1 pkg. active dry yeast (.25 oz = about 1 teaspoon)
3/4 c. warm water (105 to 115°F)
2 tbsp. sugar
2 tbsp. vegetable oil
1/2 tsp. salt
2 1/2 to 2 3/4 c. flour
Dissolve yeast in water in 2 1/2 quart bowl. Add sugar, oil, salt and egg. Stir to dissolve sugar and salt. Stir in 1 cup of the flour until smooth. Cover with cloth and let rise 15 minutes or doubled. Grease square pan, 9 x 9 x 2 inches.
Stir down batter and add 1 1/2 cups flour. Stir until mixed and turn out onto a lightly floured work surface. Knead for 3 minutes. If the dough is too sticky, knead in up to 1/2 cup of extra flour. Keep in mind that the less flour used, the lighter the rolls will be!
Divide dough and shape into balls; arrange in pan. Cover and let rise until fully doubled in size (about 25 minutes or more).
Heat oven to 425°F for at least 15 minutes before baking. Bake rolls for 12 to 15 minutes.
Remove from oven; brush rolls with melted butter while still warm for a soft and tender crust.
** Remember that after you form your rolls, they will be rising to twice their size before you cook them! For average sized rolls, make dough balls under 1/2 inch!
** Remember that the more flour you use, the harder your rolls will be! When you are forming out your rolls, keep your hands wet with water instead of dusted with flour to keep the dough from sticking to you. Your rolls will be lighter from the extra moisture!
** Try different ingredients for interesting variations!
One favorite variation is Garlic Yeast Rolls! Instead of salt, use garlic salt, or add a tiny amount of garlic powder to your salt.
Try adding a small amount of honey to your rolls! Remember to use less water if you add liquid ingredients!
Prep time: 10 minutes
Cook time: 25 minutes
*makes about 6-10 bread sticks, deep dish or thin (respectively)*
2 c. self-rising flour
2 T. garlic salt
1/3 – 1/2 c. milk
Butter for melting
Preheat oven to 425. Mix flour and garlic salt in a bowl and slowly add milk, mixing after every few tablespoons. You want your dough to separate from the side of the bowl, but stick together in one mass. Knead the dough a few times in the bowl with hands moistened with water.
Spray the sides and bottom of a medium baking pan. Spread the dough evenly across the baking pan, about 1/4 (thin crust style) to 1/2 inch (deep dish style) deep. Using a sharp kitchen knife, score the top of the dough where the breadsticks will be cut apart. Sprinkle the dough with more garlic salt and a nice Parmesan/Romano blend if desired.
Bake at 425 degrees for 20 minutes. Melt butter before the bread is ready!
Cut the bread at the score marks and generously brush with melted butter. Sprinkle with more garlic salt and Parmesan/Romano cheese.
Return to the oven for 5 more minutes.
Cool and serve with a nice garlic or marinara sauce or as a side with your favorite Italian dish!