Follow these steps for perfect results
Dry Yeast
Dissolved in warm water
Warm Water
Egg
Beaten
Salt
Cooking Oil
Sugar
Hot Water
Plain Flour
Dissolve dry yeast in 1/4 cup warm water.
In a large bowl, beat egg.
Add salt, cooking oil, and sugar to the beaten egg.
Blend well.
Add 1 cup of hot water.
Blend well.
Add 2 cups of flour.
Blend well.
Add the dissolved yeast mixture and blend well.
Add 2 more cups of flour and blend.
Cover the bowl tightly and refrigerate.
Let the dough double in size (about 1 hour).
Punch down the dough.
Form rolls by hand or roll out and cut with a biscuit cutter.
Dip half of each roll in melted butter and fold over.
Place the rolls on a greased cookie sheet.
Allow the rolls to rise in a warm place until doubled in size (about 30 minutes).
Bake in a 425°F (220°C) oven until golden brown (about 12-15 minutes).
Expert advice for the best results
For extra flavor, brush the rolls with garlic butter after baking.
Ensure the yeast is fresh for optimal rising.
Do not overheat the water; it should be warm, not hot, to avoid killing the yeast.
Everything you need to know before you start
15 minutes
Dough can be made a day in advance and refrigerated.
Serve warm in a basket lined with a cloth napkin.
Serve with butter, jam, or honey.
Pair with soups or stews.
Use for sandwiches.
Such as Pinot Grigio.
Discover the story behind this recipe
Commonly served at holiday meals and family gatherings.
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