Easy Yeast Rolls
These easy yeast rolls are my mom's never-fail roll recipe.
Servings: 24 rolls
Ingredients
- 2 cups water lukewarm
- 2 pkgs yeast (1 package = about 2 1/4 tsp)
- 2 eggs beaten
- 2 cups flour all-purpose
- 1/2 cup sugar
- 1 1/2 tsp salt
- 1/2 cup oil
- 4 1/2 cups flour
Instructions
- Add lukewarm water (about 110-115 degrees) to a glass measuring cup. Sprinkle yeast on top of the water and allow it to dissolve.
- Crack eggs into a small bowl, beat well, and set aside.
- In a mixing bowl (or the bowl of a stand mixer), beat the water/yeast mixture, 2 cups of flour, sugar, and salt until smooth. Add eggs and oil, and mix thoroughly.
- Transfer the mixture to a large mixing bowl, and gradually knead in remaining 4 1/2 cups of flour. Knead the dough until elastic (I knead right in the bowl, but you can turn it out onto a lightly floured surface). You can also check to see that it passes the "windowpane test." (The windowpane test is where you pull off a small piece of dough and stretch it out gently. If the dough stretches out without breaking, and you can see the light through it, this means you've kneaded it sufficiently.)
- Grease the sides of your bowl and under the dough. Cover bowl with a tea towel or plastic wrap and allow the dough to rise for about 40 minutes.
- After 40 minutes, and once the dough has risen, punch down and form into rolls. Place the rolls into greased pans (this recipe fills a 9" x 13" pan and an 8" x 8" pan) and let rise for about 40 more minutes.
- Bake at 400 degrees for at least 15 minutes and until golden in color.