Friday, March 9, 2018

90 Minute Sunday Dinner Rolls

I love to make homemade rolls to go with dinner. Especially on Sunday. We always have a roast or chicken, with mashed potatoes, gravy, and, of course, rolls. These rolls are the fastest rolls I've ever made. Well, let me clarify that, they're the fastest rolls I've made that actually taste good. They take about 90 minutes from start to finish.

90 Minute Sunday Dinner Rolls
 
These are tied with my Grandma's Dinner Rolls as my favorite rolls to make...and eat!  I found this recipe a year and a half ago and it makes regular appearances at our dinner table.

I have become a bit of a roll snob - if it's not homemade, I don't want it. There's just something so satisfying and delicious about homemade rolls. Check out my Pinterest board for breads. I've got  almost 200 roll or bread recipes pinned.

90 Minute Sunday Dinner Rolls




I had to figure out how to make this recipe work on Sundays. You see I like to get the meat in the oven and cook at a low temperature for the three hours while we're at church. I also peel and cut up the potatoes, place them in a pan covered with water so they are ready to turn on right when we get home. We like to eat as soon as possible after church and waiting 90 minutes for rolls just wasn't going to cut it.

 So I figured out a way to make it work. I make the dough, form it into rolls and pop them in the fridge until after church. Then when we get home we take them out and place them on the warm stove to rise and then bake them. It works out perfectly. By the time the potatoes have been cooked and mashed and the gravy has been made the rolls are just about done.

90 Minute Sunday Dinner Rolls Collage



Prepare Rolls in Advance: 

Make dough and form into rolls. Place rolls in the fridge. About an hour before it's time to eat, pull out your rolls and let them rise 30-45 minutes. {It will take a bit longer since they're cold} Bake.

To Freeze Dough: 

Make dough and form into balls. Place on a baking sheet in the freezer. Once frozen, transfer dough balls to a zip top bag. When ready to use, place desired amount of rolls in a greased baking pan and cover with greased plastic wrap. Let rise 3-5 hours. Bake at 375 for 15 minutes.

To Freeze Baked Rolls: 

Place baked rolls in a zip top bag and freeze. Pull out of the freezer and let sit on the counter at least an hour. Or place them in the microwave for a minute to thaw. For warm rolls, place them on a pan and bake at 350 for 5-7 minutes until heated through.



90 Minute Sunday Dinner Rolls
I always freeze half of the rolls. That way I only have to make them every other Sunday. Unless, of course, we eat them during the week.

Do you have a favorite roll recipe? I'm always looking for different breads to have with dinner.


More Bread Recipes

90 Minute Sunday Dinner Rolls

90 Minute Sunday Dinner Rolls

Servings: 24
Author: Rachel Nielsen
Prep time: 75 MinCook time: 15 MinTotal time: 1 H & 30 M
A quick yeast roll that tastes SO good!

Ingredients

  • 1 T. yeast
  • 1/2 t. sugar
  • 1 c. water
  • 1/4 c. butter, slightly melted
  • 1 egg
  • 3 1/2 - 4 c. bread flour
  • 1 T. dough enhancer
  • 1/4 c. powdered milk
  • 1 t. salt
  • 1/4 c. sugar
  • 2 T. melted butter

Instructions

  1. Mix together yeast, 1/2 t. sugar and water in small bowl or measuring cup. Let sit five minutes or until yeast has dissolved.
  2. Combine all ingredients in your kitchen aid mixer. Mix on speed 2 for 8 minutes. 
  3. Turn off mixer and let dough rest for 10 minutes.
  4.  Mix for another 8 minutes on speed 2. 
  5. Rest another 10 minutes. Form your dough into 24 rolls. 
  6. Dip rolls in melted butter and place into two 9x13 pans. 
  7. Let rise until double {about 30 minutes}
  8. Bake at 375 for 15 minutes, or until golden brown on top.

Notes:

Prepare Rolls in Advance: Make dough and form into rolls. Place rolls in the fridge. About an hour before it's time to eat, pull out your rolls and let them rise 30-45 minutes. {It will take a bit longer since they're cold} Bake. To Freeze Dough: Make dough and form into balls. Place on a baking sheet in the freezer. Once frozen, transfer dough balls to a zip top bag. When ready to use, place desired amount of rolls in a greased baking pan and cover with greased plastic wrap. Let rise 3-5 hours. Bake at 375 for 15 minutes. To Freeze Baked Rolls: Place baked rolls in a zip top bag and freeze. Pull out of the freezer and let sit on the counter at least an hour. Or place them in the microwave for a minute to thaw. For warm rolls, place them on a pan and bake at 350 for 5-7 minutes until heated through.

Nutrition Facts

Calories

332.18

Fat (grams)

4.60

Sat. Fat (grams)

2.15

Carbs (grams)

61.04

Fiber (grams)

2.06

Net carbs

58.98

Sugar (grams)

2.81

Protein (grams)

10.34

Sodium (milligrams)

131.30

Cholesterol (grams)

15.51

Nutrition information is automatically generated and is not guaranteed to be correct

homemade dinner rolls, sunday dinner rolls, 90 minute rolls
Bread
American

7 comments :

  1. Thanks for linking to Take-A-Look Tuesday over at Sugar Bee Crafts - you were featured today!! and pinned to my features board! AND - you were the most viewed link!!
    --Mandy, SugarBeeCrafts.com

    ReplyDelete
  2. Replies
    1. Dough enhancer is an additive that is supposed to help achieve a higher rise and a finer texture. It's also supposed to help with shelf life. I like the way that my breads and rolls turn out when I use it.

      It's totally optional and sometimes hard to find. It should be in the baking isle of the grocery store. If you omit it, you can still get wonderful rolls.

      Delete
  3. These look and sound delicious! I am in a bread making mood lately and I can't wait to try these! Im going to pin and G+ them :)

    ReplyDelete
  4. Ym, reminds me of Sunday dinner the way it usedto be when I was a child & when my children were all home.

    ReplyDelete
  5. My dough was very stiff. Was I supposed to add water to the powdered milk?

    ReplyDelete
    Replies
    1. You don't add water to the powdered milk. Bread dough can be tricky, because things like the weather can play a part in how much flour needs to be added.

      Always start with the lower amount suggested (if you're worried, add a cup less than suggested to start). Once the flour is incorporated you can tell if the dough is still too sticky and needs more flour. You want the dough to start forming a ball and coming away from the bowl.

      I have a bread bowls recipe with a video. You can watch and see how I do it. The concept is the same with all types of bread dough. Here's a link to that post, it may be helpful: https://www.adventuresofadiymom.com/2019/01/how-to-make-bread-bowls-from-scratch-recipe.html

      Delete