Prep 2 hrs
Cook 20 mins
- 2 cups warm water (105 degree to 115 degree F)
- 2 (1/4 ounce) packages active dry yeast
- 1⁄2 cup sugar
- 2 eggs, lightly beaten
- 4 tablespoons vegetable oil
- 1 teaspoon salt
- 6 cups all-purpose flour
- 3 tablespoons unsalted butter, melted
- Pour water into a large bowl and sprinkle in yeast.
- Let stand until yeast softens, about 5 minutes.
- Add sugar, eggs, 3 tablespoons oil and salt and stir to dissolve yeast.
- Gradually stir in enough flour to make dough soft (you may have to use your hands to work in last additions).
- Work dough in bowl to make a smooth ball.
- Lightly brush top of dough with additional 1-tablespoon oil.
- Cover bowl tightly with plastic wrap.
- Let stand in a warm place until doubled in volume, about 1 hour.
- Brush two 9 or 10-inch round cake pans lightly with melted butter.
- Punch down dough and cut into 24 pieces.
- With floured hands, form each piece of dough into a ball.
- Arrange 12 balls of dough, smooth side up, in each pan.
- Cover loosely with plastic wrap and let stand in a warm place until almost doubled in volume, about 35 minutes.
- Meanwhile, position a rack in the center of oven and preheat to 400 degrees F.
- Brush tops of rolls with remaining melted butter.
- Bake until golden brown, about 20 minutes.
- Let rolls stand in pan for 5 minutes.
- Remove rolls from pan and break apart.
- Serve rolls hot or warm.
The rolls were quite pretty coming out of the oven. I don't think the texture was as nice as kneaded rolls, although this method was quite easy, no more effort than mix and wait. They were a bit sweet for dinner rolls, in my opinion. I would cut back to 1/3 cup sugar next time.