I happen to have an unnatural obsession with bread. And by that, I mean that I always have some frozen dough stashed in my freezer just in case my cravings wake me up at wee hours. Oh yes, it does happen to me sometimes. You can’t be a certified bread-o-holic if that hasn’t happen to you yet.
Like many of you, looking at these soft and fluffy rolls always trigger hunger pangs. Good news is, you can easily achieve a soft and fluffy dinner roll without impatiently rolling out or kneading the dough like a classic dinner roll. This version of dinner rolls only needs a single quick rise – around 20 minutes, maybe more, depending on the interior temperature of your kitchen – before it gets ready to be baked.
Rapid rise yeast or instant yeast has a finer texture compared to active dry yeast’s larger granules. Here is the exact brand I use.
Active dry yeast needs to be dissolved in warm water for it to be activated. If the yeast is still alive, it will become foamy or bubbly within few minutes before you can mix it into the dry ingredients. Rapid rise yeast on the other hand can be mixed right away into the dry ingredients. No proofing needed!
Rapid rise yeast dissolves and activates quickly in the ambient moisture of the dough.
Active dry yeast is highly perishable, so you always need to check the expiration date. For rapid rise yeast, it can be refrigerated up to one year
You can use these two interchangeably, although, you have to remember that active dry yeast slows down the rise
For a busy mom like most of us here, planning ahead is a great help when you have tons on your check list. Fortunately, these One Hour Dinner Rolls can be prepared ahead so you can save more time when preparing a meal for your family.
You can freeze your dinner rolls after they’re completely baked. Let them cool first before wrapping them tightly with aluminum foil. Place the wrapped baked dinner rolls in freezer bags or storage containers and freeze them for up to a month.
You can also freeze unbaked dinner rolls after shaping them. Just place them at least half and inch apart in a parchment-lined baking sheet and let them puff a bit (but not ready to bake). Then flash freeze them for a few hours until solid and transfer them in freezer bags or storage containers and freeze for up to a month.
If you’re planning to make these rolls a day or two in advance, you can transfer the shaped rolls in their baking dish/sheet, cover and refrigerate. Or refrigerate the dough just after it has risen and before shaping them into rolls.
¾ cup (187.5 ml) water
¾ cup (183 ml) milk
4 tablespoons (56.7 g) butter , softened
¼ cup (50 g) sugar
1 1/2 teaspoon (8.5 g) salt
3 ¾- 4 cups (468.75 – 500 g) all-purpose flour
2 1/4 – 3 teaspoons (7 -10 grams) rapid rise yeast (See notes 4)
Grease a 9×13 baking pan with baking spray or oil. Set aside.
Combine warm water, milk, with the butter pieces, sugar, salt and microwave for about a minute. Stir until everything is melted. Add to a standing mixer.
Add about 3 ½ cups of flour, together with the yeast and mix for at medium speed, using a paddle hook. Add in enough additional flour (if needed) to make soft dough. You want the dough to be slightly stick.
Switch with hook dough and mix for about 6-8 minutes.
If mixing by hand, turn dough into floured board and mix , for about 6-8 minutes
Next divide dough into 15 pieces and roll to form balls. For even balls you might want to use a scale to measure evenly.
Place dough into 9 x 13 greased pan.
Cover with a clean cloth and let rise in a warm place (see notes ) for about 20 minutes or until doubled.
Bake rolls in at 350 Degrees F. oven for about 15-20 minutes, or until golden brown.
Remove rolls from oven and immediately brush with melted butter.
Let it cool slightly before serving.