Prep 15 mins
Cook 12 mins
I wanted a really good yeast roll recipe I could put in the bread machine or mix in the mixer that turned out the very same every time. So, I "tweaked" and played until these happened. You'll have to :"tweak" to find the amount of flour for your brand of flour and environment. This recipe is best at 16 rolls. You can stretch it to maybe 20, but don't go any more than that or they lose their special texture. At meal time, place however many you need in the oven for 3 or 4 minutes or until they heat and crunch up again. You'll never know they were baked earlier. Be careful to whom you offer one of these or to where you take them. Once people are on to you, you're stuck. Skip making for a bake sale if you have any other favorite recipe you'd like to share.
- 1 1⁄2 cups water
- 2 eggs
- 2 teaspoons salt
- 1⁄3 cup sugar (do NOT forget this or they won't brown correctly)
- 1⁄3 cup oil
- 5 1⁄2 cups flour
- 5 1⁄2 teaspoons yeast
- Either put in machine in proper order for your machine or throw it in the mixer with a dough hook.
- Let it mix and knead for 10 minutes or so while you find something else to do. It should be soft, but not run out of your hand when you lift it from the bowl.
- Cover with cloth and let double.
- Place on floured board. I just cut it into 4 "equal" pieces and the cut those into another 4 each.
- Spray or grease a large jelly roll pan or whatever you have about that size. Put the big ones on one end and the little ones on the other. Leave about 3/4" or so between the rolls.
- Beware, your environment and oven could change these times.
- Let raise again. Bake at 400 degrees about 9 minutes. Then I personally flip them onto another pan and bake upside down for another 3 minutes so the bottom is nice and crunchy also.
- Store after cooling in a plastic bag or something, but make sure they are truly cool first. I put them in the freezer and then reheat them in the oven as we need them.
- These things are truly one of a kind -- every time.
The directions aren't very good!! This is a good bet work recipe ?? Hmmm ...
Man oh Man....I love the texture of these rolls; they are soft, squishy, tender and the crust is lightly crunchy and perfectly brown. The dough is a dream to work with but it took longer to rise so beware of this to time your dinner. I thought 400 degree was too high. So, I baked them at 350 for 20 minutes. Boy, they are so good. The next time I will increase the sugar to 1/2 cup, personal preference, as I like sweeter rolls. Thanks sooooo much for sharing this recipe.
I made these for a Good Friday dinner. What a hit! I think they're going to make it to the Easter table, too! I proofed my yeast in 1/4/ cup of the water, then added all the ingredients at once in my mixer using the dough hook and let it run on the lowest setting for 12 minutes. It worked perfectly.