What can I say about these rolls so that you will try them? You need to try them. They easily go together, rise and are ready to eat in an hour. Nothing about the process is hard, and they are certainly worth an hour. They turn out buttery, though they aren’t high in fat, with a nuttiness from the white whole wheat flour that gives them much more depth of flavor than your average dinner roll. I love white whole wheat flour and use it in almost all of my baked goods. Check out my post on whole grains to get the full story on my favorite flour.
The rolls contain both yeast and baking soda, a combination that allows them to rise and be ready to bake in no time. You truly can start mixing these up an hour before you want to eat dinner and have them come to the table hot and ready when you are. They don’t have the exact texture of a roll that has two rising times and a longer mixing time, but they come pretty darn close. Did I mention they are ready in an hour?
The original recipe called for a lot of shortening and butter, both in the dough and poured on top during baking. I made them as written once, and they were good, but actually kind of greasy. I switched the shortening for butter, and reduced the amount in the dough by half. I greased the pan with cooking spray instead of pouring in melted butter, and used just one tablespoon of butter on top of the dough. You can still taste the butter, but they are much easier on the waistline and cholesterol levels.
Even if you have never baked with yeast, you can make these. Try them and let me know what you think.
One Hour Rolls
From The Cook’s Life
Makes 24 rolls
These rolls require only a few minutes of actual work – the rest of the hour is rising or baking time. These are perfect to mix up before dinner – they can rise and bake while you are cooking the rest of the meal.
2 packages active dry yeast
¼ cup sugar (or less, to taste)
1 teaspoon salt
½ teaspoon baking soda
3½ cups white whole wheat flour, divided (you call use all-purpose flour, if you prefer)
1 cup all-purpose flour, approximately
1½ cups buttermilk (or 1 cup milk and ½ cup plain yogurt)
¼ cup butter, cut into small pieces
1 tablespoon butter, melted
In a large bowl, stir together yeast, sugar, salt, baking soda and 2 cups white whole wheat flour. In another bowl, heat buttermilk and ¼ cup butter in the microwave until warm, but not hot. It might curdle, which is fine. If you get it too hot, wait for it to cool down a bit so you don’t kill the yeast with the hot liquid.
Add buttermilk mixture to yeast mixture and mix, either by hand or mixer, until well combined. Add 1½ cups white whole wheat flour and mix well. You should have a soft dough. Cover bowl and set aside for 5-10 minutes. This allows the whole grain flour to absorb more of the liquid and helps ensure you won’t add too much all-purpose flour, which will make the rolls dry.
If dough is too soft to handle after the rest period, sprinkle with about ½ cup of all-purpose flour and mix well. Spread ¼-½ cup all-purpose flour on the counter and scrape dough onto the flour. Knead until dough is smooth and no longer sticky, about 1 minute. You might need to add a bit more flour if dough is still sticky.
Lightly grease a 9 by 13 inch pan. Pat dough evenly into pan. If dough springs back, allow it to rest for a minute or two and try again. With a sharp knife, cut the dough into 24 pieces, cutting almost through to bottom of dough. Cover loosely with plastic wrap or a damp towel. Let rise in a warm place until doubled, about 30 minutes. Preheat oven to 425 degrees about halfway through the rising time.
Brush tops of risen rolls with 1 tablespoon melted butter, taking care not to deflate them. Bake 12-15 minutes, or until rolls are golden brown and sound hollow when tapped. Immediately remove from pan and serve hot. Cool any leftovers on a wire rack before storing. Once completely cool, store in tightly closed container. Freeze if keeping for more than a day or two. Reheat rolls in a 300 degree oven, covered loosely with foil.