One Hour Dinner Rolls Food

ONE-HOUR DINNER ROLLS

Steps:

• Preheat oven to 180 degrees Fahrenheit. In the bowl of an electric stand mixer whisk together 3 3/4 cups flour, sugar, yeast and salt.
• To a medium bowl add water, milk and butter and heat in microwave on HIGH power until it reaches 120 degrees on a thermometer, about 1 minute 15 seconds. Stir to partially melt butter (you just want to make sure it's softened through).
• Pour milk mixture into dry mixture in bowl of electric stand mixer along with lemon juice.
• Set mixer with a hook attachment then set mixer on low speed and gradually increase to medium-low, knead about 3 - 4 minutes until smooth and elastic while adding additional flour as necessary (dough should be lightly sticky but manageable).
• Cover bowl tightly with plastic wrap and rest 5 minutes. Meanwhile butter a 13 by 9-inch baking dish.
• Drop dough onto a lightly floured surface. Shape into an evenly level square, about 9 by 9-inches. Cut into 16 equal portions (don't have to be exact)
• Shape dough into 15 balls, while using excess dough from the 16th portion to add to smaller rounds as needed, and place shaped dough portions into prepared baking dish.
• Dampen hands with water and brush tops of dough with the water (just so they don't dry while rising in oven). Transfer to oven, close oven and turn oven off, allow rolls to rise 20 minutes (don't open oven door).
• Remove from oven and preheat oven to 375 degrees Fahrenheit (this should take about 5 minutes, so just allow rolls to rest on counter while oven preheats).
• Bake in preheated oven 14 - 16 minutes until tops are golden brown. Remove from oven and run the top of a stick of butter along tops of rolls just to coat. Serve warm. Store in an airtight container (I recommend rewarming cool rolls in microwave for best results.

CLASSIC DINNER ROLLS

Steps:

• Combine 3/4 cup flour, undissolved yeast, sugar and salt in a large bowl. Heat milk, water and butter until very warm (120 degrees to 130 degrees F). Add to flour mixture. Beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add 1/4 cup flour; beat 2 minutes at high speed. Stir in enough remaining flour to make soft dough. Knead on lightly floured surface until smooth and elastic, about 8 to 10 minutes. Cover; let rest 10 minutes.
• Divide dough into 12 equal pieces; shape into balls. Place in greased 8-inch round pan. Cover; let rise in warm, draft-free place until doubled in size, about 30 minutes.
• Bake in preheated 375 degrees F oven for 20 minutes or until done. Remove from pan; brush with additional melted butter, if desired. Serve warm.

EASY FLUFFY ONE HOUR DINNER ROLLS

Steps:

• To proof the yeast: In a small bowl or coffee mug, add 3 tablespoons warm water. It should be lukewarm but not hot. It should feel like pleasant bathwater and not sting your finger at all. If you want to get technical, it should be between 105-110 degrees F.
• Add 1 tablespoon yeast and 1 teaspoon sugar and stir. Let this mixture sit for 5 minutes. The yeast should dissolve and start to bubble.**
• To make the dough: Meanwhile, in a large bowl or stand mixer, add 3 tablespoons sugar, 1 teaspoon kosher salt, 3 tablespoons shortening, and 1 cup of the flour called for in the recipe.
• In a glass measuring cup, microwave 3/4 cup milk in 30 second increments until it is warm but not hot, the same temperature as the water. Add it to the flour mixture.
• Stir together with a wooden spoon or beat with the paddle attachment. (I actually just use my hand to stir using the dough attachment because I'm a weirdo and don't like getting 2 attachments dirty.)
• At this point the yeast should be dissolved and bubbly. Add it to the flour mixture.
• Add 1 large egg and beat well until combined.
• Add the remaining flour in increments, mixing in between. You might not need all the flour, and you might need a bit more. Bread is finicky like that. Use your best judgment to continue adding flour until the dough is smooth and soft, but still sticky. It will not pull away from the sides of the bowl completely. You need to add enough flour so that the dough comes together, but the less flour you use, the more tender your rolls will turn out. See photos.
• Once all the flour is incorporated, use the dough attachment to knead the dough for 5 minutes. (If you are doing this by hand, you will need to knead for about 8 minutes on a floured work surface.) The dough is still quite sticky at this point. See photos.
• Scrape the dough onto a well floured work surface, shape into a ball, and cover with your grandmother's 90 year old tea towel. (Or any tea towel will do I suppose). Let rest 5-10 minutes.
• To prepare the pan/skillet: Meanwhile, turn your oven on 375 degrees F. It's only going to be on for 2-3 minutes.
• Add 1 tablespoon butter to a 10-inch cast iron skillet OR a 9x13 inch baking pan. Place in the preheating oven until the butter is melted and the skillet/pan is hot. Turn the oven off. Use a pastry brush to swirl the butter around to coat the interior, making sure you grease the sides. Leave the pan in the hot oven until you are ready to shape your rolls.
• To shape the rolls: Press down the resting dough and get out any air bubbles. Divide the dough in halves until you have 12 equal pieces (They should be about 2 ounces each if you want to measure.) Shape each piece into a roll shape by rounding the dough with your fingers on one side, then bring them around to pinch the dough on the other side. See photos. Place in the hot pan/skillet, pinched side down. There should be a little bit of space between each roll.
• Cover the rolls with a tea towel. Open your turned-off oven and gauge the temperature. It should be warm but not too hot. If you can put your finger on the rack without burning yourself, then put your covered rolls in the oven and shut the door. If the rack is too hot to touch, place the rolls in the oven but leave the door open so that it continues cooling off a bit. We don't want the rolls baking yet.
• Leave the rolls in the warm oven for 15 minutes. After 15 minutes, remove from the oven (place on top of the oven or in another warm place to continue rising) and preheat the oven back up to 375 degrees F.
• Let the oven preheat and the rolls continue rising for another 10-15 minutes. The rolls should have doubled in size, and the total rising time after the rolls have been shaped should be at least 25 minutes.
• Remove the towel and bake the rolls at 375 for about 12 minutes. The tops should be a deep golden brown all across the top. A thermometer should read at least 190 degrees at the center of a roll.
• Remove the rolls from the oven and immediately melt 1 tablespoon of butter on top of the rolls, using a pastry brush to spread it around.
• Let the rolls set for about 5 minutes before digging in! Eat with lots of melty butter! Or even better, this Cinnamon Honey Butter!

