1 Hour Low Sodium Dinner Rolls
- Standing Mixer
- Mixing bowl
- Unbleached parchment paper
- Casserole dish
- Infrared Thermometer
- Pastry Brush
- In a small saucepot whisk together the oil, honey, milk, and water. Turn the heat to medium-low and monitor the temperature using an infrared thermometer. We're looking for 110° but anything from 95° - 115° will work. The temperature is important here because if it’s too hot (120°F or more), it will kill the yeast. If it’s too cool, the yeast will not activate.
- Once you reach an appropriate temperature, remove the pot from the heat and sprinkle the yeast over the top of the liquid evenly. Using a fork, gently mix the yeast into the liquid. Let sit for 5 minutes or until the yeast gets nice and foamy.
- Add the mixture into the bowl of a standing mixer and add 3.5 cups of flour and the salt. Using the dough hook, mix on medium-low until the dry ingredients begin to come together.
- Slowly add in the remaining 1/2 cup of flour 1 tbsp at a time until the dough starts to come together and pulls off the side of the mixing bowl. The dough should be slightly sticky to the touch.
- Form the dough into a ball and place into a greased mixing bowl. Cover with a damp towel and let the dough rise at room temperature for 15 minutes.
- Gently punch the dough down and divide it into 15 equal-sized pieces. Form each piece into a ball and place them evenly 5 balls x 3 balls onto a greased 9x13 casserole dish. Cover the pan with a damp towel and let rise for an additional 15-20 minutes.
- Bake for 15 minutes, or until the golden brown and cooked all the way through.
- Optional: Brush with butter, vegan butter, or vegetable oil.