turn off bread machine, remove bread pan, and turn out dough onto a lightly floured countertop or cutting board. Shape dough into a log.
For the Small Recipe
With a sharp knife, divide dough into 2 pieces; roll each piece into a ball.
For the Medium Recipe
With a sharp knife, divide dough into 3 pieces; roll each piece into a ball.
For the Large Recipe
With a sharp knife, divide dough into 4 pieces; roll each piece into a ball.
3. With a rolling pin, roll each ball, one at a time, into a 9-inch circle. With a sharp knife or pizza cutter, divide each circle into 8 wedges, as if cutting a pizza. Starting at the wide end, roll up each wedge toward the point. Place rolls on an ungreased baking sheet, point side underneath. Cover and let rise in a warm oven 30 to 45 minutes until doubled in size. (Hint: To warm oven slightly, turn oven on Warm setting for 1 minute, then turn it off and place covered dough in oven to rise. Remove pan from oven before preheating.)
4. Preheat oven to 375°F. Brush rolls lightly with melted butter. Bake for 12 to 15 minutes until golden. Remove from oven and serve warm.
BAKE CYCLE: Dough
Small recipe yields 16 rolls
Medium recipe yields 24 rolls
Large recipe yields 32 rolls
NUTRITIONAL INFORMATION PER ROLL
Calories 107 / Fat 4.2 grams / Carbohydrates 15.1 grams / Protein 2.2 grams / Fiber .5 gram / Sodium 104 milligrams / Cholesterol 9.2 milligrams
Garlic Cheese Rolls
These garlicky rolls are incredibly light and delicious hot out of the oven! We’ve also found that they go over very well at potluck suppers.
DOUGH
SMALL RECIPE
WATER ¾ cup
SALT 1 teaspoon
BUTTER OR MARGARINE 1 tablespoon
SUGAR 2 tablespoons
ALL-PURPOSE FLOUR 2 cups
NONFAT DRY MILK POWDER 1 tablespoon
RED STAR BRAND ACTIVE DRY YEAST 1½ teaspoons
MEDIUM RECIPE
WATER 1 cup
SALT 1½ teaspoons
BUTTER OR MARGARINE 1½ tablespoons
SUGAR 3 tablespoons
ALL-PURPOSE FLOUR 3 cups
NONFAT DRY MILK POWDER 2 tablespoons
RED STAR BRAND ACTIVE DRY YEAST 1½ teaspoons
LARGE RECIPE
WATER 1¼ cups
SALT 2 teaspoons
BUTTER OR MARGARINE 2 tablespoons
SUGAR ¼ cup
ALL-PURPOSE FLOUR 4 cups
NONFAT DRY MILK POWDER 2 tablespoons
RED STAR BRAND ACTIVE DRY YEAST 2 teaspoons
TOPPING
SMALL RECIPE
MELTED BUTTER OR MARGARINE ¼ cup
GARLIC CLOVE, CRUSHED 1
FRESHLY GRATED PARMESAN CHEESE 2 tablespoons
MEDIUM RECIPE
MELTED BUTTER OR MARGARINE ¼ cup
GARLIC CLOVE, CRUSHED 1
FRESHLY GRATED PARMESAN CHEESE 2 tablespoons
LARGE RECIPE
MELTED BUTTER OR MARGARINE ½ cup
GARLIC CLOVE, CRUSHED 2
FRESHLY GRATED PARMESAN CHEESE ¼ cup
1. Place dough ingredients in bread pan, select Dough setting, and press Start.
2. When the dough has risen long enough, the machine will beep. Turn off bread machine, remove bread pan, and turn out dough onto a lightly floured countertop or cutting board. Gently roll and stretch dough into a 24-inch rope.
For the Small Recipe
Grease two 8-inch pie pans. With a sharp knife, divide dough into 16 pieces. (Hint: First cut dough into 8 equal pieces, then cut each of those in half.)
For the Medium Recipe
Grease two 8-inch pie pans. With a sharp knife, divide dough into 24 pieces. (Hint: First cut dough into 12 equal pieces, then cut each of those in half.)
