- 32
- 120 mins
- 140 mins
Ingredients
- 2 c warm water
- 2 pkg. Fleischmann’s very active dry yeast
- 2 1/2 t sugar
- 6 c. bread flour (2 pounds)
- 1 T of salt
- 2/3 c vegetable oil
- 6 T butter, melted
Preparation
Step 1
mix the water, sugar and yeast together in a small bowl or measuring glass
in a large bowl mix together flour and salt
add in vegetable oil and start to mix
pour in dissolved yeast mixture and stir with you hands (They’re gonna get messy)
once it forms a ball dump onto a floured counter and knead
knead dough until it becomes smooth
you may need to add a tablespoon or two if the dough is too dry
once well combined place dough in a large oiled bowl and cover with a damp cloth
place in a warm area of the house to rise for about an hour until dough has doubled in size (I use my laundry room with the dryer running)
once doubled if you poke it with your finger it shouldn’t push back out
punch down dough
to form even balls for your rolls split dough in half then half each of those in half and so on and so on until you have 32 balls*
form rolls and place in a grease circular pie plate 7 around and one in a center. (I use disposable pan so I can freeze a lot)
Place covered in a warm place and allow to rise again for about an hour
preheat oven to 350 degrees
brush melted butter on the tops of the risen rolls
Eating right away
place in the oven and bake for 20 min or until golden brown
Freeze directions
only bake for 10 to 15 minutes until set but not golden brown yet.
allow to cool completely
cover with foil and place into a gallon sized freezer bag
to bake later allow to defrost completely
preheat the oven to 350 degrees
place in the oven and bake for 10-20 minutes until golden brown
Instructions