What's the difference between a roll and a biscuit?!
Answers:
A roll can be anything: from ciabatta to Kaiser to hamburger, and is a yeast bread!. Biscuits are usually made with baking powder and are smaller and slightly lumpier texturedWww@FoodAQ@Com
Dinner rolls use yeast, biscuits use baking powder!.
DINNER ROLLS
4-1/4 to 4-3/4 cups all-purpose flour
1 package active dry yeast
1 cup milk
1/3 cup sugar
1/3 cup butter, margarine, or shortening
3/4 teaspoon salt
2 beaten eggs
In a large mixing bowl stir together 2 cups of the flour and the yeast!. In a medium saucepan heat and stir milk, sugar, butter, and salt just until warm (120 degree F to 130 degree F) and butter almost melts!. Add milk mixture to dry mixture along with eggs!. Beat with an electric mixer on low to medium speed for 30 seconds, scraping sides of bowl constantly!. Beat on high speed 3 minutes!. Using a wooden spoon, stir in as much of the remaining flour as you can!.
Turn dough out onto a lightly floured surface!. Knead in enough remaining flour to make a moderately stiff dough that is smooth and elastic (6 to 8 minutes total)!. Shape the dough into a ball!. Place in a lightly greased bowl; turn once!. Cover; let rise in a warm place until double (about 1 hour)!.
Punch dough down!. Turn dough out onto a lightly floured surface!. Divide dough in half!. Cover; let rest for 10 minutes!. Meanwhile, depending on what shape of roll you wish to make, lightly grease baking sheets or muffin cups!.
Shape the dough into desired rolls and place on prepared baking sheets or in muffin cups!. Cover and let rise in a warm place until nearly double in size (about 30 minutes)!.
Bake in a 375 degree F oven for 12 to 15 minutes or until golden!. Immediately remove rolls from pans!. Cool on wire racks!.
Makes 24 to 36 rolls!.
Butterhorns: On a lightly floured surface, roll each portion of the dough into a 12-inch circle!. Brush with melted butter or margarine!. Cut each circle into 12 wedges using a pizza cutter or sharp knife!. To shape, begin at the wide end of a wedge and loosely roll toward the point!. Place point side down, 2 to 3 inches apart, on prepared baking sheets!.
Rosettes: Divide each dough portion into 16 pieces!. On a lightly floured surface, roll each piece into a 12-inch-long rope!. Tie in a loose knot, leaving 2 long ends!. Tuck top end under roll!. Bring bottom end up and tuck into center of roll!. Place 2 to 3 inches apart on prepared baking sheets!.
Parker House Rolls: On a lightly floured surface, roll each portion of dough to 1/4-inch thickness!. Cut dough with a floured 2-1/2-inch-round cutter!. Brush with melted butter or margarine!. Using the dull edge of a table knife, make an off-center crease in each round!. Fold each round along crease with large half on top!. Press folded edge firmly!. Place rolls 2 to 3 inches apart on prepared baking sheets!.
Cloverleaf Rolls: Divide each portion of dough into 36 pieces!. Shape each piece into a ball, pulling edges under to make a smooth top!. Place 3 balls in each muffin cup, smooth sides up!.
Make-Ahead Tip: Cover shaped rolls loosely with plastic wrap, leaving room for rolls to rise!. Chill 2 to 24 hours!. Uncover; let stand at room temperature 30 minutes!. Bake!.
BISCUITS
Makes 12- 3-inch biscuits
Ingredients:
2 1/2 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
1 tablespoon granulated white sugar
1/2 cup cold unsalted butter, cut into small pieces
3/4 cup milk
1 large egg, lightly beaten
Topping:
1 large egg, lightly beaten with 1 tablespoon milk
Procedure:
Preheat oven to 400 degrees F and place rack in center of oven!. Line a baking sheet with parchment paper!.
In a large mixing bowl, sift or whisk together the flour, baking powder, salt and sugar!. Cut the butter into the dry ingredients until the mixture resembles coarse crumbs (use pastry blender, two knives, or fingertips)!. Add the milk and slightly beaten egg and stir until just combined!. (The texture should be sticky, moist and lumpy!.)
Place mixture on a lightly floured surface and knead the dough gently until it comes together and is a smooth dough!.
