You can have the best homemade yeast dinner rolls from scratch in less than 1-hour with this easy stand mixer recipe. Bound to become a family favorite for every day or the family feast.
I love bread. I know I shouldn’t, but I do. My pick for the recipe of the year for the first year of this blog was Julia Childs French Bread – Simplified where I took a recipe that was 8 hours and nine pages and made it 5 hours and one page. One of my first success stories if I do say so myself.
So I haven’t done bread for a while. I was going back and forth between an everyday stand mixer bread or a quick dinner roll. I went for #2 since it takes less time.
I’m going to name the inspiration recipe as this 30 Minute version from Six Sisters. There are multiple versions of 30 minute and 60 minute rolls. The common theme is doubling up the yeast. Obviously, the 30-minute ones use less rise time.
I’m the bread person, and my wife gave the 5. She said to repeat this anytime.
Notes on 60-Minute Dinner Rolls
Some roll recipes have milk, some not. The milk would make the texture like sandwich bread vs. a French type bread. Since I like the French texture more and find heating the milk to the right temperature complicates things, I went without milk. I wanted more gluten formation so a longer spin in the stand mixer and the second rise.
While mixing by hand is possible, the stand mixer earns it’s kept in a recipe like this. If you must do this by hand, knead for at least 10 minutes.
Simple everyday ingredients.
To 1 1/2 cup of 105 to 110-degree water add 2 tablespoon sugar and 2 packages of instant dry yeast. Mix well and allow to proof for a few minutes.While yeast is proofing, add 4 cups flour and 1 teaspoon salt to the stand mixer and mix.
Add the proofed yeast, 1 egg and 4 tablespoons of melted butter. Mix on 2 with the dough hook for 10 minutes. You will need to add some additional flour until the dough is dry enough to climb the hook some and pull away from the side. Do a small amount at a time. It took a full cup for me.
Turn onto a floured surface and knead a few times. Add more flour if very sticky. Form into a ball and place in oiled pan, cover with plastic wrap and alway to rise in a warm spot for 15 minutes until about doubled in size.
Place dough back on the floured surface. “Punch down” and roll into 2-inch diameter log. Cut into 12 even pieces.
Prep a 9 by 13 inch cake pan with a good spray of PAM. Form the dough into balls and place in pan. Cover with plastic wrap and allow to rise for 15 minutes until almost double in size.
Bake at 425 for 12-15 minutes until nicely brown. Cooking time may vary a little due to oven and pan. Darker pans cook faster. Remove from oven and give them a light brushing of butter and allow to cool for a few minutes.
September 10, 2016