30 Minute Easy Dinner Rolls Small Bat Food

30 MINUTE DINNER ROLLS

Steps:

• Preheat oven to 400*F.
• In a large bowl, combine 1 cup water, oil, sugar, and yeast. Let sit until yeast is bubbly (about 8 minutes). Stir in beaten egg, softened butter, and salt.
• With a stand mixer or by hand, add flour, one cup at a time until you have a soft dough that isn't sticky. Knead by hand 10 minutes or 5 minutes with a stand mixer.
• Divide dough into 18 even pieces, and form into balls. Place in a greased pan and cover with parchment paper and a kitchen towel.
• Let rise 10 minutes in a warm place. (You can allow them to rise up to an additional 30 minutes if time allows).
• Lightly brush with milk and bake on the middle rack for 10-12 minutes or just until browned.

SMALL-BATCH DINNER ROLLS

Steps:

• Heat the milk, sugar and shortening in a small saucepan over medium-low heat, stirring to help melt the shortening, just until the mixture begins to simmer. Pour into a bowl. Set aside to cool to about 125 degrees F.
• Sprinkle the yeast over the warm milk mixture, then add 2/3 cup of the flour to the mixture. Stir until no lumps remain and the mixture looks like pancake batter. Cover with a towel or plastic wrap and let stand in a warm place for 2 hours.
• Add the salt, baking powder, baking soda and 1/3 cup of the remaining flour to the yeast mixture. Stir well and add the remaining 1 cup flour, 1/3 cup at a time, stirring well after each addition. Start using your hands after the final flour addition, kneading the mixture for a couple of minutes to form a smooth, elastic dough. Lightly oil a bowl, add the dough and turn to coat with the oil. Cover with a towel or plastic wrap and refrigerate for at least 12 hours and up to 24 hours.
• Lay the dough on a work surface and press it out to a 1/4-inch-thick rectangle (about 12 inches by 14 inches) using your fingers. (The work surface doesn't need flour. Just keep picking up the dough between presses.) Cut the rectangle into 4 equal strips crosswise, then cut each of those strips into 2 equal pieces, for a total of 8 pieces. Starting on the shorter side of a piece, roll each piece into a tight cylindrical coil. Pinch the edges to seal.
• Place each cylinder seam-side down in a 9-inch cake pan, putting 7 of the cylinders in a ring around the pan's edge. Each cylinder should point inward, like the hands of a clock. Put the last 1 cylinder in the center of the pan. Cover loosely with a towel or plastic wrap and let rise until nearly doubled in size, about 2 hours.
• Meanwhile, preheat the oven to 400 degrees F.
• Bake the rolls until golden, about 15 minutes. Brush with the melted butter and serve immediately.

30 MINUTE DINNER ROLLS

Steps:

• Mix warm water, oil, sugar and yeast; let rest for 10 minutes until yeast activates.
• Add salt and beaten egg; blend well.
• Add flour, one cup at a time until soft dough if formed.
• Knead on a floured surface 5-10 minutes or until dough is smooth and elastic.
• Shape into small balls (walnut sized) and put into a greased baking pan.
• Let rise at least 5-10 minutes.
• Bake at 425 degrees for 15-20 minutes.
• *If you have more time, you can let the rolls rise in the pan until they have doubled in size.