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1/8 Photos of Dinner Rolls in One Hour
This is from Beatrice Ojakangas' Great Holiday Baking Book. I own several of her books due to our common Finnish heritage. She says, "You really can do these rolls from beginning to end in an hour! I use the food processor to mix the dough and hasten the rising by using rapid-rise yeast. This yeast is so finely milled that it dissolves right in the flour mixture, and it can stand a higher temperature, giving the dough a boost for the single necessary rising." These were handy when my step-sons lived with us, and of course, they loved them.
Units: US | Metric
Serving Size: 1 (620 g)
Servings Per Recipe: 1