Equipment
- Kitchen Aid mixer
- Baking Sheets
Ingredients
- 2 Tablespoons Instant Yeast I love using SAF brand (I keep it in a baggie in my freezer after opening)
- 1/2 cup warm water
- 2 cups HOT water
- 5 Tablespoons vegetable oil
- 1 Tablespoon kosher salt
- 3 Tablespoons sugar
- 6 cups All-purpose flour (can sub in 2 cups bread flour if desired)
- 1 stick salted butter for brushing Melted
Instructions
- In your mixer bowl add 1/2 cup of warm water and 2 tablespoons yeast. I like to add a pinch of sugar in just to encourage the yeast to activate. Mix and allow to foam and activate for 5 minutes.Meanwhile, in a separate bowl, add hot water, sugar, salt, oil, and 2 cups of flour. Mix well. Once the yeast mixture is foamy, combine the two mixtures. With mixer turned on to medium speed, add remaining 4 cups of flour (I like to switch to my dough hook for the last two cups).Be sure to allow time for the mixer to incorporate all of the flour so its smooth and elastic. (It will seem like a wet dough still and that's okay! Leave dough in your mixer or pour it into a large bowl sprayed with cooking spray. Cover with a clean kitchen towel and allow to rise for 20 minutes. Use a wood spoon or just turn on with dough hook if its still in the mixer to deflate dough by turning 2-3 times. Repeat this step twice more so your dough has a total of 60 minutes rise time with 3 folds (to deflate).Dump dough onto lightly floured counter. Cut in half. Roll each half into a 15" round. Spoon melted butter on the dough and spread it around (like you would with pizza sauce). I like to give it a few minutes before slicing to allow the butter to slightly set. Use a pizza cutter to slice 16 equal triangles. I like to slice a cross and then go from there to make them even. Roll each triangle from the large end to the center, making sure the end us tucked under the roll.Place rolls on a baking sheet lined with parchment paper (you may also use non-stick spray but parchment is always my first choice). *Update: You can bake 16 rolls per baking sheet in 4x4 rows!Allow rolls to rise for 25 minutes before baking, this helps them be plump and airy!Preheat oven to 375° and bake rolls for 17-20 minutes or until slightly golden. Brush with butter while hot (if you're serving them right away). Rolls may be made ahead and frozen. They are wonderful! Just allow them to come to room temp before warming for 30 seconds in the microwave before serving. Rolls can be stored in a gallon ziplock and stay good for 1-2 days. If you're serving them for dinner the next day, I would still recommend freezing for freshness even if its just overnight.
Notes
2 cups of bread flour may be substituted in for all-purpose for a chewier texture. Bread flour contains a higher content of gluten which gives bread its amazing texture!