I’ve lost track of how many times I have made these rolls in the last few months. Let’s just say it’s been a lot.
And everytime I’ve made them everyone has asked “Is this recipe on the blog?” I have been promising and promising it would be so now it is.
I found this recipe over at my friend Laura’s blog – Real Mom Kitchen.
Believe it or not these rolls only take 30 minutes to make. Start to finish. Really! And they are a yeast roll. The other thing I love about this recipe is that it makes a dozen good size rolls. You can make them smaller and make two dozen if you’d like. But with our reduced size family we don’t need two dozen rolls, we don’t really need one dozen either so I know a few nice teenage boys that I like to share them with.
You mix the yeast, sugar, oil and water together and let it rest for 15 minutes. Then you mix up the dough and make 12 balls and let them rest for 10 minutes.
And then in just ten minutes they look like this.
And then after baking for another 10 minutes they look like this!
And they taste as good as a roll that took two hours to make!
Of course the best way to eat a fresh, warm roll right out of the oven is with lots of honey butter!
There you have it – quick, easy and delicious! I promise!
30 Minute Rolls
1 C plus 2 Tbsp warm water
1/3 C oil
2 Tbsp yeast
1/4 C sugar
1 tsp salt
1 egg
3 1/2 C bread flour (seems to work better but all purpose flour will also work)
Heat oven to 400 degrees.
In your mixer bowl combine the water, oil, yeast and sugar and allow it to rest for 15 minutes. Using your dough hook, mix in the salt, egg and flour. Knead with hook until will incorporated and dough is soft and smooth. (Just a few minutes)
Form dough into 12 balls and then place in a greased 9 x 13 pan and allow to rest for 10 minutes. Bake for 10 minutes at 400 degrees or until golden brown.
Recipe from Real Mom Kitchen
Trying these tomorrow to go with Turkey sliders! Thanks!
Andrea – just wanted you to know I tweeked the recipe and the salt is now 1 tsp – not sure if you printed off the recipe of not so be sure you have the right version! Enjoy
I did get the updated recipe, thanks! Also you noted that humidity makes a difference in rise time, temperature does too. My kitchen was cold yesterday so I gave them an extra 10 minutes to rise. The oven was already hot, so I couldn’t use that for them. They were great for sliders. Have you tried them bigger like for hamburger buns? Might try it and see what happens. Thanks for replying, and great recipe.
i followed the recipe and my rolls turned out more like biscuits. can anyone tell me if they had this happen and/or how to fix it?
Jen,
The rolls are definitely a denser roll due to the short rising time. But if they were more like biscuits it may have been an issue with your yeast. Did your yeast “proof” (get bubbly) also did the rolls rise at all? If your yeast wasn’t activated because your water was too hot or too cold that may have caused the rolls to be more biscuit like.
I know they don’t call for bread flour, but if they’re not rising fully, try using that instead of all-purpose flour. I was having the same problem with bread in general until I fixed that one problem. Now everything turns out great. I just made these using bread flour and they came out perfect.
Thanks for the great tip on using bread flour. I will add that to the recipe. Can’t wait to try it out next time I make them.
Bread flour and I often add vital wheat gluten to my bread recipes.
to convert regular flour to bread flour, just add 1 extra tablespoon per cup of required bread flour….. or you can add the gluten. We just add the extra regular flour and no gluten and it seems to work just fine.
Is the flour all purpose?
Yes, I used all purpose flour
Can u use active dry yeast or does it require a specific yeast!! I know sometimes it does make a difference in the yeast you use to make good rolls!
I use the regular active dry yeast – not the rapid rise.
These are great!! Super easy and very tasty! My hubby asked for “soft rolls” to go with our roast tonight so I tried these out. We all LOVED them! Thanks!
Really?!! If I could make these work I would feel as if I have finally crossed the line between roll failure and roll success. Plus I am really impatient. Amazing.
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These are really yummy, but the name is a bit of a misnomer. They’re really more like 45-50 minute rolls. Still, that’s better than the alternative.
Am going to try these tonight. Sounds easy enough to do.