These are simply the BEST, quick and easy yeast rolls you will ever make. And make them you will, and often, because they are that easy and that incredibly yummy!
Admittedly, I already had a tried-and-true recipe for quick dinner rolls but when these popped up in my Facebook feed I simply had to try them. I have had favourable results with a lot of Kitchen Meets Girl recipes and figured this recipe for 30-Minute Dinner Rolls would be no different.  I was right. I love being right, especially when it comes to food!

1 cup + 2 Tablespoons Warm Water
1/3 cup Vegetable Oil
2 Tablespoons Active Dry Yeast
3 Tablespoons Sugar
1 teaspoon Salt
1 Egg, at room temperature
3 1/2 cups Flour

Preheat oven to 400F.
Lightly spray a 9X13″ pan with vegetable oil spray.

In mixing bowl combine warm water, oil, yeast and sugar.
Allow to rest for 15 minutes.
Using the dough hook, stir in 2 cups of the flour, salt, egg into the yeast mixture.
Add remaining 1 1/2 cups of flour slowly, about 1/2 cup at a time, mixing well after each addition.
On low speed, knead for about 5 minutes.
Turn out onto lightly floured surface, gather into a ball and knead a few times, until smooth and elastic.
Shape dough into 12 evenly shaped balls and place in prepared pan; cover with a clean tea towel and let rest for 10 minutes.
Bake in preheated 400F oven for  about 10 – 12 minutes, or just until the tops are golden brown.
Remove from oven and turn out onto wire rack to cool slightly before serving.

Yield: 12 Dinner Rolls

Oh, and BTW, they are absolutely incredible with Vegemite!

I have recently discovered the Dough setting on my Breadmaker and am putting it to good use! Why don’t I just make bread from scratch, you ask? Let’s face it, I just am not tall enough, nor are my counters low enough to ensure comfortable Kneading…and bread dough begs to be kneaded for 8-10 minutes. For these two reasons I have decided to let my machine do the hard work for me. That isn’t cheating, is it?

I really need to unsubscribe from Chocolate, Chocolate and More on Facebook because everyday something comes through the feed that I just HAVE to make! Heaven knows I simply do not have the time or the people on hand to eat all of the stuff I want to make…
That said, I am delighted to have had this recipe for Light and Fluffy Dinner Rolls come through because I often make soups and stews which are so much better with home made bread or buns.

1 1/2 cups Hot Water, from the tap
1/3 (65g) Vegetable Shortening, cubed
1/4 c Sugar
1 teaspoon Salt
1 Egg, well beaten
4 cups Flour
2 1/4 teaspoons Active Dry Yeast  (1 pkg)

In bread mixer pan add ingredients in order listed.
Use the Dough setting on your Bread Maker ( usually 1 1/2 hours)
Turn dough out onto lightly flour surface and knead into a smooth ball.
Portion dough evenly into 12 – 15 pieces.
Shape each portion into a ball and place in greased 9X13″ pan.
Cover lightly with oiled plastic wrap or L-Foil and let rise until doubled, about 45 minutes.
Bake in preheated 375F oven for about 15 – 18 minutes, until golden on top and sounds hollow when you tap on the surface.
Remove from oven, immediately brush with butter.
Turn out onto wire rack to cool completely.

* I used a 9X13″ but portioned my dough for 16 pieces instead of 12! I put the extra dough into 2 lil ramekins and baked along side the big pan of rolls.

If making by Hand:
In bowl of your mixer, combine 2 cups flour, sugar, salt and yeast.
Use paddle attachment and add hot water.
Mix on Low speed until all combined.
Add shortening and egg, continuing to stir until well blended.
Switch to dough hook and add remaining flour.
Knead dough for 10 minutes.
Dough will be very soft and sticky.
Transfer dough to a large greased bowl, turning dough to coat.
Cover with a damp towel and let rise in a warm location until doubled in size.
Turn dough out onto a floured surface.
Roll dough into smooth ball, cut into four equal pieces and then those four pieces into three pieces each to give you a total of 12 rolls.
Shape each piece into a ball and place in a greased 9×13″ pan.
Cover with towel and let rise again until doubled, about 45 minutes.
Bake as directed above.

Yield: 12- 18 Dinner Rolls

One of the reasons that I love my Kitchenaid Mixer is because it takes the hardship out of making bread dough! Which, in turn, makes it very easy to make fresh dinner rolls to accompany hearty soups.
My husband recently bought me a bread maker so I tried the dough setting, which worked fine. The Recipe book that came with the bread maker didn’t have a Dinner Roll recipe so I used the White Bread recipe on the Dough setting. I shaped the dough, proofed the rolls, covered lightly with a clean tea towel in a slightly heated oven in which I then placed, on the oven floor, a bowl with about four cups of boiled water. I proofed them for about 45 minutes then baked them in a 400F oven for about 17 minutes (I had the time set for 18), removed them from the oven and immediately brushed with them with melted butter.
After all that effort? I was not too pleased with the dinner rolls! Why not? Because I was expecting these!

3 1/2 cups Flour
1/4 cup Sugar
1/4 cup Shortening (butter works too)
1 teaspoon Salt
1 Tablespoon Quick Rise yeast
1/2 cup very warm Milk (120F – 130F)
1/2 cup very warm Water (120F – 130F)
1 egg, lightly beaten
Butter, melted

Mix 2 cups of the flour, the sugar, shortening, salt and yeast in Kitchenaid mixing bowl.
Add warm water, warm milk and egg; using the Paddle attachment, beat on low speed for about a minute.
Scrape down sides of bowl and stir a couple of times.
Switch to Dough Hook attachment and slowly add enough remaining flour to make a soft, pliable dough.
Knead for about 7 minutes or until smooth and elastic.
Turn out onto lightly floured surface, knead a few times by hand to shape the dough into a ball; cover and let rise for 10-15 minutes.
Lightly spray two baking trays with vegetable oil spray; dust ever so slightly with cornmeal.
Divided dough in half; cover the half you are not working with.
On a lightly floured surface, roll dough out into a large thing circle.
Using a knife, cut dough into 8 wedges.

Tightly roll each wedge, from base to tip, place on prepared baking tray, forming a C-shape with each roll.

Cover and let rise for about 30 – 40 minutes.
Heat oven to 400F.
Bake 10-12 minutes or until golden brown.
Remove from oven and immediately brush with melted butter.

Makes 16 Rolls