quick and easy dinner rolls

It’s no secret that I love bread! I don’t even mind complicated recipes that take hours to make (for example, these baguettes). But sometimes it’s nice to find a quick recipe that still tastes just as good as a more complicated recipe, and these rolls are it! Unlike most rolls I’ve made with a single rise, these are super light. They’re crisp and chewy on the outside and soft on the inside. And because they only take about an hour to make, they’re perfect for a weeknight dinner. This recipe is great for beginners, or people who don’t feel comfortable working with yeast, because the dough is very forgiving. It’s pretty hard to mess these up!

Quick and Easy Dinner Rolls
adapted from High Heels & Grills

1-1/2 cups hot water {as hot as you can get it out of the tap.}
1 Tbsp. active dry yeast
2 Tbsp. sugar
2 Tbsp. vegetable oil
1 tsp. salt
3-1/2 to 4 cups flour

In the bowl of a stand mixer, or a large mixing bowl, mix together water, yeast, and sugar; let stand until frothy, about 5 minutes. Add the oil, salt, and 2 cups of flour, and mix until well combined. Stir in the remaining flour, 1/2 cup at a time, until the dough has pulled away from the sides of the bowl and is no longer sticky. Continue to knead the dough until elastic. Place the dough in a greased bowl and cover with a damp cloth; let rise in a warm place until doubled in size (this usually takes less than an hour for me). After doubled, punch down dough and lay on floured surface.

Preheat oven to 375°F. Divide dough into 12 equal-sized pieces, then divide each of those pieces into 3 equal-sized pieces. Shape each piece into a ball, and add 3 balls to each well of a muffin tin sprayed with cooking spray. Bake for 13-15 minutes or until golden brown. Serve warm.

P.S. If you’re looking for an even more amazing roll experience, try them the way Sarah suggests, topped with honey butter. They are out of this world!

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