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Fool Proof One Hour Dinner Rolls

Yes, it's quite possible to make delicious Yeasted Dinner Rolls in an hour. Of course, a Kitchen Aid Stand Mixer, with a dough hook makes this recipe a lot easier. You can still use a little elbow grease-- just allow for a little extra time and some sweat equity.
Course Bread
Cuisine American
Keyword Fool Proof One Hour Dinner Rolls
Prep Time 45 minutes
Cook Time 15 minutes
Total Time 1 hour
Servings 9 rolls
Author Debby - www.AFeastfortheEyes.net

Equipment

  • Stand Mixer with Dough Hook optional, but makes the process easier and faster

Ingredients

  • 1/4 cup low-fat milk whole milk is fine
  • 1/8 cup sugar
  • 1 teaspoon salt
  • 1-1/2 tablespoons butter
  • 1-1/2 packages or 3-1/2tsps. of dry active yeast
  • 3/4 cups warm water 105F – 115F
  • 2-1/2 to 3 cups all-purpose flour
  • 2 tablespoons butter melted (optional for brushing onto baked rolls)

Instructions

  • Dissolve the yeast in warm water and the sugar until it foams (5-10 minutes).
    Optional: Nowadays, I tend to favor SAF Instant Yeast. You don't have to "proof" the yeast in the water and sugar-- simply add it to the dry ingredients.
  • In the meantime, melt the butter in the microwave, then the milk. Combine and allow to cool to about 110F. (You could use a saucepan, but the microwave is much easier for me-- I use 25 second increments.)
  • Dump the milk and yeast mixture into the mixing bowl.
    Add about 2-1/2 cups flour, and salt, and mix with the dough hook. (Or, beat by hand).
    Mix for about a minute. With the mixer still going, add the remaining flour, a bit at a time and mix for another couple of minutes, or until the dough starts to clean the sides of the bowl. (I used 3 cups of flour, total).
    Knead on low speed for about 2 more minutes, or until dough is smooth and elastic – the dough will still be slightly sticky to the touch.
  • Place dough in a lightly oiled bowl, turning it to grease the top.
    Cover the dough with a clean, dry dish towel, (or plastic wrap) and let it rise in a warm place, free from draft for about 20 minutes.
    NOTE: Before I bought a Brod and Taylor proofing box, I would heat my oven for 2 minutes on WARM, then turn it off. This would help to speed up the process of proofing the dough-- especially if it was on a cold day.
  • Turn the dough onto a lightly floured surface, and gently shape into a square. Divide into 9 or 12 pieces.
    I shape each roll by pulling them into a more circular shape then grab corners to the center and twist. Place the ball on a lightly floured surface, twist side down and gently grab and roll into a round ball.
    You can also make 27 or 24 small balls and make "clover leaf rolls". You then place3 mini dough balls into a greased muffin cup. Cover the rolls with the dish towel, and let the dough rise for about 15 minutes.
  • Meanwhile, preheat the oven for 425ºF.
    Bake for about 12 minutes or until the rolls are golden brown. Remove from pans immediately, and brush with 2 Tablespoons melted butter, immediately.
    Cool on a wire rack, and you can eat these within just a few minutes.
  • The texture of these rolls are fluffy and this is now my "go to" recipe for bread rolls.