Cooking dinner for the family can feel like a chore sometimes. I’m happy to spend time on sweets and treats, but when it comes to meat and vegetables I often go for whatever is quick and simple. To make up for being lazy about the main course, I like to serve homemade bread or rolls—something that makes the meal feel special without adding too much work.
There’s usually a reason why recipes that take longer taste better: certain ingredients and techniques develop deeper flavor when given time. Real butter in cookies, sifting flour for lighter cakes, and time for yeast to ferment in breads all contribute to superior results. That said, sometimes you need a good shortcut that still tastes great, and these quick yeast rolls are exactly that.
Last week I was pressed for time and kept the rest of dinner very simple. I decided to make these rolls, mainly because they’re fast and reliable. My husband couldn’t stop raving about them. They sparked most of our dinner conversation: “They remind me of the Brown and Serve rolls,” he said. “They have a slightly tangy note, kind of like sourdough.” “So fluffy,” someone else added. “They don’t even need butter,” was another remark—though of course brushing them with melted butter right out of the oven made them impossible to resist.
The only change I’d consider is adjusting the size. This recipe yields 12 fairly large rolls; I found one roll was filling enough for a serving. Next time I’ll divide the dough into 15 pieces so the rolls are a little smaller and I can comfortably have two.
Quick Yeast Rolls
from Mommy’s Kitchen
Ingredients:
3/4 cup milk
4 tablespoons butter
3/4 cup almost-hot water
4 tablespoons sugar
1 teaspoon salt
4 to 4 1/2 cups all-purpose flour
4 teaspoons instant yeast
additional melted butter for brushing the tops
Instructions:
1. Combine the milk and butter and heat just until the butter is about half melted. You don’t need to boil the milk—just warm it so the butter softens. Pour the warm milk and the almost-hot water into the bowl of a stand mixer.
2. Add the sugar and salt and mix briefly until blended. Stir in 2 cups of flour and mix for about a minute so the flour is incorporated.
3. Add the instant yeast and then add the remaining flour one cup at a time. You want the dough to pull away from the sides of the bowl but remain slightly tacky. Mix on medium speed for about 5 minutes to develop the dough’s structure.
4. Cover the bowl with plastic wrap or a clean towel to keep the dough warm and let it rise for 5 minutes. While the dough rests, grease a 9 x 13-inch pan and lightly grease your work surface.
5. Turn the dough out onto the prepared surface and divide it into 12 pieces with a sharp knife. Gently shape each piece into a ball by folding the edges underneath and smoothing the top so you get a neat round roll. Place the shaped rolls in the greased pan, spaced evenly.
6. Place the pan in an oven preheated to 170°F (just to provide a warm rising environment) and allow the rolls to rise for about 20 minutes, or until they’ve roughly doubled in size.
7. Keeping the pan in the oven, increase the temperature to 350°F and bake the rolls for 15–20 minutes, until the tops turn golden brown. Remove the pan from the oven and immediately brush the tops with melted butter for a soft, glossy finish.
These rolls come out tender, soft, and slightly sweet, with a light crust that browns evenly. They’re excellent served warm with butter or as a side for soups, stews, or roast meats. Because they’re quick to make and require only a short rise, they’re perfect for weeknight dinners or when you want fresh bread with minimal fuss.