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One Hour Dinner Rolls

Recipe Name: 
One Hour Dinner Rolls
Picture: 
One Hour Dinner Rolls
Description: 

Simple from-scratch dinner rolls that are a complement to soups or salads, any time! (For the fluffiest rolls, total time may exceed one hour...)

Yield: 

24 dinner rolls

Ingredients: 

1/2 cup warm water (115 degrees F)
1 1/2 tablespoons active dry yeast
1/2 tablespoon sugar
2 eggs
1 1/2 cups warm milk (115 degrees F)
1/2 cup oil or melted butter
2 teaspoons salt
1 tablespoon honey or molasses
1/3 cup sugar
6 1/2 cups all-purpose flour or bread flour, approximately

Instructions: 

1. In a 2-cup measuring cup or small mixing bowl, combine the water, yeast, and 1/2 tablespoon sugar. Stir with a fork to combine, and then set aside. (Mixture will get foamy.)

2. In a 4-cup measuring cup (or medium-large mixing bowl), lightly beat the eggs. Add the warm milk, oil or butter, salt, honey or molasses, and 1/3 cup sugar. Stir to combine.

3. In a medium-large mixing bowl, combine the two wet mixtures and stir. Stir in enough flour to form a soft dough, and continue to add flour and knead until a smooth, elastic dough forms (about 10-15 minutes).

If using a bread machine: Pour both wet mixtures into bread machine, add about 4 cups of flour, and turn on the dough cycle. Add more flour as needed to make a smooth, soft dough. Scrape sides of bread machine pan with a gentle spatula if needed as it mixes. When dough is smooth and elastic, turn off bread machine. Continue with step 4.

If using a stand mixer: Pour both wet mixtures into mixer bowl. Add about 4-5 cups of the flour and allow it to mix (or knead with a dough hook) until a smooth, soft dough forms, adding more flour as needed. When dough is smooth and elastic, turn off mixer and continue with step 4.

4. Allow dough to rest for 5-10 minutes, covered. While dough is resting, grease two 11x15-inch baking sheets. Turn oven on to 200 degrees and set a timer for 2 minutes. After 2 minutes, turn off the oven. (Leave the door shut so it stays warm inside!)

5. Separate or cut dough into 24 pieces. I divide in half, then divide each half in half again. Now I have fourths, and I divide each of those in half. Now I have 8 pieces of dough, and I divide each piece into 3 pieces, resulting in 24 pieces. :)

6. Form each piece of dough into a roll. To make Kaiser (or rosette-shaped) dinner rolls like the ones in these pictures, roll each piece of dough into a rope about 8 inches long. Tie the rope into a knot, with two long "tails" remaining. Tuck one tail under and one tail over, tucking in the middle, to make the rosette shape.

For a video demo of this EASY technique, scroll down to the additional notes of this recipe! :)

7. Place rolls on greased sheets. Cover lightly with a clean towel and place sheets in the warm oven (do not turn back on!) and allow to rise until nearly doubled. This should take about 25 minutes if your oven was pre-warmed, your yeast was good, etc. It MAY take longer, though, which is why I recommend starting these rolls in plenty of time for dinner (more like two hours in advance instead of just one!).

8. When rolls are almost doubled in size, remove them from the oven. Pre-heat the oven to 375 degrees. Bake rolls for about 15-20 minutes, until done.

Serve hot and enjoy! Leftover rolls should be stored in an air-tight bag or container.

"Proofing" the yeast
"Proofing the yeast" gets these dinner rolls off to a fast start! (Step 1 above)

Shaping the roll into a rosette
Shaping the dough into a rosette. (Step 6 above)

Rolls ready to rise
Ready to start rising in the warm oven...

One Hour Dinner Rolls and a side salad
Finished rolls, served with salad

One Hour Dinner Rolls and Gourmet Bean Soup
Served with Gourmet Bean Soup (delicious!!)

Additional Notes: 

This recipe is from "Recipes from the heart: Yoder family and friends". It's a spiral-bound family recipe book "Combining Amish, Mennonite, and Hutterite tradition".

Although these are called "One Hour" dinner rolls, be sure to start them in plenty of time so you're not rushing! I made the ones in these pictures in about an hour's time, and as you can see they are not as fluffy as they could be! (Still delicious hot, with fresh soup and a salad!) :)

If you want to make these rolls even more beautiful, you can brush with a beaten egg and sprinkle with sesame seeds or poppy seeds before baking! Or, toss hot freshly-baked rolls in a bowl with a little melted butter before serving. Or, just brush tops with butter when they come out of the oven. :)

I made a video of how to shape the rosette dinner rolls that are pictured here. I learned this tip from Kristen, The Frugal Girl! :)

Preparation Time: 

30 minutes (plus rising time)

Cooking Time: 

15-20 minutes

Tammy's Review: 

A great all-purpose dinner roll! :)

Specifics on how to make these whole wheat rolls:

Replace the 6.5 cups of all-purpose flour with about 5.5 cups of whole wheat flour.

