- 1 tablespoon active dry yeast
- 2 cups water, warm
- ⅓ cup sugar
- 5-½ cups flour
- ⅓ cup vegetable oil
- ⅓ cup milk
- 1 egg
- 1 teaspoon salt
ingredients
directions
1. NOTE: These directions are pretty detailed, so if you are an experienced baker, skim them. |
2. Mix yeast, warm water (Water should be hot enough to be almost uncomfortable to the touch) and a couple tablespoons of the sugar. Stir thoroughly, let sit for a few minutes. You know the yeast is good if after a few minutes (10 at the most), the bubbly stuff on top of the liquid looks like it is getting bigger. If it is not, throw it out and try again. You may have had the water temperature too hot or too cold. If it happens more than twice with the same yeast, throw it out and go buy some rolls. |
3. After you are sure the yeast is doing its job, add all ingredients but the flour and beat well. Then add the flour 1 or 2 cups at a time until the beater or wire whisk does not easily go through the mixture. Continue adding the flour (stirring with a spoon or spatula) until the mixture is starting to form a ball. Use the remaining flour (more or less depending on the texture) to knead the dough into a nice, rubbery, but slightly sticky ball. Knead 5-8 minutes, place in an oiled bowl, cover with a clean cotton cloth and let rise for about an hour -- until double in size. Shape into handball size balls, place on baking tray and let rise again for 45 min. to 1 hour. Bake in 400-425 Deg. F oven for 12-20 minutes. Rub tops of rolls with butter as soon as you pull them out of the oven. Mmmmmmm! |
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