Prep 30 mins
Cook 2 hrs
From an old TOH. I love these rolls. The dough is very easy to work with and they freeze well. Cook time includes rise time.
- 7.08 g package active dry yeast
- 88.74 ml sugar, divided
- 4.92 ml sugar, divided
- 236.59 ml warm water, divided (110-115F)
- 236.59 ml warm milk (110-115F)
- 14.79 ml salt
- 1301.24-1419.54 ml all-purpose flour
- 1 egg
- 29.58 ml vegetable oil
- 9.85 ml vegetable oil
- 44.37 ml butter (optional) or 44.37 ml margarine, melted (optional)
- In a mixing bowl, dissolve yeast and 1 tsp sugar in 1/2 cup water; let stand for 10 minutes.
- Add milk, salt and remaining sugar and water.
- Gradually add 2 cups flour; beat until smooth. Beat in egg and oil. Stir in enough flour to make a soft dough.
- Turn onto a floured board; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise until doubled, about 1 hour.
- Punch dough down. Divide in half; roll each half on a floured board to 1/3-1/2 inch thickness. Cut with a floured 2 1/2 inch round cutter. Brush with butter if desired.
- Using the dull edge of a table knife, make an off-center crease in each roll. Fold along crease so the large half is on top. Press along folded edge.
- Place 2-3 inches apart on greased baking sheets.
- Cover and let rise until doubled, about 30 minutes.
- Bake at 375F for 15-20 minutes or until golden brown.
- Remove from pans and cool on wire racks.
Made this for dinner two ways; with the first half made as directed and that's the photos I've posted. Second rolled a seared hot dog in the center prior to cooking for a "pigs in a blanket" type of treat for DGD. Both turned out wonderful. This dough is so easy to work with and "rose" to the occassion perfectly in both cases. The end result was a soft, light roll that was so good there was nothing left to try freezing.