30 Minute Miracle Rolls!

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Introduction: 30 Minute Miracle Rolls!

Bread Contest

Second Prize in the
Bread Contest

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.




Step 2: 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

Step 3: EAT THEM!

Makes about 40 rolls

Now there is no excuse!
You can have fresh rolls everyday!

We love them so much,
I haven't bought bread in months...
my kids love little roll sandwiches!

I usually double the recipe...might as
well make a few days worth!

Also you can freeze the dough and pull it
out when you are ready to bake!
I thaw it overnight in my fridge set it on the
counter about 10 minutes before I am
ready to roll out.
Then roll, rise and bake!

Step 4: Cinnamon Rolls Anyone?

Now, I use this recipe for everything!

Cinnamon rolls...same recipe, just roll your dough flat.  Spread butter, cinnamon and brown sugar all over it and then roll it into a long tube.  Cut the tube into 2 inch pieces.  Place on sheet or in bundt pan and rise and bake same as the rolls!  Top with frosting!

We've used it for pizza dough, pull apart bread and ham & cheese pockets!

This is what Thanksgiving is all about!
Delicious rolls in very little time or effort!

Hope you enjoyed the Instructable...but really, I hope you make some rolls and enjoy them!
While you are celebrating your fresh baked rolls...please vote for me in the BREAD contest!

Thanks!
Check out my blog too...for daily awesome!


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127 Comments

Just wanted to say, I made these today. Great buns. But I used gluten free flour. If you use this cut the amount almost in half. I used 3.5 cups.
They are awesome

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!

Hi. What is the rising time? Do you allow the dough to rise, form rolls, let them rise before baking?

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!

Roll the dough out into balls for rolls, they rise for 10 minutes, then you bake. :) Easy

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.
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.
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.
Thank you very much for sharing this recipe with us!

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.

mine didn't brown on top, i let them rise a long time do you think that was it or all purpose flour

user

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.

user

Good base receipt, baked size of
canned breakfast biscuits

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.

I loved the receipt but took me longer (about 2 1/2 hours but
worth it). I cut the receipt in half. Nice for mini sandwiches or with dinner.
These turned out so fluffy!!

Baked 400⁰ for 10 minutes in my electric oven (gas maybe
different)

Made 1/2 recipe = 24 roll (balls were size of Ping-Pong ball)

Each roll for those who need it:

Carbs = 13.4, Fat
=2.5, Protein = 2.0, & Calories = 85

Make The Sponge let sit for 40-60 minutes until doubled

7/8
cup 90⁰ water (my yeast says 90⁰ to 110⁰)*remember
with yeast time is our friend; heat is our enemy don’t heat the water too hot you
will murder the yeast.

1/8
cup sugar

1/4
cup oil (I used Canola oil)

1
1/2 Tablespoon yeast (1 TBL, 1tsp, & 1/2 tsp)

1/2
teaspoon salt

1
1/4 cups flour (all-purpose)*if
you use raw or self-ground flours you will need more water.

2 Tablespoon
gluten (optional by making a
sponge you develop the natural gluten in the flour. So if someone is gluten sensitive
leave it out. I just love the smooth
texture).

In separate bowl measure 1 1/2 cups flour

After sponge is done whip 1 egg
and add to the mix by hand but to be honest you could add it to the sponge.
The egg is optional I like it
for the flavor and the protein.

Then add
flour
1/2 cup at
a time by hand until stiff then put the dough in my Kitchenaid mixer with dough
hook on the 2 setting add more flour if too sticky (total flour should not be more than 2
3/4 cups to 3 cups
). Mix with dough hook about 5-8 minutes or until smooth. The dough will be a little sticky but will come off your hand
when making the balls. Make balls and place on a large cookie sheet covered
with parchment paper or spray. Let rise about 1
hour
or
until doubled then bake.