Quick Dinner Rolls Recipe
User Reviews
4.7
Quick Dinner Rolls Recipe
Make my Quick Dinner Rolls Recipe in 1 hour, brushed with garlic butter for a perfect addition to a Thanksgiving table or any weeknight meal.
Ingredients
- 4 cups (1 lb 4oz/568 g) all-purpose flour
- 3 tablespoons (1 ½ oz/ 43 g) butter, room temperature
- 2 tablespoons granulated sugar
- 2 cloves garlic, finely minced
- 1 tablepoon instant yeast* (see notes below)
- 1 tablespoon parsley, finely chopped
- 1 teaspoon salt
- 2 tablespoons (1 oz/28 g) butter, softened
- ¾ cup (6 fl oz/180 ml) warm water
- ¾ cup (6 fl oz/180 ml) warm whole milk
Notes
- *You can replace the sugar with runny honey in the same quantity. You may need to adjust the liquids if you use a liquid sugar in any recipe.
- I don't recommend using bread flour as it will be too chewy and hard to handle. All-purpose flour has a lower gluten content which yields a softer, less chewy texture.
- To hand knead dough, turn it out onto a floured surface, flatten it, fold it over itself, push it down and away with the heel of your hand, then rotate and repeat for about 8-10 minutes until the dough is smooth and elastic.
- If you’re baking at a high altitude, you may need to make adjustments to your ingredients or baking time to achieve the best results. Check out my Guide to High Altitude Baking for details.
To ensure or speed up the proofing process for your dough if it's not warm enough in your kitchen:
Place the dough in the Instant Pot, set it to the yogurt function at low heat, and cover it with a damp cloth. This creates a warm environment. Preheat your oven to the lowest setting for just a few minutes, then turn it off. Place a bowl of hot water on the bottom rack and the covered dough on the middle rack. Boil a cup of water in the microwave, then turn it off. Place the dough in the microwave (without the water) and close the door. The residual heat and steam will help the dough rise quickly. Fill a large bowl with warm water (about 100°F/38°C) and place a smaller bowl with the dough inside. The gentle heat from the water bath will help proof the dough faster.
- Place the dough in the Instant Pot, set it to the yogurt function at low heat, and cover it with a damp cloth. This creates a warm environment.
- Preheat your oven to the lowest setting for just a few minutes, then turn it off. Place a bowl of hot water on the bottom rack and the covered dough on the middle rack.
- Boil a cup of water in the microwave, then turn it off. Place the dough in the microwave (without the water) and close the door. The residual heat and steam will help the dough rise quickly.
- Fill a large bowl with warm water (about 100°F/38°C) and place a smaller bowl with the dough inside. The gentle heat from the water bath will help proof the dough faster.
- For even baking, consider preheating a baking stone or steel in your oven. This helps distribute heat evenly and can give your rolls a lovely crust.
Freezing Raw Dough for Quick Dinner Rolls Recipe:
Prepare the Dough: Follow the recipe until the first rise is complete and the dough has doubled in size. Shape the Rolls: After the first rise, shape the dough into rolls as instructed. Flash Freeze: Place the shaped rolls on a baking sheet lined with parchment paper, ensuring they are not touching. Flash freeze them for about 1-2 hours, or until solid. Store in Freezer Bags: Once frozen, transfer the rolls to a freezer-safe zip-top bag or airtight container. Label the bag with the date and type of rolls, and store them in the freezer for up to 2-3 months. Thawing: When ready to bake, remove the desired number of rolls from the freezer and place them in a greased baking dish. Cover them with plastic wrap and let them thaw in the refrigerator overnight or at room temperature for 1-2 hours until they have doubled in size. Final Rise: After thawing, allow the rolls to rise for about 30 minutes to an hour in a warm place until they are puffy. Bake: Preheat the oven as instructed in the recipe and bake the rolls according to the directions.
- Prepare the Dough: Follow the recipe until the first rise is complete and the dough has doubled in size.
- Shape the Rolls: After the first rise, shape the dough into rolls as instructed.
- Flash Freeze: Place the shaped rolls on a baking sheet lined with parchment paper, ensuring they are not touching. Flash freeze them for about 1-2 hours, or until solid.
- Store in Freezer Bags: Once frozen, transfer the rolls to a freezer-safe zip-top bag or airtight container. Label the bag with the date and type of rolls, and store them in the freezer for up to 2-3 months.
- Thawing: When ready to bake, remove the desired number of rolls from the freezer and place them in a greased baking dish. Cover them with plastic wrap and let them thaw in the refrigerator overnight or at room temperature for 1-2 hours until they have doubled in size.
- Final Rise: After thawing, allow the rolls to rise for about 30 minutes to an hour in a warm place until they are puffy.
- Bake: Preheat the oven as instructed in the recipe and bake the rolls according to the directions.
User Reviews
Overall Rating
4.7
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