Italian-Style Rolls Recipe - Food.com (2024)

Submitted by Kittencalrecipezazz

"I have made these buns many times, there wonderful with a pasta dinner, they bake out beautifully with a crispy light golden crust, you will get 8 large buns with this recipe! If you reside in the U.S. then use all bread flour, Canadian residents may use all-purpose flour --- I most always add in 1-1/2 cups of finely cubed cheddar towards the end of kneading, it really adds flavor to these buns"

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photo by TheGoddessGiGi

Ready In:: 2hrs 22mins
Ingredients:: 7
Yields:: 8 buns

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ingredients

1 ¹⁄₂ cups water, divided
1 teaspoon sugar
3 teaspoons yeast
3 ¹⁄₂ cups white flour (might need more)
1 teaspoon salt (can use 1-1/4 teaspoons)
1 tablespoon sugar
2 tablespoons melted butter (can use 3 tablespoons)

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directions

Place the kneader attachment onto the stand mixer.
Proof the yeast with 1 teaspoon sugar in 3/4 cup water for 10 minutes or until foamy.
In the stainless steel mixing bowl place 3-1/2 cups flour, salt, 1 tablespoon sugar and melted butter.
When the yeast has proofed add to the bowl along with 3/4 cup warm water.
Start kneading adding in more flour only if needed (total kneading time should take about 8 minutes) do not add in too much flour or the buns will be heavy, when finished kneading the dough should feel soft but semi-sticky and smooth and should stick to your hands only slightly when removing from the bowl.
Remove the dough to a very lightly flour-dusted surface; cover with clean tea towel and let rest 5 minutes.
Shape into a ball (the dough will come together nicely after resting).
Place into a large greased deep glass bowl.
Cover and let rise for about 60-90 minutes.
To check if the dough is ready to be punched down, very gently stick two fingers about 1/2-inch into the dough, the dough is ready when the finger marks remain.
Punch down dough and slice in half.
Slice each half into 4 even pieces.
Shape each piece into a round ball.
Place balls spacing well apart onto a 10 x 15-inch greased baking sheet (2 balls across and 4 balls down).
Cover and let rise 30-40 minutes.
Bake at 375 for about 22 minutes or until light golden brown.

Questions & Replies

See Also
Easy Hash Brown Chicken Casserole Recipe - Home & Plate

What type of yeast is used in recipe?

Dave F.

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Reviews

I made the dough for this in my bread machine. It turned out great. Instead of making rolls I used half for a pizza dough. Skipped the second ride, preheated my iron skillet in the convection oven at 450 setting (actually it's 425, though, the oven adjusts itself). Brushed the dough with olive oil, cooked for 5 minutes, topped and cooked for another 15 minutes. The PERFECT PIZZA CRUST! With the other half of the dough I let it rise for another 40 minutes then cooked as a bread at 375. I will be using this recipe all the time!

TheGoddessGiGi
I made these soft and yummy yeast rolls last night by hand and everyone loved them. I went by directions exactly and the only flour I added was to the surface and when I cut and rolled dough into ball like shapes. These had a wonderfully light flavor that can easily be seasoned to go with various meals. Thanks for the recipe.

J ulie T.
I very much enjoyed this recipe...I bake my own bread quite often and desired a decadent roll aside from my usual to accompany my Easter dinner, Yes I did use AP flour and also used the 3T butter...the dough was easily workable..soft..gorgeous..perfect. I did divide into 16 balls...and also buttered my baking sheet and dusted with cornmeal. The bottoms of the rolls became a crunchy gold delight. Let me say that the flavor this recipe exuded was amazing. No added butter at serving time even needed. That to me is perfection in a roll!! Thx much!

Sharyn G.
I make these a couple of times a week. They are super easy and compliment a variety of meals.

wahinecruz
Good rolls. I also made them in the bread machine and found that I needed a lot more flour. Maybe I measured wrong to start with. Nice texture and flavor and they did not even dry out the next day. I brushed with water and sprinkled with sea salt crystals. A keeper of a recipe!. . . . . . Janet

Jezski

see 3 more reviews

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RECIPE SUBMITTED BY

Kittencalrecipezazz

Canada

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