- Preheat oven to 375°
- In the bowl of a stand mixer, add warm water, 110-115° F (NOT HOT), sugar, oil, and yeast. Stir lightly. Let stand 15 minutes. Should be bubbly.
- Stir in salt and beaten egg to yeast mixture.
- Add 2 ½ – 3 cups of flour and use the dough hook to knead at medium speed for 5 -7 minutes. Dough will be sticky. Add additional flour, 1 TBSP at a time if needed to make the dough manageable.
- Let dough sit in mixer bowl for 10 minutes.
- Grease or spray with Pam a pan or cookie sheet.
- Spray your hands with Pam or grease them with Crisco.
- Remove dough from bowl and knead gently a couple of times.
- Pinch dough in equal size balls. If you want to be exact, you can weigh the balls.
- Form dough into a ball and place in pan making sure they don’t touch.
- Let rise 20 minutes.
- Bake about 10 minutes or until golden brown.
- Baste with butter.
Make sure your yeast is fresh. Check the date before you begin.
Use Active Dry Yeast. Yeast is available in a host of different varieties so be sure to check the package.
Be careful not to add too much flour. You don’t have to add all 3 ½ cups of flour especially if you live in a humid climate. Use your judgement. Dough will be sticky, but that is as it should be. Adding too much flour can make the rolls dense.
The dough will be sticky. It really helps to keep your hands sprayed with Pam or greased with Crisco.