As many of you know I have been experimenting with rolls for the past two years.  I appreciate my neighbors and friends sending over recipes and sample, we have tried them all.  But this recipe from my friend Brenda who got it from her sister-in-law Jena is my favorite.  It is super easy and never fails me.  It is not the melt in your mouth rolls made with two cups of butter and risen twice etc.  But those kind of rolls never turn out 100% for me, they are more hit and miss.  Plus I have to plan my day around them to some extent.  These rolls I can start at 5 and have them for dinner at 6.  Plus it takes zero skill really which is exactly my type of recipe.  The sea salt and rosemary are optional but add a lot to the recipe.  Lecithin I can find at most grocery stores now in the baking aisle.  It gives the rolls some longevity so they taste good even when they aren't fresh from the oven.  These can also be cooked as cinnamon rolls or bread but although they will taste good, they aren't the best.

1 Hour Rolls

5 ¼ cup flour (whole wheat or white or any combination)
½ Tablespoon salt
1 ½ Tablespoons yeast
¼ cup sugar (OR 1/3 cup honey)
2 Tablespoons liquid soy lecithin
2 cups hot tap water
Coarse Kosher salt and Rosemary


Mix all dry ingredients in stand mixer first.

Add lecithin and water.

Mix for 5 minutes if mostly white, 10 minutes if mostly wheat.

Spray counter and pans with cooking spray . Roll into loaves or pinch off into roll sizes. Place in greased 9 x 13 pan

Let rise about 25-30 minutes, until almost double in size.  Spray with pam or brush with melted butter.  Sprinkle with kosher salt and rosemary leaves.  Trust me, this makes it taste really good.

Bake at 350 degrees rolls about 18 minutes, loaves about 25 minutes.
Makes about 15 rolls or 2 loaves.