Double Quick Dinner Rolls Food

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.

DOUBLE QUICK DINNER ROLLS

Steps:

• In a large bowl, dissolve yeast in warm water. Add potato flakes, sugar, salt, egg, vegetable oil, onion powder, and 1cup of the flour. Beat until smooth. Stir in remaining flour. Continue stirring until smooth, scraping batter from sides of bowl.
• Cover and let dough rise in warm place until doubled, about 20 to 30 minutes.
• Preheat oven to 400 degrees F (200 degrees C). Lightly grease 12 muffin cups.
• Punch down dough. Spoon dough into 12 greased muffin cups, filling each half full. Let rise until batter reaches tops of cups, or about 20 minutes.
• Bake in a preheated 400 degree F(200 degrees C) for 15 minutes. Serve immediately.

DOUBLE-QUICK DINNER ROLLS

Steps:

• Mix 1 1/4 cups of the flour, the sugar, salt and yeast in large bowl. Add water, shortening and egg; beat with spoon until smooth. Stir in remaining flour until smooth. Scrape batter from side of bowl. Cover and let rise in warm place about 30 minutes or until double.
• Grease 12 regular-size muffin cups. Stir down batter by beating about 25 strokes. Spoon into muffin cups. Let rise 20 to 30 minutes or until batter rounds over tops of cups.
• Heat oven to 400°F. Bake 15 to 20 minutes or until golden brown.

DOUBLE QUICK DINNER ROLLS

Steps:

• 1. Pour packet of yeast into a large mixing bowl. Add 1 Tbsp. Sugar and the 1 cup of warm water. Stir and let sit. It will bubble and rise. By the time you do the other steps it will be ready.
• 2. In another bowl mix together: Flour, salt and sugar. Mix it around a little and set it aside.
• 3. Put the 1 egg and 2 Tbsps. of oil into a glass measuring cup and beat together. Set aside
• 4. Now, pour only 1/2 of the dry ingredients INTO the bowl with the yeast. Stir and scrape down the sides with a wooden spoon. When it is all mixed well, make a little well and then add the egg and oil, stir and then add the rest on the dry ingredients. Again, stir and scrape down the sides of the bowl making it into a ball of dough. It will be wet and sticky. DO NOT add more flour. Cover and place in a WARM but not hot place. Let it rise to double in size...about 20/30 minutes depending on how warm your kitchen is.
• 5. After it has doubled in size, punch down and pour it out onto a lightly floured cutting board. With your hands, NOT a rolling pin, pat the dough to about 1 to 1 & 1/2 inch thick. Use a biscute cutter to cut out 12 circles.
• 6. I pour about 1 TBSP of oil on the bottom of a 11x9x2" metal baking pan. "Drag" the bottom of the cut roll in the pan making sure it gets "oiled." Do this with each of the cut dough circles. The closer they are together in the pan the higher they will rise. Cover and let rise to double in size. About 15 to 20 minutes. You will be able to tell.
• 7. After they have risen, place in a preheated oven at 375* for 20 minutes. After you remove them from the oven, butter the tops and let it melt down the sides. Serve hot and watch your family enjoy!
• 8. Rising Tip: If your kitchen is cool, fill a large bowl with HOT water and set the baking pan on top of it covered with a clean, lite tea towel. Also, do not use "metal" mixing bowls to let the dough rise, they get too warm and the dough may start to "cook" and stick to the bottom of the bowl. Not good..