Back Pocket Recipe: 1 Hour Dinner Rolls

1 hour dinner rolls

Sometimes you just need bread fast.

I like to plan. I operate best when I know what is coming. Changes or unanticipated surprises make me grumpy. Like when meal planning goes awry and we end up having soup or stew and I don’t the time or dough ready for bread.

Soup or stew without bread is only half a meal. It all makes me grumpy!

This simple recipe for soft, buttery dinner rolls is a dinner saver. They will not be the tastiest rolls, but they will be ready to pull apart and butter up in an hour. It’s easiest enough for a weeknight dinner so your soup will never be lonely again.

The recipe is very flexible and, again, very easy, so there is really no excuse. And no reason to get grumpy.

 

Soft Dinner Rolls
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Ingredients
  1. 1 1/2 cups warm water (aim for 95 - 105 degrees)
  2. 1 T yeast (dry is fine)
  3. 2 T sugar
  4. 2 T butter, softened
  5. 1 tsp salt
  6. 4(ish) cups flour, see directions
  7. 3 T melted butter, for brushing on top
  8. Sea salt, for sprinkling on top
Instructions
  1. 1. In a large bowl or the bowl of a stand mixer, stir the yeast and sugar in the warm water.
  2. 2. Add the butter, salt, and 3 cups of flour, and mix until combined.
  3. 3. Add additional flour, 1/4 cup at a time, until the dough pulls away from the sides of the bowl, but still sticks to the bottom. It should be barely tacky/sticky to the touch.
  4. 4. Knead 3-5 minutes, until smooth. Cover and let rise 20 minutes.
  5. 5. Preheat the oven to 400 and spray a cast iron pan (you can also just use a cookie sheet) with cooking spray.
  6. 6. Gently punch the dough down and divide into 20 equal sized pieces. I just eyeball it.
  7. 7. Roll each piece into a ball and nestle together in the pan (or place on cookie sheet).
  8. 8. Brush the top with melted butter, sprinkle with sea salt, and let rise for an additional 15-20 minutes.
  9. 9. Bake 15-18 minutes, or until golden brown. Remove and brush with more butter! Let cool slightly before serving.
Notes
  1. You can use AP or bread flour.
  2. You can mix in whole wheat flour, but I'd recommend keeping it to 25% or less of the total flour.
  3. I've also added shredded cheese, scallions, olives and various herbs at different times. You can adapt the rolls to fix your plan.
  4. If you separate the rolls rather than using the cast iron, your cooking time may be a little shorter, 13-15 minutes.
Adapted from Little Red Hen
Adapted from Little Red Hen
Mike's Window http://mikeswindow.com/notebook/

 

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