Rapid Dinner Rolls that only require a 20 minute rise? I’m in! These dinner rolls are so delicious! We hope you try the recipe!
For some reason, I never imagined in my life that I would be making – or attempting to bake- my own bread. I mean, why would I? Bread makers everywhere already have this down pat! And I can simply run into the store for my favorite baguette or my rosemary olive oil loaf. Well, the kitchen smelled amazing for one thing and for me, there was a great sense of accomplishment (much like when I made homemade ice cream).
Since this was my first time, I wanted to start out easier (or more like I didn’t want to wait 2 to 3 hours for the bread to rise or double in size) so I used this Rapid Rolls recipe from Kelsey from the Cooking Channel. This was from her episode on Quick Breads. Love her.
Here are some things to note:
- Too much salt kills yeast and hot water can kill the yeast as well. Be careful.
- I’ve tried this recipe with whole wheat flour, all-purpose and bread flour. In my opinion, you will get the tastiest result using bread flour.
- I used a cast iron skillet to bake these rolls but if you don’t have one, you can use a dutch oven or even a casserole dish.
- This recipe should yield about 22 to 24 rolls so they will not all fit in your cast iron skillet at once.
Rapid Dinner Rolls (20 Minute Rise)
Rapid Dinner Rolls
Equipment
- Stand Mixer with paddle attachment and dough hook
- cast iron skillet, Dutch oven or oven safe casserole dish
Ingredients
- 3 .25-ounce packets active dry yeast if you have a jar of yeast, 3 (2 1/4 teaspoons)
- 1 3/4 cups warm water
- 1/2 cup honey
- 1/2 cup (1 stick) unsalted butter melted, plus more for brushing
- 2 large eggs beaten
- 2 teaspoons salt
- 4 to 5 1/2 cups bread flour plus more for kneading
- Maldon sea salt flakes optional
Instructions
- Preheat the oven to 400 degrees F. And get your stand mixer ready, fitted with the flat beater attachment. Pour the instant yeast into your stand mixer bowl and pour in the warm water. Let it activate for 5 to 7 minutes, or until bubbly.
- Once bubbling, add in the honey. On low speed, add the melted butter and the eggs. Whisk the salt into the flour and slowly add the flour (one cup at a time) until fully incorporated and the dough starts to pull away from the sides of the mixing bowl. Add more flour if it is too sticky.
- Next, switch to the dough hook attachment and mix just a few times. You basically just want to get the dough ready to knead a little and shape. On a flat surface dusted with flour, knead the dough just a few times, and flatten out.
- Using a pastry or dough scraper, portion the dough into 18 to 24 even servings. Form the rolls into desired shape and place in a cast iron skillet or on a baking sheet spaced evenly apart. (if using the cast iron skillet, make sure you coat the skillet with baking spray or grease with butter before you place the rolls in the oven)
- Set aside in a warm place (next to the oven works!) and allow to rise; approximately 20 to 30 minutes, or until doubled in size. Brush the rolls with melted butter.
- Bake for about 25 minutes, or until the tops are golden brown and the rolls are cooked through. Remove from the oven and brush with more melted butter if desired, and sprinkle with a little Maldon sea salt flakes. Enjoy!
Rapid Rolls recipe from Kelsey from the Cooking Channel.
Wow, these look amazing! I will be giving them a try soon!
Thank you so much!
A good debut for your pan. You might try whole wheat pastry flour which is lighter (and has less gluten) than regular whole wheat. And or just do a mix of whole wheat and white–a little bit healthy, but not too virtuous!
Thank you for the tip!! Yes, I will give it a try! My friend said the same thing!
And–I haven’t tried this in my beloved pans–I really should! Thanks!
Seeing the beautiful photos of your scrumptious looking rolls in your cast iron pan really makes me want to use mine! I’ve had one for over a year and am too intimidated to season it and use it. I also like the tip about mixing whole wheat and white flour. Whole wheat is so much healthier but white flour is so much tastier 😉 And I’m glad you’re tackling bread – isn’t making it at home so much fun? Smelling it while it’s baking, seeing it emerge from the oven and eating it while it’s fresh is such a satisfying experience.
Yes, thank you!! And yes, the smell is everything. . ah, love it.
This is so amazing! I got hungry just by looking at your post! =)
haha, thank you for the kind compliment! 🙂
Clarifying question! When you say “3 (2 1/4 teaspoons)” do you mean 3x 2 1/4 teaspoons…. as in 6 3/4 teaspoons? Or is it just 2 1/4 teaspoons total and that 3 is throwing me off? Thanks!