Road House Yeast Rolls

[Guest guest]

ROAD HOUSE YEAST ROLLS

 

Makes 2 dozen large rolls

 

1 2/3 cups warm water (110-115 degrees)

1/3-cup vegetable oil

1 cup PLUS 3 tablespoons granulated sugar

4-6 cups bread flour, PLUS extra as needed

2 envelopes active dry yeast (4 ½ teaspoons)

1 teaspoon salt

4 tablespoons melted butter

 

In a large bowl, stir together the warm water, oil and

sugar.

In a separate bowl, stir together 4 cups flour, yeast and

salt.

Add the flour mixture to the liquid and stir until well

combined.

Add additional flour until soft dough forms.

Turn out on a lightly floured board and knead until smooth

and elastic, about 5 to 10 minutes.

Place in an oiled bowl and turn-oiled side up.

Cover and let rise in a warm place until double in bulk,

about 1 hour.

Punch down dough.

Roll into a large square and cut into 24 pieces.

Shape into large rolls and place on a greased jellyroll

pan.

Brush with melted butter.

Cover and let rise until double, about 35 to 45

minutes.

While rolls are rising, preheat oven to 350 degrees.

When dough has risen, bake for 25 to 30 minutes or until

golden brown.

Remove from oven and brush again with melted butter.

Let cool on a wire rack.

 

 

 

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There's A Blessin' In Pressin'....On The Upward Way!