If you’ve been looking for an easy and quick bread recipe, look no further. Our One Hour Rolls recipe is the perfect solution for those times when you want fresh, warm bread but don’t have a lot of time. With just a few ingredients and a little bit of time, you can have delicious homemade rolls on your table.
Ingredients
- 1 c. milk
- 2 Tbsp. sugar
- 1 pkg. dry yeast
- 1 Tbsp. salt
- 3 Tbsp. Crisco oil
- 2 c. plain flour
Baking Instructions
- Put flour into a large mixing bowl.
- Combine sugar, milk, salt and oil in a saucepan and heat to boiling; remove from heat and let cool to lukewarm.
- Add yeast and mix well.
- Pour into flour and stir.
- Batter will be sticky.
- Roll out batter on a floured board and cut with biscuit cutter.
- Lightly brush tops with melted oleo and fold over.
- Place rolls on a cookie sheet, put in a warm place and let rise for 1 hour.
- Bake at 350° for about 20 minutes. Yield: 2 1/2 dozen.
Calorie: 150
Total cooking time: 1 hour
Difficulty level: Easy
Epic Journey of the One Hour Rolls
Well, you know what they say about best-laid plans and all that jazz. The other day, I decided to tackle the beast known as the One Hour Rolls. With ingredients like 1 c. milk, 2 Tbsp. sugar, 1 pkg. dry yeast, 1 Tbsp. salt, 3 Tbsp. Crisco oil, and 2 c. plain flour, how could I possibly go wrong?
The Great Gathering
It all started innocently enough. I gathered my ingredients, feeling like a wizard preparing for a grand spell. Sugar, milk, yeast, salt, Crisco oil, flour – the gang was all here! I looked at my assembly and thought, “This is going to be a piece of cake.” (Or should I say, a piece of roll?)
Stirring the Cauldron
Next was the step of putting flour into a large mixing bowl. Easy peasy, right? But you’d be amazed at how much trouble flour can cause when it decides to poof into a mini flour storm. But, undeterred, I soldiered on.
Following this, I had to combine sugar, milk, salt, and oil in a saucepan and heat it to boiling. The tricky part was letting it cool to lukewarm. I mean, who has a thermometer for lukewarm? I just stuck my finger in there (clean, I promise) and hoped for the best.
Unleashing the Yeast Beast
Then came the yeast. I added it and mixed well. Now, if you’ve never worked with yeast before, let me tell you – it’s a whole different beast. It’s alive, it’s unpredictable, and it has a mind of its own. But I was feeling brave and dove right in.
Now, I had to pour this concoction into the flour and stir. The batter was sticky, like glue from an arts and crafts project gone wrong. But I was committed. No turning back now.
The Roll Out
After this, I had to roll out the batter on a floured board. My rolling pin and I have a love-hate relationship. I love it when it does what I want. It hates me all the time. But together, we managed to get the job done.
I cut the dough with a biscuit cutter, lightly brushed the tops with melted oleo (I had to Google what that was – turns out it’s just margarine), and folded them over. They looked like tiny doughy tacos. Adorable and terrifying all at once.
The Waiting Game
Now came the longest part of this journey – the waiting. I put the rolls on a cookie sheet, found a warm place, and let them rise for an hour. You know how people say a watched pot never boils? Well, a watched roll never rises. But eventually, they did puff up. Success!
The Final Showdown
The last step was to bake at 350° for about 20 minutes. Baking is my favorite part because it’s when the magic happens. And by magic, I mean the transformation of dough into edible food. The heavenly smell wafting from the oven was a promise of the deliciousness to come.
And there you have it, folks. That was my journey of making One Hour Rolls. They were a lot of work, a little stress, and a ton of fun. And let me tell you, biting into a warm, fluffy roll that you made yourself? Priceless.
