Oh me oh my~ these are good. Very good. I can eat these for breakfast, lunch and dinner! The dough can be mixed together and kept covered in the refrigerator, and pulled off as needed, let it sit to rise, and bake. But that NEVER happens. I usually make the entire recipe.
A quick word about flour~
I've noticed that in the bag of flour that I am currently using I am using 6 cups of recipe for this recipe. I think it depends on the brand, settling, etc.
3 cups warm water
2 Tbsp Yeast
1/2 cups sugar
1/2 cup vegetable oil
2 tsp salt
6-7 cups white flour
1 stick butter
Measure out water in a large mixing bowl. Sprinkle the yeast on top of the water. Add the sugar and salt and whisk together. Someone commented that I shouldn't add the salt at this time since it will affect the rising of the dough but I've never had a problem. You can always add it later with the flour. Let the dough sit for a few minutes to make sure yeast is activated. Add enough flour till dough is moistened and incorporated.
Dough will be sick and not dry like traditional bread doughs.
Cover and let rise till double about an hour or so~ but I usually don't wait that long. Melt the butter in microwave till barely melted. If you melt it too long it will seperate. Grease cookie sheet and hands (I use a muffin tin) and pull of a piece of dough, dip it in butter and place on cookie sheet or in muffin tin. This recipe makes about 26 rolls per recipe and are pretty large in size.
Let rise for 20 minutes. I tried cooking two trays at one time but the oven heat needs to be well circulated to cook them properly and so they don't get too brown on the bottom.
If you make these on a cookie sheet they tend to spread out. I really prefer the muffin tins.
Bake for 20 minutes in a preheated 375 degree oven.
You can't eat just one. :)
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Have a Lovely Day!!!
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