Best 7 Classic Light Rolls Recipes

CLASSIC DINNER ROLLS

Steps:

• Combine 3/4 cup flour, undissolved yeast, sugar and salt in a large bowl. Heat milk, water and butter until very warm (120 degrees to 130 degrees F). Add to flour mixture. Beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add 1/4 cup flour; beat 2 minutes at high speed. Stir in enough remaining flour to make soft dough. Knead on lightly floured surface until smooth and elastic, about 8 to 10 minutes. Cover; let rest 10 minutes.
• Divide dough into 12 equal pieces; shape into balls. Place in greased 8-inch round pan. Cover; let rise in warm, draft-free place until doubled in size, about 30 minutes.
• Bake in preheated 375 degrees F oven for 20 minutes or until done. Remove from pan; brush with additional melted butter, if desired. Serve warm.

CLASSIC LIGHT ROLLS

Steps:

• In the detached bowl of an electric mixer, whisk together the warm water, a pinch of sugar, and yeast. Let stand until mixture is foamy, about 6 minutes.
• Attach the bowl to electric mixer fitted with the dough-hook attachment. With machine speed on low, add milk, butter, remaining sugar, salt, and 2 lightly beaten eggs. Gradually add enough flour to form a sticky but manageable dough. Transfer the dough to a large buttered bowl; cover tightly with buttered plastic wrap. Let dough rise in a warm spot until doubled in bulk, about 2 1/2 hours.
• Line 1 large or 2 small baking sheets with parchment paper. Turn out dough onto a floured work surface. With a floured rolling pin, roll out dough to a 3/4-inch thickness. Using a 2 1/4-inch round cookie cutter, cut 24 rounds of dough as closely together as possible. Place rounds 1/4 inch apart on prepared baking sheet. Cover with buttered plastic wrap. Let rolls rise until they are light and do not spring back when pressed with your fingertip, about 30 minutes.
• Preheat oven to 350 degrees. Lightly beat remaining egg with the water. Brush mixture on tops of rounds; sprinkle with poppy seeds. Bake until rolls are golden brown, 20 to 23 minutes. Transfer to a wire rack to cool for at least 5 minutes. Serve warm.

BEST LIGHT & FLUFFY DINNER ROLLS RECIPE - (3.9/5)

Steps:

• Sift together two cups of the flour with the sugar, salt, and stir in the yeast. With mixer at low speed, blend shortening or butter into the flour mixture. Add the hot water (the hottest it comes from your tap, all at once, with mixer running. Add the egg, and continue mixing. Add in the remaining two cups flour to make a soft dough. At this point, I changed my mixer beaters for dough hooks and let the mixer knead the dough for about ten minutes and then put it into an oiled bowl, cover with a towel and allow to rise in a warm spot until doubled, about two hours. Punch dough down. At this point it can either be refrigerated or shaped in rolls or loaves and allowed to rise a second time until doubled, usually about an hour. Bake in a preheated 375°F oven until barely brown. May be frozen after baking and reheated to serve.

CLASSIC CINNAMON ROLLS

Steps:

• Make the dough: Heat the water to 100 degrees F in a bowl in the microwave. (It should feel warm but not too hot.) Sprinkle the yeast and 1/4 teaspoon granulated sugar over the top and stir to dissolve. Let stand until foamy, about 5 minutes.
• Meanwhile, whisk the flour, milk powder, salt and the remaining 2 tablespoons granulated sugar in a large bowl and make a well in the center. Whisk the melted butter and egg yolks into the yeast mixture, then pour into the well and stir with a wooden spoon until the dough comes together into a shaggy ball.
• Turn the dough out onto a lightly floured surface, dust with more flour and knead, adding more flour as needed, until smooth but still slightly sticky, 2 to 3 minutes. Transfer the dough to a buttered bowl, turning to coat. Cover with plastic wrap and let rise in a warm place until doubled in size, 1 to 1 1/2 hours.
• Make the filling: Mix the granulated sugar, brown sugar and cinnamon in a small bowl. Turn out the dough onto a lightly floured surface, pat and roll out into a 10-by-18-inch rectangle. Spread the butter over the dough, leaving a 1-inch border on one long side. Sprinkle with the cinnamon sugar and lightly press into the butter. Brush the clean edge with water, then tightly roll up the dough into a log, starting with a long side and rolling toward the clean edge; pinch the seam to seal.
• Butter a 9-by-13-inch baking dish and lightly sprinkle with granulated sugar. Slice the dough log into 12 pieces and arrange cut-side up in the dish. Cover with plastic wrap and let sit at room temperature until doubled in size, about 1 hour, or you can refrigerate overnight, then in the morning let stand at room temperature 2 hours before baking.
• Preheat the oven to 350 degrees F. Uncover the rolls and bake until golden brown, 25 to 30 minutes. Let cool at least 15 minutes in the baking dish.
• Meanwhile, make the icing: Beat the cream cheese and butter with a mixer on medium speed until smooth. Add the confectioners' sugar and vanilla and beat until combined. Spread a thin layer on the warm cinnamon rolls; serve with the remaining icing.

