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

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!
11Brenda7 months ago
I now see you had already answered this question.?
11Brenda7 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.
taransa1 year ago
I just made my first batch of these! I used straight whole wheat flour, and coconut oil rather than canola. They were a bit hard to shape, and so I think I made them bigger than you did (my yield was more like 30 or 32) and they are not smooth and pretty ... but they turned out lovely and the steps worked for me as listed! Thanks so much for sharing ... I am taking dinner to a family from church who recently had a baby and it is really nice to be able to take them fresh bread too!
Guess what I'm trying tonight?! Can't wait. Nothing quite like homemade yeast rolls.
kberwick1 year ago
tried it and it works yay going to keep it on hand for when a trip to the shops is too hard
An excellent Instructible! But do you think every sentence needed to end with an exclamation mark?!
doodlecraft (author)  AtlantaTerry1 year ago
Thank you, and Yes! I'm yelling and super excited! Every sentence needs ellipses too...they are just so important! :)
You punctuate like me... I love it!!!

(I was told at work not to use exclamation points in emails because they show aggression! Go figure!)

I'm making these rolls for Thanksgiving right now...
doodlecraft (author)  jimdkc1 year ago
:) I hope they turn out for you! We had them today as well and...I ate way more than my share! Ellipses and exclamations...unite! :)
Well... mine took longer to bake... about 18 minutes to brown on top... Made the bottoms a little crunchy!!! Tasted pretty good, though!

Thank you for the iteresting recipes. I am struggling second week to make it right. First time i used outdated active yeast and it all failed of course. Second try was with just usual dry yeast and it was okay but not fluffy enough. The latest try was with fresh dry active granulated yeast. I halfed the recipe (for about 20 rolls). First of all to get yeast to the condition you showed after 15 minutes i had to wait about 40 minutes. The i made the rolls and had to wait for 20 minutes more for them to rise a bit. The i had to bake them for 15 minutes to make it almost right and when i took them out i found that i'd better bake them for 20-25 minutes because they are kinda moist inside. Fluffy, big, but i'd prefer them to be dryer.
But the main problem is terribly strong yeast flavor. My wife kind of likes it but i can stand such strong yeast flavor.
What kind of yeast do you use? Is it dry granulated?
I don't get it where i go wrong.

Also, the taste is a bit too sweet. I'd rather prefer to be a bit salty or neutral. But i need to get it right first.

Someone asked about extra salt. I added double salt the second time - it did not help, too sweet.

I also had tried brushing some of them with butter. Pretty good. It makes a good crunchy crust but the rolls need to be baked longer to get that brownish color. The butter keeps the top white, but crunchy.






doodlecraft (author)  ArtemKuchin1 year ago
I am sorry that your rolls aren't turning out as promised! :( The yeast that I use is the exact bag of yeast pictured in step 1...same brand and everything. I've used other active dry yeasts, and they have worked as well. I have a system for warming up my water, but I don't check the temperature...ever. Mine don't taste sweet though...maybe your yeast isn't eating all the sugar? I have had some batches in the past turn out not as browned on top...but I think it was because I used powdered eggs, rather than fresh...you do what you gotta do. I am sorry it's not a fail proof recipe for you. I wish I had more insights, but I am not really a foodie...lots of people commenting on this instructable are though! :)
chaos mom1 year ago
I made these rolls yesterday for the second time. They were soo easy to make and the dough was soo easy to work with! I'm no expert though. I have a question and hopefully someone will be reading this AM. :) It tasted like something was off. I"m thinking it needed more salt? The pizza dough recipe I use has 5 c. flour and 1 T. salt, and this recipe has 6 c. flour and 1 t. salt. Has anyone tried it with more salt? How much more?

I made them last Thursday (the first time) as cinnamon rolls and I thought they were great, no one else did, they thought they were too dry. I probably needed something else in the bottom of the pan, butter or something? I used an icing recipe I found on allrecipes.com.

Thank you for the recipe, Doodlecraft, they are light and fluffy and lovely, I just need to know about the salt thing! :) Happy Thanksgiving everyone!
doodlecraft (author)  chaos mom1 year ago
Hey Chaos mom,
The original recipe I had for these rolls asked only for 1/2 tsp salt...I felt the same as you and upped it to 1 tsp. I'd go ahead and try it with more salt and see how you like it! :) Let me know what you think if you do! :)
t.rohner1 year ago
Hi there

Although i have a totally different approach in making bread, i find your Instructable very interesting.
I'm a fan of preferments and long and slow fermentations with minute amounts of yeast.
If you're interested in that way of making bread, check out my bread instructables.

