Instant Rolls Recipe

Flour: The base of the dough, providing structure and texture.

Warm water: Activates the yeast and helps form the dough.

Yeast: Leavens the dough, making it rise and become fluffy.

Salt: Enhances the flavor of the rolls.

Sugar: Feeds the yeast and adds a touch of sweetness.

Olive oil: Adds moisture and richness to the dough.

When mixing the yeast with warm water and sugar, ensure the water is not too hot, as this can kill the yeast. Aim for a temperature around 110°F (43°C). This will help activate the yeast properly, leading to a better rise in your dough.

• flour - Substitute with whole wheat flour: Whole wheat flour adds a nutty flavor and more fiber to the rolls.

• flour - Substitute with gluten-free flour blend: For those with gluten intolerance, a gluten-free blend can be used to achieve a similar texture.

• warm water - Substitute with milk: Milk can make the rolls richer and more tender.

• warm water - Substitute with buttermilk: Buttermilk adds a tangy flavor and helps with leavening.

• yeast - Substitute with baking powder: Baking powder can be used for a quicker rise, though the texture will be slightly different.

• yeast - Substitute with sourdough starter: Sourdough starter can add a unique flavor and natural leavening.

• salt - Substitute with sea salt: Sea salt can provide a different mineral content and flavor profile.

• salt - Substitute with kosher salt: Kosher salt has a coarser texture and can be used in the same quantity.

• sugar - Substitute with honey: Honey adds a different sweetness and moisture to the rolls.

• sugar - Substitute with maple syrup: Maple syrup provides a unique flavor and sweetness.

• olive oil - Substitute with butter: Butter can add a richer flavor and softer texture to the rolls.

• olive oil - Substitute with coconut oil: Coconut oil can be used for a slight coconut flavor and similar fat content.

• Allow the rolls to cool completely on a wire rack before storing. This prevents condensation from forming inside the storage container, which can make the rolls soggy.

• For short-term storage, place the rolls in an airtight container or a resealable plastic bag. Store them at room temperature for up to 2 days. If you prefer a slightly crispy exterior, reheat them in a preheated oven at 350°F (175°C) for about 5 minutes.

• For longer storage, wrap each roll individually in plastic wrap or aluminum foil. Place the wrapped rolls in a resealable freezer bag, ensuring to squeeze out as much air as possible before sealing. Label the bag with the date to keep track of freshness.

• When ready to enjoy, thaw the rolls at room temperature for a few hours or overnight in the refrigerator. For a freshly baked taste, reheat them in a preheated oven at 350°F (175°C) for about 10 minutes or until warmed through.

• If you prefer a softer texture, wrap the rolls in a damp paper towel and microwave them on medium power for 20-30 seconds. Be cautious not to overheat, as this can make the rolls chewy.

• To maintain the best quality, consume frozen rolls within 1-2 months. While they can be stored longer, the texture and flavor may begin to degrade over time.

• Preheat your oven to 350°F (175°C). Place the leftover rolls on a baking sheet and cover them with aluminum foil to prevent them from drying out. Heat for about 10-15 minutes or until they are warmed through.

• For a quicker method, wrap each roll in a damp paper towel and place them in the microwave. Heat on medium power for 20-30 seconds. Check if they are warm enough; if not, continue heating in 10-second intervals.

• If you have an air fryer, set it to 320°F (160°C). Place the rolls in the basket and heat for about 3-5 minutes. This method will help maintain a crispy exterior while warming the inside.

• For a stovetop method, place a skillet over medium heat. Add a small amount of olive oil or butter to the pan. Place the rolls in the skillet and cover with a lid. Heat for about 2-3 minutes on each side, or until they are warmed through and slightly crispy.

• If you prefer a steam method, place a steaming basket over a pot of boiling water. Arrange the rolls in the basket, cover, and steam for about 5 minutes. This will keep the rolls moist and soft.

• Oven: Used to bake the rolls at the specified temperature of 375°F (190°C).

• Mixing bowl: Used to combine the warm water, yeast, and sugar, and later to mix in the flour, salt, and olive oil.

• Measuring cups: Used to measure out the flour and warm water accurately.

• Measuring spoons: Used to measure the yeast, salt, and sugar.

• Wooden spoon: Used to mix the ingredients together until a dough forms.

• Floured surface: Used as a workspace to knead the dough.

• Baking sheet: Used to place the divided dough rolls on for baking.

• Knife: Used to divide the dough into 8 equal rolls.

• Kitchen timer: Used to keep track of the 20-minute baking time.

• Oven mitts: Used to safely remove the hot baking sheet from the oven.

Pre-measure ingredients: Measure out flour, yeast, salt, and sugar ahead of time to streamline the process.

Use a stand mixer: Save time by using a stand mixer to combine the dough ingredients instead of mixing by hand.

Warm water trick: Use slightly warmer water to speed up the yeast activation process.

Quick rise method: Place the dough in a warm oven (turned off) to help it rise faster.

Batch baking: Double the recipe and freeze extra rolls for future use.