60-Minute Rolls (Food Processor)

From: ~Nimz~

On Jul 26, 2008

The flavor of these dinner rolls is excellent. I didn't used my food processor (we just don't get alone) so I made these with my Kitchen Aide. Dissolved the yeast and sugar (splenda) in the warm water. Added the milk salt and melted butter and mixed that well with the blade. Switched to the dough hook and added 4 cups of all purpose flour and it turned out wonderful. I gave it a little extra time to rise the second time, maybe 30 minutes. Light, airy, flavorful dinner rolls that I'll make again. Thanks Bayhill. Made for SSC Pet Parade.

From: diner524

On Sep 19, 2007

I didn't have any problems with this recipe. I cut the recipe into 1/4 of the amounts, as there were only two of us, which made six rolls. I just loved the method for making these yeast rolls, so easy especially since I don't have a kitchen aide mixer. They raised nicely and were light and fluffy in the inside. Thanks Bayhill for a great quick recipe!!!!

From: MsSally

On Sep 17, 2007

This would have gotten a 5 star had I not had trouble with the recipe. The flavor was great and worthy of 5 stars. But the dough was very sticky and I did have to add some more flour and it hardly rose at all. I will try this again, but I think next time, I might kneed the dough a little befor letting it rest.

From: Chef #549714

On Jul 31, 2007

I followed this recipe exactly, but the rolls came out rather tough. I may have kneaded the dough too long in the processor, although it was for 2 minutes, as the recipe suggested. They weren't bad, though, just not as fluffy as I'd like them to be. I did like the short amount of time it took, though. That part was great!