30 Minute Rolls

These were so easy and yummy!! You can make these with all bread or AP flour, but I've had some whole wheat flour in the pantry for awhile with no particular recipe in mind, and I really liked the heartiness they added to these easy, tasty rolls. 

These are super easy and doable for a weeknight dinner, with a very short "rest" time and then a fairly quick bake time. The leftovers didn't last long, but they keep on the counter, covered, for a couple days if needed. They reheat well in the air fryer as well - just a few minutes to warm them up a little while keeping a little bit of crispness to the outside. 

Warm with some butter and jam was definitely my favorite way to eat these. They were perfect alongside some hearty beef stew as well! 

 

30 Minute Rolls

Ingredients
1 cup plus 2 Tbsp warm water
1/3 cup vegetable oil
2 TBS active dry yeast
1/4 cup sugar
1 1/2 tsp salt
1 egg
1 1/2 cups whole wheat flour

2 cups bread flour

Directions

1. Combine warm water, oil, yeast, and sugar in the bowl of a stand mixer. Whisk to blend then set aside for 5-10 minutes, or until yeast is proofed.
2. Add in the salt, egg, and flours.
3. With a dough hook fitted, blend on medium to medium-high speed until a soft dough is formed. 
4. Spray a 9x13 baking dish with cooking spray.
5. Divide dough into 12 balls, and arrange in the prepared baking dish.
6. Turn oven on to preheat to 400 degrees, and allow the rolls to rest for 10 minutes.
7. After 10 minutes, place the rolls in the oven and bake for 15 - 20 minute (or until temperature reaches 190 - 200 degrees to be sure they are cooked through).
8. Rest. Brush tops with butter while still warm if you'd like.

Recipe adapted from Leigh Anne Wilkes