One hour bread rolls (UK measurements)

We were out of bread and it was going to be about an hour until my husband came in for breakfast (he's a farmer) so I googled "one hour bread recipe" and came across these dinner rolls from Jaclyn at "Cooking Classy" http://www.cookingclassy.com/2014/10/big-soft-fluffy-one-hour-dinner-rolls/. It's worth having a look at her blog, method and pictures but I have tried to replicate my version here to be stand alone too.

The recipe is in US cups, I have a full set but I thought I'd convert as I went (weighing out) so that if successful (it was!) I could blog the metric measurements. This is one of my excuses for it taking a little longer than 1hr to make these! I think if you had dry ingredients weighed out already and you didn't have to search the kitchen for the right baking dish then they'd be pretty much done in an hour!

Prep 20mins + 20 mins proving 

Cooking time 15 mins

Makes 16 rolls

Ingredients

• 450g plain flour + 50g or so more for adding to dough/flouring surface 
• 40g sugar
• 7g sachet (1tbsp) fast acting yeast
• 1 1/2 tsp salt
• 180ml cold water
• 160ml milk
• 40g butter, diced (plus more for tops)
• 1 1/2 tsp lemon juice

Method

• 1. Preheat oven to 75°C (not a typo this is proving temp).
• 2. In a large bowl mix together 450g flour, sugar, yeast and salt.
• 3. In a microwaveable bowl or jug put the water, milk and butter and heat in microwave on full power (800+W) for 1 min15. Stir to melt butter.
• 4. Add wet mixture into dry mixture and add lemon juice. Either do this in a mixer with dough hook if you have one (I don't) or mix with a spoon/fingers whatever it takes. 
• 5. Knead in the bowl for about 4min until smooth and elastic, you may need to add more flour (use the reserved 50g if necessary). The dough should be slightly wet/sticky but manageable.
• 6. Cover bowl and rest 5 minutes. 

• 7. Meanwhile butter a baking tray or dish. I used two 15x30cm (ish) cast iron Le Creusets. Jaclyn at Classy cook used a 13x 9inch baking dish.
• 8. Lightly flour work surface and shape dough into an evenly level square, about 9 by 9-inches. I had to use a rolling pin and tape measure! 
  

  
  
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• Cut into 16 equal portions (don't have to be exact). 
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• Shape dough into balls, and place shaped dough portions into prepared baking dish. 
• 9. Dampen hands with water and brush tops of dough with the water (just so they don't dry while rising in oven). Transfer to very low oven, shut door and turn oven off. Allow rolls to rise 20 minutes (don't open oven door). 

Before and after proving.

• 10. Remove from oven and fast preheat oven to 190°C (fan). This took my oven 6 minutes. I just had rolls resting on the side while I waited.

• 11. Bake in preheated oven 14 - 16 minutes until nicely risen and tops are golden brown. 
• 
  Remove from oven and run a knob of butter on a knife over the tops of the rolls just to coat. Serve warm with butter.

• Recipe source: Cooking Classy
• Metric conversion: Clearly Food