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Prep Time: 30 Minutes Cook Time: 120 Minutes |
Ready In: 150 Minutes Servings: 6 |
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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. Ingredients:
1 (1/4 ounce) package active dry yeast |
6 tablespoons sugar, divided |
1 teaspoon sugar, divided |
1 cup warm water, divided (110-115f) |
1 cup warm milk (110-115f) |
1 tablespoon salt |
5 1/2-6 cups all-purpose flour |
1 egg |
2 tablespoons vegetable oil |
2 teaspoons vegetable oil |
3 tablespoons butter (optional) or 3 tablespoons margarine, melted (optional) |
Directions:
1. In a mixing bowl, dissolve yeast and 1 tsp sugar in 1/2 cup water; let stand for 10 minutes.
2. Add milk, salt and remaining sugar and water.
3. Gradually add 2 cups flour; beat until smooth. Beat in egg and oil. Stir in enough flour to make a soft dough.
4. 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.
5. 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.
6. 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.
7. Place 2-3 inches apart on greased baking sheets.
8. Cover and let rise until doubled, about 30 minutes.
9. Bake at 375F for 15-20 minutes or until golden brown.
10. Remove from pans and cool on wire racks.
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