these are still THE best dinner rolls ever, and the only ones I make on special occasions (although they aren’t only made on special occasions).
The version Rebecca uses was published under the name Quick Dinner Rolls back in 2007 on this website. How quick? Well, going back earlier in my archives I can see that they were published in The Amish Cook back in 2002 in the final months of Elizabeth Coblentz writing it. The recipe is the same but they were called One Hour Dinner Rolls. Dinner rolls in an hour? Sign me up!:) Above is a photo of the leftover rolls from Rebecca’s supper. She said the rolls are a little flat in the photo since they were the ones leftover at the bottom of the basket, but they’re no less tasty. Below is the photo of Rebecca’s printed out 2007 version with her own notes, halving the recipe. Who needs enough rolls for an army regiment? Probably not most, so halving works fine. Now here is that wonderful roll recipe!
- 2 cakes of yeast (or 2 packages of dry yeast)
- ¼ cup of lukewarm water
- 1¼ cup of milk
- 3 tablespoons of sugar
- ½ teaspoon of salt
- 4 tablespoons of butter
- 3 cups of flour
- Dissolve yeast in water.
- Milk, sugar, salt, and butter should be put into a pan over the oven and heated to lukewarm.
- Add yeast and flour and stir until blended.
- Put in a warm place for 15 minutes.
- Turn out on a floured board and press to 1 inch thickness.
- Cut out circles.
- Fold dough over bits of butter.
- Place on greased cookie sheet.
- Let rise 15 minutes and bake 10 minutes at a 350 degree oven.