For anyone who has avoided making rolls or breads, instant yeast is your friend. You can have the mouthwatering scent of yeast breads wafting around in your house in no time at all!
Makes Approximately 2 Dozen Rolls
1 ½ cups warm water
1 ½ Tbsp. sugar
3 Tbsp. cooking oil
1 egg
½ tsp. salt
1 Tbsp. Fleishman’s instant yeast
3 ½ to 4 cups flour (I use equal amounts of wholewheat & unbleached flour)
Combine 2 cups flour, yeast and salt in a medium sized bowl.
In a large bowl whisk together the warm water, sugar, cooking oil and egg. Add the flour mixture to the water mixture, stirring to combine; add the remaining flour. Cover with plastic wrap and let rise 15 minutes. Punch the dough down without kneading it.
Cover and let rise a further 15 minutes. In the meantime, line 2 rimmed baking sheets with baking parchment. Punch the dough down and form into rolls, placing them as formed onto the baking sheets. Cover with a towel and allow to rise in a warm place for 60 minutes, they could take a bit longer and should be doubled in size.
Preheat the oven to 350 F.
Place rolls in the oven and bake for 15 – 20 minutes, until browned on top, they should sound hollow when tapped. Remove from the oven and place the buns on a rack to cool.
