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Double-Quick Dinner Rolls

A super fast and easy path to fresh, warm rolls for dinner tonight!

1 hour, 30 minutes

Serves: 12

Medium

A great recipe for anyone who wants to get started baking bread or anyone short on time who still wants to have fresh, warm rolls for dinner!

This Double-Quick Dinner Roll recipe is a time-saver and tummy pleaser! From start to finish, you can have hot, fresh yeast rolls in well under an hour and a half. Plenty of time to get your main course ready and on the table. If you’re new to bread baking, this is a good start recipe, too. There are no crazy instructions and following the directions below should yield perfect rolls every time.

A large muffin tin is definitely needed for these rolls. Using one creates perfectly shaped, uniform rolls that look perfect in a bread basket. And of course, a muffin tin has so many uses it’s definitely not a wasted piece of equipment.

When I make these Double-Quick Dinner Rolls again, I will definitely kneed them a bit longer. In my instructions below, I have what I think is the correct kneed time. Grandma’s recipe, as always, is a little vague as I think she just knows what she’s doing. I guessed at how long to mix and I did until the dough just became smooth, but I think it actually needed to get nice and smooth and elastic.

I’m not sure if there’s much that could be improved on this recipe as it’s very straight-forward and quick! Can’t beat that. If you try this recipe, please let me know what you think in the comments below. Or, share a picture with me on Instagram (@bdhbakes).

Steps:

Proof Yeast
Stir the yeast into the warm water and add 1 Tablespoon of the sugar in a large bowl or the bowl of your stand mixer. Allow the mixture to sit for 5-10 minutes until it is frothy and bubbly.
Mix First Round of Dry Ingredients
After the mixture has sat for 5-10 minutes, add the remaining 1 tablespoon of sugar, half the flour (1 1/4 Cup) and 1 teaspoon of salt. Beat until the mixture is smooth.
Add Egg and Shortening
Next, add the egg and 2 tablespoons of shortening. Gently mix to combine (about 1 minutes on medium on the stand mixer).
Add Remaining Flour and Mix
Add the remaining flour (1 1/4 Cup) and mix until combined. Increase the speed on the stand mixer (or kneed by hand) until smooth. About 6-8 minutes.
Proof for 30 Minutes
Scrape down the sides of the bowl so the dough is in one, big ball. Cover with a towel and allow to rise until doubled in size (about 30 minutes).
Prep Tin
While the dough is doing its first rise, get our your muffin tin and spray with cooking spray or coat with a light layer of shortening.
Preheat Oven to 400º
Punch Down and Drop Into Tin
After the dough has doubled, stir or punch it down and spoon it into the muffin tins. Fill each muffin tin about half full. Try to get them as evenly filled as possible to ensure even cooking.
Second Rise
Cover with a towel and allow to rise for another 30 minutes. After the second rise, the dough should be just coming up to the brim of the muffin tin. A "poke test" will let you know when they are ready to bake. Simply poke the dough gently and if your finger indentation remains, the dough is ready for baking.
Bake for 15 - 20 Minutes
Bake the muffin tin for 15 to 20 minutes. Keep you eye on them as they're easy to over bake. Allow to cool in the tins for five minutes before taking them out and allowing to cool on a wire rack. Enjoy!