Put in a small glass bowl and set aside:
- 3/4 c. warm water
- 4 1/2 t. yeast (sprinkled over the water)
- 2 T. sugar (sprinkled over the yeast)
In a large bowl mix together:
- 2 c. HOT water
- 2 t. salt
- 3 T. sugar
- 1/3 c. vegetable oil (or olive oil)
- 4 c. flour (I use organic, unbleached white flour)
Pour the yeast mixture into the large bowl along with 1 c. flour. Stir together until completely mixed.
Stir in 1 c. flour again. And one more.
Sprinkle 1 c. of flour on the countertop. Dump dough onto it. Sprinkle 1/2 c. flour over the dough. Knead to form a soft dough. You might have to add more flour!
Grease bowl with about 2 T. vegetable oil. Place the dough into the bowl, turning the dough so it is oiled on top. Cover the bowl with plastic wrap or a warm, damp cloth. Rise to double.
Oil the countertop lightly. Dump the dough onto it. Form a “log” of sorts and then cut in half. Form each half into a “log” as well. Cut each half into 12 pieces. Grease 2 glass 9×13 pans (I use Crisco). Form each piece into a dinner roll (or as some people say: bun). Rise again.
Preheat the oven to 375°. Bake the rolls for 20-25 minutes, until golden brown. Butter the top of the rolls as soon as they come out of the oven. I use a plastic sandwich bag on my hand with about 1-2 T. butter on the outside and rub the butter on the tops lightly and quickly. Cool the rolls in the pans, on a cooling rack, trivets, or hot pads on the countertop.
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~ I have used a variety of flours in this recipe, but always have the base 4 cups of white flour to start with.
~ Flours that I have added are: whole wheat, rye, spelt, and barley. Maybe others, but I can’t remember! I want to say that I have used the 1-for-1 Gluten Free flour, but I can’t remember if I have used it with this recipe.
Betsy's Baking Blog 