Rapid Rolls
December 13, 2017
The fastest and yummiest dinner bread ever! These Rapid Rolls are sure to be a family favorite.
Quick + Delicious
The process of working with yeast dough, the comforting smells that drift from the oven, and the unmatched taste and texture of homemade bread are enough to make me want to run home and bake a loaf immediately. And with this super-fast recipe, I always can—even when I haven’t planned ahead and have only about a half an hour until dinner. In fact, because of the ease of this rapid rolls recipe, my sister-in-law Betsy, a busy mom to six darling kids, makes fresh bread for her family on a regular basis – lucky ducks!
Get Fancy with your Rapid Rolls
When you are ready to bake, have some fun with shaping the dough. My go-to method for making dinner rolls is to form the dough into a ball, then cup my palm, and roll the dough in a quick circular motion in my hand until a small knot is formed on the bottom of the ball. Then I place each roll knot side down for baking.
If you want something a little less traditional, consider tying the dough into knots, or even braiding it! You can also stick a few smaller balls together in a loaf pan to simulate pull-apart bread. Snipping the tops of your rolls or loaves with scissors or slashing with a sharp knife adds a decorative element. Such a fun and easy way to switch up your rapid rolls!
Print
Rapid Rolls
- Yield: 24 servings 1x
Ingredients
- 3 (.25-ounce) packets active dry yeast
- 1 3/4 cups warm water
- 1/2 cup honey
- 1/2 cup melted butter, plus more for brushing
- 2 teaspoons salt, plus more for sprinkling
- 2 large eggs, beaten
- 4 to 6 cups flour, plus more if needed
- Rapid Rolls Variations, recipes follow
Instructions
Preheat the oven to 400 degrees F.
In the bowl of a stand mixer, fitted with the paddle attachment, combine the instant yeast, and warm water. Let it activate for 5 minutes until bubbly. Stir in the honey.
On low speed, add 1/2 cup melted butter, 2 teaspoons salt, and eggs. Slowly add the flour cup-by-cup until fully incorporated and the dough pulls away from the sides of the mixing bowl. Add more flour if it is too sticky.
Portion the dough into 24 even servings. Form the rolls into desired shape and place in a cast iron skillet or on a baking sheet spaced evenly apart. Set aside and allow to rise approximately 20 minutes, or until doubled in size. Brush the rolls with melted butter.
Bake for 25 minutes until the tops are golden brown. Remove from the oven and brush with more melted butter, and sprinkle with a little salt.
Sonya Johnson Says
I’ve been using your recipe for these for years now. I use it for bread, rolls, cinnamon rolls, bread sticks and pizza crust. It never disappoints me.
★★★★★