1-Hour Rolls!

from-scratch-dinner-rollsI have tried a fair number of homemade roll recipes in my life, but I was really, really pleased with these. You can use instant yeast so from start to finish these rolls only took an hour and a half. They were super satisfying and made great slider rolls the next day.

  • 4 -5 cups all purpose flour
  • 2 tablespoons rapid rise, instant yeast
  • 1/3 cup granulated sugar
  • 1 teaspoon salt
  • 1 1/2 cups warm milk , 110 degrees
  • 5 tablespoons butter, softened
  • 1 egg , room temperature
  • tablespoons melted butter

Combine 3 cups of flour, sugar, salt, warm milk, butter and egg in the bowl of a stand mixer. Attach a dough hook and turn the mixer on to the lowest speed and mix until flour is incorporated, scraping down the sides fo the bowl as necessary. Increase speed to medium and beat for 2 minutes. Add 1/2 cup of flour and blend with the dough hook until incorporated. Another 1/2 cup of flour and repeat, mixing at medium speed for another 2 minutes until a ball of dough is formed. Add additional flour as necessary. The dough should be slightly sticky and soft and pulling away from the edge of the bowl. Transfer the dough to a lightly greased bowl and cover with a towel or plastic wrap. Let rise for 30 minutes in a warm spot.

Remove the towel or plastic wrap and deflate the dough by punching down lightly. Pinch off pieces of the dough and form balls. I weighed mine and got 21 that weighed 2 oz each. Depending on how much flour you had to add you could get up to 24. Transfer rolls to a lightly greased 9×13 pan. Cover with a towel or plastic wrap and let rise for an additional 30 minutes.

Preheat oven to 375. Bake the rolls for 12-15 minutes or until golden brown and cooked through. Remove the rolls and brush hot rolls with melted butter. Serve immediately or store cooled rolls in a plastic bag for up to 3 days.

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