Quick and Easy Yeast Rolls

Would you believe me if I said you could have crispy, hot, savory dinner rolls in less than 1 hour?  FROM SCRATCH!

Even though this uses yeast it's made more like a quick bread than a traditional yeast bread.  The ingredients are quickly stirred together, put into the pan and set aside for a few minutes before going in the oven.  It really is that easy. 

 

Quick and Easy Yeast Rolls

I've found you don't really need to be that exact with the temperature of the water. Stick your finger in the water and if it feels warm but not hot then you should be good to go.  If you want to be safe, make it a little cooler but remember it should still feel warm. 

RapidRise vs. Active Dry Yeast Obviously, the big difference between the two is the rising time of the dough. With the Rapid Rise the first rise is pretty much cut down to 10 minutes instead of an hour or more. For more information check out the Fleischmann's website.

11/2 cups (8 oz.) all-purpose flour
1 1/8 teaspoon (1/2 0.25-oz. envelope) rapid rise yeast
2 teaspoons sugar
1/2 teaspoon kosher salt
3/4 cup warm water (125º F)
3 tablespoons extra-virgin olive oil, divided
11/2 tablespoons chopped fresh thyme
11/2 teaspoons chopped fresh rosemary
1/2 teaspoon kosher salt

Preheat oven to 375ºF. Spray a 6-cup popover pan, muffin tin or 9-inch square baking pan with vegetable cooking spray. Set aside. 

In a large bowl, stir together flour, yeast, sugar and salt until well combined. Add water and 1 tablespoon oil.  Mix with a wooden spoon or spatula vigoursly for 1 minute.  If making individual rolls, divide dough between the 6 cups.  If making a focaccia, spread dough in baking pan.  Set pan in a warm place for 30 minutes.

Meanwhile, stir together remaining 2 tablespoons oil, thyme, rosemary and 1/2 teaspoon kosher salt in a small sauté or sauce pan. Place over medium-low heat just until herbs are fragrant and the oil is hot but not cooking the herbs, about 90 seconds.  Remove from heat and allow to cool.

When dough has risen 30 minutes, gently tap pan on counter to slightly deflate the dough.  Spoon oil and herb mixture evenly over top of dough. 

Bake at 375ºF for 20 to 25 minutes or until tops are golden brown and fully cooked.  Let stand 5 minutes before removing from pan.  Let cool at least 5 minutes before serving. 

Nutritional analysis calculated via Sparks People.