I’ve always wondered- why are Dinner Rolls called such? Most dinner rolls I’ve seen take so much time that you really have to start after lunch or midday to make it in time for dinner. But how logical is that…?
By the time I come home after an 8 or 9 hour workday, I’m in a rush-rush to make dinner, and I can’t wait 2 hours for bread to rise! I’m guessing almost everyone has the same problem, so here is 30 minute version to get fresh rolls on the dinner table any weekday! You can pretty much start the rolls as you start making dinner, and by the time you’re done with dinner, the rolls should be too. Just make sure not to forget them on the counter as you’re cooking…or, in my case, a few more minutes in the oven. I know, i know. Forgive the slightly too-dark tops. The insides were wonderfully fluffy and slightly sweet.
After 15 minutes of proofing…or poofing, as I like to call it.
Sticky, happy dough. If you don’t have a mixer, you can make these by hand since it doesn’t require heavy kneading- just mix everything thoroughly.
Cute little rolls, please remember to grease your baking pan/foil, unless you use Silipat, of course.
Okay, you want to take your rolls out before the tops get this dark, but be nice- I was sidetracked making other things! 🙂
30-minute Dinner Rolls
1 cup + 2 TB warm water
1/3 cup vegetable oil
2 TB active dry yeast
1/4 cup sugar
1/2 tsp salt
3 1/2 cups flour, 420 g
Preheat oven to 400F. Mix water, oil, yeast, and sugar together in the bowl of an electric mixer and let it rest for 15 minutes. Add the salt and egg, mix thoroughly. Gradually add the flour. Divide into 12 equal pieces, and shape into round balls. Place onto a greased baking sheet or silipat and let it rise for 10-15 minutes. Bake 10 minutes or until golden brown.