8
Submitted by Bayhill
"These yeasty rolls are great when you want dinner rolls and you are short on time."
photo by loof751 
- Ready In:
- 1hr
- Ingredients:
- 7
- Yields:
-
24 rolls
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ingredients
- 2 (1/4 ounce) packages active dry yeast
- 3 tablespoons granulated sugar, divided
- 1⁄2 cup warm water (105-115 degrees)
- 1 1⁄4 cups milk
- 5 cups bread flour
- 1 1⁄2 teaspoons salt
- 2 tablespoons butter or 2 tablespoons margarine, cut into pieces
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directions
- Combine yeast, 1 Tablespoon sugar, and warm water in a 2-cup liquid measuring cup; let stand 5 minutes. Add milk to yeast mixture and stir.
- In a food processor, combine flour, salt, remaining 2 Tablespoons sugar, and butter or margarine. Pulse until thoroughly incorporated. With food processor running, slowly drizzle yeast mixture through feed tube until ball forms. Run machine for about 2 minutes to knead dough thoroughly.
- Remove dough from processor and place in a well greased bowl, turning to coat top. Cover and let stand in a warm place for 15 minutes.
- Punch down dough. Divide dough in half; shape one portion of dough into 12 balls. Place in a greased 8 or 9-inch square pan. Repeat with remaining half of dough. Cover pans and let rise in a warm place for 15 minutes.
- Bake at 425°F for 10-15 minutes or until rolls are golden brown.
Questions & Replies
-
Do you use the sharp spinner in the food processor
Sandy B.
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Reviews
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Oh my goodness, these are so easy (and fast!) to make, and they're wonderful dinner rolls. The tops browned nicely, and the inside was fluffy and piping hot. Thanks for sharing this gem of a recipe, Bayhill. Made for Football Pool.
NorthwestGal
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Outstanding rolls, and so quick and easy! I used my stand mixer instead of a food processor. I was doing chores around the house while making these so each rising time was probably more like 20 minutes instead of 15. Great recipe - thanks for sharing it!
loof751
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I made these twice. The first time, they didn't rise much at all, so I started them in a cold oven. They looked like hockey pucks, but they were soft and biscuity, and tasted wonderful.<br/>The second time, I let them rise 30 minutes for the first rise, and they came out very light and fluffy. We really enjoyed them. A nice last-minute roll--even if you don't make them right! Thanks for posting!
Chocolatl
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The flavor of these dinner rolls is excellent. I didn't used my food processor (we just don't get alone) so I made these with my Kitchen Aide. Dissolved the yeast and sugar (splenda) in the warm water. Added the milk salt and melted butter and mixed that well with the blade. Switched to the dough hook and added 4 cups of all purpose flour and it turned out wonderful. I gave it a little extra time to rise the second time, maybe 30 minutes. Light, airy, flavorful dinner rolls that I'll make again. Thanks Bayhill. Made for SSC Pet Parade.
Nimz_
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I didn't have any problems with this recipe. I cut the recipe into 1/4 of the amounts, as there were only two of us, which made six rolls. I just loved the method for making these yeast rolls, so easy especially since I don't have a kitchen aide mixer. They raised nicely and were light and fluffy in the inside. Thanks Bayhill for a great quick recipe!!!!
diner524
see 3 more reviews
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Tweaks
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My son can't eat dairy, so I replaced the milk with Oat Milk and they turned out great. Very easy recipe - my first time making bread and turned out brilliantly.
Liam J F.
RECIPE SUBMITTED BY
Bayhill
Corning, California
- 47 Followers
- 103 Recipes
- 85 Tweaks
<p>Hi! Thank you for visiting my About Me page. I live in northern California (about 2 hours north of Sacramento). My husband and I live on 10 acres where we grow alfalfa and have a small family orchard of fruit and nut trees. We also have 2 horses, 2 cats, a Dexter cow and calf, and 13 chickens.<br /><br />I am married to a wonderful guy (since 1979), and we have two terrific kids. Our daughter (born in 1981) has her college degree in microbiology. Our son (born in 1983) has his college degree in computer science.</p>
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