One little hint:
Don't add the oil to the yeast-water-sugar mix. The yeast will be even more active this way.

I will definitely try the cinnamon roll version.


DSC00212.JPG
What are "preferments" please ? (Nothing in my dictionary appears relevant.)
I think he means "pre-fermented" - sourdough perhaps?
Aahaah ! Now that I've looked up "sourdough", that seems to make a lot more sense. Please would people explain their specialist terms for the benefit of those of us outside the (very highly esteemed and greatly loved) baking fraternity ? Thanks !
Hello ElektroFrank and AmyLuthien

A preferment can be made of yeast also.
If you want to look it up, try "poolish" or "biga". (Or check out my "Ultimate bread" instructable)
It was mainly used to multiply the yeast cell count, when yeast wasn't a dirt cheap commodity.
It was also used to activate dry yeast to some extent, before the advent of active dry yeast. But this was a little different.

It's not only multiplying the yeast cell count, but also enhances flavour and texture of a dough, through different enzymatic mechanisms.

With sourdoughs, you are required to do this, but it's also easily possible with yeast only.
Sourdough is a yeast bread, "wild caught" yeast as it were ;) Thanks for the info :D
Not exactly. Sourdough is a mix of acid tolerant yeast, lactic and acetic bacteriae.
So yeast isn't yeast? O.o
Yeast comes in different strains with wildly different characteristics.

The regular baking yeast we use is a saccaromyces cervesiae strain.
Selected for it's ability to leaven a dough, but also for it's robustness during production and freeze drying.

In a sourdough, you need a acid tolerant strain like saccharomyces exiguus.
Some of the leavening in a sourdough also comes from the CO2 production of the lactobacteria.

I have a couple of books about yeast, but they are mainly about yeast in beer making...
That's nice :)
I don't get it.

From your reponses, you are aware of it all?

I had some early successes in baking, but then it stagnated. (For amost the last 20 years...)
I tried to know it all.
It took me a couple of years, to realize, that reading into it, doesn't help the experience.(I'm luky to have no allergy on wheat flour)
At some point, i thought it was the oven, at another point i thought it was the flour.
But then, i realized it was for the most part the procedures in making the dough.
If you know something, that you want to share, let me know.
I'm always open for new ideas.





Baking is an art. You can throw science at it all day long but if you haven't got the knack, it just simply won't work. You can make the same recipe every day for 10 years and sometimes it's great, and sometimes it fails even though you used the exact same ingredients out of the exact same bags. What does it? Who knows? Humidity too high or too low, temperature too hot or cold, barometric pressure plays a factor? (Which I've long suspected but have never proved.) I used to keep extensive records of all environmental factors when I baked bread, time of day and month/year, what the humidity/temperature/barometric pressure, exact oven temp etc. All my record keeping ended up inconclusive. There was no pattern. I even had some days where one loaf was fine another collapsed and the third one went nuts and tripled in size! They all still tasted fine, but just were not pretty to look at. Any good baker who's been at it for awhile has their little tricks. The recipe here looks good, as a matter of fact I'm planning to try it with a few of my "trick" adjustments tonight for rolls tomorrow. ;)
Hi t.rohner. How do you add photos to the comments section? I've tried but it didn't work. Do you have to reduce the files size or does the instructables program do it automatically? A short tutorial would be nice, please.
Seems to be pretty straight forward...
allthough the instructable site has had a redesing.

I use the "rich editor" to have better formatting capabilities, but it also works without.

I see a "add images" button below the editor window.
After i click it, it opens my image library.
I could select a image, that's already in the library from my published or unfinished instructables.
If i want to upload a new image, i use the "select files" button to browse for a local image.
I give it a tag, so i can search it later. (There are more than 100 images in my library already, so tagging makes sense.)
After selecting and tagging, i use the "upload files" button.
The feedback while uploading could be better. (It was better before)
Then you can choose a image from the library and click on "add File".
Then you see the selected picture(s) under the editor window.
Then post it.
(The picture i just uploaded shows the Saentis a couple of weeks ago.)
DSC00279.JPG
Got it, thanks. This is an example of my almost no-knead bread.
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chaos mom1 year ago
Made these rolls for the first time last week as cinnamon rolls. I used about 4 c. AP and 2 c. WW flour, because that's what I had. I've never made cinnamon rolls before, so it was a bit of a challenge, but they turned out pretty good. Used a recipe from allrecipes.com for the icing. Probably would've been a little better if I had put something...butter maybe?...in the bottom of the pan.

