One-Hour Roll Recipe
Delicious, fluffy homemade rolls in one hour!
Seriously. Can you believe it? Only one hour to get amazing homemade rolls. It is okay if you are skeptical – I was at first too. What you need to do is give it a try!
I took on a personal quest to find a one-hour roll recipe that I could turn to as my favorite. I searched recipes and narrowed it down to three that looked very promising. I made each of the recipes at least twice, plus I did a showdown and made two at the same time. Then the winner went on to compete with the 3rd recipe.
Well, the final two recipes I came down to are both really good, so it was difficult for me to decide which to share with all of you. I invited several people to come taste test and let me know which they like better, and there were people on both sides. This recipe got slightly more love though.
What I like about these rolls…
They only take one hour.
The rolls bake beautifully and evenly.
The texture is light and fluffy, but not dry. (These are not doughy rolls. However, even people that prefer doughy rolls still said that these were excellent.)
They still rise enough even though they don’t take a lot of time.
Perfect for sandwiches too!
Cut the butter into smaller pieces to help it melt into the milk and water. It is okay if the butter doesn’t melt all the way, just give it a stir when the microwave time is done, then use a thermometer to make sure the mixture is around 115-125 degrees.
Once the dough is done resting, gently press it down and fold the edges toward the center so it more closely resembles a square or rectangle shape.
Then pat it into a level rectangle shape even more so and cut it into 15 portions. To keep the portions more even, take a little dough from the pieces that are bigger and give it to the smaller ones. Just eye ball it though, no scale needed.
In case you’re wondering about my dough-ball-rolling method, I’ll try to explain how I do it here… I take a portion of dough and pull the edges all to one point, so it is like a tight little round bundle. Then I roll the smooth part in a circular motion on the counter surface with my palm. Place the dough ball in the baking dish with the less smooth part facing down.
One of the reasons this recipe works so well in such a short time is that the rolls rise faster in a heated oven. In my experience, electric and gas ovens work a bit differently with retaining heat though. So if you have an electric oven, preheat, put the rolls in, shut the door, and turn off the oven. With gas, you will want to keep the oven on the whole time, or you can turn it off sometime during the last 10 minutes or so too, depending on your oven and how quickly they are rising.
I’m happy I now have a favorite 1-hour roll recipe and that I can share it with you! Hope you love it!
This recipe is slightly adapted from Cooking Classy.
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One-Hour Roll Recipe
- 3 3/4 - 4 1/4 cups all-purpose flour
- 1/4 cup granulated sugar
- 1 tablespoon instant yeast
- 1 1/2 teaspoons salt
- 3/4 cup water
- 2/3 cup milk
- 4 tablespoons unsalted butter, cut into small pieces
- 1 1/2 teaspoons lemon juice
- butter for tops of rolls
- Preheat oven to 180 degrees F.
- In the bowl of an electric stand mixer fitted with a dough hook, mix together about 3 3/4 cups flour, sugar, yeast, and salt.
- In a medium bowl or large glass measuring cup, add water, milk, and butter pieces. Microwave until it reaches 115 degrees on a thermometer, about 1 minute 15 seconds. Stir to help the butter melt partially.
- Pour milk mixture into the flour mixture. Add the lemon juice. Mix on low speed and gradually increase to a medium-low speed, let knead for about 3-4 minutes until smooth and elastic. Add small amounts of additional flour as needed. Dough should be clearing the sides of the bowl and be lightly sticky or tacky but still manageable.
- Leave the dough in the mixer bowl or transfer to a greased bowl, cover with plastic wrap and let the dough rest for about 5 minutes. Meanwhile, butter or grease a 9x13 baking dish.
- Gently punch down dough and fold the sides in to help form a rectangle or square shape. Then gently pat the dough to finish shaping into a level rectangular shape. Cut into 15 equal portions, taking some dough from bigger pieces and giving it to smaller ones. Shape dough into 15 balls and place in the prepared baking dish.
- Dampen fingers with water and brush them over the tops of the dough balls, to help keep the dough from drying out. Place dish in the oven, close oven door, and turn oven off. (If your oven is gas, you may want to leave the oven on for most of the rising time.) Let rise in the oven for 20 minutes.
- Then remove rolls from oven and let sit while the oven preheats to 375 degrees. Once the oven is preheated, bake the rolls for 14-16 minutes, until tops are light golden brown.
- Remove from oven and brush with melted butter, or swipe with a stick of butter. Serve rolls warm.