I suck at making rolls.
Horrible roll maker.
I’ll make bread for you any day–and it will be AMAZING–but please, oh please, don’t ask me to make rolls.
They just take so long…and I’m not so great at the waiting thing.
I made these Thursday night and then again on Friday and I’ll probably make them again tonight. Really. They’re that easy.
Fastest, Bestest Rolls Ever
- 1 cup warm water
- 2 1/4 tsp yeast [1 package]
- 1 tsp salt
- 2 tablespoons sugar
- 2 tablespoons oil
- 1 egg
- 3/4 tsp garlic powder
- 2 1/2 cups flour
- cooking spray
- 12 hole cupcake pan–or whatever it’s called. You can use bigger but you’re only supposed to end up with a dozen rolls.
Heat your water to around 110°F and stir in your yeast. [Use a mixing bowl for this and you’ll only have to dirty one bowl.] Stir in your salt, sugar, oil, egg, garlic powder and the flour. The resulting dough will be pretty…doughy.
Cover the bowl with a towel or plastic wrap or something and let it “rise” for about 20 minutes. I say “rise” because the first time I made these rolls, I was certain my yeast had kicked the bucket.
Pre-heat your oven to 400°F and spray the pan with the cooking spray. Spoon in dough until the dough come 3/4 of the way up the holes. Cover the pan with plastic wrap and let it rise for another 20 minutes.
Bake the rolls for seven minutes. Turn the pan 180° and bake for eight minutes.
Stuff with butter when they’re still hot and gorge yourself or eat them when they’re cold. Either way, you’ll end up making multiple batches.
These will be the easiest rolls you’ve ever made.
*NOTE* I found this recipe a couple of months ago and wrote it down but didn’t write down the link…cause I wrote it in my “recipe” journal and that would have been weird to write down the URL. ANYWAY, when I find the original URL, I’ll add it.