I usually make Potato Rolls. We just love that recipe so much. The only problem is they take longer. If we ever are in a little more of a hurry we will make these One Hour Rolls. Still light, still fluffy, still delicious and they only take an hour!
Our girls really don’t care which rolls are made, all they care about is slathering homemade strawberry or raspberry jam all over them. I kind of agree. Rolls are amazing but you add that homemade jam and they are all kinds of lovely.
Rolls are becoming a Sunday staple but even more so a holiday staple. We could never have a Mother’s Day meal without them. Even when carne asada tacos are on the menu I’m tempted to request rolls as well. And yes, request not make. I totally do not make my own dinner. Even if Cade only made waffles I’d be a happy lady.
Can You Use Dinner Rolls for Sliders?
Dinner rolls are the perfect size and texture to use for sliders.
How Long Will Dinner Rolls Stay Fresh?
Rolls should keep well at room temperature for 6-7 days.
Make sure they are wrapped in plastic or in an airtight bag or container.
You can freeze rolls for up to six months.
How Can You Tell if Your Yeast is Good?
Dissolve 1 teaspoon of sugar in 1/2 cup warm water.
Sprinkle with one packet of active dry yeast.
Stir and let stand for about 10 minutes.
After 3-4 minutes the yeast should begin to rise to the surface.
After 10 minutes the yeast should form a foamy layer on the surface.
If no foam forms, the yeast is no longer good.
One Hour Rolls
One Hour Rolls
On a time crunch but still want soft and fluffy rolls for dinner tonight? These one hour rolls are soft and fluffy perfection!
Recipe From an old Cooking Textbook of mine
- 1 1/4 Cup Milk, Scalded
- 4 Tablespoons Butter
- 3 Tablespoons Sugar
- 1 Teaspoon Salt
- 2 Eggs, Beaten
- 1 Tablespoon Rounded Yeast + 1/2 Teaspoon Sugar
- 1/2 Cup Warm Water
- 4 Cups Flour, plus more for kneading and surface
- Sprinkle the yeast and sugar over the warm water.
- Melt the butter in the scalded milk.
- Cool until luke warm.
- Add eggs, 3 Tablespoons sugar, salt and dissolved yeast to a bowl.
- Mix in the cooled butter/milk mixture.
- Add in the flour and stir to combine.
- Knead the dough on a heavily floured surface until smooth.
- Roll out and shape into rolls. I like to just pinch mine into balls or cut into strips and tie in knots.
- Bake 10-12 min at 400.
Yield: 16-20, Serving Size: 1
- Amount Per Serving:
- Calories: 129 Calories
- Total Fat: 3.5g
- Cholesterol: 23.6mg
- Carbohydrates: 20.2g
- Fiber: 0.8g
- Sugar: 1g
- Protein: 3.9g