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Ninety Minute Rolls Recipe

Jun 19 41 Comments

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This ninety minute rolls recipe is our family’s favorite! Are you looking for an easy and inexpensive homemade dinner rolls that your family will love? You can make these Ninety Minute Rolls for less than $1.00 per batch.

This ninety minute rolls recipe is our family’s favorite! Are you looking for an easy and inexpensive homemade dinner rolls that your family will love? You can make these Ninety Minute Rolls for less than $1.00 per batch.

Ninety Minute Rolls Recipe

2-2 1/2 cups all purpose flour
1/2 tsp. salt
2 Tbsp. sugar
1 pkg. or 1 Tbsp. yeast
1/2 cup milk
1/4 cup water
2 Tbsp. margarine

Mix 3/4 cup flour with sugar, yeast, and salt. Heat milk, water and margarine until very warm (120°-130°). Add to dry ingredients and beat 2 minutes on medium speed. Add 1/4 cup flour. Beat 2 minutes on high. Stir in enough flour to make a stiff dough. Knead 2-3 minutes. Place in greased bowl and let rise 15 minutes. Divide dough into 12 pieces and shape into balls. Place in 8-inch round cake pan. Let rise 15 minutes. Bake at 375° for 20-25 minutes.

To make cinnamon rolls from this ninety minute rolls recipe: Roll dough out after rising the first time and spread with 2 tablespoons margarine. Combine 1 teaspoon cinnamon and 1/4 cup sugar and sprinkle on dough. Roll jelly-roll style and cut into 1 inch pieces. Place in pan and bake as usual.

 

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Comments

  1. Beverly says

    September 8, 2010 at 1:29 pm

    I have this recipe on an old empty pack of Red Star Yeast, the date on it is 1978. I have made it several times lately, I find I can use 1/2 wheat flour, and whey low instead of sugar and it comes out great still! My husband and I are diabetic and I find some recipes cannot be altered and come out right. This is a great recipe!

    Reply
  2. Cheryl says

    January 23, 2011 at 8:28 pm

    I tried these rolls last week, and while they turned out okay, the seemed a little “dense” to me. The liquid was the right temperature and the yeast was fresh. Did I mix in too much flour, or aren’t they supposed to be light and airy? I’ve never done much yeast baking because of time constraints, but I have bought the frozen dough balls and made dinner rolls with them, so that’s all I have to compare them to. Thank you! Love your website and your book!

    Reply
    • Tawra says

      January 23, 2011 at 8:36 pm

      Sounds to me like you mixed in too much flour. They aren’t supposed to be dense.

      Reply
  3. Cheryl says

    January 23, 2011 at 10:34 pm

    Thanks for answering my question Tawra. I will definately give them another try!

    Reply
    • Jill says

      January 24, 2011 at 12:04 pm

      Cheryl when you make any yeast bread you might notice 2 things. First as you can see in this recipe the measurement for flour is 2- 21/2 cups of flour and that is what they normally do for these recipes. You add the least amount and if it is still too sticky to work with you add say a 1/4 cup more at a time until it is no longer sticky.

      Another thing too is I always get the dough to where it is slightly sticky then knead in the last of the flour in. Often people get the dough mixed great, then put it on a board with lots of flour to knead it which can be enough to effect the dough. Does that make sense? Hope this helps.

      Reply
  4. grandma says

    January 24, 2011 at 7:45 am

    To fancy up the cinnamon rolls you can sprinkle in soaked raisins and continue as usual.
    Another thing I do quite often is chop up a peeled apple and then roll jelly roll fashion. Makes a nice snack in the car in the morning or when ever you happen to want something filling on the run.
    Instead of sugar I use splenda since my husband is diabetic. He loves them.
    One thing to remember is Splenda does not make yeast rise. You need sugar or honey for that.

    Reply
    • Jill says

      January 24, 2011 at 12:05 pm

      My favorite is to use brown sugar and cinnamon instead of white sugar when your roll it out and sprinkle on it.

      Reply
    • Sheri says

      January 19, 2013 at 8:47 pm

      But flour, especially white flour, will feed the yeast to make the dough rise. I have two bread recipes that do not use sugar or honey. One bread is all white flour and the other is all whole wheat. They both turn out fine!

      Reply
      • Jill says

        January 21, 2013 at 7:08 am

        Yes you can leave the sugar out of most recipes. Here is one of many recipes from our web site and book that you can make without eggs or milk too. It is what I call depression bread because it calls for very little “fancy” ingredients.

        Reply
  5. Cheryl says

    February 13, 2011 at 1:37 pm

    Tawra and Jill, Thank you so much for your help. I tried the rolls again and they turned out better this time. I think it is the same principle as the pie crust, keep trying until you make all the mistakes and then they will come out perfect!

    Reply
    • Kena says

      August 31, 2017 at 6:36 pm

      I have found this to be true when making any bread recipe. Each one has its own little quirks. A lot of bread making also depends on the amount of humidity in your home as well as that affects how much flour is needed.

      Reply
  6. Jen says

    March 21, 2011 at 7:41 pm

    This was absolutely excellent! The only thing I was wondering is there anyway you could freeze these and bake them later? If you can at what point should you freeze them?

