The Farming Kitchen: 1 Hour Dinner Rolls

1 hour dinner rolls

1 Hour Dinner Rolls

This recipe is so easy it is almost embarrassing. 1 hour dinner rolls is not a gimmick. You can get them from your head to the table in 60 minutes. They are soft, fluffy, and actually taste really good as buns for sliders too.

This recipe makes approximately 24 rolls, depending on how large your make the pieces. The photo above is a double batch and it made 34 rolls(random, I know)

1 Hour Dinner Rolls

1 Tbsp + 1 tsp dry yeast

1/4 cup sugar

1 1/2 cup warm milk

1 tsp salt

1/4 cup melted butter

4 cups flour

 

Combine yeast, sugar and warm milk

Stand for 15 minutes

Stir in remaining ingredients until well combined (I use my Kitchen-aid)

Cover and rise 20 minutes until doubled in size

Pinch off egg sized pieces and roll between your palm to smooth

Place in a greased cake pan (9X13)

Bake 375 for 20 minutes

I butter the tops to keep them soft, but they don’t need that.

Enjoy!

 

12 Comments

Filed under family dinner, farming kitchen, frugal

12 Responses to The Farming Kitchen: 1 Hour Dinner Rolls

  1. I made cinnamon rolls and they turned out great. Thanks for the recipe.

    • Gary – That’s great! Now, you can have cinnamon rolls in an hour. I am thinking of making them with a bunch of herbs and then putting garlic butter on the top after taking out of the oven. NOM.

      Thanks for the comment.

      Amy J

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  3. I want to make these rolls tonight to accompany lasagna. I can only prepare them before class (which is 3 hours) will it be ok to rise that long?

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  5. Karen

    I made these tonight to use as buns for sloppy joes and they came out perfectly. I followed the recipe exactly–no changes.

  6. Karen

    I made this recipe exactly as stated. However my rolls came out a little denser then I thought they should. any suggestions

  7. Karen R.

    Just made some awesome cinnamon rolls with this recipe!

  8. Denise Gamboa

    I’ve made this recipe as directed a few times.The first time they were AMAZING, but each subsequent time the dough didn’t rise. Any suggestions?

    • Filip

      Manage your temperature. Too cold, it’ll take longer to rise, too hot I’ll kill the yeast. Keep temperature around 85-100 Fahrenheit.

  9. Lauren

    Theses were an epic fail tasted like yeast looked amazing but tasted like crap

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