Sixty Minute Rolls

In literally sixty minutes you can have bakery-worthy buns on the table!

I used to make these every other week or so, then for some reason I stopped making them. Last night I decide to pull this recipe out again and, WOW... why haven't I been making these!?! My daughter said they were like store bought. Then she said, no because store bought is not as good as home baked. Bakery made...that's what they're like!

(Thanks to my friend, Dianna, for giving me this recipe many moons ago!)

Ingredients:
3 1/2 - 4 cups flour
3 tbsps sugar
1 tsp salt
2 pkgs dry yeast (or 4 1/2 tsps)
1 cup milk
1/2 cup water
1/4 cup butter or margarine

In a large bowl mix 1  1/2 cups flour, sugar, salt and undissolved yeast. Combine milk, water and butter in a saucepan. Heat over low heat until thermometer reads 120° - 130°F. Butter doesn't need to fully melt.

Pour the milk into the large bowl with flour mixture, combine well. Gradually add 1/2 cups of flour until it makes a soft dough. I used just the 3 1/2 cups. Beat 4-5 minutes or knead if you like.

Place in a oiled bowl, turning to grease all of the dough. Cover and sit bowl in a pan of hot tap water for 15 minutes.

That's all the time it needs to rise.

Turn the dough out onto a floured board. Divide into 12 equal pieces. Tuck in edges to form a ball and sit in a greased muffin tin. Cover and let rise 15 minutes.

You can bake them as a ball but I like to snip an X into the top with scissors. You can snip almost halfway through.

Bake at 425°F for 12 minutes

Then let them rest 5-10 minutes before removing from pan.

Ready for a big slab of butter!

And if you're not careful they'll be gone in 60 minutes!