I have to confess: I love bread.
I just can’t eat too much bread — but in moderation it’s not the worst – right? My kids love bread too.. and they can go pretty crazy for some rolls.
Usually it’s really difficult to have fresh made rolls ready exactly when Dad gets home – and not even a possibility for me to have them ready when the kids wake up (after all, usually it takes a few hours to have them rise, another 20-30 min to bake, and it’s just really REALLY hard to get everyone moving in the morning).
But when you can make them in less than an hour.. that’s a win in my book. This is the fourth time we have made these in two weeks – and the last 3 times, they either got packed up to put in the truck for church OR… the kids scarfed them down before I could even grab pictures.
These rolls rise SO light and fluffy – they call for more yeast than what you would normally use – but they don’t have a strong yeast taste at all.
Just make sure you use a large bowl for the yeast to sit in – it will bubble up a lot. The dough is also quite sticky – so oil up your hands, grab a glob and roll between your hands.
- 1 C. + 2 Tbsp Warm Water
- 1/3 C. Olive Oil
- 2 Tbsp Yeast
- 1/4 C Sugar
- 1/2 tsp Salt
- 1 Egg, room temperature
- 3 1/2 C. Organic All Purpose Flour
- Preheat the oven to 400.
- In your KitchenAid, combine the water, yeast, oil and sugar - allow it to rest for 15 minutes (you will know if the water is the right temp if the yeast froths up).
- Put on your dough hook in the mixer, and mix in salt, egg, and 2 C flour just until combined.
- Add the remaining flour 1/2 C. at a time.
- Shape dough into 12 balls, place in a greased 9x13, and let sit for 10 minutes... they should rise, the longer you let them sit the larger they'll be.
- Place the rolls in the oven and bake at 400 for 10 minutes or until the tops are golden brown.
- We brushed ours with an egg white just before baking to give them a nice, brown color.