Soft Dinner Rolls
- Yield 12-15 servings
- 1 cup warm water
- 1/4 cup vegetable oil
- 2 tablespoons white sugar
- 3 cups bread flour
- 1 teaspoon kosher salt
- 2 1/4 teaspoons instant yeast OR a packet of yeast
If you're doing this by hand, mix all your ingredients together and knead until soft. Place the dough in a bowl and lightly cover with plastic wrap. Let it rise 45 minutes to an hour, and knead it down again. Let it rise another 45 minutes to an hour, and then you can shape it for rolls or place it in a loaf pan.
If you're doing this in a bread machine, add the ingredients in the order specified. In mine, that means the liquids first. Set the machine on dough cycle and start. (If yours has a "quick dough" cycle, I find that it's too quick to get a good rise out of the dough. With both machines I have used, I've had the best results if the cycle is about 2 hours long.)
Prepare a cookie sheet or jelly roll pan by greasing lightly with butter. When the dough is done, lightly flour a mat or flat surface. Gently flatten the dough with your hands. It's so soft that a rolling pin isn't necessary. Use a biscuit cutter or other round shape to cut out your rolls. Place them spaced out a bit on the pan; I usually get 12-15 rolls. Lightly cover with plastic wrap and let it sit for an hour, or until the rolls have doubled in size.
Preheat the oven at 350-degrees. Bake the rolls for 10-15 minutes, watching them for desired brownness.