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Prep Time: 25 Minutes Cook Time: 15 Minutes |
Ready In: 40 Minutes Servings: 20 |
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I'm pleased to share the recipe for these light and tender rolls, which I've made for 25 years. I once served them to a woman who'd been in the restaurant business for half a century. She said they were the best rolls she'd ever tasted. Ingredients:
1 package (1/4 ounces) active dry yeast |
1/2 cup plus 3/4 teaspoon sugar, divided |
1-1/3 cups plus 3 tablespoons warm water (110° to 115°), divided |
1/3 cup canola oil |
1 egg |
1 teaspoon salt |
4-3/4 to 5-1/4 cups king arthur unbleached all-purpose flour |
melted butter, optional |
Directions:
1. In a bowl, dissolve yeast and 3/4 teaspoon sugar in 3 tablespoons water. Add remaining sugar and water, oil, egg, salt and 2 cups flour; mix well. Add enough remaining flour to form a soft dough.
2. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.
3. Punch dough down. Shape into 20 rolls. Place on a greased baking sheet; cover and refrigerate overnight. Allow rolls to sit at room temperature for 15 minutes before baking.
4. Bake at 375° for 12-15 minutes or until lightly browned. Brush with butter if desired. Remove to wire racks to cool. Yield: 20 rolls.
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