1 Hour Dinner Rolls

I've made these rolls a few times now, and I love them more every time! They're super quick (1 hour!) and they're fluffy. They remind me of the delicious rolls the lunch ladies made for lunch back in elementary school. (Confession: I used to trade my chicken rings for those rolls. Yes. I've always been a carb addict)

These rolls are a great way to fancy up a simple weeknight meal, and they'd also make a great addition to your Thanksgiving dinner! 

1 Hour Dinner Rolls

Yield: 12 rolls

3/4 cup milk

4 tbsp butter

3/4 cup hot water

4 tbsp sugar

1 tsp salt

4 to 4 1/2 cups flour

1 tbsp yeast 

1. Microwave milk and butter in a pyrex measuring cup or other microwave safe bowl for 2 minutes. Pour it into the bottom of a stand mixer fitted with the dough hook attachment. 

2. Add the hot water, sugar, and salt. Add 2 cups of flour and mix with the dough hook for about 1 minute. Scrape the sides of the mixer with a spatula to get the excess flour incorporated. 

3. Add the yeast and mix for 1 minute. Add the remaining flour, 1 cup at a time, just until the dough pulls away from the sides, leaving the bowl almost clean. (You may need less or more than called for based off your altitude, etc.) Once there's enough flour, mix on medium-low for 5 minutes. 

4. Cover the mixer with plastic wrap or the like and let it sit for 5 minutes. While it's sitting, preheat your oven to 170 degrees fahrenheit. 

5. After the dough has sat for 5 minutes, plop it onto the counter. Divide (using a dough cutter or a large knife) it into 12 equal pieces (I divided it in half (2), then those in half again (4), then each of those into 3 pieces (12).) I shape them by stretching them and then pinching the bottom together really well. 

6. Butter the bottom of a 9 x 13 pan and put the rolls in the pan. Put them in the warm oven, uncovered, and let them rise for about 20-30 minutes. Leaving them in the oven, turn the oven up to 350 degrees fahrenheit. It took my rolls about 15-18 minutes to bake.*

*Obviously, it depends on your oven. I also chose to turn the pan about halfway through because my oven bakes a little unevenly. 

7. Brush with butter right when they come out of the oven. Bon appétit! 

Ultimate Chocolate Cupcakes

Everyone needs a chocolate cupcake recipe, right?

These cupcakes are moist, rich, and chocolatey.

Ultimate Chocolate Cupcakes

Yields: 12-14 cupcakes, depending on how much you fill them

2 tbsp veggie oil

1 stick (1/2 cup) butter

1/2 cup dark chocolate chips

3/4 cup + 3 tbsp flour

1/2 tsp baking soda 

1 tsp baking powder

1/2 cup cocoa powder

3/4 tsp salt

1/2 cup sugar

1/2 cup brown sugar

2 eggs + 1 egg yolk, room temp

1/2 tsp vanilla

1/2 cup greek yogurt or sour cream (I used regular yogurt)

1/2 cup hot water

1. Preheat oven to 350 degrees fahrenheit. Line a cupcake pan with liners.  

2. Put veggie oil, chocolate chips, and butter into a microwave-safe bowl. Microwave in 30 second increments, stirring every 30 seconds, until just melted.

3. Combine flour, baking soda and powder, cocoa powder, and salt in a medium bowl. Whisk until combined. 

4. In a large bowl, combine sugars, eggs, and vanilla. Whisk until combined. Add the melted chocolate mixture, then whisk until combined. 

5. Alternate adding the flour mixture and the yogurt to the sugar mixture. Mix until just combined (I didn't even use my stand mixer. I just used a whisk). Add in the hot water last, and mix until it's combined. 

6. Use a cookie scoop to divide the batter evenly between the cupcake liners. I filled mine about 3/4 of the way full, but I would fill a little bit less next time. (High altitude messes everything up!!!)

7. Bake for 16-18 minutes, or until a toothpick comes out clean.

Ultimate Chocolate Frosting

Yields: enough for 1 dozen cupcakes

1 stick (1/2 cup) butter, slightly softened

3 cups powdered sugar

3/4 cup cocoa powder

1 tsp vanilla

milk for thinning

Beat the butter on high with a mixer for about 2 minutes. Add the powdered sugar and cocoa powder, slowly. Add the vanilla. Add milk as needed for desired consistency. Beat for about 3 minutes to make it fluffier. 

Pipe the frosting onto cupcakes using a closed star tip. Top with chocolate sprinkles.