By Kevin Williams
Looking for a quick - but delicious - dinner rolls. Amish cooks are fond of this "one hour roll" recipe which first appeared in The Amish Cook column back in 2002. It has since become a favorite of many readers. Rebecca from Maryland writes:
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).
She was kind enough to share a photo with us also, adding that the rolls in the photo look slightly flatter than they do coming out of the oven since these rolls were sitting at the bottom of the basket.
What really makes this dinner roll shine - as their name implies - are their taste. You get a classy-looking, delicious dinner roll in quick and easy fashion and as you're running around planning your last minute menu, speed is an increasingly important ingredient!
- 2 cakes of yeast (or 2 packages of dry yeast)
- 1 /4 cup of lukewarm water
- 1 1 /4 cup of milk
- 3 tablespoons of sugar
- 1 /2 teaspoon of salt
- 4 tablespoons of butter
- 3 cups of flour
- Preheat oven to 350
- 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.