I saw this recipe for 30 minute rolls this afternoon and made them for supper tonight. I had them with homemade soup I made over the weekend.

I made most of them larger so they are more the size for sandwiches, so they needed to be baked a few minutes longer. I got 25 buns out of the recipe instead of the 45 mentioned in the recipe. They can be made ahead of time and frozen before baking, so you can bake fresh as you need them. In the comments, someone figured the recipe to only make a third of a recipe to make about 15 buns if you don’t need that many.

You will probably need to bake in at least two batches so it will take a little longer than 30 minutes. Otherwise they were easy to make and tasted great. I put some in the freezer to warm up at a later time. I love the taste of fresh homemade bread.

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Nancy Kvamme

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