    Reply
    • Jill says

      March 21, 2011 at 8:19 pm

      Jen, you can freeze most bread or roll dough. Fix them up to the point where you shape them into rolls. Place with space in between in a pan or on a sheet and freeze. You can then place them in a plastic bag to store in freezer. You can also place in one of those disposable pie pans with space in between then you can bake them in the same pan.

      When ready to use thaw over night in the fridge or 2 hours at room temp. Continue with the recipe like it says, let them rise bake etc. If they were froze and placed in a plastic bag then place them on a sheet or in a pan which has been lightly flour to thaw. In either case when you let them rise cover with greased plastic wrap or I just warm my oven at 200 degrees for a couple of minutes, turn it off and then place the rolls in there to let them rise.

      Reply
  7. Cindy says

    May 24, 2011 at 10:49 am

    I know this may sound like a crazy question – but is that plain flour or self-rising? I am new to baking and I am wanting to learn.

    Thanks

    Reply
    • Jill says

      May 24, 2011 at 4:44 pm

      Cindy it is plain flour. Most recipes if they say flour mean plain flour and usually if it needs self rising will state it in the recipe. Not always so it was good to ask anyway.

      Reply
  8. Cindy says

    May 25, 2011 at 1:10 pm

    Thank you so much for this information – as I will be making these this weekend. Again I love your site.

    Reply
  9. Jenn says

    March 6, 2013 at 6:54 pm

    LOVE These! Making them tonight….for the third time in as many weeks. I even had to double the batch because my family was lamenting not having more the last two times. Also substituted a bit of whole wheat flour for the added fiber. 😀 Thanks ladies!!!

    Reply
  10. Carry says

    January 25, 2014 at 9:50 pm

    What does it mean when you say, ‘roll it jelly roll style’? I’ve never done that before, so can you explain it to me, please? Thanks!!

    Reply
    • Tawra says

      January 26, 2014 at 8:04 pm

      Make into a rectangle and then roll lengthwise.

      Reply
  11. Mary says

    February 12, 2014 at 9:11 am

    Is this all purpose flour? I assume. Hope to try soon.

    Reply
    • Tawra says

      February 12, 2014 at 9:41 am

      yes

      Reply
  12. Cheryl says

    February 20, 2014 at 6:53 am

    Can you put this in loaf pans?

    Reply
    • Jill says

      February 20, 2014 at 1:47 pm

      It might make a very small loaf. If you double it (double all but the yeast) it might make one loaf.

      Reply
  13. Mary says

    February 21, 2014 at 2:21 pm

    How do you make the fruit bread from this recipe? It was mentioned on Facebook it makes a great fruit bread. I would love the recipe.

    Reply
    • Jill says

      February 21, 2014 at 2:43 pm

      Mary I am sorry but I don’t know which comment you are talking about. We get hundreds of them and so I’m not sure. Maybe one of our readers can tell you.

      Reply
  14. Jennifer says

    January 6, 2015 at 1:55 pm

    What type of yeast did you use?

    Reply
    • Jill says

      January 6, 2015 at 1:58 pm

      You can use any kind of yeast.

      Reply
  15. Betty Key says

    February 17, 2015 at 7:11 pm

    I used this recipe to make rolls but halved it and used one half to make sausage roll-ups. Prepared the dough as for cinnamon rolls but instead of cinnamon, I added crumbled, cooked sausage and cheese and rolled it. These were delicious as were the rolls!

    Reply
  16. Wendy says

    March 15, 2015 at 4:55 pm

    3.15.15 – made these for the first time tonight, followed the recipe exactly and they came out great! Thank you so much for sharing the recipe!

    Reply
  17. Diane Roark says

    October 27, 2015 at 8:14 am

    Hey lady,

    I have such a weakness for bread especially if you have some butter and honey to go with it. Nothing smells or tastes better than homemade rolls. I am going to have to try these.
    sharing!!!
    Blessings,
    Diane

    Reply
  18. Mary Jane says

    October 27, 2015 at 8:03 pm

    I have this recipe from a magazine clipping years ago. I used to make it often just for dinner. Fresh hot buns were a nice treat with soup. My buns came out a little dense the first few times, and yes, the problem was using too much flour. Different flours have different densities, and the density of flour can even change from day to day in your own kitchen, depending on the weather and humidity. These rolls are called 90 minute dinner rolls because they take 90 minutes from start to finish.

    Reply
  19. Heather says

    January 25, 2016 at 5:05 pm

    This recipe says to use margerine, could butter be used instead?

    Reply
    • Tawra says

      January 25, 2016 at 7:18 pm

      Yes.

      Reply
  20. Steve says

    February 21, 2016 at 7:51 am

    When do you use or add the rest of the flour? 1.5 cups missing?

    Reply
    • Jill says

      February 21, 2016 at 4:03 pm

      Where is says stir in enough flour to make a stiff dough. Bread recipes often say this because it is sometimes hard to give exact amounts for the flour for different reasons. I add a cup then see if it needs the other 1/2 of cup. Sometimes it does and sometimes it doesn’t. You want the not to be sticky.

      Reply
  21. Mary Aris says

    February 6, 2017 at 1:16 pm

    Tawra, made your 90 minute rolls today. They turned out pretty well but because I have a fan oven I may have miscalculated the temperature and the rolls just came a little underdone with a slightly burnt crust. Slightly dissapointed with the results of my rolls but it was down to my miscalucaltions. However, they were extremely tasty and easy to make.
    ~Mrs Aris

    Reply

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