Winter is here and to me that means soup. I hate to be cold so at least once a week I make a giant pot of soup for dinner and then we eat the leftovers for lunch throughout the week. Since my soups are so hearty I often don’t need to serve anything else with them except for some bread.
Usually I have frozen rolls in the freezer that I can heat up as I’m finishing the soup. Sometimes they are rolls that I’ve made myself and other times they are simply a bag of store bought frozen rolls. Either way, it’s something I can heat up and serve with my soup.
When I have a lot of time I’ll make a loaf of fresh bread. The only problem with this is that it takes several hours to make so it has to be on the weekend. Whenever I make soup during the week there isn’t time to make fresh bread after I get home from work.
Last weekend as I started making my soup I opened up the freezer to check for rolls. Unfortunately I had forgotten to buy any so we were out of them. I had already started making the soup so there wasn’t time to make a loaf of bread. I quickly got on the computer and searched for rolls or bread that I could make in less then an hour. I came up with the recipe for these 30 Minute Dinner Rolls.
I’m often skeptical about a recipe that doesn’t require a yeast bread time to rise. I think that is risky business. However, since I didn’t have time to do anything else I simply went with it. The one thing that I thought might help this recipe is that it used Red Star Platinum Yeast. It is seriously the best yeast I’ve worked with. It makes for a nice rise every time.
I whipped up a batch of these rolls and let them rest for a few minutes while the oven preheated. Then I popped them in the oven and hoped that they would work. I was pleasantly surprised to see that they did rise in the oven and the texture was great! These rolls were fluffy on the inside and tasted really good. Even my husband was surprised when I told him they didn’t even need time to rise.
This is a great roll to make when you don’t have the time to let the yeast rise. I’ll be keeping this recipe in mind for the rest of soup season.
- 2 c. flour
- ⅔ c. milk
- 2 T. butter
- 1 t. sugar
- 1 t. salt
- 1 packages RED STAR Platinum yeast
- 2 T. melted butter (for brushing)
- Place the flour in the bowl of a stand mixer and make a well in the middle of it.
- Combine the milk, butter, sugar, and salt in a microwave safe bowl. Microwave on high for 30 seconds then stir. Continue microwaving in 15 second increments until the butter is melted and the milk is 115 degrees.
- Pour half of the milk mixture into the well in the middle of the flour and sprinkle the yeast on top of it.
- Place the dough hook attachment on the stand mixer and turn it on low speed. As it mixes the dough slowly pour in the remaining milk mixture until the dough comes together.
- Continue mixing the dough for 2-3 minutes. The dough should be soft and elastic when it is ready.
- Remove the dough from the bowl and divide into 6 pieces. Place the rolls in an 8 x 8 baking dish and cover with a clean towel.
- Allow the dough to rest for 10 minutes while preheating the oven to 400 degrees.
- Bake the rolls for 17-20 minutes or until golden brown.
- Remove from oven and brush with melted butter.
- As soon as you remove the rolls from the oven, brush them with melted butter.