Yeast rolls with two rises. Easy, I understand. Quick, not so much.
From a stapled collection of recipes from my preschool, c. 1982, in University Heights, Ohio.
Quick and Easy Dinner Rolls
3-1/2 to 4 c. flour
2 pkgs. quick rise dry yeast
1/2 c. sugar
1/3 c. milk
1/4 c. lukewarm water
3 eggs
1/4 t. salt
1/2 c. oil (Crisco)
Mix together:
Sugar, oil, salt in bowl. Set aside. Beat eggs well; set aside. Scale 1/3 c. milk; let cool and then add to sugar and oil. Mix yeast in 1/4 c. water (luke warm) and then add to mixture and 1-1/2 c. flour. Add eggs and remaining flour. If mixture is still sticky, add 1/2 c. more flour. Mix well. Let rise in covered bowl in warm place for 1-1/2 to 2 hours.
On floured surface, knead bread for about 1 minute. Do not roll dough with rolling pin. Spread out with your hands about 1/2 inch thick. Cut out and dip into melted butter. FOld and put on baking sheet. Let rise in warm place (about 10-15 minutes); bake in oven on 350 deg. until golden brown.
Sommer Boswell