the baker upstairs: soft and fluffy one hour rolls

9.30.2015

soft and fluffy one hour rolls

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Soft and fluffy one hour rolls - you will not believe that these fantastic rolls take only an hour to make!


It's no secret that I love bread. But what I don't love about it is waiting for it! I was talking with a new friend a few months ago about baking, and he mentioned that at minimum, his bread recipes take 24-36 hours. He's an amazing, restaurant-worthy baker (far more advanced in his baking skills than I will ever be) but all I could think was, "How in the world could anyone wait that long for some delicious bread?" When I want bread, I want it now! I've resigned myself to the fact that I have to wait 2-3 hours for some fresh bread, but then I discovered this recipe for soft and fluffy one hour rolls. Mind blown!


I've been burned by one hour roll recipes before that turned out dense and chewy or just didn't taste right. These rolls, though... they taste like they took all afternoon to make! They're light and fluffy and so soft and delicious. I made a pan of twenty rolls and they were gone in an afternoon, between the four of us. They are honestly some of the best rolls I've ever made, and I can't believe they only take an hour to make!


I served them with some amazing cinnamon vanilla honey butter (recipe coming on Friday!) and they were pretty much the greatest thing ever. You definitely need this little beauties in your life, and fast!

Soft and Fluffy One Hour Rolls

1 1/2 cups warm water
1 tablespoon yeast (I used active dry yeast and it worked great)
2 tablespoons sugar
2 tablespoons butter, softened
1 teaspoon salt
4 cups flour, more or less as needed
3 tablespoons melted butter, for brushing on top
sea salt, for sprinkling on top

In a large bowl or the bowl of a stand mixer, dissolve the yeast and sugar in the warm water and let stand for five minutes, or until foamy. Add the butter, salt, and 3 cups of flour, and mix until combined. Add additional flour, 1/4 cup at a time, until the dough pulls away from the sides of the bowl and is only slightly sticky to the touch (be careful not to add too much flour!). Knead 3-5 minutes, until smooth. Cover and let rise 20 minutes.

Preheat the oven to 400 and line a 9 x 13 pan with parchment paper or spray with cooking spray. Gently punch the dough down and divide into 20 equal sized pieces (I used a kitchen scale because I'm neurotic, but I'm sure they would work out fine if you just eyeballed it). Roll each piece into a ball and space evenly in the prepared pan. Brush with melted butter, sprinkle with sea salt, and let rise for an additional 15-20 minutes. Bake 13-15 minutes, or until golden brown. Remove and brush with butter. Let cool slightly before serving and enjoy!

recipe via The Little Red Hen

67 comments :

  1. Do you use all-purpose flour, or bread flour?

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    Replies
    1. Can you make these but then refrigerate till morning?

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    2. I honestly don't know how they would turn out. It's meant to be a quick bread recipe, so I've never tried making them in advance. If I had time to make rolls in advance, I would probably make something more like these crescent rolls (which I have made the night before and baked in the morning): http://www.thebakerupstairs.com/2016/09/perfect-crescent-rolls.html

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  2. Replies
    1. I can't say for sure, because I haven't tried it, but it seems like it would work. It's usually not a one to one substitution, so I would start with less of the whole wheat flour and add just enough to form a dough that's not too sticky. They also might not be as light or rise as much.

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  3. Made these today since I was snowed in and was looking for something to go with the soup I made. They are delicious! Quick and easy too. They smelled so good baking in the oven I couldn't wait to eat them! This will be my go to recipe for rolls from now on.

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  4. I've just made them and loved them! Thanks

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  5. I can't wait to try them!! They look easy enough for me! Thanks so much for sharing!

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  6. I saw these rolls this morning and they looked so simple and delicious, I had to give them a try straight away. I've never been much of a bread baker as all that kneading and rising put me off but these were so easy and have come out perfectly (well, by my standards if not everyone else's!). I didn't have enough plain flour in the house so used strong white flour instead and am thrilled with the results! Plain = UK all purpose/ strong = bread flour I am guessing!thanks for a great recipe. Sue from Shropshire

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  7. How long do these keep without starting to get hard? I'd love to make them for a dinner party, but my oven will be occupied for several hours before guests arrive. Can they be made a day ahead? Thanks!

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  8. This is a fantastic recipe that can give u a lot of leeway with respect to switching out ingredients. I made two diff takes on it, one batch using a cup of grated coconut and another using a cup of oats. It was fluffy and soft and so yummy that even my picky dad ate them up!! I also used coconut oil in place of the butter and they were great. This recipe is a keeper :D :D Thanks so much!! - Jen

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  9. Can I make them this afternoon and have them still taste as good tomorrow for Easter dinner?? I'm traveling with them, so I'd like to make them this af or tonight. OR, could I just make the dough and keep them in the fridge until tomorrow to bake? Thanks!

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  10. I've made other one-hour rolls that turned out more like biscuits- these were perfect! Just like the par-baked dinner rolls at the store, but better! Thank you for the recipe.

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  11. My boyfriend says these are the best rolls he's ever had. I have to agree. They're my new go-to for dinner rolls.

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  12. omg,ive made this in two batches one with whole wheat and it came out perfect .thanks for sharing the recipe .this is to keep for us .thanks again

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  13. The way it is written I need to clarify, is it 1/2 c. Warm water or 1 1/2 c. Warm water?

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  14. I can´t wait to try them!!! They look easy to do!

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  15. May I made the dough in a bread machine ? Thanks, tbey looks so good!

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    Replies
    1. I don't own a bread machine, so I couldn't say for sure. They have a much shorter than usual rise time, so I am not sure if it would work. Let me know how it turns out!

