Thanksgiving is quickly approaching, and I’m thinking about baking. My assignment this year is a Smoked Turkey and Dinner Rolls. What? You’ve never had a Smoked Turkey? Well, I’ll share that recipe soon. But for now, I’m going to share with you my fail proof, easy 1 Hour Dinner Rolls. Yes, you heard me right. These only take ONE HOUR from start to finish. Cool!
This recipe calls for a few ingredients that you might not have on hand, so be sure to read it before heading to the store.
1 Hour Easy Butter Topped Dinner Rolls
- 5 cups bread flour (you can use all-purpose, it’s just not as good)
- 1/4 cup sugar
- 1 1/2 teaspoons salt
- 2 tablespoons SAF instant yeast
- about 2 tablespoons liquid lecithin* (affiliate link)
- 2 cups hot water (from the tap, not boiling about 105-110 degrees)
In a stand mixer with the dough hook attached, mix the dry ingredients. *Add lecithin by squeezing the amount of about 2 quarters over the dry ingredients. You can find Liquid Lecithin HERE (affiliate link) or at most grocery stores down the baking isle. It’s very important that you DO NOT measure the lecithin with a measuring spoon or that it touches the side of the bowl because it will be very hard to wash off. ( You can replace the lecithin with an egg if desired). Add the hot tap water and mix for 1 minute and check consistency. If dough is too dry, add more water. If dough is too moist, add more flour. Mix for 5 minutes. (Do not add water or flour to the dough after it has finished mixing.) Spray your cake pan with non stick cooking spray. Spray your hands with the cooking spray and pull off about 3 tablespoons (a little larger than a golf ball) and shape into a roll. I do this by holding the dough in my left hand, touch the tips of my pointer finger and thumb together to form a circle, then pushing the dough through the hole with my right thumb. Then pinch the bottom together. This will give you a smooth top on your rolls. Cover with plastic wrap sprayed with non stick spray. Let rise for 25 minutes. Bake at 350 degrees for 15-2o minutes or until golden brown. As soon as the rolls come out of the oven, use a stick of cold butter to rub over the top of the rolls. It will melt perfectly. Enjoy!
Tips on using yeast: Store your yeast in the freezer in an airtight container to help it last longer. You will kill your yeast if the water is too hot, so make sure it’s about 105-110 degrees.
Ingredients
- 5 cups bread flour (you can use all-purpose, it's just not as good)
- 1/4 cup sugar
- 1 1/2 teaspoons salt
- 1 rounded tablespoon SAF instant yeast
- about 2 tablespoons liquid lecithin*
- 2 cups hot water (from the tap, not boiling about 105-110 degrees)
Instructions
- In a stand mixer with the dough hook attached, mix the dry ingredients. *Add lecithin by squeezing the amount of about 2 quarters over the dry ingredients. It's very important that you DO NOT measure the lecithin with a measuring spoon or that it touches the side of the bowl because it will be very hard to wash off. (You can replace the lecithin with one egg). Add the hot tap water and mix for 1 minute and check consistency. If dough is too dry, add more water. If dough is too moist, add more flour. Mix for 5 minutes. (Do not add water or flour to the dough after it has finished mixing.) Spray your cake pan with non stick cooking spray. Spray your hands with the cooking spray and pull off about 3 tablespoons (a little larger than a golf ball) and shape into a roll. I do this by holding the dough in my left hand, touch the tips of my pointer finger and thumb together to form a circle, then pushing the dough through the hole with my right thumb. Then pinch the bottom together. This will give you a smooth top on your rolls. Cover with plastic wrap sprayed with non stick spray. Let rise for 25 minutes. Bake at 350 degrees for 15-2o minutes or until golden brown. As soon as the rolls come out of the oven, use a stick of cold butter to rub over the top of the rolls. It will melt perfectly. Enjoy!
~Annette
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