60 Minute Dinner Rolls
User Reviews
5
60 Minute Dinner Rolls
Description
60 Minute Dinner Rolls bring together milk, sugar, butter, yeast, and flour in a method that speeds up the rising process through a warm, moist environment and brief fermentation. The dough is mixed and kneaded just until smooth and slightly sticky, emphasizing tenderness over heaviness. A short 15-minute rise allows for quick production without sacrificing much of the yeast's leavening power. Formed into 12 equal pieces, these rolls are baked to a golden finish with a soft texture inside. The recipe relies on typical pantry ingredients and straightforward methods suitable for home baking.
The flavor is mildly sweet and buttery, complementing a wide range of main dishes. The texture is soft and tender, making these rolls easy to tear and enjoy fresh from the oven or alongside soups and salads.
Anything from skim to whole milk can be used based on preference; the recipe's estimate of nutrition and texture reflect typical milk fat. Due to the short rise time, the dough should be placed in a warm, draft-free spot to encourage activity of the yeast. The recipe yields 12 dinner rolls, supplying a satisfying portion for a family meal or gathering.
Ingredients
- 1/4 cup milk
- 2 tablespoons granulated sugar
- 1/4 cup butter divided
- 3 ½ teaspoons dry active yeast
- 3/4 cup water 105F - 115F, warm
- 2 ½ – 3 cups all-purpose flour
- 1/2 teaspoon salt
Instructions
- Grease a 12-cup muffin tin; set aside.
- In a small saucepan, stir milk, sugar, and 2 tablespoons butter together. Heat over low heat just until butter melts and sugar dissolves. Cool to about 100-105 F.
- Pour the milk mixture into the bowl of a stand mixer.
- Add the yeast and warm water. Let stand for 5-10 minutes, or until yeast is foamy.
- Add 2 cups flour and salt to yeast mixture. Using a dough hook, mix on low speed for about 1 minute.
- With the mixer still going, add remaining flour, 1/2 cup at a time. Mix about 1 ½ minutes, or until dough starts to clean the sides of the bowl.
- Knead on low speed for about 2 more minutes, or until dough is smooth and elastic – the dough will still be slightly sticky to the touch.
- Place dough in a greased bowl, turning it to grease the top. Cover the dough with a clean, dry dish towel.
- Let it rise in a warm place, free from draft, for about 15 minutes.
- Turn the dough onto a lightly floured surface, and divide into 12 equal pieces.
- Form each piece into a ball and cut each ball into thirds.
- Place 3 dough balls in each muffin cup.
- Cover the muffin pan with the dish towel, and let the dough rise for about 15 minutes.
- Melt remaining 2 tablespoons butter. Set aside
- Bake at 425ºF for 9-12 minutes, or until the rolls are golden brown.
- Brush rolls with melted butter.
- Remove from pans, and cool on wire racks.
Notes
- Any type of milk from skim to whole can be used with this recipe.
- Nutrition facts provided are estimates based on ingredients and quantities used.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12rolls
Amount Per Serving
Calories 150 kcal
% Daily Value*
| Serving | 1roll | |
| Calories | 150kcal | 8% |
| Carbohydrates | 24g | 8% |
| Protein | 4g | 8% |
| Fat | 4g | 6% |
| Saturated Fat | 3g | 15% |
| Cholesterol | 10mg | 3% |
| Sodium | 136mg | 6% |
| Potassium | 69mg | 1% |
| Fiber | 2g | 8% |
| Sugar | 2g | 4% |
| Vitamin A | 129IU | 3% |
| Calcium | 12mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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