If you’re not a bread-maker, this recipe is totally for you. You don’t have to proof yeast, you don’t have to let the dough rise more than once, and you don’t even need to worry about shaping it nicely. This is as easy as it gets, and they’re done in about an hour (I always allow just a little longer). I actually based this quick rolls recipe off of our Everyday Cinnamon Rolls, and it remains very, very similar. One of the reasons that cinnamon roll recipe is so popular is because it’s quick! Many One-Hour Roll recipes you’ll find involve very limited ingredients, namely flour, water, salt, and yeast. That’s because things with fats and proteins, like milk, eggs, and butter, slow down the yeast activity. However, I played around with things and found I could use milk (I purposely use non-fat), a little butter, and a single egg, and still get quick results, with way more flavor than the basic recipes. So if you’re craving fresh bread, no fear. It’s only about an hour away.
Ingredients Needed
Non-fat milk – The lower fat content here helps these rolls rise nice and quickly. If you don’t have non-fat milk, no worries! This recipe will work with whatever you have, even whole milk, your rise time just may be slightly extended. Butter Granulated sugar All-purpose flour Rapid rise/ quick rise yeast – One of the tricks of quick rolls is to use “rapid rise,” “quick rise,” or “instant” yeast. “Bread machine yeast” is usually the same thing as well. There’s no proofing involved here, (that’s when you mix the yeast with warm water until it’s foamy) you can just put the yeast directly into the flour and stir it up. I usually keep a jar of yeast on hand, so I’m calling for a tablespoon here, but know that if you don’t make bread very often and you have little packets of yeast and don’t want to open more than one, this will work just fine with a packet. Table salt Egg – If you prefer, you can skip the egg and replace it with 1/4 cup water. I find the egg gives the rolls a bit more structure. Without the egg, the rolls are just as delicious, it’s just a little bit different texture. It is important to note, however, that you’ll want to let your egg sit in a bowl of warm water for about 5 minutes to bring it to room temperature. Otherwise, when you put the chilled egg into your dough with that warm milk, it will bring the temperature down. Additional melted butter – For brushing over the roll tops after baking.
How to Make One-Hour Dinner Rolls
