I’ve just gotta tell you…

I was perusing the other menu plans today, and I happened upon Lynn’s Kitchen Adventures, a site I go to quite often. In her menu plan for today, she’d linked to her 40-minute Hamburger Buns/Rolls. I read the recipe and had to try it out. I’m making a new-to-me recipe tonight, cheeseburger soup, and had planned on making some dinner rolls to go along side.

I’ll be honest. I didn’t think that these rolls would turn out. I made them early in the day so that if they failed, I had time to make my tried-and-true recipe. I mean, look at that amount of yeast! They must taste incredibly yeasty, right? And 10 minutes? In a 425º oven? They’ll be overly crisp on the outside and doughy in the middle! And let’s not talk about that they aren’t allowed to rise – it’s going to be a dense, flavorless crumb. But there were tons of comments on her recipe, saying how tasty the rolls were, so I thought I’d give it a shot. You know, for science.

I am thrilled to say that I was completely wrong about these rolls. Somehow, the flavor isn’t yeasty at all, but full and delicious. They are soft with a slightly shattery crust, and a gorgeous crumb.  See for yourself:

Lynn's 40-minute rolls

I followed the recipe mostly as she has it written, with a few very small exceptions: I didn’t bloom the yeast, since I use instant yeast. I think I may have kneaded in a little extra flour, but I’m not sure (I kneaded for a bit in my Kitchen Aid, and then I did the rest by hand). I don’t know why I’m so surprised – every recipe I’ve tried from her site has worked beautifully for me.

As she suggests, variations on this recipe are endless – and I can’t wait to try my hand at some variations! As you can probably tell, I’m super-excited about these rolls!