This is from Beatrice Ojakangas' Great Holiday Baking Book. I own several of her books due to our common Finnish heritage. She says, "You really can do these rolls from beginning to end in an hour! I use the food processor to mix the dough and hasten the rising by using rapid-rise yeast. This yeast is so finely milled that it dissolves right in the flour mixture, and it can stand a higher temperature, giving the dough a boost for the single necessary rising." These were handy when my step-sons lived with us, and of course, they loved them.
- In either a food processor or mixing bowl, mix the flour, yeast, milk, sugar, and salt.
- Add the water and oil and stir or process until a thick, sticky dough forms. Let stand for 5 minutes.
- Butter an 8-inch round cake pan.
- Place the dough on a lightly floured board. Gather the dough together gently. Using a floured knife or dough scraper, cut the dough into quarters. Cut each quarter into quarters, and shape each into balls, adding flour, if necessary, to prevent stickiness.
- Place the dough pieces close together in the prepared pan. Cover, and let rise in a warm place for 20 to 25 minutes or until the rolls are puffy.
- Meanwhile, preheat oven to 400 degrees F.
- Drizzle the melted butter over the rolls.
- Bake for 20 minutes or until golden.