3.5cupsall-purpose flourit an take 3 to 4 cups total depending on climate
2tablespoonmelted butterto brush on baked rolls + more for the baking pan
Instructions
Combine the warm water, oil, sugar, and yeast together in the bowl of a stand mixer fitted with a bread hook, or a large mixing bowl.
Give the mixture a quick stir to combine, then let sit until yeast is bubbly. This can take anywhere from 10 to 15 minutes depending on room temperature and age of your yeast.
Preheat oven to 400 degrees. Butter a 9 x 13 baking pan and set aside.
Stir in egg, softened butter, and salt.
Add the flour, one cup at a time until you have a soft dough that is not sticky, about 5 minutes with a stand mixer or 15 minutes by hand.
Divide dough into 15 equal pieces and roll into balls on a lightly floured work surface.
Place in the prepared baking pan and cover with a sheet of parchment paper, then a linen towel. Let rise for 10 to 40 minutes in a warm place.
Bake in the middle rack for 10 to 12 minutes, until tops are lightly browned. Remove from oven and brush with melted butter. Serve warm with softened butter.
Notes
If your water is too hot, the yeast will die. If your water is too cold, it will not rise.
Check the expiration date on jar of yeast before starting. If it is expired, throw it out. Old yeast will not work.
If your yeast does not bubble - the water was the wrong temperature or your yeast is dead. Go buy a new jar and try again.
Instant Yeast can be used in place of the active dry yeast. Add it with the flour, there is no need to activate it in water.
I live in the desert, the air is very dry. If you live in a humid climate, your dough "may" be stickier. If so, add 1 tablespoon of flour at a time until dough can be handled.
HOW TO STORE DINNER ROLLS:
Allow rolls to cool completely before storing to avoid them getting soggy from the heat. Place in a large zipper topped bag or airtight container.For best flavor and texture, use these rolls within 3 to 5 days.
HOW TO FREEZE:
UNBAKED
After the rolls are shaped and placed in the baking pan, tightly cover with plastic wrap and foil. Place the pan in the freezer - use within one month.To bake, allow the rolls to defrost on the counter covered with a dish towel for 1 to 2 hours. Once they are thawed and puffed back up, bake as directed.
BAKED
Allow rolls to cool completely! Place the rolls on a baking sheet and cover with plastic wrap. Place in the freezer for 2 hours, then transfer to a zipper top freezer bag or an airtight container. This is keep them separated, and make it easier to remove them individually.When ready to eat, remove from freezer and allow to thaw to room temperature. Reheat in the microwave just before serving if desired.