Rapid Rolls

Photo: Rapid Rolls

TOTAL TIME: 1 hr
Prep: 10 min
Inactive Prep: 25 min
Cook: 25 min
 
YIELD: 24 dinner rolls
LEVEL: Easy

ingredients

  • 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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      • Print Recipe

      Directions

      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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      5

      Newest Ratings and Reviews

      Read all 36 reviews

      • on March 08, 2014

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        I felt the rolls after cooking them and tasting to me and my family they toasted like A Biscuit

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      • on January 05, 2014

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        This recipe was fantastic! Seriously the best rolls I have EVER had in my life! The rolls were slightly crunchy on the outside and soft on the inside. I couldn't believe how good these were, especially with such a short rising time. I did end up adding a little over 7 cups of flour because the dough still wasn't pulling away from the sides at 6 cups. Kelsey is amazing! I haven't made a recipe of hers I haven't loved!

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      • on November 17, 2013

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        I used Agave instead of honey since I didn't have any. I wouldn't sprinkle salt on top next time. Also, I baked on a ceramic frying pan with a metal handle, worked great!

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