Prep 2 hrs
Cook 10 mins
I grew up on these. Now I make them for my kids. The time it takes to make these are worth it. The recipe can easily be halved for 12 rolls. You would still use 1 egg though.
- 2 cups hot water
- 1⁄2 cup sugar
- 2 teaspoons salt
- 2 tablespoons yeast
- 1 egg
- 1⁄2 cup vegetable oil
- 6 -7 cups flour
- Dissolve sugar and salt in water.
- Add yeast. Let rest 10 minutes.
- Add egg and oil.
- Add flour. Make a smooth but elastic dough.
- Let rise until double (about an hour).
- Shape into rolls.
- Let rise 30 minutes.
- Bake at 400 degrees for 10-12 minutes.
- Brush tops with butter.
What an absolutely fabulous tasting roll. This recipe will definitely be replacing the one I used to make. I halved it as suggested and they still turned out perfectly. Thanks!
YUMMY! I love bread and it loves me! note to self chec the hips! DS is a very picky bread person and he liked these quite a bit. So in my bread recipes cookbook for future use. I did cut the recipe in half as I just made sage rolls a few days before. We ate these with a rib dinner and they sopped up the BBQ juices quite well. I used my bread machine to nmix the dough. I added in 2 tsp vital wheat gluten to the recipe. After dough cycle 1hr 50 min. I remeoved and layed out on stone, making 8 large rolls. Baked at 400 degress after rise for 12 min. Once done I brushdd with melted butter and dusted sesame seeds over top. Wonderful!!! Made for Aus/NZ Swap 38
OMGOSH!!!!!!,These are sooooooooo wonderful :) I made these just like shapeweaver did & they turned out awesome :) These will definitely be made again :) THANK YOU for posting