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!