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So I have been thinking lately.
“A dangerous past time, I know.”
But, I just can’t help myself.
I’ve been dreaming and scheming and thinking of how I could make some really wonderful dinner rolls,
without taking up 3 hours of time. Yes, I know. An extremely intellectual topic.
There are two roll recipes already on the site that are FABULOUS, if I do say so myself. If you are looking for some knock your socks off crescent rolls that will feed a crowd (the recipe makes 48) then try these
HOLIDAY CRESCENT ROLLS You’ll be the hit of the party with these beauties.
CRACKED WHEAT FEATHER ROLLS are also wonderful. The cracked wheat gives them a great texture. There is a tutorial included in this post on making the rolls into a beautiful rosette shape. They turn out beautiful and delicious. Again, another crowd pleaser.
But sometimes, I just want something a little bit faster that still tastes delightfully delicious. And so I have for you these Fluffy Dinner Rolls. The recipe makes one dozen, perfect for a week night dinner. They take just over an hour to make, most of that time being rising in your warm oven, and then baking. So the hands on time is pretty short. Woo Hoo! MyHandsomeHusband said they tasted just as good as my Holiday Crescent Rolls. Hot diggity dog. Put a smile on my face for the rest of the day.
1. Pour your milk into a microwave safe container. These Pyrex glass measuring cups work fabulously. Add your butter to the milk and put it in the microwave for 1 1/2 minutes.
2. Preheat your oven to 170 degrees. While the milk is getting nice and toasty, turn on the tap to get your hot water. Temperature is important to making these rolls rise quickly. If you add cold water, your rolls will are going to rise at a snails pace, and you’ll feel like cursing. We wouldn’t want that kind of thing going on….so please add hot water. I put my hand in the water to test it. You want it to be almost too hot to put your hand in.
3. Put your milk/butter and hot water in the bottom of your Kitchen Aid Mixer. Add the sugar and salt. Then add 2 C of the flour…let it mix for 1 minute.
4. Add the yeast. Turn the mixer on and add the rest of the flour 1 C at a time.
5. You have enough flour when the dough scrapes the side of the bowl clean. Mix on medium speed for 5 minutes.
6. Cover with plastic wrap and let sit for 5 minutes. You need the plastic wrap to trap the heat.
7. Take a bit of butter and coat the inside of a 9×13 pan.
8. Spray your counter, or a cutting board with cooking spray. Lay your dough on top of it.
9. Take a sharp knife, spray it with cooking spray and cut your dough into 12 pieces. Make them as equal as you can….perfection is not necessary. What a relief.
10. Gently round them into balls, and put them in your buttered 9×13 pan.
11. Put the pan into your warm 170 degree oven. Let them rise for about 20 minutes or until they have risen an 1 inch above the rim of the pan.
12. Leave your pan in the oven and turn the heat up to 350 degrees. Bake for 15 minutes. The 15 minutes includes the time it takes the oven to increase in temperature. If your oven takes a long old time….you will of course need to increase the time baking. Bake until golden brown.
13. Brush with a little softened butter.
Ingredients
- 3/4 C milk
- 4 Tb butter
- 3/4 C hot water
- 4 Tb sugar
- 1 tsp salt
- 4 - 4 1/2 C flour
- 1 heaping Tb yeast (I use active dry)
Instructions
1. Pour your milk into a microwave safe container. These Pyrex glass measuring cups work fabulously. Add your butter to the milk and put it in the microwave for 1 1/2 minutes.
2. Preheat your oven to 170 degrees. While the milk is getting nice and toasty, turn on the tap to get your hot water. Temperature is important to making these rolls rise quickly. If you add cold water, your rolls will are going to rise at a snails pace, and you'll feel like cursing. We wouldn't want that kind of thing going on....so please add hot water. I put my hand in the water to test it. You want it to be almost too hot to put your hand in.
3. Put your milk/butter and hot water in the bottom of your Kitchen Aid Mixer. Add the sugar and salt. Then add 2 C of the flour...let it mix for 1 minute.
4. Add the yeast. Turn the mixer on and add the rest of the flour 1 C at a time.
5. You have enough flour when the dough scrapes the side of the bowl clean. Mix on medium speed for 5 minutes.
6. Cover with plastic wrap and let sit for 5 minutes. You need the plastic wrap to trap the heat.
7. Take a bit of butter and coat the inside of a 9x13 pan.
8. Spray your counter, or a cutting board with cooking spray. Lay your dough on top of it.
9. Take a sharp knife, spray it with cooking spray and cut your dough into 12 pieces. Make them as equal as you can....perfection is not necessary. What a relief.
10. Gently round them into balls, and put them in your buttered 9x13 pan.
11. Put the pan into your warm 170 degree oven. Let them rise for about 20 minutes or until they have risen an 1 inch above the rim of the pan.
12. Leave your pan in the oven and turn the heat up to 350 degrees. Bake for 15 minutes. The 15 minutes includes the time it takes the oven to increase in temperature. If your oven takes a long old time....you will of course need to increase the time baking. Bake until golden brown.
12. Leave your pan in the oven and turn the heat up to 350 degrees. Bake for 15 minutes. The 15 minutes includes the time it takes the oven to increase in temperature. If your oven takes a long old time....you will of course need to increase the time baking. Bake until golden brown.
13. Brush with a little softened butter.
Recipe from Jamie Cooks It Up!
Made these tonight and they were so yummy! This was my first time ever making rolls and definitely will not be my last! Thanks!
Hi Pam,
I used to make yeast bread dough all the time in my little bread maker before I had a Kitchen Aid. Just be sure it kneads it for the right amount of time, and you'll be good to go. Good luck! Hope they turn out well for you!
~Jamie
Is the yeast instant? Thanks.
Hi Diann,
Thanks for your question. I always active dry yeast. You can use instant for this recipe, just use 1 Tablespoon, instead of a 1 heaping Tablespoon. Good luck!
~Jamie
Hi Jamie~
Thanking you so very much for this roll receipe, all l can say is YUm!!!!! Even done by hand thet turned out quite nicely. Yes! You are right doing it by hand you need less flour! l'll be doing this receipe for my Xmas supper. Again, Jamie, thank-you, you are a genius!!!!!
Keep up the great work!
Your loyal fan
Lou
These rolls were great!! I made them for Christmas Eve and they came out perfect.
I love your blog. I think I came across it from Pinterest, and I have tried your Milk Chocolate Chip Cookies, Chedder Chicken, Snickerdoodles, and now the rolls. Everything has been great! Thanks!!
I needed bread in a hurry so I tried your recipe. They turned out great!! Thanks so much! I'll definitely make these again! 🙂
Making bread has always scared me, but I've made these twice now. They are easy and delicious!! My family loves them!
I've always been really bad at making rolls…..but your recipe has given me new-found confidence. My family just gobbles them up and they look beautiful. Thank you!
These are awesome. I have made them dozens of times…this recipe makes rolls on a week night a reality. I really really love this recipe. Thank you for sharing. Rising in a warm oven? Brilliant. I hate rolls that are too light and airy….these are perfect…not dry or too light….just perfect…we had them today with honey butter with marshmallow cream….oh, heaven. Have you ever made cinnamon rolls with this dough? I am thinking this would be a fast cinnamon roll….thanks again for an amazing recipe.
This dough would work very well as a cinnamon roll dough. Good luck! So glad they have been turning out so well for you. Have a great day!
~Jamie