30-minute dinner rolls from scratch + breadstick + hamburger buns - family favorite recipes!

Welcome to week four of the Ditch the Grocery Store challenge. If you're new here, hi, I'm Stacy. I am a homesteading and homeschooling mom of eight going on nine and I enjoy sharing our family's journey to ditching the grocery store and making more from scratch. If you want more information on me or this challenge, I will link week one down below. Today we are ditching grocery store hamburger buns, dinner rolls, and breadsticks and I think that you're going to be amazed at how quick and easy these are to make and how quickly you can whip up some fluffy dinner rolls or some garlic breadsticks to go with your meal, even if you're doing it at the last minute. Once you have these recipes in your arsenal, you will never need to buy store-bought again. First up, I'm going to show you my 30-minute dinner roll recipe that is going to blow your mind. Now, I will be showing all of these recipes with all-purpose flour since that is what most people are using, but please know that they are all wonderful with fresh milled flour as well and I'll have recipe notes on how to convert the recipe for fresh milled flour in the downloadable recipe. Access to all these recipes for the video will be linked below. I use a stand mixer, but if you don't have one, you can definitely do these same steps by hand, it just might take a little longer. Okay, to a stand mixer with the add 1 cup of warm water, 1 3rd cup light tasting olive oil or avocado oil, 1 4th cup honey, and 2 tablespoons of active dry yeast. Whisk it up and let it sit for 2-3 minutes. If you want to make these Hawaiian rolls, all you have to do is sub the water for pineapple juice. I also would recommend using a 4th cup of white sugar instead of honey for the right taste there, but do whichever you prefer. Next, add in 1 egg, 1 melted tablespoon of butter, and 1 half teaspoon of salt. Whisk it again until the egg is beaten and the mixture is pretty well combined. Now, add in 3 cups of flour and turn your mixer on low. After the flour is fully incorporated and the mixture looks well combined, start adding 1 4th cup of flour at a time until the dough pulls away from the sides and forms a that can be picked up and handled. You don't want it to be too sticky. It's just fine if that means that you end up adding in a whole nother cup of flour. I usually end up at about 3 3 quarters cup of flour total. Next, preheat your oven to 400 degrees Fahrenheit and butter all sides of a 9x13 glass baking dish. Now, take your dough and break it into 18 even chunks, rolling them into balls, and then placing them in your greased pan. So, there should be 3 rows of 6. Place a towel over them and put them in a warm place for at least 10 minutes to rise. If I'm in a hurry, I like to pop them into my other oven with the light on, but next to a wood stove or on top of a fridge are good places too. If you don't have anything like that, don't worry. On the counter will work just fine. Also, if you have extra time to work with, you can let these continue to rise for up to 30 minutes. Finally, you're going to take a little bit of milk and brush the tops of the rolls with it. Trust me, don't skip this step because it makes all the difference. Then bake them for 12 to 15 minutes or until they're nice and brown and look done. Let them cool slightly before serving and enjoy. These are such a hit in our house and I love that I can get them made and on the table in such a short amount of time. Optionally, you could freeze these at the dough stage so you'd make them into balls and then put the balls on a pan to flash freeze them. Then put those frozen balls of dough into gallons of black bags and then you'll have these, the dough already made up and ready to go and then all you have to do is place them in your baking pan to bake up for dinner. I honestly don't get around to doing this as often as I should. I need to get better about prepping my dough and putting it in the freezer, but we're usually short on freezer space and time so I'm glad that this recipe can be made so quickly. Okay, next up are breadsticks. When I make these I usually douse them in butter and garlic salt to make them garlic flavored bread sticks, but you can really take this as a basic recipe that you can adjust to your family's preferences. You can change up the flavor, you could braid them and make them fancier. Feel free to get creative or just leave them as is and either way your family will be impressed. To make them just add to your stand mixer or large bowl one cup of warm water, two and a half teaspoons of active dry yeast, and two tablespoons sugar. Whisk it and then let it sit for two minutes. Then add in one teaspoon of salt and two and three quarters cup of flour. Use the dough hook on your mixer or wooden spoon to combine the mixture well and form it into a dough. I usually dump the dough onto a floured surface at this point, kneading a bit by hand and mixing in a little bit more flour if needed, just until it's not too sticky to be worked with. Lightly oil your bowl and return the dough ball to your bowl covering with a towel and setting it in a warm place to rise. How long I let the dough rise really depends on how long I have to work with. I've even skipped this step completely and gone on straight to the next step, but just know that the texture won't be the same. It will come out more like a flatbread than a fluffy breadstick, but honestly my family doesn't really seem to care or even notice. It's still delicious either way. Next, roll the dough ball out onto a parchment paper lined baking sheet or a floured countertop if you aren't worried about cutting on your counter, and you're going to roll it out into a large rectangle about the size of a standard cookie sheet. Then just take a pizza cutter and make one horizontal cut all the way across and then cut every two inches or so all the way down vertically. So you're creating two rows of breadsticks. Cover the breadsticks with a towel and let them rise for 10 to 15 minutes while you preheat your oven to 400 degrees Fahrenheit. After your oven is preheated, bake the breadsticks for 10 minutes or until they're starting to brown. After you take them out, rub the warm tops with butter and then season with garlic salt or whatever your family enjoys. We especially love serving these alongside soups and salads. Okay, the last recipe I'm going to share with you today will have your family begging for homemade hamburger buns from here on out. We use them not just for burgers, but for sloppy joes, pulled pork sandwiches, and even just meat and cheese sandwiches instead of sliced bread, and probably other things I'm not thinking of right now. They're soft and airy, but more importantly, they have such a better flavor than store-bought. It's hard to describe, but you just have to try them. These are definitely not as quick to make as the previous two recipes. From start to finish it generally takes me about four hours, but I still find that they are very easy to fit making into my day because there isn't a lot of hands-on time, and honestly you could probably speed up these rising times in a pinch. I'm sure I've done it and it probably turned out just fine. Also, I'm going to show you the normal amounts that I make for my large family, but if you're not cooking for a crowd or don't feel like freezing the rest, you can definitely half this recipe. Okay, so to a stand mixer or bowl you add two cups of warm water, two tablespoons melted butter, 1 4th cup of sugar, and two tablespoons of active dry yeast. Yes, you can sub honey, but it will make them a bit more dense. Whisk that together and let it sit for two minutes. Then add in two eggs, two and a half teaspoons of salt, and about seven cups of flour, but start with six and then just keep going until the dough is no longer sticky and can be handled. Then cover the bowl and let the dough rise for one to two hours in a warm place or until it's almost doubled. After it has almost doubled, punch the dough down and divide it into 16 even balls. If you want a more specific measurement and have a scale, they should be about three and a half ounces each. Shape into a round ball, then place it on a parchment paper lined baking sheet, then flatten them to about three inches across. Cover the baking sheet and let it rise for another 45 minutes to an hour. When you're getting close to that time, preheat your oven to 375. Melt six tablespoons of butter and brush the tops with half of that amount and then bake for 15 to 18 minutes or until the tops are golden brown. After you remove the buns, brush them with the remaining butter. As hard as it is, I do recommend that you let the buns cool before slicing into them for the best texture. When you cut into hot bread, it can just make the insides a little bit more gummy and not as fluffy. These buns also freeze well in freezer bags or for a few days you can store them just wrapped in plastic wrap. Thank you so much for cooking along with me today. I hope that you learned something new and found some new recipes to add to your family favorites. I hope that you'll also join me here on Friday for my regular video. I make videos each week on homemaking, homesteading, and homeschooling and then join me next Tuesday for week five of the Ditch the Grocery Store Challenge.