Sixty Minute Roll Recipe

Who doesn’t love homemade rolls? Especially when you smother them with butter. The smell of baking bread is SO delicious it makes my stomach ache.

But honestly, who has the time to spend laboring over making bread?  I know, I don’t.  Especially during the week when it’s a rush to get dinner on the table.

With this recipe, you aren’t limited to enjoying fresh baked goodness around the holidays.  

These are quick, delicious and may help ease a little of the stress of getting dinner on the table.

Dough in a way is similar to a stress ball, only better because you get to eat it afterwards!  

But you don’t have to enjoy these just once!  I have three great ways I like to make them.

• If you’re looking for a quick addition to dinner, these can be out of the oven in as little as 60 minutes.  That’s it!  Not hours of rising, just one.

• But they are also excellent for freezing and pulling out in the morning on evenings when you are too busy to go through the whole mixing process.

I tend to mix up a few batches of these on the weekend when there is down time, then pop them in the freezer.

Take them out for a great quick weeknight dinner when you have a long day at the office.

Pair these rolls with one of our pork roast and you’ll enjoy a simple meal that takes very little effort.

• And my final and favorite, they make the best Cinnamon Rolls!

Share this recipe with your friends, so they too can enjoy a great meal on stressful week nights.

And don’t forget to grab a pork roast for dinner!

yield:  18 ROLLS  prep time: 45 MINUTES  cook time: 15 MINUTES   total time: 1 HOUR

INGREDIENTS:

• 3 ½ to 4 ½  cups all-purpose flour
• 3 tablespoons sugar
• 1 teaspoon salt
• 2 packages Active dry yeast (4 ½ tsps)
• 1 1/2 cup milk
• ¼ cup butter

EQUIPMENT:

• Stand Mixer
• Dry & Liquid Measuring Cups & Spoons
• Non-Stick Baking Spray
• 9 x 13 inch Baking Dish
• Spatula
• Clean towel
• Oven mitts
• Clean surface

DIRECTIONS:

1. Turn your oven on to Warm.  This is usually about 170 degrees F.
2. Using the dough hook with a stand up mixer, I like to use my KitchenAid®, thoroughly mix 1 ½ cups flour, sugar, salt and yeast. 
3. In a 2 cup liquid measuring cup, or similar size bowl, melt the butter for 15 seconds in the microwave.
4. Next add the milk to the butter.  Heat in the microwave for about 1 ½ minutes.
5. Gradually add the warm liquids to the dry ingredients and beat at medium speed for approximately 2 minutes or until everything is mixed well, scraping the bowl occasionally. 
6. On low speed, add the remaining flour ½ cup at a time to make a soft dough.  Dough should look soft and smooth and mostly cling to the dough hook.
7. Use a lightly floured surface to knead the dough a few times and form rolls.   Form rolls by pushing the dough through your fingers formed in an “okay sign” and pinch off.  Rolls should be about the size of golf balls.
8. Place rolls into a 9 x 13 inch baking pan that is lightly greased with butter or sprayed with nonstick spray.
9. Place in a warmed oven.  Turn off the oven and leave to rise for 15 minutes.
10. Pull out of the oven and place in a warm spot in the kitchen with a towel covering.
11. Preheat the oven to 400 degrees F.  
12. Bake for 10-12 minutes or until lightly browned.
13. Using a pastry brush, lightly brush some melted butter on the tops of the rolls.
14. ENJOY! 

FREEZER VERSION:

1. Follow steps 1-7, in step 4, do NOT warm the milk.  Just add to the melted butter.
2. After step 7, making dough into balls, place the balls separated on a greased cookie sheet.  Let them sit in the freezer for about 30 minutes.
3. Remove from cookie sheet and place in a ziplock bag or freezable airtight container.

When you’re ready for rolls for dinner, pull out as many as you need in the morning and place in a greased baking dish.  Let sit out on your counter till dinner with a towel losely overtop. 

When you get home, preheat your oven and bake as above in steps 11-14.

CINNAMON ROLL VERSION:

1. Follow steps 1-6 above, but increase the sugar to ¼ cup.
2. Place dough on a lightly floured surface. Using a rolling pin, roll out into a rectangle about 12 by 18 inches.  Dough should be about a ¼ inch thick.
3. Melt 1/4 cup of butter.  Using a pastry brush, spread the butter on the dough, making sure you get close to the edge.
4. Now spread the brown sugar evenly on the dough and sprinkle on the cinnamon.
5. Starting on a long edge, roll the dough tight into a long log.
6. I like to use a bread knife, but you can also use string or dental floss to cut about 1 inch wide slices from the loaf.
7. Lay the slices flat in a 9 x 13 inch greased baking pan or cookie sheet.
8. Place in a warmed oven.  Turn off the oven and leave to rise for 15 minutes.
9. Pull out of the oven and place in a warm spot in the kitchen with a towel covering.
10. Preheat the oven to 400 degrees F.
11. Bake for 10-12 minutes or until lightly browned.
12. To make a frosting to top them off: Whisk enough milk (about 1 tablespoon)  into 1 cup of powdered sugar until smooth and creamy.

Make these in the evening for a sweet after dinner dessert. Mix them up without heating the milk and leave in the refrigerator to rise overnight.  You’ll have a mouth watering breakfast.

Or freeze them like the freezer roll instructions and take out the night before.

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