What do you do when you suddenly decide you want to have rolls with what you’re cooking…but it’s only an hour ‘til dinner? That’s what happened to me. I was in the kitchen, checking on dinner (it was stew that night…make ahead and let a low oven do the work), and I realized there was no bread in the house besides a loaf of sandwich bread. I didn’t want to have to go to the store, but it takes HOURS to make any kind of bread…or so I thought!
Enter the internet, the 21st century’s best friend. Sure enough, I found a recipe that said 30 minutes! How could that be possible! Well, it wasn’t! It took more like 40 minutes, not that I’m quibbling…LOL. You’ll notice they take a lot of yeast. I think that’s what makes them so quick. And, believe it or not, fresh baked dinner rolls in under 40 minutes, from start to finish.
Since I found the recipe, I’ve played with it. The original called for olive oil, which I found to just got lost. So that was an expense that wasn’t needed. I also added the egg to it, and decided to butter the tops after they were baked. I also did the math so I could do a half batch. Twelve rolls are just too many for two people. I hope you enjoy this quick recipe as much as I do.
40 Minute Dinner Rolls
INGREDIENTS:
For 12 Rolls:
- 1 Cup + 2 Tbls. Warm Water (110-115°)
- ⅓ Cup Vegetable or Canola Oil
- 2 Tbls. Active Dry Yeast
- ¼ Cup Granulated Sugar
- 1 Tsp. Salt
- 1 Egg
- 3½ Cups Bread Flour (all-purpose will also work, but bread flour will give them a better ‘crumb’)
- 2 Tbls. Butter, melted (for brushing the tops after baking)
For 6 Rolls:
- ½ Cup + 1 Tbl. Warm Water (110-115°)
- 2 Tbls. + 1 Tsp. Vegetable or Canola Oil
- 1 Tbls. Active Dry Yeast
- 2 Tbls. Granulated Sugar
- ½ Tsp. Salt
- 1 Egg Yolk
- 1¾ Cups Bread Flour (all-purpose will also work, but bread flour will give them a better ‘crumb’)
- 1 Tbl. Butter, melted (for brushing the tops after baking)
INSTRUCTIONS:
- In the bowl of your stand mixer, whisk together the warm water, oil, yeast and sugar.
- Allow to rest for 10 minutes (the yeast will ‘bloom’ and the mixture will become ‘puffy’).
- Add 2 cups of the flour, the salt, and the egg into the yeast mixture. Using a dough hook, mix together.
- Gradually add the remaining flour and let the machine knead it together until it becomes a smooth dough wrapped around the dough hook. Then, let it knead another 2 minutes. The dough will be fairly soft.
- Remove the dough onto a lightly floured surface and shape it into a rectangle. Using a bench scraper or sharp knife, divide the dough into 12 equal pieces (or 6 if using half the recipe). Shape the dough into balls. Place them equally spaced in an ungreased 9×13 inch baking dish (or a 9 inch cake pan if using half the recipe).
- Let the the dough balls ‘rest’ in the pan for 15 minutes while heating your oven to 400°.
- Bake for 10-12 minutes or until the tops are golden brown. The rolls will rise and slightly touch while baking.
- Remove from oven and brush the tops with the melted butter.
- Cool for a minute or two on a rack. Serve warm. ENJOY!
