Our family loves fresh home made bread.
I was on a kick there for a while where I would make a mass amount of rolls, divide them up, and package them for the freezer. So convenient, and I really thanked myself on busy nights when they were such an easy option to pull out a package and have buns for burgers or rolls for soup.
Am I always quite so ambitious- no. I am a busy mom with so many things demanding my attention I don’t always get around to replacing the rolls in the freezer once they are gone.
Earlier this week, I was making Cheesy Potato Soup and thought that homemade rolls would just really top it off. Did I have any in the freezer- Of course not. So a quick google search and I found an easy “30 minute roll recipe.” follow that link to the original recipe or see my version of how I make them below.
I will admit I was skeptical. I have made many bread and roll recipes in my life, and 30 minutes doesn’t even normally touch the first rise. Regardless, I had a hungry hubby and 3 hungry children who would be expecting something to eat sooner rather than later. What have we got to lose?
How were they? They were the absolute best rolls I have ever made in my life! Every single one of my family members agreed. Best I have ever made. They were pillowy soft and tender, not tough or crumbly.
Now surmising from all of my years of baking, I did do only one thing completely differently than I normally would have. The original creator gave a specific amount of time for it to knead in my stand mixer with the dough hook attachment. I let the mixer do the work for me and knead the dough in the bowl rather than kneading by hand.
The Best -30 Minute Rolls- REALLY!
- 1 Stand Mixer with dough hook
- 1 9×13 or 10×15 baking sheet lightly greased
- 1 cup warm water 105-110°
- ⅓ cup oil canola or vegetable
- ¼ cup white granulated sugar
- 2 Tbsp Yeast
- 1 egg beaten
- 1 Tbsp melted butter warm
- ½ tsp salt
- 3 – 4 cups all-purpose flour start with 3 cups
- ⅛ cup milk
- 1 stick butter to use when rolls are finished baking
- Heat your oven to 400°F
- In the stand mixer bowl combine the warm water, oil, sugar, yeast, and beaten egg. I stir with a rubber spatula to combine. You can let this sit to bubble and make sure your yeast is active- but I move on to the next step right away.
- Add 3 cups of flour to the mixer bowl, add the salt and warm butter on top. Use the dough hook to mix the ingredients together. Stop the mixer and scrape down the sides with a rubber spatula if needed. If the dough is sticking to the sides of the bowl use the remaining 1 cup of flour to add in a little at a time, mix in just enough so it doesn't stick anymore.
- Let the mixer knead the dough for 5 minutes or you can knead by hand for 10 minutes until you have a soft, elastic dough ball.
- Divide the dough and shape it. I cut the dough into approx 16 pieces. Cup your hand over the dough pieces and swirl in a circular motion on the counter, let the dough roll loosely under your hand. This will make a beautifully smooth and round roll.
- Place the rolls on a lightly greased pan – I use a seasoned stone pan- loosely cover them with plastic wrap and set the pan in a warm area to rise for 10 minutes. You can absolutely let them rise longer if you have time.
- Immediately before putting them into the oven, brush with the tops with milk. Bake on the middle rack for 10-12 minutes until they are golden on top.
- Use the unwrapped end of a stick of butter and rub over the tops of the rolls while they are still hot. This will help to soften the top of the rolls.
This roll recipe is a MUST HAVE base recipe
Here is a BONUS idea:
One of our favorite twists- no pun in tended- is to make Garlic Knots!
I added minced garlic to the dough, shoot, you could even throw in a little onion powder or herbs too. I just rolled each dough ball into a long snake and tied in a knot. Let rise as directed, then immediately before baking I brushed the tops with a melted butter mixed with minced garlic and herbs. Baked like usual and brushed with any leftover garlic butter mixture and sprinkled with coarse salt. This made a quick, easy, and fresh alternative to our usual frozen garlic bread. A perfect pairing to our homemade carbonara pasta dinner.
If you try out the recipe I would love to hear how it turned out for you, be sure to leave us a comment!
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