• You will need: shopping list
  • 3 1/3 cup flour shopping list
  • 1 tsp salt (not kosher) shopping list
  • 2 tsp instant yeast shopping list
  • 2 TBS sugar shopping list
  • 2 TBS oil shopping list
  • 1 cup warm water (110) shopping list
  • 1 large egg, beaten shopping list
  • 1 egg beaten for brushing the tops of the rolls shopping list
  • Combine flour, salt and yeast in your kitchen aid mixer. Add sugar, oil and beaten egg to the water. Pour over dry flour mixture. Mix on low/med for 5-6 minutes. shopping list
  • You want the dough to be sort of tacky but not sticky. shopping list
  • You don't want the dough to be dry or dense. If you notice that the dough is dry add a bit more warm water 1 TBS at a time while kneading. Form into a ball and put it into an oiled bowl. I just leave mine in the mixer bowl. and cover with plastic. I heat my oven for 1 minute or 2 on low and turn it off. This method, I noticed, provides a proofing environment for the dough to rise free from drafts. If you feel the oven is too hot, keep the door ajar and let it cool some. You are better off with a cooler oven than too hot of an oven. Let rise till doubled..about an hour. Usually, recipes say to punch dough down. I find that it releases too much of the good bubbles that makes the dough, I don't. I just grab a small golf size(or a bit bigger) piece of dough and form into a ball. If, it is too sticky to form use oiled/wet hands to form the rolls. I place it on a greased cookie sheet. Brush the tops with beaten egg. shopping list
  • You can sprinkle sesame seed/poppy seeds at this point if you want. Let rise till doubled... again in the oven . I don't reheat it. shopping list
  • Take out of oven be careful not to bang the sheet of rolls on the counter ( so as not to deflate them) and preheat the oven to 375. Bake for 12 -15 minutes. Just check to see that the tops are golden. shopping list

How to make it

  • Soft Dinner Rolls.... This recipe came about after an attempt at making bagels one day. I had bought a bagel book and wanted to try out a few varieties. They all looked good! So I made the classic New York Bagel...but, the Egg Bagel looked pretty neat as well. Well, since it was my first attempt at making bagels, I didn't realize how much time it required....boiling and all. Of course I was really being brave by making 2 different recipes. Well, I ran out of time and decided not to boil the egg bagel. I thought I could make rolls instead...the result?...Best-ever soft dinner rolls! Funny, I never ventured to do the egg bagel. I really love making these rolls and freezing them. They stay soft and pillowy and have a great taste. I pretty much like the fact that it comes out every time. They are great for mini burgers. I also use this recipe to make hamburger buns by sprinkling sesame seeds. I've even made hot dog buns... just a great recipe to keep. I am sure you can substitute some whole wheat flour for the white flour... A good ratio is 1/3 of the white flour could be substitued by whole wheat.

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    " It was excellent "
    mrsclause ate it and said...
    Easy recipe.
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