Rapid Rolls

Photo: Rapid Rolls

Prep: 10 min
Inactive Prep: 25 min
Cook: 25 min
YIELD: 24 dinner rolls


  • 3 (.25-ounce) packets active dry yeast
  • 1 3/4 cups warm water
  • 1/2 cup honey
  • 1/2 cup melted butter, plus more for brushing
  • 2 teaspoons salt, plus more for sprinkling
  • 2 large eggs, beaten
  • 4 to 6 cups flour, plus more if needed
    • Rapid Rolls Variations, recipes follow
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      Preheat the oven to 400 degrees F.

      In the bowl of a stand mixer, fitted with the paddle attachment, combine the instant yeast, and warm water. Let it activate for 5 minutes until bubbly. Stir in the honey.

      On low speed, add 1/2 cup melted butter, 2 teaspoons salt, and eggs. Slowly add the flour cup-by-cup until fully incorporated and the dough pulls away from the sides of the mixing bowl. Add more flour if it is too sticky.

      Portion the dough into 24 even servings. Form the rolls into desired shape and place in a cast iron skillet or on a baking sheet spaced evenly apart. Set aside and allow to rise approximately 20 minutes, or until doubled in size. Brush the rolls with melted butter.

      Bake for 25 minutes until the tops are golden brown. Remove from the oven and brush with more melted butter, and sprinkle with a little salt.

      Cook's Note: This recipe can be used as a traditional loaf bread, pizza dough, and for both savory and sweet rolls.

      Per serving (1 roll): Calories 147; Total Fat 4 grams; Saturated Fat 2.5 grams; Protein 3 grams; Total Carbohydrate 24 grams; Sugar: 6 grams; Fiber 1 gram; Cholesterol 26 milligrams; Sodium 168 milligrams;

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