Yes, it can be done. Yeast rolls can be made, start to finish, in 30 minutes.
I made them tonight for dinner after seeing a picture and description on Pinterest — which, truthfully, I almost took as a challenge.
Yeast rolls in 30 minutes?
Yes, really. And they are AH-MAY-ZING. A little TOO amazing, actually. (It was so tempting to just gobble one up before I had the chance to snap the picture above!)
As much of a health no-no as it may be (for now), we adore bread in our family. And yeast rolls? Well, what’s not to love about yeast rolls?
And then I find out that this very same dough can be modified to use for making cinnamon rolls in the morning. Suddenly, I have a new favorite recipe to add to my recipe book. 🙂
Before I introduce you to this paradigm-shifting recipe, let me explain that I went on a mini-journey to try and determine its origin. Apparently, it was first shared on a local television program (in Utah, I think) called Studio 5, where it was then seen by a viewer named Laura Powell, who also happens to be a food blogger with a site called Real Mom Kitchen. Her version of the recipe was then adapted and shared on a website called Six Sisters’ Stuff. It then made its way onto the board of one of my Pinterest friends, and now I’m posting about it here.
Of course I made my own tweaks to the recipe, so here is my own adaptation:
30 Minute Yeast Rolls
1 and 1/8 c. of warm water
1/3 c. butter
2 Tbsp. active dry yeast
1/4 c. sugar (or honey)
1/2 tsp. salt*
3 1/2 c. all-purpose flour
1 Tbsp. butter, melted, optional (Reserve to brush on top of rolls)
Yield: One dozen plump rolls.
- Preheat the oven to 400º.
- Combine warm water, oil, yeast and sugar (or honey) in a bowl. Let them sit for a few minutes, gently stirring maybe once or twice during that time, until the mixture becomes nice and bubbly.
- Once the mixture is frothy, you’ll know the yeast is alive and working. Add the salt, egg and two cups of the flour.
- Stir the ingredients until they are all incorporated, then add the rest of the flour a little bit at a time until the dough is workable with your hands.
- Continue working the dough with your hands to incorporate the rest of the flour. A little may be left stuck to the sides of the bowl — that’s okay.
- Grease your hands with a little cooking oil, or even butter, and then divide the dough into a dozen small roll shapes and place on a parchment-lined baking sheet (or greased baking sheet, if you prefer).
- Let the dough rest for about 10 minutes, then bake the rolls in a pre-heated oven for about 10-12 minutes (or until the tops are nice and golden brown.)
- Brush the tops of the rolls with butter and enjoy!
* I probably used closer to 3/4 tsp. salt in my dough, because the dough was a little too bland for me for these particular yeast rolls. If you are using these to make cinnamon rolls, however, you will probably want to leave it at 1/2 tsp.