January 15, 2013

Kelsey's Rapid Rise Rolls

The flavor of these rolls is outstanding.  The outside was perfectly chewy and the inside was so soft and delicate.  I was wishing I would have made the entire recipe rather than cutting it in half, because I wanted all of these rolls to MYSELF!  Sorry family . . . you don't get bread with your dinner tonight :) 
No . . . I shared.  I had to make sure everyone else thought they were as good as I did.  It was a unanimous decision that these were delicious.  These are a must to try.

P.S.  Just incase you are wondering, I used a small skillet since I made a small batch and that is why there are only seven rolls in the pics.  A regular-size skillet should not have any problem fitting 12 rolls.

Kelsey's Rapid Rise Rolls
3 (.25 oz.) packets active dry yeast (about 2 Tbl. + 1 tsp.)
1 3/4 c. warm water
1/2 tsp. sugar
1/2 c. honey
1/2 c. melted butter, plus more for brushing
2 tsp. salt
2 large eggs, beaten
4-6 c. all-purpose flour, plus more if needed

In the bowl of a stand mixer, fitted with the paddle attachment, combine the yeast, warm water and 1/2 teaspoon of sugar.  Let it activate for 5 minutes or until bubbly.  If it does not get bubbly, start over.  Stir in the honey.  On low speed, add 1/2 cup of melted butter, salt and eggs and mix until well incorporated.  Slowly add the flour, one cup at a time, until fully incorporated and the dough pulls away from the sides of the mixing bowl.  Add more flour if it is too sticky.  Portion the dough into 24 even servings.  Form the rolls into desired shape and place into two greased cast iron skillets or on a baking sheet spaced evenly apart.  Set aside, cover with a towel and allow to rise approximately 20 minutes or until doubled in size.  Brush the rolls with melted butter.  Preheat oven to 400 degrees and bake for 25 minutes.  Remove from the oven and brush with more melted butter.  Yield: 24 rolls.

Jenn's Notes: I made half a batch and used 3 cups of flour total.  I made some into regular rolls and the rest into orange rolls.  I used my kitchen scale and made each roll 2 ounces and formed them into round balls.  Mine took longer than 20 minutes to rise, but my house was fairly chilly.  I baked for 25 minutes, but probably could have went 23-24 minutes.  I thought these rolls were delicious!    

17 comments:

  1. I make an almost identical roll. They disappear shortly after they leave the oven!

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    1. Oh yes, mine disappeared super fast too! So good! - Jenn

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  2. I love love love these! So fluffy and gorgeous!

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  3. Great recipe, I will def be giving this a go. Many thanks.

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    1. Thanks - let me know what you think! - Jenn

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  4. Bookmarked! Making more homemade rolls is one of my goals for this year:@)

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    1. You can never have too many homemade rolls!! - Jenn

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  5. Oh wow that looks so yummy!!! Thanks for following I'm following back :)

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  6. I do love orange rolls. This looks like a yummy roll that doesn't take all day. Can't wait to try it.

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  7. These look delicious. I'm a bread FREEEAAAKKKK.

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  8. YUMMMM Love rolls! these looks delicious and quick - :)

    Found you at nifty thrifty things!

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    1. Thanks, I thought they were yummy! - Jenn

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  9. YUM! Found you at Ginger Snap - and pinned to make later!

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  10. So what is your favorite these or the best ever rolls, I have made the best ever and they where really good

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    1. Both rolls are amazing, but I would pick the Best Ever Rolls over these simply because they taste good for a few days and these Rapid Rise Rolls taste best the day they are made. These rolls are slightly chewier on the outside than the Best Ever rolls. You should try this recipe and let me know what you think! - Jenn

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