This is an absolute favorite of mine, rools that I have been making for years--this recipe was passed to me from my grandma Dawn who got it from Margaret Ann Heiselbetz. You can make the rools any shape you want, dipped in butter or not, rolled out and cut out or pinched off and balled up, they turn out fabulous no matter what!!
Mix Together:
1 Qt. Warm Water
1/2 C. Sugar
1/2 C. Oil
1 Tbsp. Salt
Mix 2 Tbsp Instant Yeast with 2 C. Flour and add to above.
Add at least 8 more C. Flour
Knead REALLY well!
Rise until doubled (about 45 minutes)
Shape in to rolls of your choice
Rise another 45 minutes
Bake at 350
for 20-25 minutes
Brush with Butter
Mmmm, would somebody bake me up a fresh batch right now? ;)
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