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Small-batch baking: Easy yeast dinner rolls

Fresh rolls in 45 minutes? Yes!
Fresh rolls in 45 minutes? Yes!

Do you love fresh, warm-from-the-oven bread and rolls? Is there just one or two of you in the household? Then this recipe is for you – 45-minute dinner rolls – a recipe that makes just four rolls – from Crazy For Crust (there’s also a recipe for a larger batch of similar rolls). The Buffalo Baking Examiner added her own little twist to these rolls – Cheddar and Monterey Jack cheese and Italian seasoning.

45-minute (or less) Small Batch Dinner Rolls (adapted from Crazy For Crust):

· 1/2 cup warm water (heat for 30 seconds in the microwave)

· 3 tablespoons olive oil

· 1 tablespoon sugar

· 1 tablespoon active dry yeast

· 1/2 teaspoon salt

· 1-1/2 cups flour

· Shredded cheese of your choice (your desired amount)

· Dash of Italian seasoning

Preheat oven to 400-degrees F, and prepare a 6” round cake pan or baker with cooking spray.

Combine water, olive oil, sugar and yeast in a bowl and let mixture rest for 15 minutes (mixture will be very frothy). After 15 minutes, mix in the salt, flour, cheese and seasoning until the mixture forms a dough ball.

Turn dough ball out onto a cutting board and section into four balls. Place balls in prepared pan and let rest for another five minutes, topping with additional cheese if desired.

Bake for 14 to 16 minutes, until tops are golden brown.

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