For the Large Recipe
Grease three 8-inch pie pans. With a sharp knife, divide dough into 32 pieces. (Hint: First cut dough into 8 equal pieces, then cut each of those into 4 pieces.)
3. Shape each piece into a ball and place in prepared pie pans. In a small bowl, combine butter and garlic; pour over rolls. Sprinkle with Parmesan cheese.
4. Cover and let rise in a warm oven 30 to 45 minutes until doubled in size. (Hint: To warm oven slightly, turn oven on Warm setting for 1 minute, then turn it off, and place covered dough in oven to rise. Remove pan from oven before preheating.)
5. Preheat oven to 375°F. Bake for 15 minutes until golden. Remove from oven, cut apart, and serve warm.
BAKE CYCLE: Dough
Small recipe yields 16 rolls
Medium recipe yields 24 rolls
Large recipe yields 32 rolls
NUTRITIONAL INFORMATION PER ROLL
Calories 65.3 / Fat 2.2 grams / Carbohydrates 9.8 grams / Protein 1.5 grams / Fiber .3 gram / Sodium 176 milligrams / Cholesterol .4 milligram
Egg Buns
This recipe produces a shiny, plump, eggy roll that would look beautiful in a big basket of assorted buns and rolls.
SMALL RECIPE
MILK ¼ cup
EGGS 2
BUTTER OR MARGARINE ¼ cup
SUGAR 2 tablespoons
SALT 1 teaspoon
ALL-PURPOSE FLOUR 2 cups
RED STAR BRAND ACTIVE DRY YEAST 1½ teaspoons
LIGHTLY BEATEN EGG 1
MEDIUM RECIPE
MILK 5⁄8 cup
EGGS 2
BUTTER OR MARGARINE 1⁄3 cup
SUGAR 3 tablespoons
SALT 1½ teaspoons
ALL-PURPOSE FLOUR 3 cups
RED STAR BRAND ACTIVE DRY YEAST 1½ teaspoons
LIGHTLY BEATEN EGG 1
LARGE RECIPE
MILK 1 cup
EGGS 3
BUTTER OR MARGARINE ½ cup
SUGAR ¼ cup
SALT 2 teaspoons
ALL-PURPOSE FLOUR 4 cups
RED STAR BRAND ACTIVE DRY YEAST 2 teaspoons
LIGHTLY BEATEN EGG 1
1. Place all ingredients except lightly beaten egg in bread pan, select Dough setting, and press Start.
2. When the dough has risen long enough, the machine will beep. Turn off bread machine, remove bread pan, and turn out dough onto a lightly floured countertop or cutting board.
For the Small Recipe
Grease a large baking sheet. Gently roll and stretch dough into an 18-inch rope. With a sharp knife, divide dough into 18 pieces. (Hint: First cut dough into 6 equal pieces, then cut each of those into 3 pieces.)
For the Medium Recipe
Grease a large baking sheet. Gently roll and stretch dough into a 24-inch rope. With a sharp knife, divide dough into 28 pieces. (Hint: First cut dough into 7 equal pieces, then cut each of those into 4 pieces.)
For the Large Recipe
Grease two large baking sheets. Divide dough in half. Gently roll and stretch each half of dough into an 18-inch rope. With a sharp knife, divide each rope into 18 pieces. (Hint: First cut dough into 6 equal pieces, then cut each of those into 3 pieces.)
3. Roll each piece into a ball and place on baking sheet(s). Cover and let rise in a warm oven 30 to 45 minutes until doubled in size. (Hint: To warm oven slightly, turn oven on Warm setting for 1 minute, then turn it off and place covered dough in oven to rise. Remove pan from oven before preheating.)
4. Preheat oven to 375°F. Brush rolls with the beaten egg. Bake for 10 to 12 minutes until brown.
5. Remove from oven and serve either warm or cold.
BAKE CYCLE: Dough
Small recipe yields 18 rolls
Medium recipe yields 28 rolls
Large recipe yields 36 rolls
NUTRITIONAL INFORMATION PER BUN
Calories 76.4 / Fat 2.1 grams / Carbohydrates 12 grams / Protein 2.2 grams / Fiber .4 gram / Sodium 147 milligrams / Cholesterol 19.2 milligrams
Caraway Rye Pan Rolls
These are rich, tender pan rolls—the perfect accompaniment to hearty split pea soup or a pork chop and sauerkraut supper.
