If you don’t have a one-hour yeast roll recipe, you are really missing out. When you get home at 5 or 6 and have about an hour and a half tops to get dinner on the table, one-hour dinner rolls can be a lifesaver. Or at least a dinnersaver. Not to mention they taste heavenly.
Let me caution you against using a mixer to knead these rolls. I really hate to knead dough – I’ve got a thing about the dough sticking to my hands, it kind of makes me cringe – but you really have to knead this by hand for best results. You only knead for 3 minutes, so it’s not too bad. Using the mixer tends to over-knead the dough and they don’t come out quite as light.
The original recipe (here) was written specifically for cooking with children. If you have kids, you may be interested in taking a look at the directions. The directions I post here will just be the basics.
One Hour Dinner Rolls
- 1 package active dry yeast (2 1/4 tsp)
- 3/4 cup warm water
- 2 Tbsp sugar
- 2 Tbsp vegetable oil
- 1/2 tsp salt
- 1 egg, lightly beaten
- 2 1/2 cups flour, plus more for kneading
- butter or margarine, softened, for tops of rolls
Dissolve yeast in water in a large bowl.
Stir in the sugar, oil, salt, and egg. Stir in 1 cup of flour until smooth (this is known as a a sponge because it does not have all the flour of the final dough). Cover with a dishcloth or plastic wrap and set in a warm place to rise for 15 minutes.
Grease a square 9-inch pan. Stir down the sponge (if it doesn’t look like it’s risen much, it’s okay – sometimes it does and sometimes it doesn’t for me), and add 1 1/2 cups of flour. Stir until well mixed.
Turn onto a floured surface and knead 3 minutes, adding flour if dough is sticky.
Divide dough into pieces – 9 if you want larger rolls, 16 if you want smaller rolls – and shape into balls. Arrange in pan and smear tops with softened margarine or butter. Cover and set in warm place to rise for 25 minutes.
Preheat oven to 425 degrees, and bake 12-15 minutes or until light brown. Remove to rack or plate to cool. If desired, brush tops with melted butter.
The original recipe also includes instructions for making monkey bread with the dough… which made me start thinking of cinnamon rolls. And JW LOVES cinnamon rolls. So the last time I made these rolls, I decided to double the recipe and try making cinnamon rolls with the second half of the dough. They turned out great!
To make cinnamon rolls: After kneading the dough, instead of shaping into balls, roll out into a rectangle. Spread butter or margarine on surface, and sprinkle liberally with a mixture of 1/2 cup brown sugar and 1 Tbsp cinnamon (we like a lot of cinnamon). Roll up and slice into rolls about 1″ thick. Second rising and baking directions are the same as for the rolls. After baking, I made a quick icing of milk powdered, sugar, and vanilla to spread on top.
JW let me know after eating these that if I ever want to go on a “find the perfect cinnamon roll recipe” quest, he will be more than happy to support me in that (ha). So you may be seeing some cinnamon roll recipes in the not-too-distant future 🙂