krafty
10-25-2013, 10:52 AM
1 pkg dry active yeast
3/4 c. water (105-115~)
2 tbsp sugar
2 tbsp veg. oil
1/2 tsp salt
1 egg
2 1/2 c. four
soft butter or margarine
Dissolve yeast in water in 2 1/2 qt bowl, add sugar, oil, salt and egg. Stir to dissolve sugar and salt. Stir in 1 c. flour until smooth. Cover with cloth and place on rack over bowl of hot water; let rise 15 min.
Grease square pan, 9x9x2 in. Stir down batter and add 1 1/2 c. flour. Stir until mixed and turn into floured cloth-covered board. Knead 3 min. If sticky knead in 1/4 c. flour. Divide dough into 16 pcs and shape quickly into balls; arrange in pan and brush tops with butter. Cover with cloth and place on rack over bowl of hot water; let rise 25 min. Heat oven to 425°. Bake 12-15 min. or until light brown. Remove from pan to wire rack. Brush tops with soft butter. Serve warm. Yield 16 rolls
3/4 c. water (105-115~)
2 tbsp sugar
2 tbsp veg. oil
1/2 tsp salt
1 egg
2 1/2 c. four
soft butter or margarine
Dissolve yeast in water in 2 1/2 qt bowl, add sugar, oil, salt and egg. Stir to dissolve sugar and salt. Stir in 1 c. flour until smooth. Cover with cloth and place on rack over bowl of hot water; let rise 15 min.
Grease square pan, 9x9x2 in. Stir down batter and add 1 1/2 c. flour. Stir until mixed and turn into floured cloth-covered board. Knead 3 min. If sticky knead in 1/4 c. flour. Divide dough into 16 pcs and shape quickly into balls; arrange in pan and brush tops with butter. Cover with cloth and place on rack over bowl of hot water; let rise 25 min. Heat oven to 425°. Bake 12-15 min. or until light brown. Remove from pan to wire rack. Brush tops with soft butter. Serve warm. Yield 16 rolls