In reality it probably takes closer to 45 minutes from start to finish to make these rolls, but it’s totally worth it (most of that time is allowing the rolls to rest, anyway). I love the homemade fresh flavor of these rolls – they are so dense and doughy; and the best part is that because this recipe makes 12 large rolls, there are always left-overs! I make sure to save a few for breakfast…they’re so delicious when heated in the microwave, covered in butter & drizzled with honey. Mmm.
I know, I know, by this time you’re just begging to make these rolls instead of reading about how delectable they are…well get going!
Heat your oven to 400 degrees.
Add water, oil, yeast, and sugar to your mixer bowl and let sit for 10 – 15 minutes. Dry yeast is activated by warm water, and the sugar is what helps it grow (Google told me so) – so when the 15 minutes is over you should have a bowl full of a bubbly yeast mixture.
With your KitchenAid dough hook, stir in the salt, egg, and flour. Bread flour is the best option in this recipe because it gives the rolls a more fluffy, chewy, bread texture; however, all-purpose flour works well, too.
Mix with your hook until the ingredients are well-incorporated and the dough is soft and smooth. This process only takes a few minutes, and I always know it’s ready because the dough will cling to the hook in one large ball.
Split the dough into 12 uniform rolls and place in a greased 9×13 pan. Allow the rolls to rest for 10 minutes. I find it’s best to let them sit over the warming oven.
Bake for 10 minutes or until golden brown.
- 1 C. + 2 Tbsp. Warm Water
- 1/3 C. Vegetable or Canola Oil
- 2 Tbsp. Active Dry Yeast
- 1/4 C. Sugar
- 1 1/2 tsp. Salt
- 1 Egg
- 3 1/2 C. Bread Flour (all-purpose works in a pinch)
- Heat your oven to 400 degrees.
- Add water, oil, yeast, and sugar to your mixer bowl and let sit for 10-15 minutes.
- With your KitchenAid dough hook, mix in the salt, egg, and flour. Stir with your hook until the ingredients are well-incorporated and the dough is soft and smooth.
- Split the dough into 12 uniform rolls and place in a greased 9×13 pan. Rest for 10 minutes.
- Bake for 10 minutes or until golden brown.
The first time I served these rolls was for Thanksgiving and they were a huge hit. These are definitely a family favorite, and I plan on serving them every holiday (and any other time I have an excuse to make rolls)!