90 Minute Dinner Rolls

Can you say yum?

This recipe is one I favor, not only because it delivers quick yeast rolls but because nothing beats fresh, homemade, hot out-of-the-oven taste that is a whole lot better than store-bought.

90 Minute Dinner Rolls

Makes 12

2 cups unsifted flour
2 tablespoons sugar
1/2 teaspoon salt
1 package dry yeast
1/2 cup milk
1/4 cup water
2 Tablespoons margarine
1 egg
1 teaspoon vanilla

    Mix 3/4 cup flour, sugar, salt, and undissolved yeast.
    Heat milk, water, and margarine until warm (120-130F). Gradually add to the dry ingredients.
    Beat 2 minutes at medium speed; add 1/4 cup flour. Beat at high speed for 2 minutes and stir in enough additional flour to make a soft smooth dough. Knead until smooth.
    Divide dough into 12 equal pieces. Shape into balls and arrange in a greased 8″ round pan. Cover rolls and place in a draft free warm area.
    Let rise to double in bulk and bake at 375F for 20 to 25 minutes.

    6 thoughts on “90 Minute Dinner Rolls

    1. Kristen

      I was going to post some rolls this week, too, but I think I will put it off for a while. There is nothing like hot, fresh out of the oven rolls with butter dripping off of them. Merry Christmas, Drick and thank you for a great year of recipes, comments and friendship.

      Reply
    2. Mother Rimmy

      I so agree. Just the smell of fresh yeast bread sends me to Heaven. Interesting. I never knew vanilla was in the mix. I wonder if this would work with a whole wheat pastry flour? Whole wheat flour is too dense, but I've been using the pastry flour and it's much lighter. Love the color of these rolls too!

      Reply

    Leave a Reply

    Fill in your details below or click an icon to log in:

    WordPress.com Logo

    You are commenting using your WordPress.com account. Log Out / Change )

    Twitter picture

    You are commenting using your Twitter account. Log Out / Change )

    Facebook photo

    You are commenting using your Facebook account. Log Out / Change )

    Google+ photo

    You are commenting using your Google+ account. Log Out / Change )

    Connecting to %s