30-Minute Rolls




Ingredients
1 cup plus 2 tablespoons warm water
⅓ cup oil
2 tablespoons active dry yeast
¼ cup sugar
½ teaspoon salt
1 egg
3½ cups flour (either bread flour or all-purpose will work)

Instructions
1. Preheat oven to 400 degrees.
2. In the bowl of your stand mixer, combine the warm water, oil,
yeast, and sugar. Allow the mixture to rest for 15 minutes.
3. Mix 2 cups of the flour, the salt, and the egg into the yeast mixture
using a dough hook. Add the remaining 1½ cups flour ½ cup at a
time.
4. Shape dough into 12 balls and place in a 9x13 pan. Let dough rest
for 10 minutes.
5. Bake for 10 minutes or until tops are just golden brown.


Comments
5 Comments

5 comments:

  1. what if you have no stand up mixer or dough hook ?

    ReplyDelete
  2. what if you have no stand up mixer or dough hook ?

    ReplyDelete
  3. I'd also like to know how to do this without a mixer or dough hook.

    ReplyDelete
  4. I work with yeast a lot. I never used a mixer for years but do now. You can stir to mix and recommend adding flour gradually, stirring until mixed well after each addition until mixture is smooth. It will be thick so takes a lot of muscle and patience but can be done. The more you knead (work) the dough the better,unlike pie dough which gets tough if over handled.

    If you have never worked w/yeast, a word of caution. Be sure to use WARM only water. Best to error on the cool side if in doubt because TOO HOT water will kill the yeast and dough will not raise. I speak from experience from years ago and too many failures to admit.lol Hope this helps and good luck. You can do it!

    ReplyDelete
  5. I work with yeast a lot. I never used a mixer for years but do now. You can stir to mix and recommend adding flour gradually, stirring until mixed well after each addition until mixture is smooth. It will be thick so takes a lot of muscle and patience but can be done. The more you knead (work) the dough the better,unlike pie dough which gets tough if over handled.

    If you have never worked w/yeast, a word of caution. Be sure to use WARM only water. Best to error on the cool side if in doubt because TOO HOT water will kill the yeast and dough will not raise. I speak from experience from years ago and too many failures to admit.lol Hope this helps and good luck. You can do it!

    ReplyDelete