Quick Yeast Rolls
These yeast rolls are very quick and easy - start them before you get supper going and they'll be done by the time it's on the table! They seriously take less than an hour from start to finish.
They're shaped more like biscuits and very easy to handle, so this is a good recipe for bread noobs. :)
They're shaped more like biscuits and very easy to handle, so this is a good recipe for bread noobs. :)
Ingredients + Tools
Ingredients:
- 1 tbsp dry active yeast
- 2 1/2 cups flour
- 2 tbsp melted butter
- 3/4 cup warm water (115-120 F)
- 3 tbsp sugar
- 1/2 tsp salt
- hand mixer
- rolling pin
- baking sheet
- clean towel
- spatula
- large bowl
- timer
- cooling rack
- 375 F oven
Dry Ingredients.
Combine 1 1/2 cups flour (set the rest aside), the sugar, yeast and salt in a large bowl and mix together with a fork.
Wet Ingredients.
Add in your 2 tablespoons of melted butter (I like to pop it in the microwave for quick melting) and your warm water.
I tend to use the hottest water I can get out of my tap, and I use a probe thermometer to make sure it's between 115-120 F. I like to be sure.
I tend to use the hottest water I can get out of my tap, and I use a probe thermometer to make sure it's between 115-120 F. I like to be sure.
Mix!
Beat on medium speed with your hand mixer for three minutes. I like to use a timer for this... it can be hard to stay focused enough to estimate when three minutes are up with the mixer whirring.
The mixture should be very smooth at the end - and, if your yeast has activated properly, it will be smelling nice and yeasty.
The mixture should be very smooth at the end - and, if your yeast has activated properly, it will be smelling nice and yeasty.
Add in More Flour.
Now you'll add more flour until you get a proper dough. It will be soft, but not runny. I tend to add in 1/2 - 3/4 cup more flour.
Dump in no more than half of the reserved flour and mix with a spatula, scraping down the sides and folding until all the flour is absorbed. Check the consistency - if it's still wet and very stringy, add more flour and mix. See the difference between photos 3 and 4? Three still doesn't have enough flour, and four is right where it needs to be.
Dump in no more than half of the reserved flour and mix with a spatula, scraping down the sides and folding until all the flour is absorbed. Check the consistency - if it's still wet and very stringy, add more flour and mix. See the difference between photos 3 and 4? Three still doesn't have enough flour, and four is right where it needs to be.
Kneading!
Now the fun part! You'll be kneading the dough for about four minutes (I like the or until the dough becomes smooth and stops being so sticky.
You'll want to use the rest of your flour to sprinkle over a clean work surface and to dust your hands so the dough does not stick to everything.
To knead the dough form in into a nice rounded lump with your hands, place it on the work surface, and push the dough away from you with the heels of your hands and then fold it up and over onto itself turn it 90 degrees, and do the whole thing again. A video makes much more sense than all that, though, so here it is:
Make sure to keep the surface and your hands nicely floured during the entire process. :)
You'll want to use the rest of your flour to sprinkle over a clean work surface and to dust your hands so the dough does not stick to everything.
To knead the dough form in into a nice rounded lump with your hands, place it on the work surface, and push the dough away from you with the heels of your hands and then fold it up and over onto itself turn it 90 degrees, and do the whole thing again. A video makes much more sense than all that, though, so here it is:
Make sure to keep the surface and your hands nicely floured during the entire process. :)
Resting.
Put a towel over your kneaded dough and allow it to rest for 10 minutes. This will relax the dough so you'll be able to roll it out in a moment.
Rolling and Cutting.
Flour your rolling pin and work surface.
Roll the dough out so it's a little thinner than a 1/2 inch. This might take a few tries - your dough will have a mind of its own.
Grab a glass from the cupboard, and cut out your rolls. If the dough sticks, put some flour on the rim of the glass.
Re-roll the dough and repeat until all the dough has been used. Depending on the size of your glass, you can get anywhere from 8-12 rolls.
Roll the dough out so it's a little thinner than a 1/2 inch. This might take a few tries - your dough will have a mind of its own.
Grab a glass from the cupboard, and cut out your rolls. If the dough sticks, put some flour on the rim of the glass.
Re-roll the dough and repeat until all the dough has been used. Depending on the size of your glass, you can get anywhere from 8-12 rolls.
Rising and Preheating
Plop all the rolls on a baking sheet and cover with a towel and put in a nice warm place - I like to put it on top of my fridge.
Preheat your oven to 375 F.
Let the rolls rise until they double in size - I've made a little collage so ya'll can see what to look for. :) This should take 30 minutes if they're in a good warm place, or up to 45 if it's a little cooler where they are.
Preheat your oven to 375 F.
Let the rolls rise until they double in size - I've made a little collage so ya'll can see what to look for. :) This should take 30 minutes if they're in a good warm place, or up to 45 if it's a little cooler where they are.
Baking!
Bake at 375 F for 10 - 14 minutes. I always check right at 10 minutes and they're done - but all ovens (and pans for that matter - mine are old and very dark!) are different, so you might need to leave yours in for longer! You just want them lightly browned on top - much more than that and they can get tough!
Take them out of the oven and cool on a rack for a few minutes and then enjoy with copious amounts of butter.
Take them out of the oven and cool on a rack for a few minutes and then enjoy with copious amounts of butter.