90 Minute Dinner Rolls
These 90 minute dinner rolls are so light and fluffy, and taste amazing!
Whenever the seasons change, I seem to find myself in a bit of a funk. I am not great with change in general, and even the little changes to our wardrobe and diet tend to throw me off balance a little. I’ve been looking forward to fall for months now, but now that it’s here, I just feel kind of… meh. Maybe it’s the fact that it’s still dark when I get up in the mornings, or the endless papers that come home from school with my girls, asking for donations of time and money. All I seem to want to do at the moment is sit on the couch with a warm drink and a cozy blanket, and watch Hallmark Channel movies.
I know it’ll pass in a week or two (it always does!) but for now I’m trying to lean in to the need for coziness, instead of fighting with it. This is the time when all those glorious soups I have saved in the freezer are coming in handy! (You can check out some of our favorites here, here, and here.) We’ve been having soup for dinner several nights a week lately, and it is the perfect thing for me and my mood. Since we can’t have soup without fresh bread, these 90 minute dinner rolls are perfect! They’re quick and easy to make, and taste amazing, too. They’re also incredibly light and fluffy (which is pretty surprising, with such a short rise time). I shaped mine into cloverleaf rolls, because that’s the shape my mom always made when I was a kid, but you’re welcome to experiment with different shapes for your rolls. No matter how they’re shaped, they’ll taste delicious!
90 Minute Dinner RollsPrint Recipe
- 1 1/2 cups hot water
- 1 tablespoon active dry yeast
- 2 tablespoon sugar
- 2 tablespoons vegetable oil
- 1 teaspoon salt
- 3 1/2 – 4 cups flour
- In a large bowl or the bowl of a stand mixer, mix together the 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 pulls away from the sides of the bowl and is only slightly sticky to the touch (be careful not to add too much flour!). Knead 3-5 minutes, until smooth. Cover and let rise 30-45 minutes, or until doubled. When the dough has risen, preheat the oven to 375. Gently punch down the dough. Divide the dough into 18 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 13-15 minutes, or until golden brown. Serve warm.
For more soft and fluffy dinner roll recipes, check out some of my favorites below:
Lion House Rolls | Perfect Crescent Rolls | Buttery Pull-Apart Rolls