Certain roll recipes can take up to 3 hours to make when you include rising time… and that’s great if you plan ahead. I don’t always plan ahead or sometimes I don’t want to invest that amount of time in my food. Some days it be “CRAY, CRAY”! I found this lovely “1 Hour roll” recipe and of course, I was initially skeptical. I thought that the rolls would be subpar due to the convenience factor. But I was pleasantly surprised! The rolls turned out awesome! Now I use this recipe all the time! They are great to use for sandwiches in my kid’s lunches.
Naturally, I changed the recipe because that is what I do… I’m the “recipe changer” or the “recipe non-conformist”. The names sounded cooler in my head. I’ll have to work on that. I switched up this recipe to omit any milk or butter and it works out great. Sometimes, I will use half of whole grain wheat and half all-purpose flour and it still works out wonderfully!
One Hour Rolls
Ingredients
- 1½ Cups Warm water
- 1 Tbsp tablespoon yeast I use Fleischmann's Instant dry yeast
- 2 Tbsp Sugar
- 1 tsp Salt
- 2 Tbsp Oil I use Canola
- 3-4 Cups Flour More or less as needed
Instructions
- In a large bowl or the bowl of a stand mixer, dissolve the yeast and sugar in the warm water and let stand for five minutes, or until foamy.
- Add the Oil, salt, and 2 ½ to 3 cups of flour, and mix until combined.
- Add additional flour, 1/4 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, or it shall be disastrous!
- Next, Knead for 3-5 minutes, until smooth. Cover and let rise 20 minutes.
- Preheat the oven to 400 and line a 9 x 13 pan with parchment paper or tin foil and I lightly brush the foil with oil (yay for rhyming and you can also use pam but I never buy it).
- Gently punch the dough down and divide into 20 equal sized pieces. You can use the kitchen scale, but I don't because I'm an "Eye-baller" yo!
- Roll each piece into a ball and space evenly in the prepared pan. You can brush with oil or melted butter, sprinkle with sea salt, and let rise for an additional 15-20 minutes.
- Bake 13-15 minutes, or until golden brown. Remove and brush with oil or butter. You can also sprinkle a little Salt one the rolls and it's delish!
- Let cool slightly and take the rolls out of the pan and let them to continue to cool on a cooling rack to avoid the bottom getting soggy. Enjoy!
Here is a product I have had for a three years and they still do the trick! When I don’t let the rolls cool on a cooling rack, they being to get soggy on the bottom and so these puppies alleviate that issue!
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Awesome! You make it sound easy. My kiddos love fresh rolls.
I bet you’ll think these are a breeze, your food always looks amazing! New recipes always take longer at first but I really think this recipe is pretty straight forward! Josh’s Grandma has some famous “Watt family” rolls and they are a lot more complicated but they are really good (they are made with eggs, butter and milk and more butter!) and so I those a couple times a year. I hope this recipe works well for you!
I can’t wait to make these tonight! I struggle at doing any type of breads lol
I hope they work well for you! Just make sure you don’t use too much flour… that’s the trick I’ve learned over making bread. Err on the side of more sticky because you can always add more flour if you need. Let me know if you have any questions!
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