I’m a recipe loyalist. As soon as I find a recipe I like, I stick with it. Why mess with a perfect thing, right? It’s why I’ve been making the same chocolate chip cookies for eight years now, and why I bring the same French silk pie to Christmas dinner every year. I recently found this tiramisu recipe too, so I’ll be putting that into the rotation as well.
One thing that has definitely been on the menu a lot lately are these easy and quick dinner rolls. While the original recipe says they can be done in about 30 minutes, I’ve found that they take closer to an hour for me. Regardless, an hour to make dinner rolls from scratch is nothing. Even if you’ve never made a yeast bread before, I promise that you can’t screw these up. Need something to bring to Thanksgiving next week? Don’t worry, I’ve got you covered.
- 1¼ cups warm water
- ¼ cup sugar
- 2 tbsp. yeast
- ⅓ cup oil
- 1 tsp. salt
- 1 egg
- 3½ cups flour
- 1. Disolve yeast and sugar in warm water in an electric mixer. Add oil, salt, egg, and flour.
- 2. Mix with dough hook until all ingredients are combined. If the dough is too sticky, add more flour. If the dough is too dry (the flour isn't all incorporated and the dough starts to separate), add more water by the teaspoon.
- 3. One all ingredients are incorporated and a good dough has formed, shape into 15 small rolls and place in a greased 9x13 pan. Cover with a light towel and let raise for approximately 30 minutes.
- 4. Preheat oven to 350 degrees. Once the rolls have risen (they don't need to double, just make sure to get a bit of a rise), bake for 15 to 20 minutes. You will know they are done when the tops are a light golden brown.
- 5. Brush melted butter and sprinkle sea salt on top to finish.
- I've tried to double the recipe, but it works better if you make two batches rather than one large batch.