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