Monday, May 14, 2012

30 Minute Yeast Bread Rolls


Anyone who has ever made yeast bread from scratch knows how long it takes. It’s a rewarding process in the end, but you do have to set quite a bit of time aside for creating fresh, soft bread. Until now.

I was really curious when I came across a recipe for making yeast bread in 30 minutes–including baking time! Could it be true?

Well mine took a little more than thirty minutes, but it was still pretty fast and the end result was a soft and fluffy bread that is perfect as a dinner roll or a snack. I couldn’t believe how unbelievably soft these were. They did seem to have a slightly underdeveloped taste because they rise for so little time, but they are still good and perfect for having fresh bread rolls ready in a cinch.

The rolls are a little on the sweet side. Not quite a sweet roll, but if you are looking for a more savory roll you might want to reduce the sugar. The recipe below includes the times it took me to make the recipe. The original recipe had it all timed down to 30 minutes, but like I said, mine ended up taking about 45. Still worth it though.

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30 Minute Bread Rolls

Ingredients:

1 Cup plus 2 Tbsp warm water (about 100F)
1/3 Cup oil
2 Tbsp yeast
1/4 Cup sugar
1 tsp salt
1 egg
3 1/2 Cups bread flour

Directions:

1. Heat oven to 400 degrees.
2. In your mixer bowl combine the water, oil, yeast and sugar and allow it to rest for 15 minutes. Using your dough hook, mix in the salt, egg and flour and knead the dough for six minutes with dough hook on medium to high speed.
3. Form dough into 12 balls and then place in a greased 9 x 13 pan and allow to rest for 10-15 minutes, until dough has risen at least 1 1/2 times original size and begin to press up onto each other. Bake for about 15 minutes at 400 degrees or until tops turn golden brown.

Recipe found on Your Homebased Mom, originally from Suzie Roberts author of “Girlfriends on the Go”

 

7 Responses to “30 Minute Yeast Bread Rolls”

  1. 1

    Melanie — May 15, 2012 @ 7:17 am

    These sound perfect! My patience gets seriously tested with traditional yeast. I just want my bread already!

    • Kirbie replied: — May 15th, 2012 @ 9:35 am

      Yeah, I love making fresh bread but knowing there will be a lot of waiting around makes it hard for me to start. This was so nice and easy.

  2. 2

    Ann P. — May 15, 2012 @ 4:26 pm

    If I’m not much mistaken, reducing the sugar might also help the dough to rise better. I’ve heard somewhere the too much sugar can kill the yeast; that’s why sugary leavened breads like panettone are so difficult to make!

    • Kirbie replied: — May 16th, 2012 @ 8:25 am

      Hmm interesting. I’m not much of a yeast baking expert so I didn’t know that.

  3. 3

    Debs @ The Spanish Wok — May 29, 2012 @ 12:13 am

    Fast bread anything is my thing. Thanks for this, have pinned for later.

  4. 4

    Alyssa — September 1, 2012 @ 11:28 pm

    Tried this recipe. It’s my first time to bake bread and this is what happened… There was no oil so I used butter instead. Also, I accidentally forgot to put salt! It looked great but the taste was horrible. I know that not putting salt is stupid but is it ok that I used butter? Will make this again though but if I fail on the second try I think I have to quit baking. haha

    • Kirbie replied: — September 3rd, 2012 @ 9:52 am

      Hi Alyssa, I’m not sure how much its affected with butter vs oil. My guess is it does make a difference, so I would definitely try this with oil

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