Wow, these are some great rolls! Who knew that such delicious rolls could be so quick to prepare.I think this is going to be my only recipe for sweet rolls from now on.I absolutely loved how quick and easy it is to prepare!I followed the recipe exactly except that I used instant yeast instead of active dry yeast to cut time even shorter .Also after kneading the dough I accidentally left the dough to rise without shaping it into rolls.Later on (after about 10 min.) ,when I realized that I messed up the instructions ,I punched the dough down and shaped it into rolls.I then let them rise for another 10 min .The rolls baked beautifully and where nicely browned after about 10 minutes in our oven.All in all the results are great.Thank you for posting.
These are great! Just remember to add flour gradually until you get the right consistency. It will be a different amount every time depending on the day. I also check them frequently towards the end so that I can pull them out of the oven when they are done – golden on top. I used a large half sheet cooking sheet lined with silicone mats to make larger rolls and they came out very well. This recipe makes soft, sweet rolls.
1 cup plus 2 tablespoons warm water
⅓ cup oil
2 tablespoons active dry yeast
¼ cup sugar
½ teaspoon salt
3½ cups flour (either bread flour or all-purpose will work)
1. Preheat oven to 400 degrees.
2. In the bowl of your stand mixer, combine the warm water, oil,
yeast, and sugar. Allow the mixture to rest for 15 minutes.
3. Mix 2 cups of the flour, the salt, and the egg into the yeast mixture
using a dough hook. Add the remaining 1½ cups flour ½ cup at a
4. Shape dough into 12 balls and place in a 9×13 pan. Let dough rest
for 10 minutes.
5. Bake for 10 minutes or until tops are just golden brown.