Made a batch with all AP flour today as small dinner roll size for Thanksgiving tomorrow. It made 40 rolls for me. They're soo light and fluffy! But the taste is slightly off. I followed the recipe exactly. I'm thinking maybe a little more salt? Advice anyone? I have a pizza dough recipe I make that uses 5 c. flour, 1 T. salt, that's why I'm thinking a little more salt. I'd like to make another batch tonight, so hopefully someone has words of wisdom!

Oh, also, I made them in a 9x13 pan, close together, so they would be soft. Not sure if that makes a difference, but I think they need to go closer to 15 minutes, rather than 10. But thank you for the recipe, they are light, fluffy divineness! :)
nrini1 year ago
Hi, I'm looking for clarification on this step:
"Stir up that mixture and let it sit for 15 minutes. It will rise right in your bowl! While this is rising, gather the remaining ingredients (snipped) (mix it about 2 minutes)."

When do you add in the remaining ingredients and mix the final solution? Do you wait 15 minutes before adding everything?

Or do you let it sit one minute, then add the rest, mix, and let the final total sum rise for 15 minutes?

Sorry, I'm cooking-retarded :)
doodlecraft (author)  nrini1 year ago
Sorry it's not clear.
Let the yeast, oil, water and sugar rise for 15 minutes. Then add the rest of the ingredients...eggs, salt and flour. then mix or knead for a minute or two. That's it.
:)
Sorry if you already said this, but is it Bread Flour or All-Purpose?
doodlecraft (author)  WhatWasIthinking1 year ago
I use all purpose unbleached flour...I think it would work with either, but haven't tried it.
Nat
They look fantastic...will give them a shot!
Squash1 year ago
Yeast does not like me. Everytime I try a yeast bread, it does not cooperate. I tried this immediately after finding the recipe. They did not rise very much. Even though they are quite tasty, they ended up more like cross between rolls and biscuits. I tried ;)
Squash Squash1 year ago
Thanks for the tips. Like I said, they tasted awesome, just didn't rise like expected. I'm sure I'll be trying this again.
mweir Squash1 year ago
I never had luck with breads either until I tried to make Italian bread from my wifes grandfathers recipe and it specifies to use 110 deg F water for the yeast. Use a thermometer to measure the temp and like others have said keep it warm while it rises. another trick is turn on just the oven light and put the dough in the oven covered, that will help keep it warm.
A common problem with yeast can be that the temperature is not warm enough. Covering the dish (or dough) with a towel while it rises can help trap heat in. Or if your dishwasher is running set the bowl on the counter above the vent - then go for a walk and come back to risen dough (in my experience sometimes yeast just decides it needs more time) - Good luck. Also, I really hope to try this recipe soon - thanks doodlecraft!
doodlecraft (author)  Squash1 year ago
Oh, sorry to here this. Did you use the Active Dry Yeast? I have had a hard time with other varieties (like instant) in the past. I keep it stored in the refrigerator and have never had a problem...knock on wood. At least you tried! :) Sorry it wasn't more successful! :)
lkaplan21 year ago
Has anyone tried these with whole wheat flour? They look so light and fluffy, I'm afraid if I try to make them healthier I'll ruin the whole thing.
King Arthur makes a white whole wheat flour. It behaves just like white flour, but is made from whole hard wheat. It's also a lot lower in carbs than most whole wheat flours. One of my daughter's is T1 Diabetic, and we use it all the time.
maka scook91 year ago
I agree about the white whole wheat flour!

