Dinner Rolls and Biscuits

FAQS

Difference Between Rolls and Biscuits?

• Rise. Yeast Dinner Rolls typically use yeast as their main rising agent, whereas Homemade Biscuits use baking soda or baking powder to rise. Due to the need for the yeast to activate and rise, they often take much longer than biscuits to make.
• Shape. Rolls are rolled into the desired shape and then set out to rise before baking. Biscuits are rolled out, cut into the desired shape using cookie cutters or a biscuit cutter then immediately baked. 
• Texture. Rolls are often airy and fluffier than biscuits which are more dense and full of buttery flaky layers.

Top Dinner Roll Tips?

1. Speed up the proof time. Creating a warmer environment will help the dough rise faster. Place the covered dough near a warm crock pot, fireplace, or sunlit window.
   • Or heat the oven to 200°F and then turn it OFF. Place a damp tea towel over the oven-safe bowl of dough. Put the covered mixing bowl in the oven.  
2. Kneading. Use an electric mixer or knead by hand. 
   • Electric mixer. In general, balls of dough are kneaded using a dough hook at medium-low speed for approximately 5 minutes.
   • Kneading by hand can take up to 10 minutes.
3. Lightly floured surface. Add just enough all-purpose flour to the work surface to keep the dough from sticking.
4. Shape uniform rolls. Roll the dough into a rectangle with the same thickness throughout. Use a pizza cutter to cut the rectangle into the same size squares. I stick to about 1” cubes. Roll each square into a ball. The dough balls will rise to double the size before baking and will expand more in the oven. 
5. Egg wash. Brush an egg wash over the proofed rolls before baking. Mix the egg with 1 tablespoon of water. Using only egg yolks will help in browning. Egg whites will give it a shine. Use the whole egg for a golden brown shine.
   • Seasoning. Optionally, season after adding the egg wash. Try sesame seeds, poppy seeds, parsley, shredded cheese, or even bacon.
   • Butter. Brush the warm baked rolls with melted butter.

Top Biscuit Tips?

1. Use COLD butter or shortening. Use a pastry cutter, or fork, to incorporate the butter into the flour until it’s about the size of a small pea. 
2. Less is more. The more the dough is handled the more gluten develops. Mix the ingredients until just combined into a solid lump. Be gentle when rolling and cutting the biscuit dough. 
3. Layers. The cold butter will give nice flaky layers. For more pronounced layers gently roll the dough into a rectangle then fold it in half. Gently roll and fold. Repeat 3-4 times. Chill the dough in the refrigerator before cutting shapes. 
4. Cutting. Be sure to press down and go straight up. If you twist the cookie cutter it may cause the edges to seal and you won’t get as good of a rise. Gently roll leftover dough and cut more shapes. 
5. Toppings. Biscuits taste delicious smothered in Chocolate Gravy, Honey Butter, and Strawberry Jam.