Homemade rolls are a favorite in our home. I love trying new recipes for them and also have a few stand by favorites. This recipe is one I use when I’m short on time. The rolls are delicious, dense and yeasty; perfect for potato soup dipping! Plus it makes a large batch, I can serve half and freeze the other half unbaked for busy nights.
The recipe was given to me by a friend many years ago, I’m not sure where she found it, if you know then let me know so I can give credit!
- 3½ – 4 c all purpose flour
- ⅓ c canola or olive oil
- 1 c hot water
- ⅓ tsp salt
- ⅓ c sugar
- 1 pkg (or 2½ tsp) yeast
- 2 eggs
- Mix oil, hot water, salt, sugar, yeast ad eggs well. Stir in flour 1 cup at a time until a soft dough forms.
- Dump dough out onto a floured surface and knead until smooth about 5 minutes. Place in greased bowl, cover and let rise in warm place for 1 hour, or until double in size.
- Punch down dough and dump onto lightly floured surface. Cut dough in half, form each half into 12 rolls.
- Place in 2 greased round cake pans or on 1 greased cookie sheet, spacing evenly. Cover let rise again for 20-30 minutes, until about double.
- Bake in preheated 350 degree oven for 10-18 minutes until golden. Brush tops with real butter hot from the oven and serve!
I often serve one cake pan for dinner and freeze the second one. To do this, place the formed dough into the greased pan, spray tops lightly with cooking spray and cover tightly with plastic wrap then aluminum foil. Freeze for up to a week. To bake, thaw at room temp for several hours until doubled then bake as usual.