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Thursday, January 30, 2014

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 over at Stella B's Kitchen. It has quickly become a regular.

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.

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90 Minute Sunday Dinner Rolls Recipe


1 T. yeast
1/2 t. sugar
1 c. water
1/4 c. margarine, 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

Mix together yeast, 1/2 t. sugar and water in small bowl or measuring cup. Let sit five minutes or until yeast has dissolved.

Combine all ingredients in your kitchen aid mixer. Mix on speed 2 for 8 minutes. Turn off mixer and let dough rest for 10 minutes. Mix for another 8 minutes on speed 2. Rest another 10 minutes. Form your dough into 24 rolls. Dip rolls in melted butter and place into two 9x13 pans. Let rise until double {about 30 minutes}

Bake at 375 for 15 minutes, or until golden brown on top.

To prepare 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: 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.

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Grandma's Dinner Rolls



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5 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. Hi What is dough enhancer? Thanks

    ReplyDelete
    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

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