SMALL RECIPE
WATER 2⁄3 cup
SOUR CREAM 1⁄3 cup
SALT 1½ teaspoons
SUGAR 2 teaspoons
ALL-PURPOSE FLOUR 1½ cups
RYE FLOUR ¾ cup
CARAWAY SEEDS 2 teaspoons
RED STAR BRAND ACTIVE DRY YEAST 1½ teaspoons
MEDIUM RECIPE
WATER ¾ cup
SOUR CREAM ½ cup
SALT 2 teaspoons
SUGAR 1 tablespoon
ALL-PURPOSE FLOUR 2 cups
RYE FLOUR 1 cup
CARAWAY SEEDS 1 tablespoon
RED STAR BRAND ACTIVE DRY YEAST 1½ teaspoons
LARGE RECIPE
WATER 1¼ cups
SOUR CREAM 2⁄3 cup
SALT 2 teaspoons
SUGAR 4 teaspoons
ALL-PURPOSE FLOUR 3 cups
RYE FLOUR 1½ cups
CARAWAY SEEDS 4 teaspoons
RED STAR BRAND ACTIVE DRY YEAST 2 teaspoons
1. Place dough ingredients in bread pan, select Dough setting, and press Start.
2. When the dough has risen long enough, the machine will beep. Turn off bread machine, remove bread pan, and turn out dough onto a floured countertop or cutting board. (Note: This is a very sticky dough, so keep your hands and the countertop well covered with flour.) Gently roll and stretch dough into an 18-inch rope.
For the Small Recipe
Grease one 9-inch round or square cake pan. With a sharp knife, divide dough into 9 pieces; roll each into a ball and place in pan.
For the Medium Recipe
Grease a 9 × 13 × 2-inch pan. With a sharp knife, divide dough into 12 pieces; roll each into a ball and place in pan.
For the Large Recipe
Grease two 9-inch round or square cake pans. With a sharp knife, divide dough into 18 pieces; roll each into a ball and place 9 in each pan.
3. Cover and let rise in a warm oven 30 to 45 minutes until doubled in size. (Hint: To warm oven slightly, turn oven on Warm setting for 1 minute, then turn it off and place covered dough in oven to rise. Remove pan from oven before preheating.)
4. Preheat oven to 400°F. Bake rolls for 18 minutes until golden.
5. Remove from oven and serve warm.
BAKE CYCLE: Dough
Small recipe yields 9 rolls
Medium recipe yields 12 rolls
Large recipe yields 18 rolls
NUTRITIONAL INFORMATION PER ROLL
Calories 67 / Fat 1.2 grams / Carbohydrates 12.1 grams / Protein 1.7 grams / Fiber 1 gram / Sodium 181 milligrams / Cholesterol 2.1 milligrams
Scandinavian Rye Rolls
You’ve probably never tasted a roll quite like this. It combines rye, orange, and a light anise flavor.
