Rolls are so easy to make and not even I can screw up. This is something that goes with practically anything from spaghetti to soup to grilled chicken. They can also be eaten as a snack, for those early mornings, and even for dessert. These keep so well in the refrigerator that sometimes I make a double or triple batch to save for other meals, still only taking me 30 minutes.
The rolls are completed in four phases.
Phase 1: Yeast mixture sits for 15 minutes.
Phase 2: Add in other ingredients.
Phase 3: Shape rolls and let rest for 10 minutes.
Phase 4: Bake for 10 minutes.
Okay so maybe it’s 35 minute rolls. Or maybe 40 minute rolls. But it’s close enough. This recipe is mainly inactive time and you don’t have to have a stand mixer to do it(although I recommend having one). I use this one and I love every minute of using it. While using the stand mixer, the total amount of active time is only like 5 minutes, 1/8 of the total time.
Here’s the recipe:
- 1 cup + 2 tablespoons warm water
- ⅓ cup oil
- 2 tablespoons yeast
- ¼ cup sugar
- ½ teaspoon salt
- 1 eggs
- 3½ cups flour
- Preheat oven to 400 degrees.
- In the bowl of a stand mixer, combine water, oil, yeast, and sugar. Allow mixture to rest for 15 minutes.
- With a dough hook, mix in salt and eggs and 2 of the cups flour until combined. Add remaining flour ½ cup at a time.
- Shape dough into 12 balls and let rest for 10 minutes.
- Place rolls in a greased 9×13 pan or baking sheet. Bake at 400 degrees for 10 minutes or until tops are golden brown.
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