...Well....I'm not. So I figured out pretty early on in my life. My dad used to constantly scold me for...I don't know...stuff (sitting cross legged maybe?) and tell me I needed to be "a lady". (Which is hilarious if you know my dad. It's a drunk redneck telling someone to be a lady...sheesh.) In Girl Scouts we took an etiquette class and there was one singular moment that made 7 year old me say, "What? Eff this. No. WAY." (I didn't say eff this...at that age I was very unsure of what that word meant but I knew I wasn't supposed to say it.)
Since obviously that is the way to do things, I made my peace with the fact that I would never be a proper lady. Because I will never butter my rolls one tiny piece at a time. Rolls are too good to ruin with etiquette.
And much like I don't want to wait many many minutes to butter and eat a roll....I don't want to wait hours and hours for homemade rolls to be made. Sometimes I just don't have the time or energy to make my absolute favorite roll recipe. Which is why I wasted no time in making these rolls when I learned they only take ONE HOUR-beginning to end. Total. Period. UNO HORA!
And look....yes...they don't hold a candle to my fave rolls.
One Hour Dinner Rolls
From Cooking Classy
BUT they are super fluffy and pretty and tasty and are perfect for those days where you're crunched for time or just lazy! Like...maybe you're making a bunch of other dishes for a certain holiday where we all eat so much we have to undo the top button of our pants (or just wear a dress if you're a prepared non-lady).
From Cooking Classy
Makes 15 rolls.
- 4 cups all purpose flour + more for kneading/dusting work surface
- 1/4 cup granulated sugar
- 1 tbsp. rapid rise (or instant) yeast
- 1 1/2 tsp salt
- 3/4 cup cool water
- 2/3 cup milk
- 4 tbsp. unsalted butter, cut into small pieces/chunks, plus more for on top of the baked rolls
- 1 tbsp. honey
- 1 1/2 tsp lemon juice
- Preheat oven to 180F degrees.
- In the bowl of a stand mixer, or-if doing by hand-in a large bowl, whisk together flour, sugar, yeast, and salt.
- In a microwave safe bowl or measuring cup combine water, milk, butter, and honey. Heat in a microwave on high heat for about 1 minute-stir to partially melt butter.
- Pour the liquids and the lemon juice into the dry ingredients.
- If using a stand mixer-Using the hook attachment knead the dough on low speed, gradually increasing to medium speed, for 3-4 minutes (until smooth and elastic.) Add more flour as needed (dough will be sticky but manageable). By hand-Use a spoon to mix everything together. Then flour your hands and knead the dough until smooth and elastic-adding more flour as needed.
- Cover with a clean kitchen towel and let rest for 5 minutes. Meanwhile, butter a 9"x13" dish.
- Place dough on a lightly floured work surface. Press into an approx. 9"x9" square. Cut into 16 equal(ish) portions. Shape dough into 15 balls, using the 16th section to add to smaller rounds to help keep them fairly uniform. Place into the prepared baking dish.
- Dampen your hands with water and lightly wet the tops of the dough balls (to keep them from drying out). Turn off the oven and place the baking dish in it, close the oven and let the rolls rise for 20 minutes (don't open the oven door during this time).
- Remove rolls and preheat oven to 375F degrees (allow the rolls to rest while it preheats).
- Bake 14-16 minutes, until the tops are golden. Remove and run butter over the tops of the still hot rolls to coat. Serve warm. (Leftovers can be stored in an airtight container at room temperature for up to 4 days-reheat leftovers in the microwave for best results).
....I just realized the 1st and 2nd picture are out of order but am too lazy to re-do it soo...there you have it.