Easy and tasty yeast rolls. My sister likes to serve them with a honey butter (Whip ¼ cup of softened unsalted butter with 2 tablespoons of honey until smooth).
Prep Time: 20minutes
Cook Time: 15minutes
Resting Time: 1hour5minutes
Total Time: 1hour40minutes
3cupsunbleached, all purpose flour (divided)
1 ½Tbspactive dry yeast, rapid rise
1 ¼cupsVERY warm water, between 120-130 degrees
1Tbspmelted unsalted butter
Preheat the oven at 400° F.
Place 1 cup of the flour, yeast, sugar, and salt in a large mixing bowl and mix well until combined. Then, carefully add warm water and stir. Add the olive oil and melted butter and continue stirring until combined (it will be quite soupy).
Begin adding the remaining flour, ½ cup at a time and stirring, until the dough begins to pull away from the sides of the bowl (you may or may not have to use all the remaining flour).
Place the dough on a floured cutting board or counter and knead the dough until it forms a ball, meanwhile adding a bit of flour to prevent sticking (avoid over-kneading the dough). Place the dough ball in a lightly greased bowl (or just reuse the bowl you had used to mix the dough) with a loose cover in a warm place for about 15 to 30 minutes or until the dough has nearly doubled in size. This is the first rise.
Using a lightly floured surface, pat or lightly roll the dough into a rectangle shape that is approximately one inch thick. Cut up the dough into 12 equal rectangular pieces. Grease a baking pan with butter and then place the dough pieces onto the pan with their sides nearly touching. Using plastic wrap, loosely cover and again set in a warm place for 15 to 30 minutes. This is the second rise.
Place the baking pan in the oven on the middle rack for 15 minutes or until golden brown. Carefully slide a stick of butter over the rolls while their hot for a shiny finish.