Instructables

30 Minute Miracle Rolls!

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Picture of 30 Minute Miracle Rolls!
These rolls are a miracle!

They only take 35 minutes from start to hot out of the oven!

And would you believe they only have 7 ingredients?  Yes.  You can do this!

I have felt like rolls were such a luxury...
they took so long to mix, knead, rise,
roll and rise...2 or 3 hours later...
rolls that only last 10 minutes
once everyone smells them!

Seriously, these are so easy, I make them 2-3 times a week!
I've stopped buying bread.  
Not convinced yet?


 
 
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Step 1: Ingredients and directions!

Picture of Ingredients and directions!
yeast starting.jpg
yeast puffy.jpg
To begin.

Preheat your oven to 400*

In a bowl or mixer add these 4 ingredients:

1 3/4 Cup warm water
1/2 cup oil (I use canola)
1/4 cup granulated sugar
3 Tablespoons of dry active yeast (see picture of what I use)

Stir up that mixture and let it sit for 15 minutes.  (see Pictures of yeast rising after just 1 minute, and at 15)

It will rise right in your bowl!  While this is rising, gather the remaining ingredients:

Then add these 3 ingredients:
2 eggs
1 teaspoon of salt
5 1/2 to 6 cups of flour  

Mix.  (I use the kitchenaid and the bread dough hook...mix it about 2 minutes)

Easy right?

(When I made these rolls in Utah, I needed about 5.5 cups of flour,
in North Carolina I need 6 cups because of the humidity)

The dough will still be slightly sticky.




Step 2: Roll them out!

Picture of Roll them out!
Everyone likes their rolls rolled slightly different!
You've got your basic dough, now roll them out!

I've like to do little balls about the size of a ping-pong ball.
They make darling little sandwiches!

let them rise on the pan for 10 minutes.

Then Bake them 400* for 10 minutes
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I love it. Simple. Sensible. Useful.
This is what we come to instructables for.
Thank you so much for sharing your efforts, and for your efforts in sharing.

Sonflowergrl7 months ago
Used this recipe for Christmas dinner. They turned out nice and my family really enjoyed them!
11Brenda8 months ago
I now see you had already answered this question.?
11Brenda8 months ago
Do you use all-purpose or bread flour?
cceylan018 months ago
I think, you mean 400 Fahrenheit with 400*, isn't it.
doodlecraft (author)  cceylan018 months ago
Yes, 400 F. :)
Thanks :)
ozsamurai8 months ago
Just made this, a little heavy taste on the yeast, next time will try less. Also divided the dough into two sections and made a fruit loaf with the other half, added 2tsp All Spice and sultana/Raisin mix 1/2 cup, sprinkled glazed the top with milk and sprinkled sugar... worked!
PhantomJACK8 months ago
I found this recipe once before but lost it! So glad to see it again! :) Thanks for posting!
dmoody823810 months ago
Thanks so much. I have been searching for a yeast bread recipe that wasn't intimidating. I have found it!
Wynd1 year ago
Ooh! I'm going to make some tonight! :D
just i like good ide
thank u
GummiBear1 year ago
40 rolls in just 30 minutes!!!

Would it be possible to jus tpop the dough in a bread pan and make a loaf of bread? Every few weekends I make a loaf or two of bread, takes about 6 hours, and they always want more, but i just don't have the time!

Hi GummiBear - I've been making bread for many years and have developed a quick method which works for me every time. It's not as quick as 30 mins but a lot quicker than 6 hours - probably about 2+. What I do is this. Before I go to bed I put 3 cups of flour, 2 tsp of quick rise active yeast and 3 cups of warm water in a BIG bowl and stir well. It makes a batter. Cover and leave in a warm place overnight til morning. Also before going to bed in a second bowl I put another 3 cups of flour (whole wheat) 1 tsp salt, half cup of ground flax or raw sunflower seeds so all is ready for morning. Over night as the batter rises up and the yeast develops the gluten without you having to do any kneading and by morning it is like a very sticky glue sitting on a puddle of liquid. So, in the morning the first thing to do is butter the bread pans. (this makes 2 big loaves of 2+ lbs of dough each). Then I add the rest of the ingredients, knead for a couple of minutes, shape the loaves and put them in the bread pans to rise. I grind my own flour which is less absorbent than store-bought flour, and I usually have to add some extra flour to get the dough to the right consistency. As the yeast is already going like crazy from the overnight stage, it doesn't take long to rise in the pans. I bake at 420 for the first 15 minutes and then turn the oven down to 375 and give another 30 mins. This simulates the traditional wood fired oven and makes a nice crust. You will notice there is no oil, sugar or eggs in this recipe. Such additives are totally unnecessary as the yeast is perfectly capable of converting the starch in flour to sugar for its own use, and most of us have too many calories in our diet already. You don't need fat IN the bread as well as ON the bread when you eat it.
beekeeper
Do you know the calorie count per loaf? I've never heard of not using oil or sugar in the mix and would really like to make this bread as it sounds both delicious and lower in calorie than store bought bread.
Sorry, but I've no idea of the calorie count, but a lot lower than if one added sugar and oil. The important thing to keep the calories down is to have a minimal amount of butter, meat, cheese etc ON the bread. Make nice tasty bread in the first place and the bread itself will have sufficient flavour without all the fattening additions. I have actually got used to bread or toast + a little jam or honey, or just one thin slice of meat, and that's enough; no butter/marg, no mayo, no mustard,no peanut butter, just bread and one extra.