CLASSIC STICKY ROLLS (COOKING FOR 2)

Steps:

• In medium bowl, mix 1 cup of the flour, the granulated sugar, salt and yeast. Add milk, 2 tablespoons softened butter and the egg yolk. Beat with electric mixer on low speed 1 minute, scraping bowl frequently. Beat on medium speed 1 minute, scraping bowl frequently. Stir in enough remaining flour, 1/4 cup at a time, to make dough easy to handle.
• Place dough on lightly floured surface. Knead about 5 minutes or until dough is smooth and springy. Grease medium bowl with shortening. Place dough in bowl, turning dough to grease all sides. Cover bowl loosely with plastic wrap; let rise in warm place 1 hour to 1 hour 30 minutes or until dough has doubled in size. Dough is ready if indentation remains when touched.
• Spray 8-inch square pan with cooking spray. In 1-quart saucepan, heat 1/2 cup brown sugar and 1/4 cup softened butter to boiling, stirring constantly; remove from heat. Stir in corn syrup. Pour into pan.
• In small bowl, mix 1/4 cup brown sugar and 1/2 teaspoon cinnamon; set aside.
• Gently push fist into dough to deflate. Flatten dough with hands or rolling pin into 8x10-inch rectangle on lightly floured surface. Spread with 2 tablespoons softened butter; sprinkle with cinnamon sugar. Roll rectangle up tightly, beginning at 8-inch side. Pinch edge of dough into roll to seal. With fingers, shape until even. With serrated knife, cut roll into 4 (2-inch) slices.
• Place slices, cut sides up, slightly apart in pan. Cover loosely with plastic wrap; let rise in warm place 30 to 45 minutes or until dough has doubled in size.
• Heat oven to 350°F. Bake 28 to 32 minutes or until golden brown. Let stand 2 minutes. Place heatproof tray or serving plate upside down onto pan; immediately turn tray and pan over. Let pan remain on top of rolls 1 minute so caramel can drizzle over rolls; remove pan. Serve warm.

SOUTHERN "LIGHT" ROLLS

Steps:

• Mix water, yeast, and sugar together until the sugar is mostly dissolved. Add oil and salt, mix.
• Add flour, one cup at a time, until dough pulls away from the side of the mixing bowl and does not stick to your fingers when touched.
• Let dough rise, about 1 hour.
• Punch down, shape, and place on your baking pan (makes 36 rolls or 2 loaves).
• Let dough rise again, about 1 hour.
• Brush tops of rolls or loaves with 1 stick of melted butter. Bake in a preheated 350 degree oven until golden brown.
• Optional: When rolls are removed from oven, brush with another stick of melted butter.

CLASSIC DINNER ROLLS

Steps:

• Combine 3/4 cup flour, yeast, sugar and salt in large bowl.
• Heat milk, water and butter until very warm (120 to 130 F). Beat 2 minutes at medium speed with electric mixer, scraping bowl occasionally.
• Add 1/4 cup flour; beat 2 minutes at high speed. Stir in enough flour to make soft dough.
• Knead on lightly floured surface until smooth and elastic, about 8 to 10 minutes. Cover and let rest 10 minutes.
• Divide dough into 12 equal pieces, shape into balls. Place in greased 8 inch round pan. Cover; let rise in warm, draft-free place until doubled, about 30 minutes.
• Bake in preheated 375 F oven for 20 minutes or until done. Rebove from pan; brush with additional butter, if desired.
• Server warm.