Happy New Year to everyone!
I made these on Christmas for just the 2 of us. Mixed in a bowl with a
wooden spoon. No mixer! No dough hook!
Very rustic and some of the most delicious & soft rolls I have ever
made! They went into my "Favorites File". Making them again tonight
for New Years Eve. ????
Easy Yeast Rolls
Source: thelittlekitchen.com
Prep Time 20 minutes
Cook Time 15 minutes
Resting Time1 hour 5 minutes
Total Time1 hour 40 minutes
Yield 12 rolls
3 cups unbleached, all purpose flour (divided)
1 1/2 Tbsp active dry yeast, rapid rise (I used 2 pkg which was 2 Tbsp)
1/4 cup sugar
1 tsp salt
1 1/4 cups VERY warm water, between 120-130F
1 Tbsp olive oil
1 Tbsp melted unsalted butter (I used very soft room temp.)
Preheat the oven at 400F.
Place 1 cup of the flour, yeast, sugar, and salt in a large mixing
bowl and mix well until combined. Then, carefully add warm water and
stir. Add the olive oil and melted butter and continue stirring until
combined (it will be quite soupy).
Begin adding the remaining flour, (1/2) cup at a time and stirring,
until the dough begins to pull away from the sides of the bowl (you
may or may not have to use all the remaining flour).
Place the dough on a floured cutting board or counter and knead the
dough until it forms a ball, meanwhile adding a bit of flour to
prevent sticking (avoid over-kneading the dough). Place the dough ball
in a lightly greased bowl (or just reuse the bowl you had used to mix
the dough) with a loose cover in a warm place for about 15 to 30
minutes or until the dough has nearly doubled in size. This is the
first rise.
Using a lightly floured surface, pat or lightly roll the dough into a
rectangle shape that is approximately one inch thick. Cut up the dough
into 12 equal rectangular pieces.
Grease a baking pan with butter and then place the dough pieces onto
the pan with their sides nearly touching. Using plastic wrap, loosely
cover and again set in a warm place for 15 to 30 minutes. This is the
second rise.
Place the baking pan in the oven on the middle rack for 15 minutes or
until golden brown. Carefully slide a stick of butter over the rolls
while they're hot for a shiny finish.