Quick and Easy Dinner Rolls

By • December 11, 2010 • 7 Comments

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Author Notes: These little dinner rolls were adapted from my potato bread recipe when I was in a hurry to make some rolls for an unplanned dinner guest. They worked beautifully as an unkneaded batter dough, saving on clean up time as well. They were such a sucess, that I incorporated herbs and other seasonings to see what else I could do to dress them up. We actually like them plain with a simple top garnish, best. - Soozll Soozll

Food52 Review: I’m thrilled to have tested this recipe by Soozll, whose knowledge I’ve come to admire and appreciate on foodpickle. These rolls are made with three of my favorite ingredients for yeast doughs: potato flakes (every bread baker’s friend!!), egg and olive oil. What makes these different is that, after a short first rise, you plop the no-knead dough into muffin tins for a second short rise, followed by a quick bake in the oven. The rolls have a wonderful taste (not too yeasty, and not too sweet), and a chewy, flavorful exterior. What an outstanding recipe! I look forward to making these again. ;o) AntoniaJames

Makes 12

Quick and Easy Dinner Rolls

  • 2 1/4 teaspoons Active dry yeast (or one packet)
  • 1 cup Water, warmed to 105-110F
  • 1/4 cup Potato flakes, dry (see note one)
  • 2 tablespoons Sugar, granulated
  • 1 teaspoon salt, slightly heaping
  • 1 Egg
  • 2 tablespoons vegetable or olive oil, or melted butter
  • 2 1/4 cups Flour, bread or all purpose
  • 1 1/4 teaspoons rosemary, thyme, onion or garlic powder for addtion or garnish, (see note 2)
  1. In a large bowl, dissolve yeast in warm water until foamy; about 5 minutes. Add the potato flakes, sugar, egg, oil or melted butter, and one cup of the flour. Beat until smooth. Stir in the remaining flour, salt and (optional) herbs or seasonings. Continue to stir until all the flour is incorporated, scraping the sides of the bowl, and the dough is smooth. The batter will be sticky. Cover with plastic wrap or a damp cotton towel and let the dough rise in a warm place until doubled, about 20-30 minutes.
  2. Deflate the dough and fold it over a couple of times in the bowl. Grease a 12 cup muffin tin. Spoon the dough into each cup until each are half full. Smooth the tops of the dough with damp fingers. Cover and let rise again in a warm spot until dough reaches the top of the muffin cups; about 20-30 minutes. Preheat oven after 10 minutes of rising time.
  3. Uncover the risen dough and optionally baste the tops of the dough with melted butter, or and egg wash for shine. Bake the rolls in the preheated (400F) oven for 15 minutes or until the tops are golden brown.
  4. Remove rolls to a cloth lined bread basket and serve immediately.

Notes

  1. Notes: 1.) instead of potato flakes, you can use a generous 1/3 cup of unsalted real mashed russet potatoes. Use 7/8 cup of the unsalted potato water instead of the 1 cup of plain water on item 2 of the ingredient list 2.) You can add 1 tsp or so of any combination of items from item 9 of the ingredient list, if desired. You may want to just use the desired item as a garnish on the top of the roll adhered by an egg wash. .
Jump to Comments (7)

Tags: dinner rolls

Comments (7) Questions (0)

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about 2 years ago granjan

Easy to mix. Quick to rise. Nice flavor BUT a sticky mess to handle. Gets all over the plastic wrap, I'd try parchment paper next time. Hard to get into pans. Needed to keep putting water on hands. I think there are less sticky doughs to use, that are easier to deal with. I'll keep looking.

Monkeys

almost 4 years ago monkeymom

Soozll, I made these and they were just fantastic! I used all the minimum times you suggested and the rolls were just delicious. It is just amazing that you can have homemade rolls so fast! My kids loved them. Thanks for this great recipe!

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almost 4 years ago Soozll

Monkeymom! I'm so glad you and the kids liked them. It is so handy to have a roll recipe that you can put together so easily, isn't it? You know, it would be fun to make the recipe in mini loaf pans to make mini sandwiches. I bet the kids would get a kick out of that! Heck, I would too to use for appetizer sandwiches!

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almost 4 years ago Soozll

Antonia, thank you so much for testing these rolls and for adding the photos to the recipe. I'm so glad you are a kindred spirit of the potato bread kind and chose to try this! The flakes are sure handy to have on hand for bread making and thickening soups and such. The starch in the potatoes seems to do something wonderful to yeast in breads. The finished product is never overly yeasty flavored and has such a nice aroma, hot or cold. It's amazing that the bland little spud has such an effect.

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almost 4 years ago Soozll

Antonia...I got your email. I'm so glad you liked these little gems! They are so easy to throw together, aren't they? If you have pictures, I'd love for you to post them. Sorry I didn't get back to you sooner, I've been out of commission the last couple of days. How do I send a private message from the site?

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almost 4 years ago Soozll

Nevermind! I figured it out!

New_years_kitchen_hlc_only

about 4 years ago AntoniaJames

AntoniaJames is a trusted source on Bread/Baking.

I'm making these, too!! ;o)