Recipe by Chef Glaucia
This bread dough requires no kneading and can be made up to 4 days ahead. For a soft tender crust, brush with butter after they come from the oven. They're delicious!
Top Review by ImSoNotJustKidding
I've been using recipezaar.com for months, but i've never felt like making an account. I personally thought this recipe was so good that I made an account just so I could write a review. Thank You so much for adding such a great recipe! My mother has a silly life's goal of finding the perfect dinner roll recipe, this recipe wasn't exactly what she was looking for but she said it was the closest one she's ever seen (You have no idea how many recipes for rolls she's tried). I've made 3 regular "batches" of this recipe. The first I let rise for 1 hour and then cooked. The result was a bit more dense than I had hoped for. Next One I let it rise for amost 2 hours and it was far lighter. The last time I made it I let it rise for about 2 and 1/2 hours and I had it set on top of the stove while the oven was preheating and the additional heat along with the lengthened time created a nice light roll. The taste of this roll did seem kinda "dry" for me at first. But in an another batch I made, I used a cinnamon butter to brush the tops, and it created a very nice flavor for a diner roll. Also I've added "stuffings" into these rolls before I let them rise and placed then in greased muffin tins. I let them rise for about an hour and a half. I made them with about a table spoon of Velveeta Cheese (Brand of Easy Melting Cheese) and maybe a teaspoon of diced coktail sausages wrapped with about 3 table spoons of dough to form a nice ball. Let rise for an hour and a half. Then baked untill golden brown. Brushed tops with butter. Created a delicious variation of "Pigs in a Blanket" served for breakfast.
- 1 cup warm water
- 4 teaspoons active dry yeast
- 1⁄3 cup canola oil
- 1⁄2 cup sugar
- 3 eggs
- 1 teaspoon salt
- 4 1⁄2 cups unbleached all-purpose flour
Directions See How It's Made
- Combine the warm water and yeast in a large bowl and let it stand for about 10 minutes.
- Stir in oil, sugar, eggs and salt.
- Beat in flour, 1 cup at a time, until dough is too stiff to mix ( some flour may not be needed).
- Cover and refrigerate 2 hours or up to 4 days.
- Grease a 13X9-inch baking pan. Turn the chilled dough out onto a lightly floured surface. Divide dough into 24 equal-size pieces. Roll each piece into a ball; place balls in the prepared pan.
- Cover and let dough balls rise for 1 - 1 1/2 hours.
- Preheat oven to 350º F.
- Bake until rolls are golden brown, 20 to 25 minutes.
- Break rolls apart to serve.