I love these rolls, I got this recipe from my friend Christina – Thanks! They are very easy to make and freeze well. That is plus a for me! I have included some pictures to help you out in what it should look like along the way.
I am going to just put the recipe in a format you can easily print, then label the pictures below.
Also, be sure you start about 2 hours before you are going to eat, it takes about 1 hour and 40 minutes for total rising time.
So, what wonderful roll or bread recipes do you have?
- 1 1/2 cups warm water (hot tap water)
- 1 Tbs. active dry yeast (1 packet)
- 2 Tbs. white sugar
- 2 Tbs. vegetable oil
- 1 tsp. salt
- 2 cups bread flour
- 2 cups whole wheat flour
- In a large bowl, stir together warm water, yeast and sugar. Let stand until creamy, about 10 minutes. Tip: This is called “proofing” your yeast.
- To the yeast mixture, add the oil, salt and 2 cups flour. Stir in the remaining flour, 1/2 cup at a time, until the dough has pulled away from the sides of the bowl. Turn out onto a lightly floured surface, and knead until smooth and elastic, about 8 minutes.
- Lightly oil a large bowl, place the dough in the bowl, and turn to coat. Cover with a damp cloth, and let rise in a warm place until doubled in volume, about 1 hour. Tip: I mix everything into a large glass bowl and I knead it right in the bowl.
- Deflate the dough, and turn out onto a lightly floured surface. divide the dough into 16 equal pieces, and form into round balls. Place on lightly greased baking sheets at least 2 inches apart. Cover the rolls with a damp cloth, and let rise until doubled in volume, about 40 minutes. Meanwhile, preheat oven to 400 degrees.
- Bake for 15-18 minutes in the preheated oven, or until golden brown.
Risen Rolls (after 40 minutes)