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Home » Breads and Rolls » One Hour Homemade Dinner Rolls

One Hour Homemade Dinner Rolls

March 20, 2014 By Alli 10 Comments

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Hi everyone! I’m Jen Day, mother of two crazy little boys, lover of all things crafty and food related, and blogger at My Daylights (it’s a pun on my last name, tee hee).

 

Jennifer Day-56-2Small
I love baking, especially because I love the smell of baking. And nothing is better than the smell of homemade bread or rolls in the oven. I used to be really intimidated by baking bread or rolls of any kind. It never seemed to work out for me. Then, a couple of years ago, we decided to get ourselves out of debt which put us on a really tight grocery budget. We couldn’t afford to buy frozen dinner rolls any longer. And I missed having them with our dinners. So I did a little digging, and a bunch of experimenting, to find an easy recipe for rolls. I found two that we love. One is written to be used with a bread machine and then this one can be done by hand or with a mixer.

https://www.cupcakediariesblog.com/2014/03/one-hour-homemade-dinner-rolls.html

OneHourDinnerRolls


These are dense, fluffy, and so easy. In fact, the mixer does most of the work for you. If you have a little helper, like I do, this is a great recipe to let them in on. My four year old loves putting the ingredients in the bowl and helping me roll them into balls.

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One Hour Homemade Dinner Rolls

Ingredients

  • 2 c. all purpose flour
  • 1 package rapid rise yeast or 2 1/4 tsp.
  • 2 Tbsp sugar
  • 1/2 tsp. salt
  • 1/2 c. milk
  • 1/4 c. water
  • 2 Tbsp butter or margarine Let's be real-butter is always better!

Instructions

  • Combine 3/4 cup flour, undissolved yeast, sugar and salt in a large bowl.
  • Heat milk, water and butter until very warm (120 degrees to 130 degrees F). Add to flour mixture. Beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally.
  • Add 1/4 cup flour; beat 2 minutes at high speed. Stir in enough remaining flour to make soft dough.
  • Knead on lightly floured surface until smooth and elastic, about 8 to 10 minutes (I cheat and use my mixer! Not sure if that’s good or not but it works, especially when I don’t have time to do it by hand).
  • Cover; let rest 10 minutes. Divide dough into 12 equal pieces; shape into balls. Place in greased 8-inch round pan. Cover; let rise in warm, draft-free place until doubled in size, about 30 minutes.
  • Bake in preheated 375 degrees F oven for 20 minutes or until done. Remove from pan; brush with additional melted butter, if desired. Serve warm.

 

Here’s where you can find me!

 

Facebook: https://www.facebook.com/MyDaylightsBlogandDesigns
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Alli
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Alli
Alli is the food blogger and photographer behind Cupcake Diaries. Nestled in Northern Utah with her four young boys, hubby, and a full pantry, she loves baking all kinds of treats as well as quick and easy meals for her family. What started out as sharing a few recipes with family members here and there soon turned into a full-functioning recipe blog with readers from all around the world! Alli is a full-time mom who enjoys music, holidays, and spending time with her family.
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Comments

  1. Amber @ Dessert Now, Dinner Later! says

    March 20, 2014 at 6:19 am

    I bet rolls in a dutch oven are delicious! Love homemade rolls!

    Reply
  2. Barbara Wilson says

    March 20, 2014 at 4:07 pm

    Great job Jen, they look delicious! Baking with your kids makes great memories too!

    Reply
  3. Ashlee says

    March 20, 2014 at 6:33 pm

    love bread and rolls, mmmm

    Reply
  4. Becky @ lovetobeinthekitchen says

    March 20, 2014 at 10:01 pm

    Yum! Looks delicious! I love homemade bread but don’t love when it takes forever!

    Reply
  5. Jennie says

    September 8, 2014 at 1:47 pm

    When you used your mixer to knead the dough, how long, please?

    Reply
    • Allison Miller says

      September 8, 2014 at 2:37 pm

      Great question, Jennie! You will want to knead it in your mixer for the same amount of time, 8-10 minutes. Thanks and I hope you enjoy your rolls!

  6. Crystal says

    November 26, 2014 at 12:27 pm

    How would these hold if I made them ahead of time? The day before?? Should I bake them or could I refrigerate them and then lay them out to rise day of? Just let me know!

    Reply
    • Allison Miller says

      December 2, 2014 at 12:47 pm

      Hi Crystal! Great question. You can totally make them ahead and take the dough out to bake the next day. I did that the last time I made them and they worked great!

  7. Ocea says

    November 25, 2015 at 4:48 pm

    Does this recipe work well when doubled? Or should I just make one batch at a time?

    Reply
    • Alli says

      November 25, 2015 at 10:48 pm

      You should be able to double the batch without any problems. Thank you for the question!

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