Roll out dough to 1/2 inch thickness!. Cut out biscuits with a lightly floured round cookie cutter!. Place on prepared baking sheet and brush the tops with the beaten egg and milk mixture and bake for about 10 - 15 minutes or until the tops are golden brown and a toothpick inserted in the center of the biscuit comes out clean!. Remove from oven and place on a wire rack!. Serve warm with butter!.
hope these help!. good luck and enjoy!.Www@FoodAQ@Com
DINNER ROLLS
4-1/4 to 4-3/4 cups all-purpose flour
1 package active dry yeast
1 cup milk
1/3 cup sugar
1/3 cup butter, margarine, or shortening
3/4 teaspoon salt
2 beaten eggs
In a large mixing bowl stir together 2 cups of the flour and the yeast!. In a medium saucepan heat and stir milk, sugar, butter, and salt just until warm (120 degree F to 130 degree F) and butter almost melts!. Add milk mixture to dry mixture along with eggs!. Beat with an electric mixer on low to medium speed for 30 seconds, scraping sides of bowl constantly!. Beat on high speed 3 minutes!. Using a wooden spoon, stir in as much of the remaining flour as you can!.
Turn dough out onto a lightly floured surface!. Knead in enough remaining flour to make a moderately stiff dough that is smooth and elastic (6 to 8 minutes total)!. Shape the dough into a ball!. Place in a lightly greased bowl; turn once!. Cover; let rise in a warm place until double (about 1 hour)!.
Punch dough down!. Turn dough out onto a lightly floured surface!. Divide dough in half!. Cover; let rest for 10 minutes!. Meanwhile, depending on what shape of roll you wish to make, lightly grease baking sheets or muffin cups!.
Shape the dough into desired rolls and place on prepared baking sheets or in muffin cups!. Cover and let rise in a warm place until nearly double in size (about 30 minutes)!.
Bake in a 375 degree F oven for 12 to 15 minutes or until golden!. Immediately remove rolls from pans!. Cool on wire racks!.
Makes 24 to 36 rolls!.
Butterhorns: On a lightly floured surface, roll each portion of the dough into a 12-inch circle!. Brush with melted butter or margarine!. Cut each circle into 12 wedges using a pizza cutter or sharp knife!. To shape, begin at the wide end of a wedge and loosely roll toward the point!. Place point side down, 2 to 3 inches apart, on prepared baking sheets!.
Rosettes: Divide each dough portion into 16 pieces!. On a lightly floured surface, roll each piece into a 12-inch-long rope!. Tie in a loose knot, leaving 2 long ends!. Tuck top end under roll!. Bring bottom end up and tuck into center of roll!. Place 2 to 3 inches apart on prepared baking sheets!.
Parker House Rolls: On a lightly floured surface, roll each portion of dough to 1/4-inch thickness!. Cut dough with a floured 2-1/2-inch-round cutter!. Brush with melted butter or margarine!. Using the dull edge of a table knife, make an off-center crease in each round!. Fold each round along crease with large half on top!. Press folded edge firmly!. Place rolls 2 to 3 inches apart on prepared baking sheets!.
Cloverleaf Rolls: Divide each portion of dough into 36 pieces!. Shape each piece into a ball, pulling edges under to make a smooth top!. Place 3 balls in each muffin cup, smooth sides up!.
Make-Ahead Tip: Cover shaped rolls loosely with plastic wrap, leaving room for rolls to rise!. Chill 2 to 24 hours!. Uncover; let stand at room temperature 30 minutes!. Bake!.
BISCUITS
Makes 12- 3-inch biscuits
Ingredients:
2 1/2 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
1 tablespoon granulated white sugar
1/2 cup cold unsalted butter, cut into small pieces
3/4 cup milk
1 large egg, lightly beaten
Topping:
1 large egg, lightly beaten with 1 tablespoon milk
Procedure:
Preheat oven to 400 degrees F and place rack in center of oven!. Line a baking sheet with parchment paper!.
In a large mixing bowl, sift or whisk together the flour, baking powder, salt and sugar!. Cut the butter into the dry ingredients until the mixture resembles coarse crumbs (use pastry blender, two knives, or fingertips)!. Add the milk and slightly beaten egg and stir until just combined!. (The texture should be sticky, moist and lumpy!.)
Place mixture on a lightly floured surface and knead the dough gently until it comes together and is a smooth dough!.
Roll out dough to 1/2 inch thickness!. Cut out biscuits with a lightly floured round cookie cutter!. Place on prepared baking sheet and brush the tops with the beaten egg and milk mixture and bake for about 10 - 15 minutes or until the tops are golden brown and a toothpick inserted in the center of the biscuit comes out clean!. Remove from oven and place on a wire rack!. Serve warm with butter!.
hope these help!. good luck and enjoy!.Www@FoodAQ@Com
biscuits are flak yer and rolls are more round rather then flat!.Www@FoodAQ@Com