These are amazing!  And they really do take just one hour!  Courtney and Jaren came over for dinner last night so I decided to give these a try.  I think they will become a regular menu item now.

4 – 4 1/4 cups flour

1/4 cup sugar

1 tablespoon rapid rise yeast

1 1/2 teaspoons salt

3/4 cup cool water

2/3 cup milk

4 tablespoons unsalted butter, cut into 1 tablespoon pieces, plus more for tops of rolls

1 1/2 teaspoons lemon juice

1  Preheat oven to 180.  In mixer bowl, whisk together 4 cups flour, sugar, yeast and salt.

2  In a medium bowl, add water, milk and butter and microwave on high until it reaches 115 degrees on a thermometer, about 1 minute 15 seconds.  Stir to partially melt butter.

3  Pour milk mixture and lemon juice into flour mixture.  Using bread hook, set mixer on low and gradually increase to medium low, kneading about 3 – 4 minutes until smooth and elastic, adding additional flour as necessary, dough should be slightly sticky but manageable.

4  Cover bowl tightly with plastic wrap and let rest 5 minutes.  Butter a 9 x 13″ baking dish.

5  Drop dough onto lightly floured surface and shape into a 9 x 9″ square.  Cut dough into 16 equal portions.  Shape dough into 16 balls and place into prepared baking dish.

6  Brush tops of rolls lightly with water.  Place in oven, turn oven off and allow to rise for 20 minutes.  Remove from oven and preheat oven to 375.

7  Place rolls back in oven and bake 14 – 16 minutes until tops are golden brown.  Remove from oven and run a stick of butter over the tops of the rolls.

recipe from Cooking Classy