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 after rise, before bake |  olive oil yeast dinner rolls cut in pan |  |  |
I wanted a smaller recipe for dinner rolls, since just for my husband and me, to go with Mississippi Pot Roast for dinner. Didn't want to fool around with dividing larger recipes and figuring out percentages of eggs ~ or odd amounts of dry ingredients ~ so I found a recipe for 4 rolls that had just 1 egg and could be doubled without any weird percentages. It called for extra virgin olive oil instead of butter, and that was fine since I used EVOO in my Mississippi Pot Roast.
But (as so often happens) the amounts of the ingredients in the recipe were wacky (makes you wonder if people really make these things), so instead of the 2 cups of flour that I should have needed, I ended up putting 3 cups of flour in there. The recipe called for 2 TB of sugar, which obviously is a typo, and should have been 2 tsp. of sugar ~ yeast amounts were wrong too. So, to mention where I found the recipe and got the inspiration would not have been a compliment at all! But, here you go ... either 6 BIG ones in a 7x12" pan ~ or 8 in a 9x13" pan (we just moved and can't find those pans yet) ~ or just a big circular cake layer pan would work.
WARNING: Don't use a pyrex pan unless it's an antique/retro pan. Newer ones were made in China and can explode in ovens @ 400 or higher!
OLIVE OIL YEAST DINNER ROLLS
Small Batch (6-8)
2/3 cup warm water (microwave 30 seconds)
4 tsp. dry yeast (I highly recommend yeast in a jar & make sure it's fresh)
3 TB extra-virgin olive oil
3 cups all-purpose flour (plus 1-3 TB more, if needed)
2 tsp. sugar
2 tsp. salt (Kosher is best)
2 eggs, lightly beaten
***
Put warm water with sugar & yeast in bottom of mixer bowl. Quickly stir and let it sit for 5 minutes until the yeast is activated and foamy.
Grease/spray a 7x12” rectangular (for 6 large ones) ~ 9x13” pan (8 smaller rolls) ~ or large circular metal baking dish and set aside.
Add the flour, salt, eggs and olive oil to the foamy yeast mixture. Knead with a dough hook for about 5 minutes or until smooth. If mixture is too sticky and wet, slowly add the additional flour until dough is smooth.
Divide the dough and shape it into 6-8 balls. (If it’s still a little sticky, coat your hands with olive oil first.) I just smoothed over the tops and put all the wrinkles on the bottom, so don't fuss too much with them! Put the balls in the prepared baking dish and cover with a cloth. Let rise for 30 minutes until almost doubled the size in a warm place (I put the pan on the counter next to the oven, while I’m pre-heating the oven to 400)
Bake for 11 to 15 minutes until golden brown.
But (as so often happens) the amounts of the ingredients in the recipe were wacky (makes you wonder if people really make these things), so instead of the 2 cups of flour that I should have needed, I ended up putting 3 cups of flour in there. The recipe called for 2 TB of sugar, which obviously is a typo, and should have been 2 tsp. of sugar ~ yeast amounts were wrong too. So, to mention where I found the recipe and got the inspiration would not have been a compliment at all! But, here you go ... either 6 BIG ones in a 7x12" pan ~ or 8 in a 9x13" pan (we just moved and can't find those pans yet) ~ or just a big circular cake layer pan would work.
WARNING: Don't use a pyrex pan unless it's an antique/retro pan. Newer ones were made in China and can explode in ovens @ 400 or higher!
OLIVE OIL YEAST DINNER ROLLS
Small Batch (6-8)
2/3 cup warm water (microwave 30 seconds)
4 tsp. dry yeast (I highly recommend yeast in a jar & make sure it's fresh)
3 TB extra-virgin olive oil
3 cups all-purpose flour (plus 1-3 TB more, if needed)
2 tsp. sugar
2 tsp. salt (Kosher is best)
2 eggs, lightly beaten
***
Put warm water with sugar & yeast in bottom of mixer bowl. Quickly stir and let it sit for 5 minutes until the yeast is activated and foamy.
Grease/spray a 7x12” rectangular (for 6 large ones) ~ 9x13” pan (8 smaller rolls) ~ or large circular metal baking dish and set aside.
Add the flour, salt, eggs and olive oil to the foamy yeast mixture. Knead with a dough hook for about 5 minutes or until smooth. If mixture is too sticky and wet, slowly add the additional flour until dough is smooth.
Divide the dough and shape it into 6-8 balls. (If it’s still a little sticky, coat your hands with olive oil first.) I just smoothed over the tops and put all the wrinkles on the bottom, so don't fuss too much with them! Put the balls in the prepared baking dish and cover with a cloth. Let rise for 30 minutes until almost doubled the size in a warm place (I put the pan on the counter next to the oven, while I’m pre-heating the oven to 400)
Bake for 11 to 15 minutes until golden brown.
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