One Hour Yeast Bread and Rolls
I know, it’s been a while. In August we moved for the third time in a year, and I hope the last time ever. Right after moving in and doing some painting, school started, it was canning season, and then my brand new computer died and it took Toshiba 7 WEEKS to get it fixed and sent back (yes, I’m still bitter about it. I will never forgive them). And then it was Thanksgiving and then Christmas. The last five months have flown by and things aren’t slowing down yet.
Being crazy busy doesn’t absolve me of my normal responsibilities though (tragically). I still have to clean my house, do laundry and make meals. My sister-in-law shared a recipe with me for yeast bread and rolls that are finished in an hour. I couldn’t believe it, but I watched her make them and it was true! And they were delicious. So many times I have decided last minute that I needed bread with dinner, and was in trouble. It was too late to get let the dough rise and rest and rise and rest and shape and rise and bake. Until this recipe.
Now I can start my bread and then start dinner and we are good to go. I use it to make rolls, sandwich bread, French bread, pizza crust, hamburger and hotdog buns, and I’m sure it would work great with cinnamon rolls or anything else you need in an hour. I still use my other dough recipes when I remember to make it in advance, but I love this for when I don’t. And guess what? It all comes from my food storage.
The only problem is I can’t help but experiment. This recipe called for an ingredient I don’t want to use, so I started thinking about substitutions, and I’m happy with my results. I know you are crazy busy, but you can still have your bread at the last minute. This recipe makes 4 loaves. I usually use half the recipe for dinner one night and put the rest of the dough in the fridge for the next night.
10 cups flour
1/2 cup sugar
1 tbsp salt
3 tbsp yeast
1 cup potato flakes (makes bread soft and squishy, especially if you do whole wheat)
2 tbsp white vinegar (yeast booster)
4 tbsp light olive oil
1/4 tsp powdered ginger (mostly for whole wheat bread. It makes it lighter and fluffier)
4 cups warm water
Add all ingredients to mixer and knead 5 minutes for white bread and 10 minutes for wheat bread on whatever speed your mixer recommends (KitchenAid is speed 2 and Bosch is speed 10 I think). The dough will be sticky, so put oil on the counter and your hands so it doesn’t stick. Don’t add extra flour. Shape and rise for 25 minutes. Preheat oven to 350. If I put mine on my stove top while my oven is preheating, the heat coming out of the vent makes it rise a little faster. I spritz it with a little oil so it doesn’t dry out. Bake loaves 25 minutes and rolls 18 minutes. Try it, you’ll love it!
Doesn’t it look beautiful rising? It tastes great! People who come to my house often ask about that an. It’s a French bread pan. It holds them in their shape, and has holes all over so the crust gets crispy.