SMALL RECIPE
MILK 3⁄8 cup
WATER 3⁄8 cup
BUTTER OR MARGARINE 1 tablespoon
MOLASSES 2 teaspoons
SALT ½ teaspoon
GRATED ORANGE RIND 1 tablespoon
FENNEL SEEDS ½ teaspoon
ALL-PURPOSE FLOUR 11⁄3 cups
RYE FLOUR 2⁄3 cup
RED STAR BRAND ACTIVE DRY YEAST 1½ teaspoons
MEDIUM RECIPE
MILK ½ cup
WATER ½ cup
BUTTER OR MARGARINE 1 tablespoon
MOLASSES 1 tablespoon
SALT ½ teaspoon
GRATED ORANGE RIND 1½ tablespoons
FENNEL SEEDS 1 teaspoon
ALL-PURPOSE FLOUR 2 cups
RYE FLOUR 1 cup
RED STAR BRAND ACTIVE DRY YEAST 1½ teaspoons
LARGE RECIPE
MILK 5⁄8 cup
WATER ¾ cup
BUTTER OR MARGARINE 2 tablespoons
MOLASSES 4 teaspoons
SALT 1 teaspoon
GRATED ORANGE RIND 2 tablespoons
FENNEL SEEDS 1 teaspoon
ALL-PURPOSE FLOUR 22⁄3 cups
RYE FLOUR 11⁄3 cups
RED STAR BRAND ACTIVE DRY YEAST 2 teaspoons
1. Place dough ingredients in bread pan, select Dough setting, and press Start.
2. When the dough has risen long enough, the machine will beep. Turn off bread machine, remove bread pan, and turn out dough onto a lightly floured countertop or cutting board. Gently roll and stretch dough into a 24-inch rope.
For the Small Recipe
Grease an 8- or 9-inch square baking pan. With a sharp knife, divide dough into 12 pieces; roll each into a ball and place in pan.
For the Medium Recipe
Grease a 9 × 13 × 2-inch baking pan. With a sharp knife, divide dough into 18 pieces. (Hint: First cut dough into 6 equal pieces, then cut each of those into 3 small pieces.) Roll each into a ball and place in pan.
For the Large Recipe
Grease two 8- or 9-inch square baking pans. With a sharp knife, divide dough in half, then cut each half into 12 pieces; roll each into a ball and place in pans.
3. Cover and let rise in a warm oven 30 to 45 minutes until doubled in size. (Hint: To warm oven slightly, turn oven on Warm setting for 1 minute, then turn it off and place covered dough in oven to rise. Remove pan from oven before preheating.)
4. Preheat oven to 350°F. Bake for 20 to 25 minutes until golden.
5. Remove from oven and serve warm.
BAKE CYCLE: Dough
Small recipe yields 12 rolls
Medium recipe yields 18 rolls
Large recipe yields 24 rolls
NUTRITIONAL INFORMATION PER ROLL
Calories 81.8 / Fat .8 gram / Carbohydrates 16.1 grams / Protein 2.3 grams / Fiber 1.3 grams / Sodium 190 milligrams / Cholesterol .3 milligram
Buckwheat Biscuits
These stouthearted biscuits go well with a bowl of soup for lunch or just served warm with homemade apricot jam at breakfast.
SMALL RECIPE
BUTTERMILK 1 cup
BUTTER OR MARGARINE 1 tablespoon
MOLASSES 1 tablespoon
SUGAR 1 tablespoon
SALT 1 teaspoon
ALL-PURPOSE FLOUR 2 cups
BUCKWHEAT FLOUR ½ cup
BAKING SODA ¼ teaspoon
RED STAR BRAND ACTIVE DRY YEAST 1½ teaspoons
MELTED BUTTER OR MARGARINE 2 tablespoons
MEDIUM RECIPE
BUTTERMILK 1¼ cups
BUTTER OR MARGARINE 2 tablespoons
MOLASSES 1½ tablespoons
SUGAR 1½ tablespoons
SALT 1½ teaspoons
ALL-PURPOSE FLOUR 3 cups
BUCKWHEAT FLOUR ¾ cup
BAKING SODA ¼ teaspoon
RED STAR BRAND ACTIVE DRY YEAST 1½ teaspoons
MELTED BUTTER OR MARGARINE 3 tablespoons
LARGE RECIPE
BUTTERMILK 2 cups
BUTTER OR MARGARINE 2 tablespoons
MOLASSES 2 tablespoons
SUGAR 2 tablespoons
SALT 2 teaspoons
ALL-PURPOSE FLOUR 4 cups
BUCKWHEAT FLOUR 1 cup
BAKING SODA ½ teaspoon
RED STAR BRAND ACTIVE DRY YEAST 2 teaspoons
MELTED BUTTER OR MARGARINE 4 tablespoons
1. Place all ingredients except melted butter in bread pan, select Dough setting, and press Start.
2. When the dough has risen long enough, the machine will beep. Turn off bread machine, remove bread pan, and turn out dough onto a lightly floured countertop or cutting board.
