Easy Yeast Rolls
Author: 
 
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
  1. Mise en place ~ Gather Ingredients
  2. Measure 1 pound of flour – one third whole-wheat and two thirds all purpose.
  3. Add salt to flour
  4. Measure 8 ounces of water; add a pinch of the sugar; warm to 110°F – no more than 115°.
  5. Proof yeast for 5 - 10 minutes, or until it "blooms" or swells.
  6. In a large bowl, whisk egg, sugar, and oil, together in a large bowl.
  7. Add proofed yeast mixture; whisk to combine.
  8. Stir in flour into the egg mixture using a wooden spoon.
  9. When dough becomes too stiff to stir, turn it out onto a floured work surface; knead by hand.
  10. Knead until dough is smooth but still soft, add a little bench flour if it is sticky.
  11. Pour a little oil into the bowl, then place dough, roll the dough over so it is coated.
  12. Cover with a kitchen towel; let rise in a warm place until doubled in size - 1½ hours.
  13. Place parchment on a half-sheet pan.
  14. Punch down dough.
  15. 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.)
  16. Arrange on parchment lined baking sheets about ½" apart.
  17. Cover with a towel; let rise again until doubled, about 1 hour.
  18. Preheat oven to 350° about 15 minutes before rolls are ready to bake.
  19. Bake rolls 25 - 30 minutes, or until golden – mine takes 32 minutes.
  20. Cool slightly before serving
  21. 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/