The secret to fast yeast rolls (start to finish in 90 minutes) is rapid rise yeast.
Actually, I wonder if I use a 9" or 10" pan (instead of 8") if they'd be more like Slider rolls?
Might be worth trying some time:@)
Wanted to mention that a half batch works well in a bread pan too.
If you go to breadworld.com they talk about how to freeze the dough, I haven't tried that yet.
1 onion, about baseball size, finely chopped
2 tsp olive oil, plus 1 tsp for brushing on rolls later
2 to 2 1/4 C A/P flour
2 Tblsp sugar
1 envelope (2 1/4 tsp) rapid rise yeast
1/2 tsp salt
1/2 C milk
1/4 C water
2 Tblsp butter
1 tsp poppy seeds
- Slowly cook onion in 2 tsp olive oil until lightly golden brown, approximately 15-20 minutes. Remove from heat and set aside.
- Combine 3/4 C flour, sugar, yeast, and salt in large bowl.
- Heat milk, water and butter until warm (120 degrees), add to flour mixture and beat at medium speed for 2 minutes, scraping sides of bowl occasionally.
- Add onion but hold out about 1/4 of it for top, poppy seeds and 1/4 C flour, beat 2 minutes at high speed.
- Stir in enough remaining flour 1/4 C at a time to make a soft dough. Knead on lightly floured surface until smooth and elastic, about 8 minutes. Cover and let rest 10 minutes.
- Divide dough into 12 equal pieces, shape into balls and place in greased 8" round pan.
- Brush 1 tsp olive oil on top, sprinkle with remaining onion and maybe a few poppy seeds for looks:@), cover and let rise until double, about 30 minutes.
- Bake at 375 degrees for 20 minutes or until done. Remove from pan and serve with butter.