There’s nothing like the perfect roll to round out a meal or a bowl of soup. I love having this Ninety Minute Rolls recipe in my back pocket of go-to recipes and figured it is high time I share it with y’all. Perfect match for this Chicken and Mushroom Wild Rice Soup.
I’m calling it ninety minute rolls, but really if you are familiar with roll making and do the “let them rise in a warm oven” trick, you can have these rolls done in an hour.
I got this recipe about 8 years ago from my friend Michelle. The consistency of these rolls is very similar to my Lunch Lady Cafeteria Rolls, which in my mind is exactly the consistency all rolls should be.
You know the type that are just the right mix of dense and pillow-y. Perfect when they are fresh and warm with butter on them and still perfect the next day to use for a little sandwich.
I will be making these rolls for Thanksgiving this year. You should too, they are so delicious and absolutely perfect! ….not to mention, very hard to mess up.
- 4½-5 cups flour
- 1 tsp salt
- ¼ cup sugar
- 2 tbsp yeast
- 1 cup milk
- ½ cup water
- ¼ cup butter
- Combine 1 cup of flour, sugar, yeast and salt in a mixing bowl or in your Kitchen-aid bowl. Melt the butter in the microwave and then add milk and warm water to it. Stick your finger in it to test for temp. You might need to microwave it for 20-30 seconds. It should be luke warm but not hot. (Like baby bath water) If you prefer you can warm the butter, milk and water in a small sauce pan on the stove instead of just in the microwave,
- Add the warm liquid to the pre-measured ingredients in your mixing bowl and whisk or beat for 2 minutes. Add ½ cup more flour and beat for two more minutes.
- Add 3 more cups of flour and knead with your mixer or by hand for 2-3 minutes adding in a little more flour (up to ½ cup) if needed.
- Place dough in a greased glass bowl (sometimes I just use the same bowl and lift up the dough ball and spray cooking spray under it,) cover and let rise until doubles in size (I do this in my oven because it speeds it up. While the dough is mixing I turn my oven to 200 degrees to warm up. When the dough is done mixing I turn off the oven and put the covered dough in the warm oven for 20-25 minutes or until it has doubled in size.)
- When dough has doubled in size, sprinkle it with flour and punch it down.
- Pull off golf ball sized pieces of dough and form them into smooth circles. Place them in a lightly greased 9x13 baking dish.
- Cover and let rise for 15-20 minutes. (I just leave them on the top of my oven while I set it to preheat to 350 degrees.)
- Bake at 350 for 20-25 minutes.
- When rolls come out you can rub a little butter on the top of each one. This is totally optional.