One hour dinner rolls

Gin Lee

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One hour dinner rolls/Photo byGin Lee

One hour dinner rolls

Creating great bread doesn't have to be an all day, all night process. In fact, fresh dinner rolls can be made in just one hour. Today, allow me to walk you through the simple steps to find out how I prepare my simple one hour yeast dinner rolls.

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One hour dinner rolls/Photo byGin Lee

Ingredients:

  • 3 cups of bread flour, sifted
  • ¼ cup of Splenda, or sugar
  • 2-¼ teaspoons of active yeast, or 1 package of rapid rise yeast
  • ½ cup of warm water
  • 2 tablespoons of semi-melted butter
  • ⅓ cup of milk
  • 1 teaspoon of seasoning salt
  • 2 tablespoons of canola oil, to roll the dough ball in before its rise

Instructions:

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Blooming the yeast/ adding the warm water slowly/Photo byGin Lee

In a bowl, add the flour, Splenda, or sugar; stir. Then make a well in the center of the flour mixture, add your yeast, and warm water inside the well. Allow the mixture to sit for five minutes. At this point, you should start seeing the active yeast blooming in the water (bubbles forming).

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Creating the dough/Photo byGin Lee

Now, add two tablespoons of melted butter (slowly) and ⅓ cup of milk. Mix well. Knead the dough for just a few minutes until it forms a ball-shaped dough and all the ingredients are combined well.

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Dough after its rest/Photo byGin Lee

Add two tablespoons of canola oil inside your bowl of dough and roll the dough around in the oil (to coat it). Place a lid or tea towel over your dough. Allow your dough to rest for thirty minutes.

The dough will not completely double in its size, but it will change its form during this stage.

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Making the roll shapes/Photo byGin Lee

Next, lightly butter your hands and a baking tray. Pinch the dough into golf ball-sized shapes and transfer them to the prepared pan. (Spacing them apart at least by one inch.) Bake your rolls for about twelve to fifteen minutes inside a 350 degrees F oven. During the last few minutes of baking, brush the tops of your rolls with melted butter.

Serve with stew, chili, gravy, or slice your rolls open and make mini sandwiches. Enjoy!

Note:

If you want your dough to double and become lighter in its texture, allow the dough to rest for two hours. Then shape your rolls and allow them to rest once again in a warm place for twenty-five minutes. After that, bake them.

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ABOUT THE AUTHOR: Gin Lee is a native of Arkansas. She studied at The Institute Of Children's Literature. She is an animal rescuer, food critic, organic gardener, food editor, home cook, food blogger, artist, and a complete do-it-yourselfer. Gin Lee is a published author, journalist, and contributor, among other works, and she resides in a rural town, in Arkansas, with her husband, their fur babies, Highway, Princess, Stinkpot the turtle. A huge thanks goes out to all for reading, following, and sharing Gin Lee's articles! Thank you! Since Gin Lee lives in a rural area, there's not much local news to cover. So, she covers articles of interest on how-to's about organic gardening, recipes, homesteading, and survival techniques. If those things are of interest to you, then you'll never (hopefully) be disappointed. She tries to cover a wide variety of articles to entertain everyone. Comments are turned off due to rudeness and hatefulness. The world has enough vulgarity, hatefulness, and arrogance without it having any help. Since having the simple courtesy of manners is lacking and sharing words of kindness does not abide in a few people. Those few people ruin what's supposed to be educational and an enjoyable experience for all others. Gin Lee does have children and young adults that are followers. Potty mouths, vulgarity, and hate are not acceptable. Apologies go out to those of you who generally are very sweet and also to Gin Lee's followers who have been a witness to others being rude and malicious. Hopefully, you'll be understanding of the measures that have to be put into place. Please be kind to one another.

Hickory Ridge, AR
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