These soft, delicious dinner rolls are ready in one hour from prep to serving. That’s really not long when considering how long yeast breads usually take to rise, knead, shape, rise again.
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HERE’S ALL YOU HAVE TO DO
- 1 package quick-acting active dry yeast (2 1/4 teaspoons) ( 7 grams)
- 1 1/3 cup milk (105º to 115ºF degrees)
- 3 to 3 1/2 cups flour or whole wheat flour
- 3 tablespoons oil
- 1 tablespoon sugar
- 1 teaspoon salt
- 1 tablespoon melted butter
- coarse salt
Dissolve yeast in warm milk in electric mixer bowl. Stir in 1 cup flour. Beat until smooth. Stir in enough remaining flour, oil, sugar and salt. Mix on low electric speed until soft dough forms. Cover and let rise in warm place until double, about 45 minutes.
Heat oven 400ºF degrees. Prep a 12 cup muffin pan with non-stick cooking spray.
Punch down dough in center and fold over a few times. Pinch off 1 inch balls of dough and quickly roll in palm of hands. Put 3 balls to one muffin cup; brush with melted butter; sprinkle with coarse salt.
Bake 12 to 15 minutes, until crust is light golden brown. Immediately remove from pan. Store loosely covered.
My four old helped me roll the balls of dough. She had fun making sure Mommy put three in each cup. She was able to help brush on the butter and sprinkle the salt. We had a good time together.