Every single time I make these rolls, someone asks for the recipe. So I figured I’d post it here to share it with you all at once. Thanks to my friend Laura for sharing it with me shortly after we moved to Nicaragua (when I was lamenting my loss of frozen bread dough, refrigerated bread dough, and well, just about any options for pre-made quick dough!).
The official recipe title is 30-minute rolls, although I would say you need to leave 45 minutes to be on the safe side, so I decided just to call them quick rise rolls (that are super-fantabulous). They taste better when allowed to rise a bit longer and take a bit longer to cook. (Although that is probably because I’m using an oven that has no functioning temperature gauge. In other words, it’s either on or off. Yup.) All that to say, if I can pull these off in under an hour, you absolutely can too!
Here’s a photo from the original poster at realmomkitchen.com. I’d give you one of my own, but remember that temperamental (ha!) oven? Yeah, well, ten days ago a repairman came to fix it. He took the heating element with him to solder back together (don’t ask) and said he’d return in three days. That was a week ago. On Tuesday I finally got ahold of him and he told me he’d be back “manana.” Today is the second manana but maybe he meant a different manana? The point is I have no way to actually bake these to take a new photo. So please make some for me and post your own photos, because, well… they really are super-fantabulous quick rise rolls.
- 1 cup plus 2 Tbsp warm water
- ⅓ cup oil
- 2 Tbsp yeast
- ¼ cup sugar
- ½ tsp salt
- 1 eggs
- 4 cups flour
- Preheat oven to 400 degrees.
- In the bowl of a stand mixer, combine water, oil, yeast, and sugar. Allow mixture to rest for 15 minutes (or until super bubbly).
- With a dough hook, mix in salt and eggs and 2 of the cups flour until combined. Add remaining flour ½ cup at a time.
- Shape dough into 12 balls and let rest for 10 minutes. (Warning: they will be super sticky. Spray your hands with non-stock spray before attempting to work with them.)
- Place rolls in a greased 9×13 pan, a muffin tin, or baking sheet. Bake at 400 degrees (or “on” if you’re me) for 10 minutes until tops are golden brown. Makes 1 dozen.
These rolls are easy to adapt to whatever meal you’re preparing. Going Italian? Add some garlic salt to the dough and sprinkle rolls with Parmesan cheese before baking. Comfort food on the menu? Mix some shredded cheddar in with the dough just before shaping into balls. Melt butter and brush on top before baking. The possibilities are endless!