These homemade rolls are fancy enough for a feast but handy enough for almost any occasion. —Jayne Duce, Raymond, Alberta
Ingredients
- 2 packages (1/4 ounce each) active dry yeast
- 2 teaspoons plus 1/2 cup sugar, divided
- 1-1/2 cups warm water (110° to 115°)
- 1-1/2 cups warm whole milk (110° to 115°)
- 1/4 cup canola oil
- 4 teaspoons salt
- 7-1/2 to 8-1/2 cups all-purpose flour
- Butter, melted
Directions
- In a large bowl, dissolve yeast and 2 teaspoons sugar in warm water; let stand 5 minutes. Add warm milk, oil, salt and remaining 1/2 cup sugar. Stir in enough flour to form a stiff dough.
- Turn out dough onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1-1/2 hours.
- Punch down dough. Turn out onto a lightly floured surface; divide into 4 portions. Divide and shape each portion into 12 balls. Roll each ball into a 10-in. rope; tie into a loose knot, pinching together ends. Place 2 in. apart on greased baking sheets. Cover and let rise in a warm place until doubled, 20-30 minutes. Preheat oven to 300°.
- Brush rolls with butter. Bake 15 minutes to parbake. Cool completely on a wire rack. Freeze in airtight freezer containers.
- To serve, preheat oven to 375°. Bake frozen rolls on baking sheets until browned and heated through, 12-15 minutes.
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