Pioneer Dad was cooking crockpot stew last night, the all day version of course, and forgot about dinner rolls. It turned into panic time! Looking for a fast solution I found this in my trusty recipe box. It worked flawlessly. Tasty rolls in just an hour.
The recipe is easy to prepare and doesn’t require a bakery chef. The rolls go from the pantry to the table in 60 minutes. They’re soft, fluffy, and actually taste superior to grocery store rolls. The 1-hour rolls are great as buns for sliders also.
This recipe makes approximately 24 rolls, depending on how large you make them.
1 Tbsp. + 1 tsp. dry yeast
1/4 cup sugar
1 1/2 cups warm milk (or half and half)
1 tsp. salt
1/4 cup melted butter
4 cups flour (King Arthur bread flour is my first choice)
1. Pre-heat the oven to 375.
3. Heat the milk but do not scald.
4. Combine the yeast, sugar and warm milk, stir and let stand for 15 minutes. The yeast should be active and bubbling by now.
5. Stir in remaining ingredients until well blended (I use a Kitchen-Aid Artisan mixer)
6. Cover and let rise 20 minutes until doubled in size.
7. Pinch off egg sized pieces and roll between your palms to smooth. Or, roll the dough into a sheet and use a round pastry cutter to shape into rolls.
8. Place the rolls on a lightly greased half sheet cake pan (about 13” x 18”) and bake at 375 for 20 minutes or until the tops are golden brown.
For herb flavored rolls add 2 tsp. crumbled, dried rosemary, or 2 Tbsp. freshly chopped thyme or 2 tsp. Herbs de Provence all make a good alternative.
Pioneer Dad secret tip; I prefer to take the Herbs de Provence add a pinch of rock salt and grind it into a powder with a mortar and pestle. This hides the texture and puzzles my dinner guests how I added the mysterious flavor.