5 Minute Dinner Rolls
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Prep Time
40 mins
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Cook Time
40 mins
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Total Time
1 hr 5 mins
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Servings
12
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Calories
314 kcal
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Cuisine
American
5 Minute Dinner Rolls
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These Buttermilk Honey 5 Minute Dinner Rolls are the complete package: delicious, tender, sweet and super easy - all rolled into one! And the smell in your kitchen is heavenly!
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Ingredients
- 2 cups lukewarm water
- 1 cup buttermilk
- 1 ½ tablespoons granulated yeast*
- 1 ½ tablespoons salt
- ¼ cup honey
- 6 ½ cups unbleached all-purpose flour
- 2 ounces melted butter
- softened butter for greasing pan
Instructions
- Combine warm water, yeast and honey in a large lidded (not airtight) food container. (I use a large 6-quart lidded food storage container. Allow yeast to begin to activate for about 2-3 minutes or until fine bubbles begin to form on the surface. Add the buttermilk and all other ingredients except the melted butter. Stir with a strong handled spoon (you can also use a heavy-duty stand mixer with the dough hook attached. I like to use one of these guys.
- Cover the container lightly (not airtight), and allow to rest at room temperature until the dough rises and collapses (or flattens on top); anywhere from 1-2 hours, depending on how warm your kitchen is, the humidity, etc. The dough can be used immediately after the initial rise, though it is MUCH easier to handle when cold. Refrigerate in the same lidded container and use over the next 7 days.
- When you're ready to bake, grease a 12 cup muffin pan with a bit of softened butter. Dust the surface of the refrigerated dough with flour and cut off one third of the dough, about 1½ pounds.
- Place the dough on a floured surface and turn over several times to coat with flour. Divide the dough into twelve equal portions and roll each piece in flour to coat. This will make the dough much easier to work with.
- Shape each piece into an 8-inch rope by rolling in your hands or on the counter. Dip one 8-inch rope into the melted butter then place in one of the prepared muffin cups in a spiral shape. Start with one end and just form a circle. Tuck the out end of the dough rope underneath a bit to make a neat circle. Repeat with remaining portions of dough. If there is any butter left, gently brush the rest on the tops of the spirals. Cover loosely with a clean kitchen towel and allow to rest until doubled in size. This may take anywhere from 25-40 minutes, depending on the day, humidity and warmth of the kitchen.
- While dough is rising, preheat oven to 350˚F. When rolls are doubled in size, bake until golden brown, about 20-25 minutes. Remove from oven and allow to cool in pan for 5 minutes, then remove to a cooling rack. Try not to eat too many right away, or the bread basket will look quite pitiful at dinner time! ;)
Notes
- ~ * For best results, I use Red Star or Fleischman's bulk yeast, available at "big box" stores like Sam's, Costco or B.J.'s. It's also infinitely cheaper, over a pound of yeast for around $3.00! ~ The rest of the dough can be kept in the refrigerator for up to 5 days. It can be used for more rolls, loaves of bread, cinnamon rolls or whatever your heart desires. I like to make the dough ahead of time since it only takes 5 minutes to whip up and is wonderful to have on hand all week long.
Nutrition Information
Show Details
Calories
314kcal
(16%)
Carbohydrates
58g
(19%)
Protein
7g
(14%)
Fat
5g
(8%)
Saturated Fat
2g
(10%)
Cholesterol
12mg
(4%)
Sodium
58mg
(2%)
Potassium
103mg
(3%)
Fiber
1g
(4%)
Sugar
6g
(12%)
Vitamin A
150IU
(3%)
Calcium
36mg
(4%)
Iron
3.2mg
(18%)
Nutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 314 kcal
% Daily Value*
| Calories | 314kcal | 16% |
| Carbohydrates | 58g | 19% |
| Protein | 7g | 14% |
| Fat | 5g | 8% |
| Saturated Fat | 2g | 10% |
| Cholesterol | 12mg | 4% |
| Sodium | 58mg | 2% |
| Potassium | 103mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 6g | 12% |
| Vitamin A | 150IU | 3% |
| Calcium | 36mg | 4% |
| Iron | 3.2mg | 18% |
* Percent Daily Values are based on a 2,000 calorie diet.
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