Easy Sweet Rolls for a Spring Sunday Dinner

By on February 26, 2019

Spring Sweet Rolls

Once the days get longer and the threat of spring bursts into full view,  you are bound to think of entertaining,  possibly in the back yard,  or maybe on the deck.

But the aroma of freshly baked bread is sure to transform your guests on the first bite,  so you know the bread is a good place to start.

But we also know that making yeast bread is a day-long laborious task filled with proofings and restings and forming – but wait a minute.  What if I told you that you could make gorgeous sweet rolls easy just by using your food processor to make the dough, and then putting the dough on top of the stove to rise and it will be ready to go within an hour.

Yes, my friends,  it’s possible.  I learned this way back in the neanderthal nineties when I wrote a book called Bread in Half the Time which posited that yes, we all love home made bread, but no, we can’t make it a career.

These easy to do rolls are one simple case in point.  Just dump all the ingredients into the food processor – after starting by a quick whisk of the yeast, eggs and warm milk and water in the machine before adding the flour,  all at once.  Then just whiz it up until it forms a soft ball that holds its shape. The dough will be too sticky to handle by hand so just form that soft blob then leave the soft sticky dough in the bowl for the first rise.

Don’t even open the top up, just move the bread dough in the bowl to the top of your cookstove set on 400 degrees or other warm, draft free place and let the dough rise until doubled in bulk, about an hour.  Only those who have a separate oven set in the cabinet will be troubled by this division of labor  Those of us who have drop in or stand alone cookstoves are home free.  That stove can be made into a proofing oven simply by turning the oven on to 400 or so.

Then all you do is form the rolls, put them on a lightly greased baking sheet, cover with a clean towel, put them back on the stovetop to rise again – this time it goes fast – maybe 20 minutes, then remove the cloth, pop them into the oven that you’ve conveniently preheated while you were raising the dough.

Those rolls will be ready to eat in under 20 minutes and don’t blame me if you have to hold off the hordes of slavering bread lovers while you let the rolls cool just five minutes or so before you pass them out. Add a bit of melted butter to the tops if you wish.

Yes.  It’s that easy.

Easy Sweet Rolls

makes 16 rolls

1/2 cup water + 1/2 cup milk

1 large egg

1/3 cup soft butter + more to slather on the tops

1/3 cup white sugar

1 teaspoon sea salt

1 .25 oz package of active dry yeast

3-3/4 cups all-purpose flour

Place water, milk, egg, sugar and salt in a glass measure and heat in the microwave until its warm,  about 2 minutes. Then pour into the bowl of the food processor. Add yeast and whiz to mix.  Now add butter, then flour, all at once and processs until it forms a soft ball that rides the blade around.

Without opening the machine,  move it to the stove top over the oven which you have heated to 400 degrees fahrenheit.  Let the ball of dough rise until doubled in bulk, about 15-20 minutes, then open and remove the ball of dough to a lightly floured counter top.  Divide into two pieces.

Roll each piece out into a 12-inch circle.  Then top with soft butter and roll each one into 8 wedges.  Roll the wedges starting at the wide end, rolling gently then place the point side down on a lightly buttered baking sheet. Cover with a clean towel and place the baking sheet on the warm stove top until the rolls rise, about 30-40 minutes.

Pop the rolls into the preheated oven and bake until brown, about 15 minutes.  Serve warm.



Pin It

About Linda Eckhardt

Linda West Eckhardt, is an award winning journalist, food writer, and nutritionist. Her more than 20 cookbooks have garnered prizes including the James Beard prize for the best cookbook for a text she wrote with her daughter, Katherine West DeFoyd, entitled Entertaining 101, Doubleday. Their follow-up book, Stylish One Dish Dinners, Doubleday, was also nominated for a James Beard prize. Their next book, The High Protein Cookbook, Clarkson Potter, remains a best seller after 12 years. That book was designed to accompany low carb diet plans. Her ground-breaking book, Bread in Half The Time, Broadway Books, was named the Best Cookbook in America by the prestigious IACP, The Julia Child award. Her award winning radio work with Jennifer English, for a national show on the Food and Wine radio network, was nominated for a James Beard Prize for a show called, “I Know What You Ate Last Summer.”

One Comment

  1. Linda Eckhardt

    February 26, 2019 at 2:58 pm