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 Rolls1 cup warm water, plus 2 tbsp
1/3 cup oil
1/4 cup sugar
2 Tbsp active yeast
1/2 tsp salt
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. :)