[Recipe] One Hour Yeast Rolls

rolls cover 2

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)

rolls 1

In a large bowl, mix together warm water, sugar, oil and yeast. Let stand for 15 minutes until yeast mixture is bubbly.

rolls 2

rolls 3

Stir in salt and beaten egg to yeast mixture.

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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.

rolls 5

rolls 6

Preheat the oven to 375F.

Knead the dough just a few times to get it to form a nice smooth ball.

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Divide the dough into 12 equal parts.

rolls 8

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.

rolls 9

Let rise for 20 more minutes.

rolls 10

Bake for 10 minutes.

rolls 11

Mix melted butter with honey and brush the top of hot rolls with the honey butter.

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rolls cover 1

[Recipe] One Hour Yeast Rolls

Prep Time: 50 minutes

Cook Time: 10 minutes

Total Time: 1 hour

Yield: 12 rolls

[Recipe] One Hour Yeast Rolls

Ingredients

  • 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)

Instructions

  1. In a large bowl, mix together warm water, sugar, oil and yeast. Let stand for 15 minutes until yeast mixture is bubbly.
  2. Stir in salt and beaten egg to yeast mixture.
  3. Gradually add flour. Dough will be kind of sticky, but add enough flour until it's manageable. Let dough rest in the bowl for 10 minutes. Cover the bowl with a tea towel. This allows the dough to rise more.
  4. Preheat the oven to 375F.
  5. 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. Let rise for 20 more minutes.
  6. Bake for 10 minutes.
  7. Mix melted butter with honey and brush the top of hot rolls with the honey butter.
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2 Responses to [Recipe] One Hour Yeast Rolls

  1. Oh, I wanted to enjoy these, I really did! But, somehow they didn’t work for me – they were very yeasty – too much so, and too sweet for everyone in the family. I think the large amount of sugar and yeast needed to speed up the rise overwhelms the end product. So, I am not going to make them again.

    I did make the chowder too, and that went over like crazy, although I reduced the cream’s fat content to the 6% variety. For us skim milk drinkers that was very rich and quite delicious.

    Thanks,

    • I agree with you about the rolls. You definitely give up some quality if you want to speed up the making of something like a bread product. They definitely do for us if we’re looking for something quick and easy though.

      Glad you enjoyed the chowder! It is a very rich recipe as it’s written, but certainly substituting the higher fat cream for something lower fat works just as well. We eat it with a lower fat cream normally too.

      Thanks for trying the recipes!

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