- 1 tablespoon dry or rapid rise instant yeast
- 1 cup lukewarm water 110-115°F (43-46°C)
- 2 tablespoons sugar
- ⅓ cup oil vegetable, corn, sunflower
- 1½ teaspoons salt
- 1 egg
- 3½ cups all-purpose flour
- Combine yeast with water and sugar. Give it a quick stir, and let it stand for 5 minutes to bubble (this is not necessary if using instant yeast).
- In a bowl of a stand mixer, or in a large mixing bowl, combine the yeast mixture with oil, egg, flour, and salt. Knead using a stand mixer with a dough hook, or by hand, until you get a smooth and tacky dough ball.
- On a lightly oiled surface, divide the dough into 9 balls (around 2oz/60g each).
- Lightly grease an oven-proof ceramic baking dish (or a quarter baking sheet). And place the dough balls about half-inch apart. Cover with a towel or plastic/saran wrap and allow them to rise for at least 15 minutes. When I'm in a rush, I just let them rest for 15 minutes but if I have more time I let them rest for more until they double in size.
- Preheat the oven to 375°F (190°C).
- Remove the plastic wrap, and you can either bake the dinner rolls for 12-15 minutes without brushing them with anything (and brush the melted butter after they're baked and still warm). Or brush them with milk, egg wash, or butter before baking.
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.
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