I LOVE rolls but have never really tried making yeast rolls at home. I usually just buy those packages of frozen yeast rolls at the store! These are way better and worth every bit of effort it takes to make these. This recipe is from Katie Lee Joel’s cookbook, The Comfort Table.
1/4 cup warm water
Two 1/4 oz packets of active dry yeast (41/2 tsp)
1 cup plus 1 tsp sugar
2 eggs, beaten
1/2 cup canola oil
1 tbsp salt
1 cup cold water
1 cup boiling water
7-8 cups flour- I use self rising
In small bowl, combine warm water with yeast and 1 tsp sugar. Set aside for 5 mins until mixture starts to bubble slightly.
In large bowl, stir together 1 cup sugar, eggs, salt, and oil. Mix in cold water and then boiling water. Add yeast mixture and stir until combined. Slowly stir in 7 cups of flour, until incorporated.
Turn out dough onto lightly floured surface. Coat your hands with flour and knead dough 8-10 mins. If dough remains sticky, add up to 1 more cup of flour. When you’re done, dough should be stretchy like elastic. Put dough in clean large bowl. Cover with plastic wrap and refrigerate for 3 hours.
Punch down dough. Grease two 12 cup muffin pans. Place dough on lightly floured surface. Using knife, cut dough into 24 equal pieces. Divide each piece into three 1 inch balls. Place each set of 3 balls into one muffins tin. Loosely cover and allow rolls to rise for 3 hours at room temp.
Thirty mins before baking, preheat oven to 350. Bake 15 mins or until golden.