Sunday Eats - 1 Hour Bowl to Table Yeast Rolls

For my best friend (who makes the best bread on the planet) a 1-hour bowl to table yeast roll. You can make them together in a pan or put in a muffin tin for a slightly different shape (cooking time might be slightly less)

I'd be willing to bet you have most of the ingredients in your house already.

Note - I made an extra batch today for a friend that had a death in the family that I prepared a meal for, so there are additional photos and tips tonight.

Easy Buttery Yeast Rolls

1 cups water
2 tablespoons melted butter
1/2 cup milk
2 tablespoons honey
1 tablespoon active-dry yeast (this is slightly more than 1 packet)
3.5 to 4 cups all-purpose flour (a 1/4 cup extra if needed)
1 teaspoon salt

Preheat the oven to 400°F.  Grease a 9 x 13-inch pan with cooking spray, and set aside.

The rolls are for me, right mom?

In a microwave-safe bowl, whisk together warm water (NOT hot) and melted butter until combined.
Stir in the milk and honey.  Then microwave for 1 minute 15 seconds, or until the mixture is very warm to the touch (it should be 110°F).  Test it, whisk and re-heat in 15-second additional intervals if needed until the mixture is warm enough.

Pour the water mixture into the large bowl of a stand mixer (I used my Cuisinart with the little plastic paddle attachment) then sprinkle the yeast on top, and give it a quick stir to combine.  Wait for five minutes, or until the yeast is foamy. Add in 3.5 cups of flour, and the salt.  Then using the dough-hook (or paddle) mix on medium-low speed or pulse on and off until combined. (note if the dough sticks to the side of the bowl, add in 1/4 cup flour at a time until the dough pulls away from the sides and is only SLIGHTLY sticky to the touch).

You're looking for no more than 4 and 1/4 cups of flour total.

Form the dough into a ball with your hands and transfer it to a greased bowl.  If it is still slightly sticky, lightly dust a cutting board with flour and just knead it gently 4-5 times rather than work it extra with the bread hook. Cover with a damp towel and let rise for 15 minutes in a warm room (if you have your a.c. running that will not work, put it in the oven with the light on or out on the sunporch as I did, these will NOT rise if your house is 75 degrees or less).

Gently punch the dough down and divide into 12-15 equal-sized pieces.(I used 12) Form each piece into a  rough ball and flatten slightly  (with clean, dry and floured hands) and place evenly in the prepared pan.  Cover the pan, and let rise for an additional 20 minutes (again, if the room is air conditioned, put the rolls in the oven with the light on to rise  - then preheat the oven after removing rolls).

Bake 15-18 minutes, or until lightly golden brown on top and cooked through. Remove and brush with extra butter.  Serve warm with honey.