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Granny's Hurry-up Dinner Rolls

What you need: 

2 1/2 cup flour (I use half white, half whole wheat), divided
1 tablespoon sugar
1/2 teaspoon salt
2 1/4 teaspoon yeast (or one small package)
3/4 cup warm water
egg substitute to equal 1 egg (http://vegweb.com/index.php?topic=7678.0)
2 tablespoons oil
melted vegan margarine, optional

What you do: 

1. Mix 1 cup flour with the sugar, yeast and salt. Stir in warm water, egg substitute and oil. Beat until smooth (this will be very liquidy). Cover with a hand towel and let rise in a warm place for15 minutes.
2. Stir in remaining flour and knead for about three minutes on a floured surface. Continue kneading until the dough is smooth and elastic. Divide dough into ~12 rolls and arrange in a greased baking pan or muffin tin.
3. Cover and let rise another 15-20 min. Preheat oven to 425 degrees F. Brush tops of rolls with melted margarine, if desired. Bake for 8-10 minutes or until slightly brown.
Using a baking pan will make rolls with soft sides vs. the muffin tin which will make crusty sides. Either one is delicious!

Preparation Time: 
45 min
Cooking Time: 
Servings: 
12
Recipe Category: 

SO HOW'D IT GO?

This was such an easy and delicious recipe. We will definitely make these again. Thanks for sharing!

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Literally just got these out of the oven, and one's gone already! I made 8 of varying sizes, not being good at presentation, and used 2 cups white bread flour, half a cup of rye. I also used a little less yeast than called for, but they rose up nicely, even with the rye flour. I had to leave them to rise in the oven (British summer!). Extremely good. Will be making again, and probably again and again...
Also, prob cos of my flour, had to use an extra half-cup of water.
Though the prep ain't too strenuous and the first stage of letting the batter rise is a genius idea I will be translating to other recipes, i think.
Thanks for a great recipe!  ;)b

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These are good! I was a li'l unsure b/c I had no idea how to shape them..I just made balls! So, they came out ball-ish and a little small, but they taste great, and they were very simple. I used 1 1/2 c AP flour, and 1 c whole wheat, and definitely don't skip on the EB! I also sprinkled a little salt on top, just for an extra "flavor."  ;)b

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i messed up a little, but everything turned out fine. this recipe is very good and pretty easy, if youre just hanging around the house anyway, why not bake something?

thanks!

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What is the best temp for the water?

it has to be the same as your body temperature. simply put your finger in the water. it should not feel cold or hot.
it is also very important to let it rise in warmth and away from draft.

Thanks for the advice, I think next time it will come out better.  :-)

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What is the best temp for the water? 

it has to be the same as your body temperature. simply put your finger in the water. it should not feel cold or hot.
it is also very important to let it rise in warmth and away from draft.

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So a happy accident with this recipe - I didn't have quite enough flour to make the dough pliable, so I added a little vital wheat gluten to make up the difference. They came out very nice and fluffy, and rose more as well! My pictures are the rolls with vital wheat gluten. This recipe's definitely a keeper. Thanks again for sharing!

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Perhaps the yeast was expired? It also has trouble activating if the water is too hot or too cold. Even such things as having the dough in a metal and putting it to rise in a drafty/cool area has an affect on the rising. I am going to make these this week.

What is the best temp for the water?  Maybe my water was to warm...  I'm pretty sure the yeast wasn' tdead since I just bought it, and they were very round.  Should the water be room temp instead of slightly warm?

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Perhaps the yeast was expired? It also has trouble activating if the water is too hot or too cold. Even such things as having the dough in a metal and putting it to rise in a drafty/cool area has an affect on the rising. I am going to make these this week.

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These are really tasty, but for some reason, mine barely rise... I've made them twice now too.  Is there something I'm doing wrong? 

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