30 Minute Dinner rolls are perfect for Easter!
I LOVE making homemade breads. But some days I get home late from work or the oven is in use all day on a major holiday and I just don’t have time to make fresh bread.
Or so I thought.
Because that’s when 30 minute dinner rolls come in!
That’s right, 30 minutes from start to finish (well, depending on your oven. Mine took a bit longer, because I like my rolls to be deeply browned).
Now what happens here, is that you use a quick yeast, shape your rolls immediately, go for one quick rise, and bake. The resulting rolls are delicious. However, because of the significantly reduced rise time, there’s less time for gluten development. Therefore, these rolls will be quite heavy and a bit dense (yet still very soft), compared to the light delicate crumb of, say, my Grandma’s Two Hour Rolls. The tradeoff is totally worth it, though, for a super-fast dinner rolls!
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30 Minute Dinner Rolls
Adapted slightly from Your Homebased Mom
1 cup warm water (110-115 degrees F)
2 tbsp instant dry yeast
¼ cup sugar
½ cup vegetable oil
1 ½ tsp salt
3 ½ cups all purpose flour (+ and additional ¼ cup, if needed)
Preheat the oven to 400 degrees F and grease a 9x13 inch baking dish.
Place the water into the bowl of a stand mixer. Whisk in the yeast and sugar. Let the mixture rest for 3-5 minute or until the yeast begins to foam.
Stir in the egg, oil, salt, and flour. Switch to the dough hook and knead for 3 minutes. If the dough is too stick, add more flour, 2 tablespoons at a time.
Divide the dough into 12 dough balls and arrange them in the greased baking dish. Allow the rolls to rest for 10 minutes.
Place in the preheated oven and bake for 15-20 minutes or until the tops of the buns are a deep golden brown.
Makes 12 buns