Updated: Oct 6, 2020
Servings: 12 rolls
Storage Life of Ingredients: 1 year
These rolls are so light and fluffy. They work great as dinner rolls, or as buns for Sloppy Joes and Barbecue Beef Sandwiches.
My daughter, Melinda, loves this roll recipe. She originally found the recipe on Mel's Kitchen Cafe. She recently made the rolls for barbecue pulled-pork sandwiches for a family dinner and I can see why she loves them. They are so light and fluffy! Pair these rolls with homemade strawberry jam and I am in heaven!
Measure the temperature of the water with a candy thermometer. It should be between 105 and 115 . If the yeast is too cold, it will not activate. If the yeast is too hot, it will kill the yeast. Combine the water, yeast, and sugar in a small bowl, stir to dissolve the yeast, and let rest for 5 minutes to activate the yeast.
Once the yeast is foamy, add it to the mixing bowl with the oil. Whisk together 2 cups of the bread flour and the salt and combine it with the yeast mixture. Beat with the paddle attachment for 2 minutes. This will help form the gluten.
Change to the dough hook and continue adding bread flour until the dough pulls away from the sides of the mixing bowl. Knead for 10 minutes. If the dough gets sticky on the bottom of the bowl, add a little bit more flour.
After the bread dough is kneaded it should look like this with the dough pulled away from the sides of the bowl and making a loose ball on the dough hook.
Grease a large bowl and your hands. Form the dough into a large ball and place in the bowl. Turn the dough, coating all side with oil from the bowl.
Cover with a clean kitchen towel and allow to rise until doubled in size, about an hour.
As you can see, my bowl wasn't quite big enough for a double batch!
Punch down the dough and cut it into 12 equal pieces. Roll each piece into a ball and place in a greased 9 x 13 inch baking dish. A double batch fits on a large sheet pan.
Cover and allow to rise until doubled in size. Preheat oven to 375° (375° for altitudes 3,000 feet or less, 400° above 3,000 feet.)
Bake for 17-20 minutes, until golden brown.
Bread Flour: Bread flour can be stored in 5 gallon food-grade buckets with resealable lids. Layer the flour with bay leaves to keep the weevils away. Grains will keep for at least a year using this method.
Yeast: I always keep my yeast in the freezer. Label it with the date bought and the date it expires so you will know how long it will last on your shelf if the power goes out. It will last at least a year if kept in the freezer.
Sugar: I store my sugar in 5 gallon food-grade buckets with resealable lids. Sugar is best if used within 2 years.
Oil: Oil will last a year in the original store container on your pantry shelf. Make sure to check the best by date since you don't know how long it has been sitting on the store shelves.
Salt: Salt will last for 5 years in its original container on your pantry shelf.
Special Tools for this Recipe
Alternative Cooking Methods
French Bread Scones