One of my fondest childhood memories is my mom's homemade yeast rolls. She would make an enormous batch a few times each week. Most were made into dinner rolls, but some were transformed into the most amazing cinnamon rolls served for Sunday brunch.
When mom passed away, I inherited her recipe collection. I've made many of her favorite recipes over the past few years, but always shyed away from yeast rolls. Honestly, I've never been able to master anything made with yeast.
For some reason, I started craving mom's homemade yeast rolls and couldn't stop thinking about them. So, the other day I opened her cherished recipe box and pulled out the recipe. I was determined to conquer my fear of yeast and vowed to replicate mom's goodness. I am happy to report that her recipe is super easy and the rolls were light, crisp, and ever so tasty!
Yield: 12 rolls + 1 supersize roll
Prep Time: 15 minutes + rise time
Bake Time: 11-13 minutes
2 Tablespoons Extra Virgin Olive Oil
1/2 cup granulated Sugar
1 cup hot Water
1/8 cup warm Water for yeast
1 package active-dry Yeast
3 cups all-purpose unbleached Flour
1. Put oil, salt, sugar and hot water in large mixing bowl and mix together.
2. In a small bowl, add yeast to warm water and let dissolve.
3. Let water cool, then add yeast and flour with oil, salt, and sugar mixture.
4. Using a dough hook, mix ingredients until combined.
5. Lightly spray hands with cooking oil and roll dough into a ball. Return to mixing bowl and place in refrigerator for 30 minutes.
6.Lightly spray muffin tins with cooking oil. Punch down dough ball, then separate into 2-inch balls. Place two balls in each tin.
7. Let rolls rise for 2-1/2 to 3 hours, or until double in size.
NOTE: I had extra dough and decided to make a supersize roll instead of dirtying up another muffin tin for 2 rolls. I used a 10-inch souffle dish and it turned out perfectly!