DINNER ROLLS IN ONE HOUR

Steps:

• In either a food processor or mixing bowl, mix the flour, yeast, milk, sugar, and salt.
• Add the water and oil and stir or process until a thick, sticky dough forms. Let stand for 5 minutes.
• Butter an 8-inch round cake pan.
• Place the dough on a lightly floured board. Gather the dough together gently. Using a floured knife or dough scraper, cut the dough into quarters. Cut each quarter into quarters, and shape each into balls, adding flour, if necessary, to prevent stickiness.
• Place the dough pieces close together in the prepared pan. Cover, and let rise in a warm place for 20 to 25 minutes or until the rolls are puffy.
• Meanwhile, preheat oven to 400 degrees F.
• Drizzle the melted butter over the rolls.
• Bake for 20 minutes or until golden.

1-HOUR SOFT AND BUTTERY DINNER ROLLS

Steps:

• Heat the oven to 400°F. Grease a 9 x 13-inch baking dish with cooking spray, and set aside.
• In a microwave-safe bowl (or saucepan, see below), stir together the water and melted butter, then add in the milk and honey and stir until combined. Microwave the mixture for 1 minute and give it a stir. Continue microwaving the mixture in 15 second intervals, until it reaches 110°F. It will be warm but not hot to the touch. (*Alternately, you can heat the mixture over medium-low heat in a saucepan until it reaches 110°F.)
• Pour the liquid mixture into the large bowl of a stand mixer. Sprinkle the yeast evenly on top, give it a quick stir with a fork to combine, and let the yeast activate for 5 minutes until it is foamy.
• Add in 3 1/2 cups of flour (not all of the flour) and the salt.
• (See alternate instructions in the notes below for how to knead the dough by hand.) Use the dough-hook to mix in the dry ingredients on medium-low speed until combined. If the dough is sticking to the sides of the bowl, add in 1/4 cup more flour at a time until the dough pulls away from the sides of the bowl and is only slightly sticky to the touch. (Only use up to 4 cups of flour total.) Continue mixing on low speed for 4-5 minutes until the dough is smooth. Then form the dough into a ball with your hands and transfer it to a greased bowl.
• Cover the bowl with a damp towel or paper towel, and let it rise briefly for 15 minutes.
• Gently punch the dough down and divide into 15 equal-sized pieces. Form each piece into a ball and place the dough balls in the greased baking dish. Cover the dish again with a damp towel or paper towel and let the dough balls rise for an additional 15-20 minutes.
• Uncover and bake for 15 minutes, or until the rolls are lightly golden brown on top and cooked through.
• Transfer the baking dish to a wire cooling rack and brush the tops of the rolls with melted butter.
• Then serve warm and enjoy!

ONE HOUR DINNER ROLLS

Steps:

• Grease a rimmed 9x13-inch baking sheet; set aside.
• In a small saucepan, stir milk, sugar, and 3 tablespoons butter together. Heat over low heat just until butter melts and sugar dissolves. Cool to about 100-105 F.
• Pour the milk mixture into the bowl of a stand mixer.
• Add the yeast and warm water. Let stand for 5-10 minutes, or until yeast is foamy.
• Add 2 cups flour and salt to yeast mixture. Using a dough hook, mix on low speed for about 1 minute.
• With the mixer still going, add remaining flour, 1/2 cup at a time. You may not need to use all of the flour.
• Mix about 1 ½ minutes, or until dough starts to clear the sides of the bowl.
• Knead on low speed for about 2 more minutes, or until dough is smooth and elastic - the dough will still be slightly sticky to the touch.
• Place dough in a greased bowl, turning it to grease the top. Cover the dough with a clean, dry dish towel.
• Let it rise in a warm place, free from draft, for about 15 minutes.
• Turn the dough onto a lightly floured surface, and divide into 15 equal pieces.
• Form each piece into a ball and place on the prepared baking sheet.
• Cover the baking sheet with the dish towel, and let the dough rise for about 15 minutes.
• Bake at 375ºF for about 12 minutes, or until the rolls are golden brown.
• Toward the end of the baking time, melt remaining 2 tablespoons butter. Set aside.
• Brush rolls with melted butter.

FLUFFY ONE HOUR YEAST ROLLS

Steps:

• Preheat oven to 425.
• In a large bowl combine 1/2 of the flour with sugar, yeast and salt. Stir until mixed. In microwave heat milk until just under the boiling point. Pour into dry mixture. Melt butter, combine with water and add to flour mixture; stir until combined. Add remaining flour while stirring until dough leaves the sides of bowl and forms a ball. Turn dough out on a lightly floured board and knead in enough remaining flour until dough is smooth and elastic.
• Wash out bowl and grease inside with oil. Placedough in greased bowl to rise. Cover with plastic wrap and a towel. Run 2 inches of very warm water in sink. Place bowl in water to speed rising. Allow to rise for 15 minutes.
• Divide and shape dough as desired. Cover and let rise another 15 minutes. Bake at 425 degrees for 12-15 minutes or until golden brown.