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Soft and Fluffy One Hour Dinner Rolls


  • Author: Cindy Gibbs @ My Country Table
  • Prep Time: 45
  • Cook Time: 15
  • Total Time: 60
  • Yield: 16 1x
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Ingredients

  • 1 1/2 cups warm water
  • 1 tablespoon rapid rise or instant yeast
  • 2 tablespoons sugar
  • 2 tablespoons unsalted butter, softened
  • 1 teaspoon salt
  • 3 1/2 to 4 cups all purpose flour, (I used 3 3/4 cups)
  • 3 tablespoons melted butter, for brushing tops of rolls
  • Sea salt for sprinkling on top

Instructions

  1. Preheat oven to 160 degrees and turn off.
  2. Add the warm water, yeast and sugar to the bowl of a stand mixer, or to a large bowl if mixing my hand. Using a spoon, make sure all the yeast is wet from the water. Allow mixture to stand for 5 minutes until it becomes foamy on top. Add the softened butter, salt, and 3 cups of the flour, and using the dough hook, mix on medium speed until all ingredients are combined. Add additional flour, 1/4 cup at a time, until the dough begins to pull away from the sides of the bowl and is just slightly sticky when touched. Do not use too much flour. I used a total of 3 3/4 cups of flour. Turn mixer on high and knead for about 4 minutes, until dough is very smooth and elastic. Cover bowl with a towel and place in the warm oven for 20 minutes, until dough has almost doubled in size and remove.
  3. Meantime, line a 9 x 13 inch baking dish with parchment paper or spray bottom with cooking spray and set aside.
  4. Preheat oven to 350 degrees.
  5. Transfer dough to a floured surface and gently push the dough down with your fist. Divide dough in half. Form each half into a long roll. Cut each snake into 8 equal pieces. You can form these into 20 rolls if you prefer, but I think 16 rolls end up being the perfect size roll. Form each piece into a ball, pulling the edges underneath and pinching them together.
  6. Place the dough balls in the prepared pan, sides touching.
  7. Brush tops of rolls with the melted butter. Sprinkle sea salt over the top of each roll. Allow rolls to rise for about 20 minutes while oven is preheating.
  8. Bake until rolls are golden on top, about 15 minutes. Brush with remaining butter and additional salt if desired.
  9. Serve warm with butter.

Notes

  • Rolls are best if eaten the same day they are made.
  • For 1 tablespoon of yeast, I used 1 1/2 of the tiny 1/4 ounce packets.