DIY: Soft Dinner Rolls


This is one heck of a bread recipe; it’s simple and can be used for many different occasions. We use the main recipe and then add toppings or roll it differently for our various sandwiches and appetizers.


Soft Rolls

Lou Crandall
makes 33 2oz rolls

3 c. water, about 100 degrees; don’t go over 104 degrees
2 TBLS active dry yeast
1/2 c. sugar
1/3 c. nonfat milk powder
7 1/4 c. bread flour
1 TBLS salt
1/2 c. salted butter
eggs for an egg wash

Preheat oven to 400 degrees.
Add water to mixing bowl, then yeast. Put in sugar and nonfat milk powder. Add flour to fully cover mixture, then add salt. Add butter.
Mix for 10 minutes on med speed in your mixer with dough hook attachment.
Measure out 2 oz portions of dough on a scale and roll into balls.
With parchment on the sheet pan, arrange dough balls on pan. Cover with oiled plastic wrap and let rise until double in size.
Mix the eggs and brush over tops of rolls.
Bake until light brown, about 10 minutes

“Food storage” milk powder is the best kind to use. Do not use instant milk.
You can use a Bosch or Kitchen Aid mixer. Remember to use the dough hook.
The salt should never come into direct contact with the yeast (except when mixing it) or else it’ll kill the yeast.
If you don’t have a scale to measure the dough balls, it will roughly be no smaller than a golf ball.
Before baking you can sprinkle on sesame seeds, parmesan cheese, or other toppings.

Soft Fluffy Biscuits

Whenever I go visit my mom’s house I love to help her with dinner. She has been teaching cooking classes for a while now, so if I can get a “free” lesson in, then I’m all for it!
Last Sunday she made a Mexican-inspired dinner w/ Chicken tortilla soup. As a side she taught me how to make these delicious, flavorful jalepeno cheddar biscuits!

To start with, you add the dry ingredients in a bowl.
My mom has implored the importance of a kitchen scale. She uses one when she caters large events, and even uses it in everyday cooking. It really helps with consistent results. Using cups/teaspoons/TBSP will produce greatly different results– based on how much air is in the flour, how tightly packed it is, whether it is filled to the top, etc, etc.

After the butter has been measured out, you add it to the flour. Mix it in so there are pea-sized balls of butter. It is important to NEVER over-mix the biscuit batter (and muffin batter). My mom explained the reason why you add the butter in w/ the flour right away is that it creates these little pockets of butter in each biscuit, and is quite tasty when its all baked. 
Next add in the buttermilk.

Mix it just enough until the dough is moistened.

it gets quite sticky! But that’s what makes a great fluffy, moist biscuit.

Now you have your basic biscuit dough. Remember do not overmix!!!
You can add in your extras.
We had chives, cheddar/jack cheese, and dill.
You can also add in canned jalepeno bits (yumm!)
Or bacon.

Knead 4-5 times w/ flour, just until dough stays together in a ball.

Dough should be at least 1″ thick.
Thicker is better for this biscuit dough.

Cut with a circle biscuit cutter.

Now cut out and put onto parchment paper.
Place the biscuits so they touch each other (my mom had to correct me after I took this photo). When they’re touching, the friction from adjacent biscuits help rise up better.

Add melted butter before it goes into the oven. 

And add dill seasoning.

Cook in the oven until they’re golden brown. Yumm! buttery, light, soft delicious biscuits!

Recipe Follows.
Incredibly Fluffy Biscuits
20 oz. All- purpose flour
20 oz. Cake flour (Soft As Silk)
0.2 oz Salt
1.7 oz. Sugar
1.8 oz. Baking powder
6 oz. Butter (salted)
32 oz. Buttermilk
optional mix-ins:
1-1/2 C. Bacon, cooked & chopped
2 C. Shredded cheddar cheese
1/2 C. Green onions, chopped
5 Oz. Jalapeno (canned)
For Red Lobster type biscuits, put the cheddar cheese in the recipe, then after you cut out and brush with butter, sprinkle with garlic salt and onion salt.
Bake at 415 (F) for 16 minutes or until golden brown. Butter again when they come out of the oven.