These rolls are soft and fluffy and, most importantly, ready in an hour!
- 4 cups all-purpose flour
- 1/4 cup granulated sugar
- 1 package Rapid Rise Yeast
- 1 1/2 tsp salt
- 3/4 cup water
- 2/3 cup milk
- 4 Tbsp unsalted butter, sliced into 4 pieces
- 1 1/2 tsp lemon juice
Whisk together flour, sugar, yeast and salt in the bowl of an electric mixture.
In a medium bowl combine water, milk, and butter slices. Heat in microwave until the mixture reaches 115 degrees (about 1 minute and 15 seconds). Stir.
Pour milk mixture into the flour mixture. Add lemon juice.
Attach hook attachment to mixer and mix on low speed until combined. Gradually increase to medium-low and kneed for 3 minutes. Remove bowl from mixer and cover with plastic wrap or a towel for 5 minutes.
Butter a 9×13 inch glass baking dish. Preheat oven to 180 degrees.
On a lightly floured surface, shape dough into a 9×9 inch square (doesn’t have to be exact). Cut into 16 sections and shape into balls. You only need 15 balls, so use your 16th one to add a little more dough to smaller ones.Place dough balls in buttered dish.
Slightly damped hands and gently pat dough balls so they are damp and don’t dry out in the oven. Place dish in oven, close door and turn off oven. Allow rolls to sit in oven and rise for 20 minutes.
After the 20 minutes remove dish from oven and set aside to set while you preheat the oven to 375 degrees. Once oven is preheated, place dish back in oven and bake for about 15 minutes. Tops should be lightly golden. Remove from oven and serve warm with butter.