Incidentally, the WORST place to store bread is in the fridge. Bread goes stale over time and that staling process happens the fastest at fridge temperature. Best to store it at room temperature, or if you don't eat much bread cut your loaf in half and freeze half, then de-frost the second half when you've finished the first.

Make a post when you have tried it and let everyone know how it worked out.
Also, can you make an 'able with your recipe? Pretty please?!
As I say to participants when I do workshops on bread making, 'do you need a recipe for scrambled eggs?' to which the answer is always no. It is the same with bread. Bread was made for 1000s of years when most people couldn't read so a recipe was no use to them. There are only 3 ingredients, one of which is water so a recipe or 'ible' seems totally unnecessary. The instructions I have given above surely must be sufficient for anyone who can boil an egg....... Anyway I don't know how to do an 'ible' apart from taking lots of photos and explaining what I do. It is the loading onto the website that I don't understand.
I never thought about that- leaving the bread to rise long enough to where it creates (most of the) necessary gluten itself! That is a much better idea than watching the clock all Saturday to get a loaf of bread by nightfall that isnt risen to its full potential!
When you said"... and by morning it is like a very sticky glue sitting on a puddle of liquid..." this is a fresh sourdough. if you save some of this and add some more flour and water you will have a continuas supply of sourdough starter.
No, I disagree. A sourdough is created by bacteria that give off lactic acid as a by-product (a lactobacillus) and a natural yeast that can withstand the high acidity levels. The highly bred commercial yeasts usually used for bread making cannot withstand the acidity, so even if one gets some acidity developing, the fancy high bred yeast will not survive. It is similar lactobacilli that are used in yogurt and cheese - both of which I make regularly.
It would really be great if you just made your own separate Instructable, documented your unique method(s) and discussed them there.

Just sayin'. ;-)

 
I'm trying to work out how to add a photo to the comments section so this may be a blank.
loaf or two *for my family*
doodlecraft (author)  GummiBear1 year ago
I haven't ever tried it in a loaf pan...I would if I had a loaf pan! :) Might want to try it out...if it works, you've struck gold! :) Let me know if you do!
ClayOgre1 year ago
Man, that's a lot of yeast. They are sorta similar to this, speed-wise, but with three times the yeast:

http://www.kingarthurflour.com/recipes/blitz-bread-no-fuss-focaccia-recipe
alan4121 year ago
I tried this but they turned out very dense. I made a 1/2 recipe. (I did use 2 packets of active dry yeast.)

My 1 and 15 min looked a lot like yours. Perhaps I needed to let them rise longer on the pan? Any suggestions from others that have had this problem?
Catnip2161 year ago
This was my first attempt at any kind of rolls recipe, and I don't think I need to look any further. Followed your instructions to a tee, using the 6 cups of flour, since I live in a humid area. The only adjustment I might make next time would be to let the rolls rise longer after rolling them out so they can be fluffier. (Though, to be fair, your instructions did say *at least* 10 minutes.) Thanks for sharing this quick, easy, foolproof recipe!
doodlecraft (author)  Catnip2161 year ago
I am so glad this worked for you! :)
Azzurro1 year ago
400 °C sounds scary :)
Judging by your :) I think you were trying to point out that the author should specify F or C. If not that's 400 F, not C. and equal to 204 C.
Aye i was joking. :) To be honest, if i became the King of the World somehow, the first thing i would do is to banish all the imperial system along with Fahrenheit and the other confusing useless dimension systems. :P SI is made for a reason.... why can't americans just accept it? cups, ounces and inches and the other illogical stuff is just... annoying.
By the way yesterday i made the stuff, and it was great. the yeast was probably dead or something, because it didnt rise that much, but it didnt make it worse, it was really delicious. next time however i will use other type of yeast.
doodlecraft (author)  Azzurro1 year ago
Well, if the King of the World position opens up, I'll vote for you! :) Glad you made the rolls! :) Thanks!
Haha okay, contact me when that happens. :D By the way, look what i just found: http://mlkshk.com/r/8O3T
Because Americans are historically a self-sufficient people, we prefer to use many systems and convert between them as needed rather than be forced into a single standard chosen by someone else. It's very convenient because it allows us the freedom to work easily with antique/unusual sources of information, equipment, etc.
historically self-sufficient. :D
All of my friends get upset because I write all of my recipes using metric measurements. (Except the oven temp.) I also weigh all of my dry ingredients when baking. This drives them crazy, but it is so much easier if you take the time to learn it, you will never go back!
tsv629601 year ago
Do these have a strong yeast flavor? I plan to try them, but yeast is not cheap and that would use a bottle up pretty quick. I wonder because I've only used 2 1/4 tsp yeast in any recipe (equivalent to 1 packet of yeast). I'm assuming it is to get them to rise rapidly.
I buy yeast in two big blocks at Sam's Wholesale for about $4. Very fresh and works great.
doodlecraft (author)  tsv629601 year ago
I don't think they have a strong yeast flavor. I know what you mean though...I used up those little jars on only a couple of batches. I ordered a 2 lb bag on ebay...and it's totally worth the $12.
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