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!
This particular post is dedicated to Merve, our buddy Hande’s sister. Merve is currently is Sweden, but she’s been to several other countries in the past few months. She’s not too happy with Swedish bread, so hopefully these rolls will help, since they’re super easy and fast! Hope you’re having fun in Sweden, Merve! Bring me back a cow. Or a wheel of cheese.
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
1 egg
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.
User Responses
12 Responses and Counting...
04.12.2010
Quick, delicious rolls? Ooh dear this sounds dangerous, I might start having breakfast rolls and lunch rolls too
When I was living in Sweden it took me a lot of trial and error before finding bread I was happy with. Tell her to persevere! (and hey, if all else fails she can just eat kanelbullar instead
)
I’ll have to try this, I love the idea of a fast dinner roll.
a quick dinner roll…how wonderful..great post
sweetlife
Really nice idea! I had no idea baking rolls from scratch could be so quick ‘n easy.
No worries about the tops. My grandmother baked things that way on purpose–she’d say they were “well done!”
Hhahha hi Conor! I agree, dangerous!
I’m sure she will keep trying for good bread- she’s Turkish! What is kanelbullar?
Hi Sweetlife, thanks for your comment!
Hope you try it!
Hi Bob, let me know how it turns out!
Hi Hahaha I love it- “well done”! That will be my excuse from now on…!
Kanelbullar are delicious cinnamon scrolls, perfect for morning or afternoon tea
Ooh sounds lovely. Me too!
ummmm… dinner rolls that don’t take all day to prep, raise and bake? Sounds like a good recipe to me. Can’t wait to try this recipe.
Hi Sanura, I hope you like them. They taste better once they’ve cooled