Saturday, December 4, 2010

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


  • 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.

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