My friend Michelle, who I lovingly refer to as the Muffin Queen, is an awesome baker. Breads, rolls, cookies, muffins….what can I say she’s got a gift. Every recipe I’ve ever gotten from her is awesome and usually brings me a smathering (is that a word?) of compliments whenever I share the finished products.
This roll recipe she gave me is fantastic! It is the best, fastest, easiest roll recipe I’ve ever made. My favorite thing about the rolls are their texture. I like a roll that is a little dense. Not too dense but not really airy either. These rolls are perfect. I wish I would have gotten a picture of an open roll, but my family and I were to busy stuffing our faces with rolls spread with butter and homemade peach jam. Delicious!!! By the time I thought about taking a picture there weren’t any survivors.
The recipe says this recipe takes an hour but once you get the hang of it you will be able to whip them out even faster. Little things like letting them rise in a warm oven will speed things up when you are in a hurry. Just make sure it isn’t too warm. I turn it on to 200° while I am mixing up the dough and then turn it off and put my glass bowl of dough in for about 10 minutes to rise. Anywho, 60 minutes is still about three times faster then my other favorite roll recipe so I’m pretty pleased with how quick these come together even if you don’t try to rush them.
60 Minute Rolls4-5 cups flour (I use a cup or two of wheat flour and they still turn out delicious) 1 tsp salt 1/3 cup sugar 1 1/2 Tbsp yeast 1 cup milk (re-hydrated powdered milk works great here) 1/2 cup water 1/4 cup butter or margarine
Mix 1 1/2 cups flour, sugar and yeast. Heat milk, water, and butter until very warm (120-130°). Add warm liquid to dry ingredients and mix on medium speed for 2 minutes. (If you don’t have a mixer you can use a whisk or fork. Add 1/4 cup flour and 1 tsp salt. Mix for two more minutes. Continue adding the rest of the flour until stiff dough forms. Knead on a lightly floured surface or in your mixer for 2-3 minutes. Place in greased bowl and let rise for 15 minutes (remember you can do this in the oven if you want….if you live in a cold drafty house you may want to do this to ensure your dough rising). Punch down and form dough into 20-24 small dough balls and place on baking sheet. Let rise 15 minutes. Bake at 350° for 20-25 minutes.