This page has some good info on this type of flour, including a pretty good list of sources. King Arthur is one, but there are quite a few other mills producing it. It's really the only flour I use. (My husband doesn't even know I'm not baking with ordinary white flour!)
doodlecraft (author)  lkaplan21 year ago
I have used wheat flour for these rolls! They do turn out a little heavier. I usually use 2 cups of whole wheat with 4 cups white...and that makes a good combo keeping them light. :)
Martyka1 year ago
hey i know you said there not like a crusty role but i just wanna know if the outside is crunchy? thanks
doodlecraft (author)  Martyka1 year ago
These are baked to a golden brown, but no, not crunchy. They are soft but still hold up as a little sandwich roll...or great for dipping in mashed potatoes.
thanks think i'll try them out
If you have dry skin, what do you use to make your skin nice and soft? You use a skin cream that contains oils of some kind. Oil makes things soft. If you want a nice crust, leave out the oil and the eggs, and brush or spritz the surface of your bread with salty water before putting them in the oven at 420 F. During the baking you can open the oven and spritz the loaves again. The sugar in your bread will get caramelized somewhat and add some brilliant flavours to the crust. Adding oil/fat, sugar and eggs makes bread more like cake and none of them is necessary.
suayres1 year ago
This is regular active dry yeast, not rapid rise? It looks like the secret is only one rise--I guess we all buy into the sacred two-rise paradigm, but after all, it's not written in stone! Hmmmm....
(removed by author or community request)
doodlecraft (author)  Kimberly_REMOVED1 year ago
Oh I am so glad! :) Thank you!
HIGH-FIVE doodlecraft! I had the honor of watching Kimberly make these rolls today... and eating them, too.

Anyone who "questions" this recipe just needs to try it [b]as written[/b]. They won't be disappointed!

doodlecraft (author)  bajablue1 year ago
Wow, thanks! I am glad you got to taste them for yourself! :)
Rimwulf1 year ago
Your charismatic wording reads like an infomercial I couldn't read it with out smiling from ear to ear. I'm facebooking this. =)
doodlecraft (author)  Rimwulf1 year ago
Ha ha, thanks! My kids and I do pretend infomercials all the time, so it's probably rubbing off in my typing! :) Thanks for your kind comment, made my day! :)
petrovias1 year ago
Real Mother Theresa Miracle Rolls, have just ran out of bread but have got all the ingredients, I'm facebooking it too :)
We just made them with "ultragrain flour" (http://www.ultragrain.com/) and they turned out extremely well. Didn't quite make the 30-minute mark, but certainly less than an hour. I'll definitely be adding this to my "go to" bread recipe list. Thanks!
doodlecraft (author)  RobertAdams1 year ago
Hey, so glad this worked out for you! I've never used ultragrain flour, but it sounds healthier! :) All these responses are making me feel braver in the kitchen...I'll have to run some experiments myself! :) Thanks!
This is great and I will certainly try it out but could you Americans please explain cup measurements. We just weigh things over here. Thanks so much
water is 236ml per cup. Flour is 125 grams per cup. Oil is 223.34 grams per cup. Sugar is 225 grams per cup. Salt is 5.69 grams per teaspoon. Yeast is 9.36 grams per tablespoon. An Egg is about 50 grams.
Thank you very much for the info. I have some recipes that use cup measurements and I was wondering how to convert them
Glad I could help.
doodlecraft (author)  richardofearth1 year ago
Thanks for answering all that! I'm a ditz when it comes to conversions and mathy stuff...don't tell my dad! :)
chabias1 year ago
I can't wait to try this recipe. Favorited, 5*, and voted!
doodlecraft (author)  chabias1 year ago
Thanks so much! :)
DIYDragon1 year ago
That's awesome. I've always loved fresh bread, but hate waiting for it to rise for hours. :-) Thanks for sharing.
joseluisvi1 year ago
Just to make it clear for Azzurro: 400ºF means 204º C, which is quite a normal baking temperature for bread.
Us Americans and our weird Fahrenheit temperatures...
jsawyer1 year ago
If you want the outside crunchy, add a small pan of water on the bottom shelf. The humidity/steam makes bread crusty...
bws20101 year ago
This is a fantastic... I didn't believe it but this bread/roll recipe is easy, fast and delicious works just like the title, 30 min!! It's jumped to the top of my favorites.
doodlecraft (author)  bws20101 year ago
I am soooo glad! It's my go-to recipe too! :) I am so happy you tried it--may your life be infinitely better! :)
wow what a neat recipe :)
These look amazing! Are they more of a dinner roll or a sandwich roll?

They look like they'd be great for both!
doodlecraft (author)  TheProcrastibaker1 year ago
These rolls are light and fluffy. They aren't like a crusty roll...
Great with mashed potatoes or filled with sandwich stuff.
Jayefuu1 year ago
Tempted to try it! Do you have a picture of the inside? Are they light or fairly heavy?
doodlecraft (author)  Jayefuu1 year ago
They are light and fluffy! (I'll snap some inside pictures when I make them later today!)