Is it bad that I make these a lot? I love the light, fluffy texture of a yeast roll. It has to be homemade though. A store bought yeast roll just isn’t my thing. Simple, clean ingredients are all it takes to make a good roll.
The uses are endless. We use them for sliders, sandwiches, and to sop up the extra tomato sauce left over on the plate. Sometimes, I can’t even tell that a plate has been used. I have some good soppers in my house.
I love having a few leftover rolls for the morning. Cook an egg, smash some avocado…on a homemade roll. Nothing better, well, at least not today.
The base is the same as my bread, yeast, salt, sugar, flour, and oil.
When it starts to look like this, I take it out of the bowl and knead it for about 5 minutes, adding a little flour to keep it from sticking.
Until it gets like this. I cover it and set in a warm spot to rise. When it doubles in size (about an hour), I punch it down and divide it up into 12 rolls.
Just like this. I cover again and let them rise for another 45 minutes.
Then, into the oven for 25 minutes or until they are golden brown on top.
They are gorgeous, aren’t they?
- 1 teaspoon granulated sugar
- 1 cup hot (not boiling) tap water
- 1 package (2 and 1/4 teaspoons) active dry yeast
- 2.5-3 cups unbleached all-purpose flour
- 1/4 cup canola oil
- 1 teaspoon kosher salt
- non stick cooking spray
- In a medium to large mixing bowl, combine yeast, sugar and water
- Let rest for 5 minutes
- Add 2.5 cups of flour, oil, and salt
- Stir until it comes together and then transfer to a clean countertop sprinkled with flour
- By folding the dough towards you and then pushing away with the palms of your hands, knead the dough for 5 minutes, adding flour each time the dough feels too sticky
- When the dough is no longer sticky, but tacky, it is done
- Transfer back to the bowl and cover with a towel
- Set in a warm place to rise for an hour or until doubled in size
- Punch down and then divide into 12 even rolls and place on a greased baking sheet
- Place towel back over the rolls and place in the warm spot again and let rise for 45 minutes
- Preheat oven to 375°F or 190°C
- Remove towel and bake for 25 minutes on the middle rack or until the rolls have a golden color on the top
- Remove from the oven and allow to cool (if you can wait that long)