- 12
Ingredients
- 2 packages (1/4 ounce each) active dry yeast
- 1 teaspoon plus 6 tablespoons sugar, divided
- 1 cup warm water (110°-115°), divided
- 1 cup warm 2% milk (110°-115°)
- 2 teaspoons salt
- 1 egg
- 2 tablespoons plus 2 teaspoons canola oil
- 5 1/2 to 6 cups all-purpose flour
- 3 tablespoons butter melted, optional
Preparation
Step 1
Directions
In a large bowl, dissolve yeast and 1 teaspoon sugar in 1/2 cup warm water; let stand for 5-10 minutes until mixture is foamy. (If it does not foam, the mixture should be discarded.) Add the milk, salt, egg, oil, remaining sugar and water and 2 cups flour. Beat until smooth. Stir in enough remaining flour to make a soft dough.
Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 45 minutes.
Punch dough down. Turn onto a lightly floured surface; divide in half. Roll out each piece to 1/3-in. or 1/2-in. thickness. Cut with a floured 2-1/2-in. biscuit cutter. Brush with butter if desired.
Using the dull edge of a table knife, make an off center crease in each roll. Fold along crease so the large half is on top; press along folded edge. Place 2 in. apart on greased baking sheets. Cover and let rise until doubled, about 30 minutes.
Bake at 375° for 10-15 minutes or until golden brown. Remove to wire racks.