3. With a rolling pin, roll dough to a ½-inch thickness. With a 2-inch biscuit cutter, cut out biscuits. Dip biscuits in melted butter and place on ungreased cookie sheets.
4. Let rise in a warm oven 30 to 45 minutes until doubled in size. (Hint: To warm oven slightly, turn oven on Warm setting for 1 minute, then turn it off and place covered dough in oven to rise. Remove pan from oven before preheating.)
5. Preheat oven to 400°F. Bake for 15 minutes until brown.
6. Remove from oven and serve warm.
BAKE CYCLE: Dough
Small recipe yields 14 to 16 biscuits
Medium recipe yields 20 to 22 biscuits
Large recipe yields 28 to 30 biscuits
NUTRITIONAL INFORMATION PER BISCUIT
Calories 103 / Fat 2.3 grams / Carbohydrates 17.7 grams / Protein 2.7 grams / Fiber .8 gram / Sodium 202 milligrams / Cholesterol .5 milligram
Garlic and Herb Monkey Bread
These are rich, tender rolls that will spice up any meal. They’re perfect for a potluck or a buffet table because they don’t require butter, and they take up less space than a basketful of dinner rolls.
SMALL RECIPE
WATER 3⁄8 cup
SOUR CREAM 3⁄8 cup
BUTTER OR MARGARINE 1 tablespoon
SUGAR 2 tablespoons
SALT 1 teaspoon
ALL-PURPOSE FLOUR 2 cups
RED STAR BRAND ACTIVE DRY YEAST 1½ teaspoons
MELTED BUTTER OR MARGARINE 3 tablespoons
GARLIC CLOVE, MINCED 1
DRIED THYME ¼ teaspoon
DRIED OREGANO ¼ teaspoon
DRIED MARJORAM ¼ teaspoon
MEDIUM RECIPE
WATER ½ cup
SOUR CREAM ½ cup
BUTTER OR MARGARINE 1½ tablespoons
SUGAR 3 tablespoons
SALT 1½ teaspoons
ALL-PURPOSE FLOUR 3 cups
RED STAR BRAND ACTIVE DRY YEAST 1½ teaspoons
MELTED BUTTER OR MARGARINE 4 tablespoons
GARLIC CLOVE, MINCED 2
DRIED THYME ¼ teaspoon
DRIED OREGANO ¼ teaspoon
DRIED MARJORAM ¼ teaspoon
LARGE RECIPE
WATER 5⁄8 cup
SOUR CREAM ¾ cup
BUTTER OR MARGARINE 2 tablespoons
SUGAR ¼ cup
SALT 2 teaspoons
ALL-PURPOSE FLOUR 4 cups
RED STAR BRAND ACTIVE DRY YEAST 2 teaspoons
MELTED BUTTER OR MARGARINE 6 tablespoons
GARLIC CLOVE, MINCED 2
DRIED THYME ½ teaspoon
DRIED OREGANO ½ teaspoon
DRIED MARJORAM ½ teaspoon
1. Place first 7 ingredients in bread pan, select Dough setting, and press Start.
2. When the dough has risen long enough, the machine will beep. Turn off bread machine, remove bread pan, and turn out dough onto a lightly floured countertop or cutting board. Gently roll and stretch dough into a 24-inch rope.
3. In a small bowl, combine melted butter, garlic, and herbs; set aside.
For the Small Recipe
Butter an 8½ × 4½ × 2½-inch loaf pan. With a sharp knife, divide dough into 30 pieces. (Hint: First cut dough into 10 equal pieces, then cut each of those into 3 small pieces.)
For the Medium Recipe
Butter a 9-inch ring mold or a 9 × 5 × 3-inch loaf pan. With a sharp knife, divide dough into 40 pieces. (Hint: First cut dough into 10 equal pieces, then cut each of those into 4 small pieces.)
For the Large Recipe
Butter two 8½ × 4½ × 2½-inch loaf pans. With a sharp knife, divide dough in half, then cut each half into 30 pieces. (Hint: First cut each half of dough into 10 equal pieces, then cut each of those into 3 small pieces.)
