Share “Buttery Quick Rolls”

Oklahoman Modified: November 11, 2009 at 9:03 am •  Published: November 11, 2009
You can be famous for your dinner rolls. Learn to make them in half the time with this reliable Betty Crocker recipe I adapted from a flour sack package in the 1970s. Sometimes I add the zest of an orange to the dough, and brush them with honey when they are fresh and hot out of the oven. These are great to make ahead and warm just before dinner.

Little extras: Add 1 tablespoon honey to melted butter just before brushing tops of baked rolls. These rolls are also ideal for incorporating fresh herbs such as rosemary or a combination of thyme, rosemary, sage, and oregano. Rosemary and orange rind are wonderful especially when brushed with honey while hot from the oven.

1 package or 1 tablespoon active dry yeast

¾ cup warm water (105 to 115 degrees)

2 tablespoons of sugar or packed brown sugar

2 tablespoons melted butter or canola oil

½ teaspoon salt

1 egg

2 ½ to 2 ¾ cups all-purpose flour

¼ cup additional melted butter for forming and brushing on the tops of baked rolls

→Preheat oven to 425 degrees.

→Dissolve yeast in water in large mixing bowl.

→Prepare chosen baking pan: Large oiled or buttered cookie sheet, muffin tins, cake pan, or bunt pan.

→Assemble ingredients. Sift flour, then measure. Measure remaining ingredients and melt butter.

→Add sugar, butter or oil, salt, and egg to dissolved yeast mixture. Beat well. Add 1 cup of the flour. Beat very well until smooth.


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