These rolls, a bit of a cross between a biscuit and a roll (although much more roll than biscuit), are magnificent. This one hour yeast roll recipe was just such a pleasant surprise. I thought, ‘one hour rolls that are going to taste good? Suuuuuure’. I am so happy to say that I was completely wrong with my skepticism. This recipe really delivered.
And they’ll go great with that seafood chowder posted yesterday.
I still find bread recipes intimidating, unless I’m baking them at Grandma’s house. Somehow at Grandma’s, everything works out perfectly. But at home, alone, I’m afraid. But I saw this recipe and thought, “One hour – I can sacrifice one hour just to see if these work out”. Well they did. And I was so proud and happy.
I baked these yeast rolls in a muffin pan, although the original recipe instructed to place them on a sheet pan to bake, making sure they don’t touch each other. Either way will work – just do what you’d like. And enjoy these! You won’t be disappointed.
[Recipe] One Hour Yeast Rolls
1 cup of warm water
1/4 cup sugar
1/3 cup oil
2 tablespoons yeast
1 teaspoon salt
1 egg, beaten
3 – 3 1/3 cup flour
3 Tbsp butter, melted
1/2 Tbsp honey (optional)
In a large bowl, mix together warm water, sugar, oil and yeast. Let stand for 15 minutes until yeast mixture is bubbly.
Stir in salt and beaten egg to yeast mixture.
Gradually add flour. Dough will be kind of sticky, but add enough flour until it’s manageable. I added about 3 cups. Let dough rest in the bowl for 10 minutes. Cover the bowl with a tea towel. This allows the dough to rise more.
Preheat the oven to 375F.
Knead the dough just a few times to get it to form a nice smooth ball.
Divide the dough into 12 equal parts.
Spray hands with non-stick cooking spray or coat with olive oil and form dough into balls. Place balls so they don’t touch on cookie sheet. I actually used a muffin tin to bake these rolls. Easy peasy.
Let rise for 20 more minutes.
Bake for 10 minutes.
Mix melted butter with honey and brush the top of hot rolls with the honey butter.