Fast buttery dinner rolls. These won’t last long at the dinner table and if there are any left they’ll vanish shortly thereafter. They almost have a tea biscuit like texture.
- 1 cup Warm Water
- 1-1/2 tbsp Active Dry Yeast
- 1 tsp Sugar, granulated
- 1/2 cup Butter, melted
- 1/2 Sugar, granulated
- 3 Eggs
- 1 tsp Table Salt
- 4 cups All Purpose Flour (sub 1 cup with whole wheat flour for whole wheat rolls)
- Prepare a 13 x 9 inch baking dish by lightly greasing it.
- In a large bowl combine warm water with yeast and 1 teaspoon sugar. Set aside for 5-10 minutes.
- Mix combining butter, sugar, eggs and salt.
- Add in the yeast mixture and stir to combine.
- Add flour, 1 cup at a time, mixing between each cup. When the dough starts to pull away from the sides of the bowl, you’ve added enough flour.
- Place the dough on a lightly floured clean working surface and knead for a minute or two.
- Divide the dough into 24 equal pieces, then roll each piece into a smooth round ball.
- Place the dough balls into the greased pan.
- Cover the rolls and let them rise for about 60-90 minutes, or until doubled.
- Preheat your oven to 375F.
- Bake for 15-18 minutes, or until the rolls are golden brown.