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    You are in: Home / Recipes / 60-Minute Rolls (Food Processor) Recipe
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    60-Minute Rolls (Food Processor)

    Average Rating:

    7 Total Reviews

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    • on February 20, 2013

      Outstanding rolls, and so quick and easy! I used my stand mixer instead of a food processor. I was doing chores around the house while making these so each rising time was probably more like 20 minutes instead of 15. Great recipe - thanks for sharing it!

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    • on December 12, 2010

      I made these twice. The first time, they didn't rise much at all, so I started them in a cold oven. They looked like hockey pucks, but they were soft and biscuity, and tasted wonderful.
      The second time, I let them rise 30 minutes for the first rise, and they came out very light and fluffy. We really enjoyed them. A nice last-minute roll--even if you don't make them right! Thanks for posting!

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    • on July 26, 2008

      The flavor of these dinner rolls is excellent. I didn't used my food processor (we just don't get alone) so I made these with my Kitchen Aide. Dissolved the yeast and sugar (splenda) in the warm water. Added the milk salt and melted butter and mixed that well with the blade. Switched to the dough hook and added 4 cups of all purpose flour and it turned out wonderful. I gave it a little extra time to rise the second time, maybe 30 minutes. Light, airy, flavorful dinner rolls that I'll make again. Thanks Bayhill. Made for SSC Pet Parade.

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    • on September 19, 2007

      I didn't have any problems with this recipe. I cut the recipe into 1/4 of the amounts, as there were only two of us, which made six rolls. I just loved the method for making these yeast rolls, so easy especially since I don't have a kitchen aide mixer. They raised nicely and were light and fluffy in the inside. Thanks Bayhill for a great quick recipe!!!!

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    • on September 17, 2007

      This would have gotten a 5 star had I not had trouble with the recipe. The flavor was great and worthy of 5 stars. But the dough was very sticky and I did have to add some more flour and it hardly rose at all. I will try this again, but I think next time, I might kneed the dough a little befor letting it rest.

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    • on July 31, 2007

      I followed this recipe exactly, but the rolls came out rather tough. I may have kneaded the dough too long in the processor, although it was for 2 minutes, as the recipe suggested. They weren't bad, though, just not as fluffy as I'd like them to be. I did like the short amount of time it took, though. That part was great!

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    • on January 11, 2006

      These rolls worked out great! I had an hour until dinner when I realised I had no bread to go with our soup. I didn't have bread flour, so I subbed all-purpose. Having never used bread flour, I don't know what the difference will be. After coming out of the processor, the dough was very soft. After the first rise, it was the right consistancy to form balls. Also, I only made half a batch. They were tasty, and I can't believe they only took and hour- thank you!

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    Nutritional Facts for 60-Minute Rolls (Food Processor)

    Serving Size: 1 (1137 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 119.4
     
    Calories from Fat 15
    13%
    Total Fat 1.7 g
    2%
    Saturated Fat 0.9 g
    4%
    Cholesterol 4.3 mg
    1%
    Sodium 161.0 mg
    6%
    Total Carbohydrate 22.2 g
    7%
    Dietary Fiber 0.8 g
    3%
    Sugars 1.6 g
    6%
    Protein 3.3 g
    6%

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