Sunday, March 8, 2015

45-Minute Rolls from Bowl to Table!

One night I needed a quick yeast roll recipe.  Dinner was being served, and I just NEEDED a fresh hot buttered yeast roll to go with it.  Only problem was... dinner was already being prepared, and there was no time to wait for the typical roll recipe to rise.  So... I scoured the internet, and found a ton of recipes for quick yeast rolls, and they were mostly called 30-minute rolls.  (Search 30-minute rolls on google, and you'll see what I mean!)

Have you ever made 30-minute rolls?  They are awesome, let me tell you!  However, they are best fresh out of the pan, and don't store great.  They really need to be eaten fresh and hot.  But when you're in a pinch, and you need something amazing - quick - this IS the recipe to go for!

However, I have renamed these rolls to 45-Minute Rolls - because honesty matters here - and it does take 45 minutes from start to finish for these rolls - just so ya know!  I suppose they are called 30-minute rolls because perhaps it takes 30 minutes to make them... but if you want to know the truth - it takes 45 minutes from bowl to table for these babies, but .... they are really truly an awesome treat if you've got the 45 minutes to spare!


45-Minute Rolls 

1 cup warm water, plus 2 tbsp
1/3 cup oil
1/4 cup sugar
2 Tbsp active yeast
1/2 tsp salt
1 egg
3-1/2 cups bread flour (all purpose will work, but bread flour is better)

Preheat oven to 400 degrees.  In your mixing bowl, stir together the warm water, oil, sugar and salt well.  Stir yeast in, and let sit for 15 minutes. Add in egg, salt, and 2 cups flour.  Mix with dough hook (if you have one).  Add the remaining 1-1/2 cups flour in 1/2 cup at a time.  Shape dough into 12 balls, and place in greased 9x13 glass pan.  Let dough rest for 10 minutes. Place in preheated oven and cook for 15 minutes.  Slather a large dab of butter on top of rolls after bringing out of the oven, and serve!  (Don't expect leftovers!!)

Note: I have found with making these rolls that they turn out much softer overall if I use a glass 9x13 pan.  Don't know the science behind it, but just know that my other 9x13 metal pans don't work as well with this recipe.  :)

15 comments:

  1. These look great! Thanks for the recipe.:-)
    Enjoy your day! ♥

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    1. Thanks for stopping by Anne! I hope you'll find them as wonderful as we do :)

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  2. Yum, my kids (teens) love baking and the roll recipe we have isn't that fabulous. I am going to give them yours to try! :)

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    1. Awesome... I think they will love them. So quick and easy!

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  3. Yum! I'd love to try this.

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    1. You should, they will be a wonderful to any meal! :)

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    1. Great! Thanks Laura for stopping by :)

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  5. Thanks for making the clarification on the time issue. I'm going to give these a try. Thanks for sharing.

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    1. I think you will enjoy them, a great easy way to have homemade yeast rolls in a jiffy!

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  6. With two of us I always have to look for recipes that don't make so much. That's a challenge with bread making. - Margy

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    1. I can agree to that! One of the problems with baking is you need people to help you eat it, so you don't eat it all yourself, lol! I hope this recipe fits the bill for you :)

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  7. I try and not eat a lot of white bread, but when it comes to FRESH, HOT dinner rolls, there is no stopping me :) Yours looks delicious! Thanks for sharing on the Art of Home-Making Mondays this week!

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    1. Yes, white yeast rolls are my downfall. I make delicious whole wheat rolls, but they need more time to rise, so in a jiffy, these rolls are called up! Thanks for stopping by JES, you are so sweet to visit all the blogs of those who post on your site!

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  8. Oh this is a great thing to have in a pinch! Thanks for sharing at the Homestead Blog Hop! :)

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