Sixty Minute Rolls is an old recipe that originated from a Fleishman’s Yeast cookbook from over 30 years ago. A friend had shared her copy of this book with me, but alas, it was a promotional book with no other copies available for purchase. She treasured her copy but I wanted one too!
My Favorite Bread Book!
I photocopied the entire book and bound the pages in a manila folder. My photocopy booklet is incredibly tattered and stained, but I still use the booklet daily. It is still my go-to when I am researching reliable recipes for bread.
Sixty Minute Rolls is exactly that: Beautiful yeast risen dinner rolls that are ready in 60 minutes. The old-fashioned hack for quick yeast rolls includes using double the amount of regular yeast and slightly warmer liquids. Also, the dough’s first rise is amped up by placing the bowl of dough in a warm water bath. A warmer rising environment paired with extra yeast makes bread rolls faster than a trip to the supermarket. I love this recipe!
Use Muffin Tins for Uniform Rolls
I did change the recipe a bit as I like the shape of the rolls when they are baked in muffin tins. You can certainly bake the rolls on a cookie sheet lined with parchment paper. The original recipe indicated the rolls should be spaced 2”/5cm apart. But I love the way the rolls become tall and bunchy spirals when baked in muffin tins. I think the rolls bake more uniformly also.
When shaping the pinwheels, you should really tuck the little tail of the dough firmly underneath so that the roll is neat. You can see in my pic that I did no such thing. The tail of the pinwheel flips up when baking Sixty Minute Rolls, but I really don’t care! I love that crispy golden tail with the extra crunch! So yummy!
Save Some for Later!
If you don’t need two dozen rolls, you can always freeze half once they are baked. And you can brush a little melted butter on the top before you serve them too. However, I usually slather mine in plenty of butter once they get to the table! More butter is always more better!
Sixty Minute Rolls
- Prep Time: 48 minutes
- Cook Time: 12
- Total Time: 1 hour
- Yield: 24 rolls 1x
3 ½–4 ½ cups all-purpose flour, unsifted (450g-575g)
3 tbsp. sugar (37.5g)
1 tsp. salt (4g)
2 pk. active dry yeast (14g)
1 cup milk (240ml)
½ cup water (120ml)
¼ cup butter or margarine (57g)
Make the Dough:
In the bowl of an electric mixer, add 1 ½ cups (187g) of the flour, and all of the sugar, salt and yeast. Affix the paddle attachment to the mixer. Stir to combine well.
In a saucepan, combine the milk, water and butter. Place on the stove and heat until very warm (120°F (49°C)- 130°F (54°C)) * The butter or margarine does not need to melt.
Pour a small amount into the dry ingredients in the mixer and turn the mixer on. Allow the ingredients to combine for about 1 minute. Turn the mixer off. and scrape down the interior sides of the bowl. Add another cup of flour and repeat mixing and scraping. Add one more cup of flour, mixing and scraping again.
Switch to the kneading attachment and knead the dough for 3-4 minutes on medium speed. Add ¼ cup (32g) of flour when the dough appears sticky (Do not exceed 4 ½ cups/575g total.) Turn the dough out onto a floured surface and knead once or twice to coat with flour. Place the dough in a clean bowl with a greased interior. Turn the dough several times so that the dough is greased also. Cover with a clean towel.
Quick First Rise:
Place the bowl with the dough in a deep baking pan or skillet. Add hot tap water (98°F/36.7°C) to the baking pan or skillet, taking care not to splash water onto the dough in the bowl. Allow the dough to rise for 15 minutes.
Meanwhile, prepare two muffin tins by spraying each cup with vegetable spray (Each muffin tin should have 12 cups.)
Quick Second Rise
Return the dough to the floured surface. Cut the dough in half and roll into a rectangle. Cut the rectangle into equal strips, about 1”/2.5cm wide. Roll the strip into a pinwheel shape. Place the pinwheel in a prepared cup of the muffin tin. Prepare all of the strips in this fashion. Roll out the remaining dough, cut into strips and shape into pinwheels as before. Cover with a clean towel and allow to rise for 15 minutes. Meanwhile, preheat your oven to 425°F (218°C.)
Bake the rolls for 10-12 minutes until golden brown.
* You can also heat the liquids by placing htem in a microwavable bowl and heating in yout microwave for 30 seconds. Just make sure that the temperature reading is 120°F (49°C)- 130°F (54°C)).
Oh, my lord, where has this blog been all of my life!?! You’ve earned a new reader!
LOL! You made me laugh! Thanks! Glad you are on board! MG