40 Minute Rolls

• 1 1/2 tablespoons active dry yeast
• 1 cup plus 2 tablespoons warm water (110° to 115°)
• 1/3 cup vegetable oil
• 1/4 cup sugar
• 1 egg
• 1 teaspoon salt
• 3 to 3-1/2 cups all-purpose flour

Directions

• In a large bowl, dissolve yeast in warm water. Add oil and sugar; let stand for 5 minutes. Add the egg, salt and enough flour to form a soft but not sticky dough.
• Turn onto a floured surface; knead until smooth and elastic, about 3-5 minutes. (Or use a dough hook on a standing mixer.) No need to let rise. Divide into 24 pieces; shape each into a ball. Place, barely touching each other, on greased baking sheets.
• Cover and let rest for 10 minutes. Bake at 425° for 8-12 minutes or until golden brown. Remove from pans to wire racks to cool. Yield: 2 dozen.

More often I roll the dough out and use a biscuit cutter to cut out the dough. It's a lot easier.