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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?


Step 1: Ingredients and directions!

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.




<p>I have a quick question, then I'm off to the kitchen! :) How long do you bake them? Just until golden or is there an aprox. time? Thanks!</p>
<p>Hi. What is the rising time? Do you allow the dough to rise, form rolls, let them rise before baking?</p><p>Or just in the oven? The first sentence says 35 mins from start to finish? Is there no need to let rise? I'm making these today. Thanks!</p>
Roll the dough out into balls for rolls, they rise for 10 minutes, then you bake. :) Easy
<p>I felt I ought to share that, about an hour and 15 minutes ago I decided I wanted fresh bread. so I did 3 google searches till I found a quick recipe, yours, a little over 40 minutes after that I had piping hot amazing rolls.<br>I might have used more yeast than called for, not sure because I didn't look up the conversion of packets of yeast to tablespoons, I just used two.<br>they were amazing rolls and I look forward to using your recipe often in the future, especially with some embellishments, such as a honey and butter glaze, and maybe some herbs mixed into the dough. <br>Thank you very much for sharing this recipe with us!</p>
Aw, thanks for sharing! It's a rare person these days that shares a thanks instead of something mean. I needed this today, so thank you! I am glad you enjoyed the rolls...they are a daily staple at my house for sure! :) Thanks again!
Perfect recipe!! Rolls are delicious!! Thanks for sharing.
<p>mine didn't brown on top, i let them rise a long time do you think that was it or all purpose flour</p>
<p>no that would not change color different ovens cook differently next time cook another minute or two. Try brushing the tops will egg whites after making the balls for the rolls.</p>
<p>Good base receipt, baked size of<br>canned breakfast biscuits</p><p>First I do not want to take anything away from the original receipt that was posted it works find. The modifications I made are personal preference.</p><p>I loved the receipt but took me longer (about 2 1/2 hours but<br>worth it). I cut the receipt in half. Nice for mini sandwiches or with dinner.<br> These turned out so fluffy!!</p><p>Baked 400⁰ for 10 minutes in my electric oven (gas maybe<br>different)</p><p>Made 1/2 recipe = 24 roll (balls were size of Ping-Pong ball)</p><p><em>Each roll for those who need it: </em></p><p><em>Carbs = 13.4, Fat<br>=2.5, Protein = 2.0, &amp; Calories = 85 </em></p><p><strong>Make The Sponge </strong>let sit for 40-60 minutes until doubled</p><p>7/8<br>cup 90⁰ water (my yeast says 90⁰ to 110⁰)<em>*remember<br>with yeast time is our friend; heat is our enemy don&rsquo;t heat the water too hot you<br>will murder the yeast.</em></p><p>1/8<br>cup sugar</p><p>1/4<br>cup oil (I used Canola oil)</p><p>1<br>1/2 Tablespoon yeast (1 TBL, 1tsp, &amp; 1/2 tsp)</p><p>1/2<br>teaspoon salt</p><p>1<br>1/4 cups flour (all-purpose)<em>*if<br>you use raw or self-ground flours you will need more water.</em></p><p>2 Tablespoon<br>gluten (<em>optional by making a<br>sponge you develop the natural gluten in the flour. So if someone is gluten sensitive<br>leave it out. I just love the smooth<br>texture).</em></p><p><strong>In separate bowl</strong> measure 1 1/2 cups flour</p><p><strong>After sponge </strong>is done whip <strong>1 egg</strong><br>and add to the mix by hand but to be honest you could add it to the sponge.<br> <strong>The egg is optional</strong> I like it<br>for the flavor and the protein. </p><p>Then <strong>add<br>flour </strong>1/2 cup at<br>a time by hand until stiff then put the dough in my Kitchenaid mixer with dough<br>hook on the 2 setting add more flour if too sticky (<strong>total flour should not be more than 2<br>3/4 cups to 3 cups</strong>). Mix with dough hook about 5-8 minutes or until smooth. The dough will be a little sticky but will come off your hand<br>when making the balls. Make balls and place on a large cookie sheet covered<br>with parchment paper or spray. Let <strong>rise </strong>about <strong>1<br>hour </strong>or<br>until doubled then bake.</p>
super easy I made loafs makes enough for 5 in my bread pan. got 4 in the freezer thanks super light and fluffy
<p>Ok i've been making sour dough for 2 years and decided to make these and so far so good. They look delish!!!! gonna be a great ad to the fam. </p><p>thanks!! </p>
<p>Yummmmmm. They look so yummy!</p>
<p>I made the dough and patted it out on a floured surface... then spread some soft butter on top and sprinkled with a mixture of cinnamon, brown sugar and nuts on top. Then I rolled it up and sliced it into 1 inch pinwheels and put them in a lightly buttered pan... let them rise and then baked them. I frosted them with a mixture of cream cheese and powdered sugar and a little milk. Voila! Fast, homemade cinnamon rolls!! Yum!!</p>
<p>These look so yummy! </p>
<p>I love it. Simple. Sensible. Useful. <br>This is what we come to instructables for.<br>Thank you so much for sharing your efforts, and for your efforts in sharing.</p>
Used this recipe for Christmas dinner. They turned out nice and my family really enjoyed them!
I now see you had already answered this question.?
Do you use all-purpose or bread flour?
I think, you mean 400 Fahrenheit with 400*, isn't it. <br>
Yes, 400 F. :)
Thanks :)
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!
I found this recipe once before but lost it! So glad to see it again! :) Thanks for posting!
Thanks so much. I have been searching for a yeast bread recipe that wasn't intimidating. I have found it!
Ooh! I'm going to make some tonight! :D
just i like good ide <br>thank u
40 rolls in just 30 minutes!!! <br> <br>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! <br> <br>
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. <br>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. <br> <br>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. <br> <br>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&quot;... and by morning it is like a very sticky glue sitting on a puddle of liquid...&quot; 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 <em>separate</em> Instructable, documented your unique method(s) and discussed them there.<br> <br> Just sayin'. ;-)<br> <br> &nbsp;
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*
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!
Man, that's a lot of yeast. They are sorta similar to this, speed-wise, but with three times the yeast: <br> <br>http://www.kingarthurflour.com/recipes/blitz-bread-no-fuss-focaccia-recipe
I tried this but they turned out very dense. I made a 1/2 recipe. (I did use 2 packets of active dry yeast.) <br> <br>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?
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!
I am so glad this worked for you! :)<br>
400 &deg;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. <br>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.
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.

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Bio: Hi! My name is Natalie! I have an awesome husband that lets me be a Play-at-home mom of 3! We homeschool and do projects daily ... More »
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