I'm pleased to share the recipe for these light and tender rolls, which I've made for 25 years. I once served them to a woman who'd been in the restaurant business for half a century. She said they were the best rolls she'd ever tasted.
Ingredients
- 1 package (1/4 ounces) active dry yeast
- 1/2 cup plus 3/4 teaspoon sugar, divided
- 3 tablespoons plus 1-1/3 cups warm water (110° to 115°), divided
- 1/3 cup canola oil
- 1 large egg, room temperature
- 1 teaspoon salt
- 4-3/4 to 5-1/4 cups all-purpose flour
- Melted butter, optional
Directions
- In a bowl, dissolve yeast and 3/4 teaspoon sugar in 3 tablespoons warm water. Add remaining 1/2 cup sugar, remaining 1-1/3 cups warm water, oil, egg, salt and 2 cups flour; mix well. Add enough remaining flour to form a soft dough.
- Turn out dough onto a floured surface; knead until smooth and elastic, 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 hour.
- Punch dough down. Shape into 20 balls. Roll each ball into an 8-in. rope; tie into a loose knot. Place on a greased baking sheet; cover and refrigerate overnight. Allow rolls to sit at room temperature for 45 minutes before baking.
- Bake at 375° until lightly browned, 12-15 minutes. Brush with butter if desired. Remove to wire racks to cool.
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