By Ann Weaver.
Every single year, my family has rolls for Easter. As a matter of fact, we have rolls for almost every holiday with my extended family, because who can go wrong with rolls? Everyone’s favorite type is always sweet, and this recipe has been a hit with everyone time and time again. Try it with your family and see what they think!
Servings: 24 large rolls. Cuisine: American.
Total time: 2 hours.
Tags: Breads, Vegetarian,
Ingredients:
2 cups of warm water
2/3 of a cup of white sugar
1 & ½ Tablespoons of active dry yeast
1 & ½ teaspoons of salt
¼ a cup of light olive oil
6 or so cups of all-purpose flour
3-4 Tablespoons of salted butter
Directions:
In a large bowl, dissolve sugar in warm water. Stir in yeast. Allow it to bloom until the yeast blooms, about 5 minutes.
Add salt and oil. Add half the flour and stir, then add it one cup at a time. If six cups seems it will be too much, do not add all of it, and add a little more if the dough is too wet.
Turn out on a floured surface and knead. Place in an oiled bowl and turn over, oiled side up. Let rise for an hour covered with a towel.
Turn out again on a floured surface and knead again. Divide into 24 small sections, then roll them into smooth round balls and place on a cookie sheet. They may seem kind of small now, but they’ll be much bigger than you think at this point! Cover and let rise for 30 minutes.
Bake at 350°F for about 20 minutes, or the rolls are golden brown. Melt butter and brush over the top of the rolls. Serve warm or freeze to have another day. Enjoy!
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