Author: Make Mine Lemon adapted from Cuisine at Home
Ingredients
1 envelope active dry yeast
1 cup warm water (8 ounces) (110 – 115°F )
3 tablespoons sugar
1 egg beaten
¼ cup canola oil
1 teaspoon salt
3 ½ cups (1 pound) flour, plus bench flour
Instructions
Mise en place ~ Gather Ingredients
Measure 1 pound of flour – one third whole-wheat and two thirds all purpose.
Add salt to flour
Measure 8 ounces of water; add a pinch of the sugar; warm to 110°F – no more than 115°.
Proof yeast for 5 - 10 minutes, or until it "blooms" or swells.
In a large bowl, whisk egg, sugar, and oil, together in a large bowl.
Add proofed yeast mixture; whisk to combine.
Stir in flour into the egg mixture using a wooden spoon.
When dough becomes too stiff to stir, turn it out onto a floured work surface; knead by hand.
Knead until dough is smooth but still soft, add a little bench flour if it is sticky.
Pour a little oil into the bowl, then place dough, roll the dough over so it is coated.
Cover with a kitchen towel; let rise in a warm place until doubled in size - 1½ hours.
Place parchment on a half-sheet pan.
Punch down dough.
With floured hands, shape pieces of dough into balls. (For dinner rolls, make them a bit larger than a golf ball. For cocktail buns, shape them ping-pong ball size. Hamburger buns should be slightly smaller than a baseball.)
Arrange on parchment lined baking sheets about ½" apart.
Cover with a towel; let rise again until doubled, about 1 hour.
Preheat oven to 350° about 15 minutes before rolls are ready to bake.
Bake rolls 25 - 30 minutes, or until golden – mine takes 32 minutes.
Cool slightly before serving
Immediately after baking, brush the rolls with melted butter, then sprinkle with a topping.
Notes
For variety: you can add grated Parmesan cheese; toasted fennel, sesame, caraway seeds, poppy seeds
Recipe by Make Mine Lemon at https://www.makeminelemon.com/easy-yeast-rolls/