Prep 2 hrs
Cook 15 mins
After a long attempt to recreate the infamous yeast rolls of O'Charleys, I was able to get close. This is the result of a few years of trying to find out how they do it. If you've never heard of the place, I guarantee you will still LOVE these rolls! (Note: I doubled this recipe and was able to make enough to feed two very hungry families over Thanksgiving... just so you know!)
- 1⁄2 cup warm water (120-130 deg.- the hottest possible water from your faucet should be great!)
- 2 1⁄4 teaspoons yeast (or one .25 oz pkg.)
- 1⁄2 cup oil
- 1⁄2 cup boiling water
- 1⁄3 cup sugar
- 1 beaten egg
- 3 cups flour
- 1 tablespoon baking powder
- 1 teaspoon salt
- 2 -3 tablespoons melted butter
- Mix together the warm water and yeast packet in measuring cup. Let it get good and foamy.
- Mix together the oil, boiling water, and sugar. Stir until sugar dissolves. Add the foamy yeast water, and then the beaten egg.
- Sift together the flour, baking powder and salt. Add about 1 cup of dry mix to the liquids at a time, and mix very, very well.
- Grease pan.
- Pinch dough into balls. Keep them small because they will still rise. Let rise 2 hours, or until just past doubled.
- Preheat oven to 400.
- Bake for 10-15 minutes, or until golden brown on top. Brush with melted butter fresh out of the oven, and serve warm.