I’ve always considered bread making hard. My first experience as an adult making bread on my own was a quick bread. I didn’t let it cool long enough before putting it away, and when I came back to have some a few days later it was all moldy. So for several years I didn’t make bread.
Last year I got the guts and made wheat bread. Yes it was time consuming, but not so hard. So this year I tried out some Thanksgiving rolls.
Last night a group of friends got together for a Friendsgiving and it was my job to bring rolls and cranberry sauce. I was nervous about trying a new yeast bread recipe, but I think these rolls were even easier than the wheat bread!
The recipe is my grandma’s go to roll recipe, but I’ll have to get back to you on where she got it from.
2 pkgs. dry yeast
2 c. Warm water
1/2 c. Sugar
1/2 c. Oil
5 1/2 c. Flour
- Add 2 pkgs dry yeast (I used rapid rise) to 2 c. Warm water (follow the temp recommendations on the pkg)
- Add: 1/2 c. Sugar, 1tsp. Salt, 1/2 c. Oil
- Add 3 c. of flour, mix well, and add 2 1/2 more cups of flour and mix.
- Put dough on floured board and knead well. (I did mine 5-10 min. Until it was smooth and elastic).
- Make dough into small golf ball sized balls and place in greased pan. Be sure to leave a little room for the rolls to expand.
- Let the rolls rise in a warm place for 1 1/2 hrs.
- Bake 450 degrees for 15-20 min. (Mine baked pretty fast so I ended up taking the first batch out after 10 minutes and turning the temp down on the 2nd batch. Just keep an eye on them.)
- Butter the tops of the rolls while they’re still hot.
Makes around 2 dozen.