|Recipe : Entry # 6627|
|1 cup warm water
1 package yeast
1/4 cup sugar
1 tablespoon oil
1 teaspoon salt
3-4 cups flour
|Beat all ingredients except flour.
Slowly add flour until a soft dough has formed. The softer the dough the lighter the roll.
Form a ball and place in a greased bowl. Cover and let rise 1 hour in a warm place.
Punch down the dough, cover with plastic wrap, and refrigerate.
Keeps about 2 weeks in the refrigerator.
To use, grease as many openings in a cupcake or muffin pan as the amount of rolls you wish to bake, and pinch off 2-4 small balls for each greased opening for segmented rolls, or 1 larger ball for a non-segmented roll.
Cover and let rise 1 hour in a warm place.
Bake at 350 until golden brown. About 10-20 minutes.
This recipe is good for single people like me as I can bake a couple of rolls to go with my meal and eat them hot out of the oven instead of having to bake up the whole amount of dough and eating the leftover rolls cold later in the week.