The secret to fast yeast rolls (start to finish in 90 minutes) is rapid rise yeast.
If there are one or two left over... I'm thinking mini ham sandwiches would be amazing!
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.
