I typically like to make something a little more involved for Sunday dinners. You know, a delicately layered lasagna, a roast that slow cooks in the oven for hours, or homemade spaghetti sauce that simmers on the stove top all day. Lately though, between working a ton of hours at the hospital, and starting to round the corner into the third trimester of pregnancy, the only thing appealing for a Sunday afternoon is my couch and control of the remote control. Last Sunday I decided to throw a turkey in the crockpot for an impressive dinner that required little to no fuss or muss. (Don’t worry, the recipe is coming!) My husband agreed to make the mashed potatoes, but of course we needed some sort of fresh bread to go with dinner. I procrastinated all day, until finally with just 30 minutes left on the crockpot, I knew I needed to get something going if we were going to have bread on the table. A quick google session, and voila!, 30 minute dinner rolls were in the oven.
My usual dinner rolls require 2 sessions of rising, while these quickly rise in about 15 minutes. They come out more dense than a regular roll, but I don’t think that is necessarily a bad thing. They are soft and tender, and perfect for a meal where you want bread fast, and don’t have the time for the usual investment that yeast rolls require. If you want to make them more similar to my favorite honey yeast rolls, just brush the top lightly with honey to give them some extra sweetness.
- 1 cup plus 2 Tbsp warm water
- ⅓ cup oil
- 2 Tbsp yeast
- ¼ cup sugar
- ½ tsp salt
- 1 eggs
- 3½ cups flour
- Preheat oven to 400 degrees.
- In the bowl of a stand mixer, combine water, oil, yeast, and sugar. Allow mixture to rest for 15 minutes.
- With a dough hook, mix in salt and eggs and 2 of the cups flour until combined. Add remaining flour ½ cup at a time.
- Shape dough into 12 balls and let rest for 10 minutes.
- Place rolls in a greased 9×13 pan or baking sheet. Bake at 400 degrees for 10 minutes until tops are golden brown.
Source: Real Mom Kitchen