Easy 40 Minute Roll Recipe

This recipe is based on one I found in Laura Powell’s Real Mom Kitchen cookbook. I’ve used it several times, but I’ve had to change it a little because the original recipe requires a stand mixer and a dough hook – which I don’t have and am not planning to buy anytime soon.

Anyways, this roll recipe is great because the dough doesn’t sit and rise for hours, and you don’t have to punch it down and repeat the process over and over again. Just quick, easy rolls in almost no time.

Technically, the original recipe said it takes about 30 minutes, but I have yet to make the recipe in that time. Maybe a dough hook and mixer would make it go faster, but if you like to mix things by hand like I do, then it takes a few minutes longer.

Ingredients

  • 1 Cup + 2 Tablespoon Water
  • 1/3 Cup Oil
  • 2 Tablespoon Yeast
  • 1/4 Cup Sugar
  • 1/2 Teaspoon Salt
  • 1 Egg
  • 3 1/2 Cups Flour

Step-By-Step Instructions

  1. Preheat oven to 400 degrees.
  2. In a small bowl, heat water in the microwave for about a minute. It should be warm but not overly hot. My mom has a bread making technique where you dip your pinky finger in the water, and if you can’t leave it in there for more than 5 seconds then it’s too hot. If it’s too hot, let it sit for a bit before adding the oil, yeast, and sugar. Let this mixture sit for about 15 minutes.
  3. While the yeast mixture, stir the salt into about 2 cups of flour in a much larger mixing bowl. After the yeast has sat for 15 minutes, add it into the flour along with the egg.
  4. Mix the yeast and flour together, first stirring with a spoon, and then using your hands as it thickens. Add the remaining flour about 1/2 cup at a time. Knead it together until it takes on a soft texture – if it’s sticky, add a little more flour. If it starts to feel dry, don’t feel obligated to use all the flour. A lot of bread making is about the feel of the dough rather than being precise with the recipe.
  5. When the dough is ready, shape it into balls – it makes about 12 rolls. Let these sit on a greased 9″ x 13″ pan or baking sheet for about 10 minutes. They’ll rise a little but not too much.
  6. Bake for 10 minutes or until tops are golden brown.

Yield: 12 Rolls

Nutrition Information

This nutrition is for one roll. I calculated this using the MyFitnessPal App. This isn’t precise because it varies depending on which brands you use and how much flour you add to the rolls.

  • Total Calories: 205
  • Total Fat: 6 g
  • Saturated Fat: .2 g
  • Polyunsaturated Fat: 1.2 g
  • Monounsaturated Fat: 2.9 g
  • Trans Fat: 0 g
  • Cholesterol: 15.1 mg
  • Sodium: 105.2 mg
  • Potassium: 5.5 mg
  • Total Carbs: 31.7 g
  • Dietary Fiber: 1.5 g
  • Sugars: 3.8 g
  • Protein: 4.8 g
  • Vitamin A: .1%
  • Vitamin C: 0%
  • Calcium: 0%
  • Iron: 11.4%

Look At Me Cook!

This is one of the few recipes I can do on my own. While I’m not that great at cooking recipes like cashew chicken, I’m good at baking things.

Unfortunately, I forgot to take a picture of what the yeast looks like after it has sat for 15 minutes. It looks pretty neat, all bubbly and foamy, but I was so excited to make the rolls that I dumped it in there and mixed it around before I remembered my camera.

Here’s what the ingredients look like when they’re all mixed together. I haven’t yet added the rest of the flour, so it’s still sticky.

dough with 2 cups flour

Another cup of flour, it’s looking more like dough now, but it still has a ways to go.

dough with 3 cups flour

Here’s the dough with all the flour it needs. It stopped being sticky but wasn’t so dry that it wouldn’t accept more flour if I kept kneading it.

dough with all flour

Here are the rolls shaped onto the pan. I didn’t anticipate how much dough each roll needed, so they got progressively bigger as I went along.
rolls on pan before

These are what the rolls look like after sitting for 15 minutes. They rose a little, but they’re not much bigger than when they started.
rolls on pan after

Ta da! Finished rolls after cooking for 10 minutes! The tops turned a lovely golden brown – and the middle was nice and fluffy.
finished rolls

Someone once told me bread does best when you butter the top right out of the oven, and I have to agree. The light butter coating keeps the crust soft and adds a great flavor. Even though these rolls are nice and fluffy, they have a nice weight to them, so one or two is enough to fill you.

They’re best served warm, but they stay soft and tasty for several days if you keep them bagged up tight. Don’t bag them up right out of the oven, though; the steam will make them sweat and they’ll go soggy and chewy rather than soft and flaky. Other than that, they’re prefect sides for meals and make great snacks.

Written By JenniBee

 

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