I’ve been wanting to do this blog post for almost a year now and figured just before Thanksgiving would be a timely…uh…time!
With there always being so much going on these days on our homestead, right now there’s a fine line between consciously keeping things process driven but also actually getting things done. So recipes like this come in handy.
I volunteered to make the dinner rolls for our community Thanksgiving meal last year and chose a recipe that ended up taking a few hours in which to make the rolls, including kneading the dough, letting it rise, twice, etc. Well, I started to panic when I realized the recipe would not make enough; and I didn’t have time to make another batch. Then I found this bread roll recipe and threw it together quickly to make up the difference in the amount needed. I couldn’t believe how fast and easy it was; and the rolls tasted as good, if not better! I was so thankful to have found it because it changed the way I think about making rolls for everyday meals.
So if you’re looking for a quick bread/dinner roll recipe for Thanksgiving or any other meal, I highly recommend trying this:
SIMPLE BREAD ROLLS – Yield: 16 rolls (from http://www.food.com/recipe/bread-rolls-246317)
2 (1/4 ounce) packages yeast
3 1/2-4 1/2 cups white bread flour (I use half whole wheat flour, half unbleached white flour)
3 tablespoons sugar
1 teaspoon salt
1 cup milk
1/2 cup boiling water
1/4 cup butter, room temperature
1. In a small bowl, mix milk with water. Add sugar, yeast, and butter. Stir until yeast is dissolved and set aside for 10 minutes or until yeast has foamed up a bit.
2. In a large bowl, mix flour and salt. Use the lower amount of flour to start with and add more only if the dough is really too sticky.
3. Add yeast mixture to flour and mix.
4. Knead until smooth and elastic.
5. Place in greased bowl, cover tightly with plastic wrap, and let rise in a warm place for 15 minutes. (I turn my oven on warm and place the bowl in there)
6. Oil your hands and shape the dough into rolls and place in a well-greased pan. I use 2 round non-stick cake pans.
7. Cover loosely with plastic wrap and let rise another 15 minutes.
8. Bake at 400 for about 10 minutes or until golden brown.
9. Let these cool down before you remove them from the pan or they will likely tear.
For those of you who are helped by step by step photos, here you go!
Here the wet ingredients have all been mixed together and set aside for the yeast to start to foam up:
All the dry ingredients are then mixed together:
The yeast has foamed up and is ready to be added to the dry ingredients:
I knead the dough for about five minutes, but your experience may vary:
And it eventually reaches a smooth and elastic consistency:
The dough should expand in size like this after it has been placed in a warm area for 15 minutes:
To form the dough into the roll:
Step A: Grab a small doorknob-sized roll of dough from the large amount:
Step B: Start to smooth the dough from the top down:
Step C: Continue to smooth the top of the roll all the way to the underneath:
Step D: Make all sides of the roll even and smooth:
Place the rolls on large cookie sheet or in two round cake pans:
Here are the rolls after rising in the pan:
These rolls have been prepped and baked in about an hour and are ready to serve with butter, jam or whatever you like! You see…simple!
…except for this batch that ended up rising waaaayyyyyy to long in a round pan on a hot day and turned into pizza dough 🙁
Whether you use this recipe or not, I pray for God to grant the reader a blessed Thanksgiving and the real Bread of life in His Word.