Rhodes Butt Cheek Rolls

This is a Reno Leuey favorite! So easy, and so good.

1 - 2 bags of Rhodes frozen unbaked rolls

Non-stick cooking spray

You need a muffin tin or two that is a little wider than normal. Spray each cup with cooking spray and place 2 frozen rolls (do not thaw) in each cup, along side each other, hence making a "butt".

Spray the tops with a little more cooking spray and cover with plastic wrap. Allow the rolls to rise for 4-6 hours. Bake at 350 degrees for around 15-20 minutes, until tops are lightly golden.

High altitude reduce temp to 325 and bake a little longer.

  

Perfect Dinner Rolls

1/2 cup lukewarm water

2 cups warm milk (100-110º)

3 Tbsp butter

2 Tbsp sugar, divided

1 Tbsp salt

2 1/2 Tbsp yeast, dry active (or one packet)

6 cups of unbleached all purpose flour

Melted butter for garnish

Add yeast into warm water along with 1 tsp of the sugar. Stir to combine and allow to sit for 6-8 minutes or until foamy.

Mix together milk, butter, remaining sugar, salt and yeast mixture.

Add in 5 cups of flour and mix until dough forms with the paddle attachment on a stand mixer or by hand. Continue adding flour, 1/2 cup at a time until the dough becomes smooth and a ball forms. Dough will be slightly tacky. *

Spray a large bowl with cooking spray and place dough in the bowl. Cover and allow rising until double in size (30 minutes or so depending on room temperature)

Press dough down and roll into a 8 x 12 rectangle. Cut the dough into 4 strips the long way and then each strip into 6 pieces for a total of 24 pieces.

Roll each piece of dough into a ball and place on a greased baking sheet.

Cover with plastic wrap and let rise at room temperature for 20-25 minutes.

Preheat oven to 350º.

Bake the rolls for 20-25 minutes or until golden brown.

Brush the baked rolls with melted butter if desired. 

Makes 24 small rolls.

*I chose to do knead this by hand for a few minutes, after mixing the dough.

Ice Box Rolls

1 quart milk

1 cup Crisco

1 cup sugar

Combine 1 cup milk, Crisco, and sugar and bring to a boil. Add the rest of the quart of milk and cool to lukewarm.

Soften 1 pkg. yeast (not rapid rise) in 1/4 cup warm water. Let sit 10 minutes, and then add  to the milk mixture

Add 6 to 7 cups all-purpose flour, enough to make a thin batter. SET ASIDE FOR 2 HOURS

Combine: 

1 teaspoon soda
1 teaspoon baking powder 
1 tablespoon salt 
2 cups flour.

Sift mixture into batter. Stir and let stand 10 minutes. Refrigerate the dough overnight, or until ready to use.

Knead enough dough for a meal on a floured board. Shape into buns and place in a greased pan. Let rise for 1 hour. If allowed to rise much longer they will get too airy.

Bake at 400 degrees for 15 min., or until lightly browned. 

Refrigerate leftover dough in covered bowl to use later. Lasts up to 10 days. When ready to use again, take out what you want to use; knead and let rise 1 hour. Bake as directed.  

The Best Dinner Rolls

There are so many "Best" dinner roll recipes out there, but this one is easy to make. These  dinner rolls are soft, fluffy, and super simple to make using your Kitchen Aid mixer with a  dough hook. Can be kneaded by hand, if you prefer.

    1-½ cup Very Warm Water

    2 teaspoons Instant Yeast

    1 Tablespoon Granulated Sugar

    2 Tablespoons Canola Oil

    1 teaspoon Kosher Salt

    4 cups All-purpose Flour

Combine water, yeast, sugar, oil, salt and 3 cups of the flour in the bowl of a stand mixer. Using the dough hook, mix until the dough comes together. Slowly add the last cup of flour, stopping when the dough pulls away from the sides of the bowl. It should be smooth and slightly tacky but not sticky. You may not need the full 4 cups of flour, judge the dough by how it feels, not how much flour you’ve added.

Knead the dough for 5 minutes (10 if mixing by hand) until it’s very smooth. Transfer the dough to a lightly oiled bowl and cover it tightly with plastic wrap. Let it rise until it has doubled in size, about 1 hour.

Punch down the dough and turn it out onto a lightly oiled countertop. Divide the dough into 12 equal pieces and roll each into a round ball. The easiest way is to roll the piece of dough against the countertop underneath your hand until it forms into a smooth ball. Place the shaped rolls on a lightly greased or parchment lined baking sheet. Cover them loosely with lightly greased plastic wrap and let them rise until doubled, about 45 minutes.

Preheat the oven to 400º. Once the rolls have risen, bake for 12–14 minutes, or until they are lightly browned. Remove them from the baking sheet to a wire rack to cool completely before storing in a sealed plastic bag for up to 5 days, or freeze for up to 3 months.

Polenta Rolls

Two hours, start to finish.
  
1  pkg  dry yeast
1  Tbs  granulated sugar
1-1/2  cup  warm water
1  Tbs  salt
1/2  cup  polenta (grits)
5  cups  flour
1  cup  milk
2  Tbs  brown sugar

Dissolve yeast and granulated sugar, in ½ cup warm water. Set aside 5 minutes. 
In a saucepan, bring 1 cup water and salt to a boil. Add polenta. Bring back to a boil, stirring, and remove from heat.

In a large bowl, combine milk and brown sugar. Add the hot polenta; stir and then add the proofed yeast mixture. Add 4 cups flour. Add enough remaining flour to make soft, sticky dough.

Turn out on a floured surface and knead about 5 minutes. Cover with   plastic and let rest 15 minutes. Form into rolls. Place in a greased baking pan. Cover with a towel and let rise for 30 minutes.

Score tops. Brush on an egg wash and sprinkle with additional polenta.
Bake about 30 minutes @350°.