Fast Classic White Dinner Rolls
So soft and delicious, and the best part is they can be made in 90 minutes!
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Ingredients
- 1 cup warm water baby bottle temperature
- 1 Tablespoon active dry yeast
- ¼ cup sugar or honey
- 1 teaspoon salt
- 2 Tablespoons coconut oil, melted
- 2½-3 cups all-purpose flour or bread flour, give or take 1/2 cup
Instructions
- Combine water, yeast, and sugar. Mix gently. Cover and let the yeast proof for ten minutes. If yeast does not foam up then do not move forward, start again with new yeast.
- Add salt and oil. Mix to combine.
- Add flour, cup by cup mixing in between each addition. You have enough flour when 1- the dough starts to pull away from the sides of the bowl, 2- the dough becomes tacky but not overly sticky in texture. Use the touch test (below) to determine if the dough has the right amount of flour. If it doesn’t have enough, add a little flour and knead. If it has too much flour, add a teaspoon of oil and knead. Do not add too much flour!
- Touch test: after kneading the dough, touch it with 3 fingers. If a lot of dough sticks to your fingers, it needs more flour. If hardly any sticks to your fingers it’s just right. If it is dry and crumbly with pockets of visible flour, it has too much flour. Kneading the dough for a few extra minutes can help hydrate any excess flour.
- Knead the dough for 10-15 minutes. Cover with a clean kitchen towel or with a bowl lid or with plastic wrap. Let rise for 20 minutes.
- Punch down dough and dump onto a clean, floured surface. Divide into 12 rolls. Shape into balls and set on a greased 9x13 pan or seasoned 12-inch cast iron skillet. Cover with plastic wrap, a lid, or a clean dish towel. Allow to rise again for 20 minutes. Preheat oven to 350° F.
- Bake at 350° F for 15 minutes.
- Brush the tops of the rolls with butter and sprinkle with flaky sea salt, if desired. Enjoy!