Angie's Yeast Rolls

Angie’s Yeast Rolls

Color = Flavor. I try to take them as dark as I dare.

Angie’s Yeast Rolls

Makes 2 dozen rolls

480g warm water

2 tablespoons + 2 teaspoons dry active yeast (2 packets)

100g sugar

3 eggs

48g cup oil

4 teaspoons salt

870g white flour

114g butter, melted, cooled 

In a stand mixer bowl combine the water, yeast, and sugar. Let sit 5 minutes to bloom the yeast- to assure it is active. 

Add eggs, oil and salt. Mix to combine. 

Add 750g of the flour to the wet mixture, using the hook attachment, bring together as a cohesive mass. 

Knead 1 minute, on medium speed after the ball forms. 

Sprinkle some of the remaining flour over the dough and cover with a cloth or plastic for 1.5 to 2 hours. 

Generously butter two 9 inch cake pans. (or 1- 9x13, and 1-8x8 pans)  

On the counter use the remaining flour. Lightly knock the air out of the dough and use the flour on the counter to keep it from being too sticky to handle. 

Divide the dough into 24 portions. And roll into tight balls. 

Dip the balls into the melted butter and line up neatly into the pan. Reserve remaining butter. 

Cover the pan with a cloth or plastic wrap and let rise 1.5 to 2 hours. 

Preheat the oven to 375. 

Bake rolls 15-20 minutes until the bottoms are golden brown, or the temperature comes out 190 degrees.

My coworker Angie shared this recipe with me a decade ago. I made it for my MIL then and now she requests them every Thanksgiving.

Sprinkle with flour and allow to rise until doubled.

All 30 2-ounce or (60g) rolls fit in a 15x11 pan.