Tuesday, November 8, 2016

Soft and Fluffy One Hour Rolls

For someone who claims to eat fairly healthy and rarely eats bread, I sure do post a lot of bread recipes. :)

Can I use the excuse that I only make it for the crew and for family gatherings? We won't mention the fact that I made a batch of 20 rolls the other day and only had 4 extras to feed. And it's entirely too easy to walk through the kitchen and walk out with a roll in hand before my brain even registers what just happened.

Thus, there is a great need to walk more often...and father...much...much farther!


I posted a picture of these last week and from your response, I take it I'm not the only one who loves fresh home baked bread. :) So as per request, here's the recipe:

Soft and Fluffy One-Hour Rolls

1 1/2 C warm water
1 Tbsp yeast
2 Tbsp sugar
2 Tbsp softened butter
1 tsp salt
3 1/2 - 4 cups flour
3 Tbsp melted butter
Sea salt

* In stand mixer (I have a Bosch), with dough hooks, add yeast, sugar, and warm water. Let proof for 5 minutes. Add butter, salt, and 3 C of flour, mixing until combined. Add additional flour a little at a time until dough pulls away from sides of bowl. Dump onto lightly floured surface and knead for a minute or two. Dough will be a tad sticky. Place in bowl, cover, and let rise for 20 minutes. Punch down and divide into 20 pieces, shaping each piece into a ball and placing in 9 x 13" pan. I kept my fingers floured to keep the dough from sticking. Brush with melted butter and sprinkle with sea salt. Let rise another 20-30 minutes. Bake 15 minutes or until rolls are golden brown. Remove from oven and brush with additional melted butter if desired.

Here's the link to the site where I found the recipe:
http://www.thebakerupstairs.com/2015/09/soft-and-fluffy-one-hour-rolls.html

 Her pictures are much nicer. My rolls look more...ummm...let's just go with rustic. :) . Not sure if that's a good thing for a roll to be, but around here, no-one judges the rolls on their looks and if they do, they get to wash the dishes. :)

I like that I can whip these up pretty fast and as I mentioned in my previous post, that added sprinkle of sea salt, is the perfect finishing touch. Cowboys love meat, potatoes, bread, and dessert and as long as I keep dishing it up, I'll have a happy crew.

8 comments:

Dorian said...

mmmm,Rustic looking rolls is good to me :) I can only eat wheat bread/rolls now. Started making with whole wheat as is healthier for you, now I cant go back. lol.

Carol S. said...

These look delicious!

Tired Teacher said...

Homemade bread is tasty and smells divine when baking.

"Perfect" food photos are often altered, so I rarely pick a recipe based on appearance but rather on taste and recommendations of friends.

Janet O. said...

Reminds me of a breadstick recipe my family loved. I used to double the recipe to make it in my Bosch and they would still consume almost all of them (two half sheet pans full) in one sitting. Oh, to be able to make them again!
I like rustic! : )

Summer said...

Love these rolls♥

Pauline said...

I might just make these tonight to go with our left over Creole cabbage! Thanks Karin!

Brenna said...

These look yummy! Thanks for sharing the recipe! I might make these for Thanksgiving.

Denise :) said...

I should not be able to smell these rolls from Alabama as I read you blog post, should I? LOL! Now my tummy is growling at me! I may need to give these a try sooner rather than later. Thank you for posting the recipe for them!!! :)

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