Double Quick Dinner Rolls
It looks like there are a lot of steps and really it isn't. I just wanted to be very clear on the steps and what works for me.
- 1 pkage pkg
- 1 packag active dry yeast
- 1 c
- warm water (not hot as it will "kill" the yeast)
- 2 Tbsp
- egg (beaten)
- 2 1/4 c
- 2 Tbsp
- vegetable oil
- 1 tsp
Flour, salt and sugar.
Mix it around a little and set it aside.
Stir and scrape down the sides with a wooden spoon. When it is all mixed well, make a little well and then add the egg and oil, stir and then add the rest on the dry ingredients.
Again, stir and scrape down the sides of the bowl making it into a ball of dough. It will be wet and sticky. DO NOT add more flour.
Cover and place in a WARM but not hot place. Let it rise to double in size...about 20/30 minutes depending on how warm your kitchen is.
With your hands, NOT a rolling pin, pat the dough to about 1 to 1 & 1/2 inch thick.
Use a biscute cutter to cut out 12 circles.
"Drag" the bottom of the cut roll in the pan making sure it gets "oiled." Do this with each of the cut dough circles.
The closer they are together in the pan the higher they will rise.
Cover and let rise to double in size. About 15 to 20 minutes. You will be able to tell.
After you remove them from the oven, butter the tops and let it melt down the sides. Serve hot and watch your family enjoy!
Also, do not use "metal" mixing bowls to let the dough rise, they get too warm and the dough may start to "cook" and stick to the bottom of the bowl. Not good..