Lucky I did, too, because the rolls are so good! They're quick, yes, but believe me when I say the quality does not suffer. They're soft, puffy, and very, very tasty. I have no idea how they're so good when they take so little effort, but you won't hear me complaining! The main advantage to these I think is that without all of the kneading and rising, the guesswork of how long it will take to make the rolls is completely gone. You can't really rush rising dough and it doesn't always cooperate with the other things you're trying to get on the table, but that's not really a problem with this recipe since the times are so predictable.
30 Minute Dinner Rolls
1/4 C sugar
1/3 C vegetable oil
1 C plus 2 Tbsp warm water
2 Tbsp yeast
4 C flour, divided
1/2 tsp salt
1 egg
In the bowl of a stand mixer, stir together sugar, oil, water, and yeast until yeast dissolves. Let sit for 15 minutes. The yeast should look creamy and have grown some.
Add 2 C of the flour, the salt, and the egg, then stir it in. Stir in additional flour in 1/2 C increments until it's too difficult, then attach the dough hook and knead until the dough comes together and looks uniform. It's okay if it's sticky and don't worry about kneading it past when the dough comes together.
Grease a 9 by 13 baking dish, grease your hands, and then form the dough into 12 equal sized balls and arrange them evenly in the dish. Place the dish in the oven and let the rolls rise for 10 minutes. After 10 minutes have passed, turn the oven to 400. Set your timer for 10 minutes once the oven finishes preheating. The rolls are done baking when they're golden brown.
Yield: 12 large rolls
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