Does anyone know how to make old fashioned homemade rolls?

Question

My great aunt made rolls that were so good. I know she did not use eggs. Hers were fluffy but kind of dense. I have tried to make some. Mine look and taste ok, but as soon as you touch them after they are baked they go flat. What am I doing wrong?

Answer 1

Quick Dinner Rolls

Ingredients:
• 3/4 cup milk
• 2 tbsp. butter
• 2-1/2 cups flour
• 1 pkg. yeast (or 1 tbsp. bulk yeast)
• 2 tbsp. sugar
• 1/2 tsp. salt
•
Method:
Heat milk and butter to 120-130 degrees F. In mixer bowl, combine 2 cups of the flour, yeast, sugar and salt. Attach dough hooks to electric mixer. Combine warmed milk mixture and flour mixture; then beat for 1 minute. Add more flour, 1/4 cup at time, until a soft dough forms. On a floured surface, knead 2 minutes. Turn dough into oiled bowl, cover with plastic wrap, and set in a warm place for 15 minutes. Punch dough down, and shape into 12 balls, about the size of a golf balls. For a cloverleaf type roll, use kitchen shears to snip each dough ball in thirds. Place dough into 12 greased muffin cups. Cover and allow to rise in a warm place 15 minutes. Preheat oven to 375 degrees F. Bake rolls 10-12 minutes, or until just browned. (Don't overbake.)

Answer 2

Are you using yeast or baking powder? Technically, if you use baking powder, they are not rolls, but rather biscuits. However, if you ARE using yeast, then they are rolls, and must be kneaded for 5-7 minutes. Kneading means you take the whole lump of dough, fold it in half, squash it down, give it a quarter turn, fold in half, squash it, quarter turn, fold, squash.... do that for five to seven minutes, adding flour to the board as you go, so it stays workable. Then grease the outside and put in a greased bowl, cover it with a cloth, and place it in a WARM**, not hot, place, for an hour or until it RISES to twice the size. Then shape your rolls, let them rise again to double, and then bake. Baking is anywhere between 375 and 425 degrees, depending on your recipe. When you touch it after it's done, you should be able to tap the top of the rolls and nothing happens except you hear a nice "hollow" sound of doneness. You can turn them over and hear the same sound.

** A good WARM place is the oven when it's off, but the light inside it is ON.
Need more info? [e-mail]
Love to talk recipes....

Answer 3

Hot Rolls In A Bag

2 cups warm water (110 to 115 degrees)
2 pkg. dry yeast
1 cup sugar
2 tsp.salt
1/4 cup soft shortening
2 eggs
6 1/2 to 7 cups flour

Dissolve yeast in warm water. Stir in sugar, salt, shortening, and eggs. Add flour, cup by cup, until dough can be rolled in a ball. Place in study plastic bag and store in the refrigerator. Pinch off dough to form rolls about 2 hours before baking. Cover; let rise. Bake at 400 degrees for 12 to 15 minutes. Makes 4 dozen rolls.

Nice to fix 6 for evening meal after work. Keeps well in refrigerator until all used.

Answer 4

There are many great recipes that you could find online but I've tried a bunch of different recipes and my family still like the easiest rolls ever: thaw out the frozen bread dough you can buy at the store.
Spray a muffin/cupcake tin with oil and tear off some of the thawed out dough, put it in each of the muffin/cupcake sections. Cover the pans with a towel that you wet with warm/hot water and that has also been wrung out. Let the dough rise to where they're double in size.
Bake at 425 degrees for 20 minutes or so.
Lightly brush with butter right after taking out of oven.

Answer 5

Hi! I hope this helps...I found this recipe and will provide the link below. It was a tough one as it seems all rolls or biscuit recipes call for egg or egg yolk...
1 cup flour,
2 teaspoons baking powder,
1/2 teaspoon salt,
2 tablespoons fat,
1/2 cup liquid
The resource also includes information on how to make a good roll.
Good Luck!

Answer 6

Use the receipe but let the dough rise in a bowl to double size, then punch it down and let it rise again before making the rolls. Then let the rolls rise. If not, the yeast takes over and you get too much gas and yeasty tasting rolls. .

Answer 7

devour a strong breakfast it truly is healthful. Rolled oats and toast, healthful cereals like Weet-Bix and Cornflakes and the different ones that arn't complete of sugars Sandwiches are the perfect snack, an basic unmarried filling between 2 slices of bread. H-guy

Answer 8

Old Fashioned Pan Rolls

1 cup milk, scalded
1/2 cup butter, cut into pieces
2 packages active dry yeast
1/2 cup sugar
1/2 cup warm water (105 - 115)
3 eggs, lightly beaten
1 1/2 teaspoons salt
6-6 1/2 cups all-purpose flour
1/4 cup butter, melted

In a large bowl, pour milk over ½ cup butter. Stir occasionally until butter is melted.
Meanwhile, sprinkle yeast and ¼ t. sugar over water. Let stand 5 minutes or until foamy. Stir remaining sugar, eggs, salt and yeast mixture into milk mixture. Stir in 4 cups of the flour and beat until smooth. Gradually stir in remaining flour to make soft dough. Cover, let rest for 10 minutes.
On a lightly floured surface, knead for 8-10 minutes or until no longer sticky, adding as little extra flour as possible. Divide dough in half. Place half of dough into a greased bowl. Turn to coat surface. Cover and refrigerate. Shape remaining dough into 12 2-inch balls. Place on a greased 9 x 1 ½ inch round pan. Cover and let rise in a warm place, free from drafts, until almost doubled- about 55 minutes.
Bake in pre-heated 375° oven for 25-30 minutes or until browned. Brush with butter. Cool on a wire rack.
To bake refrigerated dough: follow shaping, rising and baking instructions, allowing about 1 hour and 45 minutes for rising.


Big Angel Biscuits (NO EGGS)

1 (1/4 ounce) package yeast
1/4 cup warm water
2 1/2 cups flour
1/2 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon salt
2 tablespoons sugar
1/2 cup shortening
1 cup buttermilk

Dissolve the yeast in the warm water and set aside. Mix dry ingredients in order given and cut in shortening until dry and crumbly.
Stir in the yeast-water mixture and buttermilk; blend thoroughly. At this point you can cover and refrigerate until ready or make the biscuits now.
Turn onto a floured surface and knead lightly, then roll fairly thick (about 1/2 inch) and cut with biscuit cutters; place on a greased pan.
Let biscuits rise slightly (about 15 minutes) and bake in a 400 degree F oven until lightly browned. (about 8-12 minutes).

Answer 9

Uhhh... It sort of depends on the kind of rolls that you are baking. One thing that may be the reason why your rolls differ her's can possibly be that she adds more butter. Butter makes everything taste better right??? LOL :-)

Answer 10

Are you using a quick bread type recipe, or yeast risen?

If it's yeast-risen, you may need to rest them to let the gluten structure cool and firm up after baking so they don't collapse.