- Cooking Time:
- Preparation Time:
- 2 c warm water (the back of the yeast packet will tell you how warm it needs to be)
- 2 pkgs active dry yeast
- 1/4 c oil
- 4 tsp salt
- 3 beaten eggs
- Sprinkle yeast into the water and add 1/2 c sugar and then let set 3-4 minutes until the yeast blooms. Then add oil, salt and eggs.
- Stir and then add 6 level cups of flour (this needs to be a good baking flour and needs to be all purpose).
- When all flour is incorporated, pat outside of dough with 1/4 c flour. Cover with a cloth. Put in a warm place and let rise 1 1/2-2 hours or until it doubles in size. Measure another 1 cup of flour, sprinkle some of this onto your countertop to flour its surface. Pour dough onto countertop and add about half of the remaining flour, kneading 6 to 8 times until the dough is no longer sticky, adding all of the flour from your measuring cup if needed. Dough may not take the full cup of flour, but do not add more than a cup. Then pinch off egg-sized balls of dough for rolls. Melt about a 1/2 stick of margarine in a 9 X 13 pan and roll each ball, try not to overcrowd the pan. **If you need to use and 8 X 8 for the overflow, do so and use another 2 Tbsp melted butter in this pan. Cover pan with a cloth and let rise another 1 1/2 to 2 hours in a warm place until rolls have doubled in size again. Bake at 375 until golden brown, usually 15-20 minutes. Check bottoms for doneness. While they are still very warm, rub the tops of the rolls with butter or margarine.
- **If you have leftover dough and don't want to make another pan right away you can keep the remaining dough in a Tupperware in the fridge for a week, but go ahead and form into balls. Will rise in the fridge some. Take dough balls out and prepare in pan as before but let rise 2 1/2 hours. May need to bake longer.
- You can make loaf bread out of this but it needs to bake at 350.
- If you want to par-bake these (like brown and serve rolls) ahead of time, make sure to take them out of the oven at the SLIGHTEST appearance of browning. They can be stored in a cold room (like the garage in winter time) instead of being refrigerated. Bake them at 350 on the day you plan to use them until they are golden. Do not overbake and remember to check for doneness. For perfect brown and serve, Mimi places them in a COLD oven. Turn to 350 and bake for 15 to 25 minutes. Cool on a wire rack.
NotesThese are my husband's Mimi's Yeast Rolls. Living on the southeast coast I have to reduce the water to 1 3/4 c water to proof the yeast in, as apposed to Mimi, who lives in West Texas.