Road House Yeast Rolls
Serving Size / Yield
- 1-2/3 C. warm water
- 1/3 C. vegetable oil
- 1 C. and 3 Tbs. granulated sugar
- 4-6 C. bread flour
- 2 envelopes active dry yeast
- 1 tsp. salt
- 4 Tbs. melted butter
In a large bowl, stir together the warm water, oil and sugar. In a separate bowl, stir together 4 C. of flour, yeast and salt. Add the flour mixture to the liquid and stir until well combined. Add additional flour until a soft dough forms.
Turn out on a lightly floured board and knead until smooth and elastic, about 5 to 10 minutes. Place in an oiled bowl and turn oiled side up. Cover and let rise in a warm place until double in bulk, about 1 hour.
Punch down dough. Roll into a large square and cut into 24 pieces. Shape and place on a greased jellyroll pan. Brush with melted butter.
Cover and let rise until double, about 35 to 45 minutes.
Bake at 350 degrees for 25 to 30 minutes or until golden brown. Remove from oven and brush again with melted butter. Let cool on a wire rack.