Groundhog Gal's Note:
Made these after watching Kelsey's Essentials on the Cooking Channel. These were so easy and the taste was very close to a popular restaurant chain dinner rolls here in the Midwest. Lends itself to many variations; I have made the rolls and also used the dough for bread. Leftover loaf bread makes great French Toast! Posted for safekeeping.
My Private Note
Units: US | Metric
- 1Preheat the oven to 400 degrees F.
- 2In the bowl of a stand mixer, fitted with the paddle attachment, combine the instant yeast, and warm water. Let it activate for 5 minutes until bubbly. Stir in the honey.
- 3On low speed, add 1/2 cup melted butter, 2 teaspoons salt, and eggs. Slowly add the flour cup-by-cup until fully incorporated and the dough pulls away from the sides of the mixing bowl. Add more flour if it is too sticky.
- 4Portion the dough into 24 even servings. Form the rolls into desired shape and place in a cast iron skillet or on a baking sheet spaced evenly apart. Set aside and allow to rise approximately 20 minutes, or until doubled in size. Brush the rolls with melted butter.
- 5Bake for 25 minutes until the tops are golden brown. Remove from the oven and brush with more melted butter, and sprinkle with a little salt.
- 6Cook's Note: This recipe can be used as a traditional loaf bread, pizza dough, and for both savory and sweet rolls.
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Nutritional Facts for Rapid Rolls
Serving Size: 1 (166 g)
Servings Per Recipe: 8
- Amount Per Serving
- % Daily Value
- Calories 420.1
- Calories from Fat 121
- Total Fat 13.5 g
- Saturated Fat 7.8 g
- Cholesterol 77.0 mg
- Sodium 705.4 mg
- Total Carbohydrate 66.3 g
- Dietary Fiber 2.4 g
- Sugars 17.6 g
- Protein 9.2 g