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Sixty Minute Dinner Rolls More Recipes Like This

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Ingredients: Metric Units
3 1/2 - 4 1/2 c. flour
3 Tbsp. sugar
1 tsp. salt
2 pkg. Fleischman’s Active Dry Yeast (2 Tbsp.)
1 c. milk
1/2 c. water
1/4 c. (1/2 stick) butter
Fresh baked dinner rolls in just over an hour? You bet!

Yield: about 2 doz. rolls

In a large bowl, thoroughly mix 1 1/2 c. flour (not all of it), sugar, salt, and yeast.

In a medium saucepan, combine milk and butter in a saucepan. Heat over low heat until butter is melted and liquid is very warm. Remove from heat and add cold water to help it get started cooling to body-temperature warm. (Drop a couple drops on the inside of your wrist, testing as you would a baby’s bottle. This is the longest, most tedious step: waiting for the milk mixture to cool down enough so that it won't kill the yeast. Try sitting the pan in an ice-water bath.)

When it's cool enough, add milk mixture to dry ingredients. Dough is very sticky at this point. Add flour in 1/2 c. measures until no longer sticky but smooth and elastic. (In an electric mixer like my Kitchen-Aid, once the dough on the bread hook starts cleaning the sides of the bowl, that’s almost exactly enough flour.)

Turn out dough into greased bowl. Flip, so the top of the dough gets a little greased too. Place in a warm place for 15 min. to rise. (I preheat my oven on to as low a heat as it will allow, then turn it off.)

Turn dough onto floured board and cut into 1” wide strips. Coil and tuck the end under. Let rise in warm place 15 min.

Preheat oven to 425°F. Bake at 425°F for 12 min. Remove from sheets and allow to cool completely on racks. Or serve warm...yum!
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Contributed on: and modified on Friday July 24th, 2009