Quick Yeast Rolls
1 pkg. active dry yeast
3/4 c. warm water (105 to 115F)
2 tbsp. sugar
2 tbsp. vegetable oil
1 egg
2 1/2 to 2 3/4 c. self-rising flour
butter, softened

Dissolve yeast in water in 2 1/2 quart bowl. Add sugar, oil and egg. Stir to dissolve sugar. Stir in 1 cup of the flour until smooth. Cover with cloth and place on rack over bowl of hot water; let rise 15 minutes. Grease square pan 9 x 9 x 2 inches. Stir down batter and turn onto floured wax paper. Knead 3 minutes. If dough is too sticky, knead in up to 1/4 cup more flour as needed, keeping in mind that the more flour you use, the heavier the rolls will be.

Divide dough into 16 pieces and shape quickly into balls; arrange in pan and brush tops with butter. Cover lightly with a lint-less, clean cloth and place on a rack over a bowl of hot water; let rise until fully doubled in size (about 25 minutes or more).

Heat oven to 425F. Bake for 12 to 15 minutes or until lightly golden brown.

Remove from oven and brush with butter; serve warm.


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