I put the quotes around the 30 Minute part of this recipe’s title because, even after a few practice runs, I can’t get them on the table in 30 minutes. As a matter of fact, if you look at the recipe closely, you’ll see that you need to proof water, oil and yeast for 10 minutes; after you shape the dough into rolls, you have to let them sit for 15 minutes; and then you have to bake them for 10 minutes! With prep time, it would be more accurate to call them “40 Minute Dinner Rolls,” but the bottom line is that they are quick to make, tasty to eat, and use ingredients that you’ll have on hand in your kitchen. Just the kind of recipe the The Practical Baker likes to feature in these columns. I’m giving you recipes for a small yield (about a dozen) and a larger, 3 dozen roll recipe, in case you have a horde descending upon your household for dinner.
Small Yield Recipe Ingredients:
1 1/8ths cups, plus 2 teaspoons warm water
1/3 cup cooking oil
2 tablespoons yeast (1 ½ tablespoons will work; they’re just not as puffy!)
¼ cup sugar or honey
½ teaspoon salt
3 ½ cups all purpose flour
Mix water, oil, yeast and sweetner together in a large mixing bowl and set aside for 15 minutes.
Turn on the oven to 400 degrees.Add the salt and the egg; then gradually add the flour.
Shape into rolls, about the size of a lime, by rolling the piece of dough between your hands, and place on a well greased baking sheet, about an inch apart. (I found that spraying my hands with a bit of cooking oil helped ease the pain of working with this rather sticky dough. An alternative is to place a small bowl of cooking oil next to the bowl of dough and periodically wetting your hands in the oil.)Once the rolls are shaped, set them aside for 10 minutes to let them rest while the oven heats up and the equipment is washed and put away.
Bake them for 10 minutes or until golden brown.
Larger Yield (3 dozen) Recipe Ingredients:
3 ½ cups of warm water
1 cup of oil
6 tablespoons (yes, SIX!) yeast
¾ cup of sugar or honey
1 ½ teaspoon salt
10 ½ cups all purpose flour
Process: same as for small yield