4. Dip each piece into the herb-butter mixture and place in layers in the ring mold or loaf pan(s). Cover and let rise in a warm oven 30 to 45 minutes until doubled in size. (Hint: To warm oven slightly, turn oven on Warm setting for 1 minute, then turn it off, and place covered dough in oven to rise. Remove pan from oven before preheating.)
5. Preheat oven to 375°F. Bake for 15 to 20 minutes until brown. Immediately turn out of pan onto a plate, then invert onto a serving dish. Serve warm.
BAKE CYCLE: Dough
Small recipe yields 1 loaf
Medium recipe yields 1 loaf
Large recipe yields 2 loaves
NUTRITIONAL INFORMATION PER SERVING (1⁄12 LOAF)
Calories 193 / Fat 6.6 grams / Carbohydrates 29.6 grams / Protein 4.1 grams / Fiber 1.4 grams / Sodium 338 milligrams / Cholesterol 4.3 milligrams
Onion Dill Pan Rolls
For a rich, savory dinner roll, try these some night.
SMALL RECIPE
WATER 3⁄8 cup
EGG 1
COTTAGE CHEESE ½ cup
BUTTER OR MARGARINE 1 tablespoon
SUGAR 1½ teaspoons
SALT 1 teaspoon
ALL-PURPOSE FLOUR 2 cups
DRIED MINCED ONION 2 teaspoons
DRIED DILL 2 teaspoons
RED STAR BRAND ACTIVE DRY YEAST 1½ teaspoons
MEDIUM RECIPE
WATER 2⁄3 cup
EGG 1
COTTAGE CHEESE 2⁄3 cup
BUTTER OR MARGARINE 1½ teaspoons
SUGAR 2 teaspoons
SALT 1 teaspoon
ALL-PURPOSE FLOUR 3 cups
DRIED MINCED ONION 1 tablespoon
DRIED DILL 1 tablespoon
RED STAR BRAND ACTIVE DRY YEAST 1½ teaspoons
LARGE RECIPE
WATER 5⁄8 cup
EGG 2
COTTAGE CHEESE 1 cup
BUTTER OR MARGARINE 2 tablespoons
SUGAR 1 tablespoon
SALT 2 teaspoons
ALL-PURPOSE FLOUR 4 cups
DRIED MINCED ONION 4 teaspoons
DRIED DILL 4 teaspoons
RED STAR BRAND ACTIVE DRY YEAST 2 teaspoons
1. Place dough ingredients in bread pan, select Dough setting, and press Start.
2. When the dough has risen long enough, the machine will beep. Turn off bread machine, remove bread pan, and turn out dough onto a lightly floured countertop or cutting board. Gently roll and stretch dough into an 18-inch rope.
For the Small Recipe
Grease an 8- or 9-inch square or round baking pan. With a sharp knife, divide dough into 9 pieces; roll each into a ball and place in pan.
For the Medium Recipe
Grease a 9 × 13 × 2-inch baking pan. With a sharp knife, divide dough into 12 pieces; roll each into a ball and place in pan.
For the Large Recipe
Grease two 8- or 9-inch square or round baking pans. With a sharp knife, divide dough into 18 pieces; roll each into a ball and place in pans.
3. Cover and let rise in a warm oven 10 minutes until doubled in size. (Hint: To warm oven slightly, turn oven on Warm setting for 1 minute, then turn it off and place covered dough in oven to rise. Remove pan from oven before preheating.)
4. Preheat oven to 350°F. Bake for 25 to 30 minutes until lightly browned on top.
5. Remove from oven, cut apart, and serve warm.
BAKE CYCLE: Dough
Small recipe yields 9 rolls
Medium recipe yields 12 rolls
Large recipe yields 18 rolls
NUTRITIONAL INFORMATION PER ROLL
Calories 142 / Fat 1.9 grams / Carbohydrates 25.1 grams / Protein 5.3 grams / Fiber 1 gram / Sodium 248 milligrams / Cholesterol 18.3 milligrams