If you ever need dinner rolls fast, like 30 minutes or less fast, give this recipe a go. You can decrease the recommended rising time as much as you like; I often let it rise for only 20 minutes and that’s because I’m almost always in a bit of a hurry.
I based this recipe off a hybrid of the whole-wheat pizza dough recipe and the rosemary ciabatta loaf recipe I’ve featured in the past. The rolls aren’t gorgeous–they are, after all, just quick and easy drop biscuits–but they are delicious and pair perfectly with soup or pasta.
1 t honey or agave nectar
1/2 of a yeast packet
3/4 cup whole wheat flour
1 T rolled oats
pinch of garlic salt, if you like1 t cornmeal
Seasonings: Rosemary to taste, a little basil, and dill, too
-In a bowl, dissolve sweetener and yeast in 1/4 cup hot water. Let stand for about five minutes.
-Place in bowl coated with cooking spray, turning to coat the top. Let rise ’til double in size, about 30 minutes.
-Preheat oven to 400 degrees.
-Punch down and work in seasonings. Use a spoon to scoop the dough into rolls, sort of like drop biscuits. Place on lightly greased cookie sheet. Bake for about 8 minutes. Remove from oven and serve warm. Maybe with my Roasted Corn & Black Bean Soup!