Well today is the day! For the past 6 years every time I make this recipe (and I make it a lot) I have to look it up in an old facebook conversation with my friend Rachel. But today, I'm adding it to my blog so that I will be able to easily access it any time I want! Oh yeah, and I guess the rest of you can use it too!
I call these Jon's 1-hr. rolls because this recipe comes from my childhood neighbors (who are all excellent cooks). They are fluffy and delicious and super easy to throw together. The only change I've made to these is to substitute melted butter for the oil. But know that either way works great.
They take one hour from start to finish (including baking!). I often get them all ready except for baking and freeze them at that point. Then when I'm ready for rolls I just pull them out of the freezer, let them rise until doubled and we're off to the races. It's also a great recipe for kids to learn. My eight year old loves to make bread with me and now she does these all on her own!
Jon's 1-Hour Dinner Rolls
1 3/4 cup warm water
2 T. yeast
1/3 cup plus 1 T. sugar
1/2 cup butter, melted
1/2 T. salt
5 - 6 cups flour
Bloom yeast in warm water with 1 T. sugar sprinkled on top for about 5 min. Add remaining sugar, butter, eggs and salt and stir until incorporated. Add flour one cup at a time and form dough in ball. Place dough in greased bowl (I usually just use the bowl from my stand mixer) Let rest in warm place for 10- 15 min.
Divide dough in half. Place first half of dough on a lightly floured non-stick surface and roll into a 12 in. circle. Using a pizza cutter slice dough into 12 even wedges.
Form rolls by rolling each wedge from thick edge to tip like a crescent roll. Place each roll evenly spaced on a large baking sheet and repeat with second half of dough. (At this point you can refrigerate the rolls (covered) for up to 24 hours or freeze them** When ready to bake, let rolls rise for another 15 min. or until roughly doubled.
Bake at 375 for 12 min or golden. Makes two dozen rolls.
* If you double only add one additional egg.
**Freezing instructions: When rolls have been formed and placed on baking sheet, cover them with foil and place in the freezer. When they are frozen solid you can transfer them to a gallon sized freezer bag for long term storage. When ready to bake, remove from freezer and allow to defrost. When rolls have defrosted, let them continue to rest for about 15 minutes and then follow baking instructions above.