Fluffy. Requires butter. My grandma’s recipe.
1 c. warm water
3 tbsp. vegetable oil
3 tbsp. white sugar
1 tsp. salt
1 packet “Rapid Rise” yeast
1. In medium sized mixing bowl, beat egg slightly.
2. Add warm water, sugar, salt, and oil.
4. Sprinkle yeast over mixture; let stand for 2 minutes.
6. Add flour 1/2 c. at a time, stirring after each addition. Keep this up until the dough is too stiff to stir easily. “Pretty stiff.”
7. Turn out onto a well-floured board.
8. Knead, adding in a little flour with every turn until dough is not sticky.
9. Roll into a ball and place in an oiled bowl.
10. Cover with a light cloth or paper towel.
11. Let the dough double in bulk. (45 minutes to 1 hour).
12. Punch down the middle of the dough.
13. Roll out in rolls and put in an oiled pan.
14. Brush tops lightly with oil.
15. Let rise until double in bulk (45 minutes to 1 hour).
16. Bake at 400 F, until brown. (About 20 minutes)
As I wrote in Back to My Roots, my Grandma’s hot rolls were famous. A well-known local favorite. I have been looking forward to sharing this recipe since I started this blog, as it’s one of my favorite things to make (and one of my favorite things to eat). If you try any recipes on this blog, try this one. You never know, it might turn into your own family’s favorite!
Here is the original recipe in my Grandma’s handwriting.