When making these with whole wheat flour, I recommend adding some dough conditioners to the recipe. This is what I do:

When adding the initial flour to the wet mixtures (Step 3 above), also add:

1/4 teaspoon ground ginger
a pinch of citric acid or ascorbic acid
1/2 cup gluten flour/vital wheat gluten
1/2 teaspoon lecithin granules

These 4 ingredients are optional, and you can add whichever ones you have on hand -- or all 4! The rolls will be softer and rise higher. :)

One Hour Dinner Rolls and a side salad

Average vote based on 10 reviews.
10
out of 10
User Reviews
10
out of 10
Questions: hand kneading, warm milk, and baking paper; Tip: calzones!

First of all, I've made this a couple of times already and they taste great! I'm wondering if I can make them even better by asking you some questions about some of the steps, and let you know I've made calzones using this recipe and they come out delicious!

I don't have a bread machine or anything like that (old skool!), and I only knead the dough until its consistent, less than 5 minutes. Today I'm trying to go for at least the minimum of 10 minutes like you say, but I'm finding that, unless I add just a little more flour at a time, it just sticks to my hands. Would it make sense just to knead it until its consistent (and more moist), or is it important to knead it the full 10-15 minutes (and have to add more flour, risking to make it less fluffy)? I'm also wondering if the step of letting them rest 5-10 minutes couldn't be more (how much more? dunno), or do you not want the dough to rise?

What's the reasoning, or the "science", behind heating up the milk, just out of curiosity? I've actually been mixing that whole set of ingredients (not the egg) in a small pan and heated everything up (just to avoid getting too many bowls and stuff dirty) - what are your thoughts?

And what are your thoughts about not greasing the oven pan and just using baking paper?

I also wanted to let you know that this is great to make calzones! I rolled out the portion of one roll into a think sheet, added enough ham and cheese to occupy one side and flip the other side over to close it like a half-moon. They came out great! I'm also going to try this with other fillings, like maybe adding some tomato sauce to the ham and cheese, or some mushrooms, or make ricotta and spinach filled ones! They make great snacks, appetizers or even quick meals (and they warm up nicely in the microwave, if you have any left over)!

Thanks again!



10
out of 10
Another delicious recipe!

Thank you for passing along another delicious recipe! and thank you for your helpful video. I may not have tried these without it. People at my church dinner said the rolls were good and my family enjoyed them too.



10
out of 10
Thank you!

These were so easy to make ! Thank you so much they smell amazing baking in the oven.



10
out of 10
Fantastic Rolls

These turned out beautifully! I love having homemade rolls with dinner. It makes the meal seem so special. I made the recipe with 1/2 wheat and 1/2 white bread flour. Came out very light.



10
out of 10
Best Rolls!!!

I have made different recipes of rolls, these are by far the best. I brushed the rolls with egg white and water and sprinkled with sesame seed, they looked awesome and were very delicious! I have made these 5 times within the week. My son says they look and taste like store bought. Thanks Tammy!



10
out of 10
So easy, yet looks so great!

I love the technique on the "rosette" shape ~ really very easy! Yet everyone is so impressed! Thank you so much for the detailed video explanation! Warm & delicious, they sure don't last long around here! I will say that one recipe tends to be too much dough for either one of my older bread machines - so I just do a half recipe in each machine which works just fine!



10
out of 10
Freezer Friendly

Just wanted to let you know I made these (used about 2 cups wheat flour and 3 cups white flour) and had way too many for my family of 3. So after making the rosettes and letting the dough rise I froze them on a cookie sheet, then put them in a freezer bag.
I cooked some straight from the freezer at 375 degrees for about 20-25 min and they came out excellent. I'm trying to prepare more freezer friendly foods so this is definetly a keeper.



10
out of 10
AWESOME!

I made these today and they were great...I will admit I tried the dough and it didn't taste good...but the finished product was excellent. Nice and light rolls...I tend to have a problem with that and they get a bit heavy. But these were great!



10
out of 10
Amazing!

I never make dinner rolls, but I just couldn't resist giving these a try! They turned out very much like your photos and the family just LOVED them. I did brush them with a big of egg and sprinkle them with Italian Seasoning for extra flavor. Thanks so much for the recipe!



10
out of 10
Beautiful

These rolls are beautiful. I'm Looking forward to making these for my future guests. Thank you for the recipe and video how to roll the buns. :)