[Recipe] One Hour Yeast Rolls

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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)

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

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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.

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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.

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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.

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Let rise for 20 more minutes.

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Bake for 10 minutes.

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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.


    • 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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