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  16. Made these last night. I used instant yeast because that is always what I have on hand and I substituted olive oil in place of the butter in the dough because I was too lazy to deal with the two pound block I had in the fridge. They were delicious, I'll definitely make them again when I decide at the last minute that I want fresh bread with dinner. Thanks for sharing the recipe.

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    Replies
    1. Olive oil sounds great! I will definitely try it that way next time (although I do love butter). Thanks for sharing!

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  17. I just made these, and they look wonderful! They took about 20 min to bake in my oven, though mine seems to run cool. Plan on making these for my church's 4th of July picnic this weekend :)
    Thanks for the recipe!
    ~Marcella

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  18. Hi is 1cup equal to 4oz or 8 oz?

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    Replies
    1. It depends on what you're measuring. For water (or other liquids) 1 cup = 8 ounces. If you're measuring flour, 1 cup is a measure of volume, not weight.

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  19. Replies
    1. I would recommend using 2 tablespoons.

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  20. I've made 3 batches of these within the last week. They are amazing. Thank you for sharing.

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  21. If I don"t have a stand mixer, could I achieve the same results with a hand mixer?

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    Replies
    1. I think it would depend on how powerful your hand mixer is. I would definitely use the dough hook attachment and see how it goes. You may need to do some kneading by hand.

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  22. These were super easy to make and tasted amazing! I will definitely be making them again. Thank you for the great recipe.

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  23. Do you use salted butter or unsalted butter? I'm assuming unsalted. :) thanks!

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    Replies
    1. I always use salted (because I'm a rebel) but either will work.

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  24. These turned out absolutely beautiful!
    We turned ours into sliders and to resist eating them all in one sitting, we brought the to a potluck this evening ;)
    Thank you for sharing this <3

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  25. I am excited to make these, my Mr loves his bread. I was looking for a quick bread recipe that I could use to make beerroccks,I hope this is it. TY Michele :D


    :D

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    Replies
    1. Mine are rising as I type this out, was thrilled to see you make bierocks and wanted to know if you've tried this recipe with those yet? I always cheat and use frozen Rhodes dinner rolls. These seem to be easy enough I may do homemade next time we make bierocks.

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  26. Made these tonight and they were awesome!!! My 6-year-old was in heaven, LOL! Thanks for the great recipe. :)

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  27. I have not tried this one yet, but generally, I have dound that freezing bread works out really well. I make all kinds of bread for my 2 boys and if it is a loaf, I freeze them in half-loaves so that I know I can use up the portion before it goea hard. For rolls, I just freeze them all and pull out the number I need the night before (for packing lunches) or the morning of for bread with dinner. Hope this helps!

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  28. Replies
    1. I haven't tried it yet, but honestly if you have time to make rolls in advance and freeze them, I would recommend making a real roll recipe (like this one: http://www.thebakerupstairs.com/2013/07/perfect-crescent-rolls.html).

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    2. Didn't see baking podwer, what causes it to rise

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    3. The yeast makes them rise.

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  29. Just curious why is sugar added?

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    Replies
    1. It provides food for the yeast (to help it rise fast) and also adds a little flavor.

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  30. If persons are allergic to yeast, can Baking Powder be used a substitute?

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    1. Baking powder isn't a good one to one substitution for yeast, and the rolls will not rise well with baking powder. I would recommend something more like these biscuits if you want some quick bread but can't eat yeast: http://www.thebakerupstairs.com/2014/11/flaky-buttermilk-biscuits.html

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  31. I'm confused? I thought in order for it to be gluten-free you could not use all purpose flour. I have guests coming in a month who require gluten-free for health reasons. Help!

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    Replies
    1. These are definitely not gluten free. I don't generally cook gluten free, so I couldn't even tell you what to substitute.

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    2. To make a gluten free version you will have to substitute a gluten free flour for the all purpose flour called for in the recipe. You also want to check the yeast you use for gluten. Bob's Red Mill (I think that's the name) makes a gluten free all purpose flour blend that may work. I would be sure to try a batch beforehand.

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  32. i see this was originally posted over a year ago, but i couldn't resist in commenting. you are not alone in being neurotic about using a kitchen scale :) i'm just glad i'm not alone and that you're admitting it online!! hehe....i weigh everything i can that is portioned out....do you?

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  33. I really enjoy baking all kinds of breads. I baked these rolls this afternoon and they are very tasty and fluffy. I'm one who eyeballs the pieces of dough instead of using a scale and I ended up with 18 rolls in a 9 x 13 pan. They turned out great! I think that these rolls will be made fairly regularly at my home. Thanks for the recipe!

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  34. So can I add some honey to them to make them a little sweeter?

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    Replies
    1. They have a good amount of sweetness as is, but I'm sure some honey would be delicious!

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  35. Do you knead by hand or using the mixer?

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    Replies
    1. I used my mixer, but you could easily knead them by hand too.

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  36. Can I refrigerate overnight before the second rise. Then take them out the next day for 20 min and then bake?

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    Replies
    1. I honestly don't know how they would turn out. It's meant to be a quick bread recipe, so I've never tried making them in advance. If I had time to make rolls in advance, I would probably make something more like these crescent rolls (which I have made the night before and baked in the morning): http://www.thebakerupstairs.com/2016/09/perfect-crescent-rolls.html

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  37. These are THE best 1 hour rolls ever! We are sitting here eating them after dinner. We also had the with dinner.....
    Thank you!
    Vickie

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  38. I made a one hour roll recipe yesterday that I was not impressed with. Not your but fairly similar but it called for 2 tablespoons on yeast and 3 cups of flour. They wouldn't rise I literally had to let them sit for like an hour and half. Is it possible that maybe it was to much yeast? I'm definitely gonna try your recipe!

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