Easy, Big, Fat Yeast Rolls

By: Hannah Lee Leidy

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Serves 12 to 18

  • 1 cup warm water, 1 package (2 ½ teaspoons) active dry yeast, ¼ cup sugar, 1 teaspoon salt, 3 tablespoons softened butter, 1 egg, beaten, 3 ½ to 4 cups all-purpose flour (prefer to use King Arthur Organic Flour)|*Sourdough Option – add 1 cup classic sourdough starter in place of the water, reduce flour to 2 ½ to 3 cups, or until you have a soft dough as above, and proceed with recipe.
  1. Put water and yeast in large mixing bowl and add next 4 ingredients. Beat with dough hook until well blended.
  2. Add 3 ½ to 4 cups flour and mix until soft dough forms (should not be sticky).
  3. Put the dough out onto floured board and knead a few times until smooth.
  4. Place the dough in greased bowl, cover with plastic wrap and let rise in warm place approx. 45 minutes.
  5. Punch down and turn out onto floured board. Divide dough into 12 large or 18-20 small pieces and using your hands shape dough into round balls.
  6. Place in greased 13 x 9-inch baking pan. Let rise again about 30 minutes.
  7. Bake 350 for 20 minutes. Brush tops of rolls with butter. Recipe is easily doubled.
  • Part of the #tlprecipeshare series. Recipe from Mary Marshall, Cooking with Mary and Friends, Wedgefield, South Carolina.

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