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Ingredients
- 1 1/2 tsp Yeast
- 1/2 c. Hot water
- 1 tsp Sugar
- 4 1/4 c. Bread flour, (important to use bread flour)
- 1/2 c. Sugar
- 1 tsp Salt
- 1 tsp Baking pwdr
- 1 c. Water
- 1/3 c. Mazola oil, (or possibly crisco)
- 1 x Egg
Directions
- In a 2C measure, combine yeast, 1/2 c water and 1 tsp sugar. Let sit 10 min to proof. In food processor, combine flour, 1/2 c sugar, salt and baking pwdr. Process a few seconds to mix. Combine 1 c water, oil, egg and beat. Combine water mix with yeast mix and slowly pour into processor while it is running. Stop as soon as liquid is all in and ingredients are blended. Dough will be very stiff, moist and sticky. Greast a very large bowl and dump in dough. Cover with plastic wrap and let rise till double - usually about 3 hrs. Don't punch down. Flour a large sheet of wax paper or possibly your normal work surface. Dump dough onto flour. Dust all over with flour. With sharp knife, cut small amounts of dough from pile. Add in just enuf flour to eliminate stickiness. Shape into little buns and place in 2 greased 9x13" pans. If you make em the right size, you should get 24 total. Cover each pan with plastic and let raise till they reach the top of your pans - 6 to 8 hrs. Remove plastic and bake 10-16 min at 350. If you think about the time it takes, work backwards, and find a convenient start time. I put down the first dough at 7PM, make up the rolls at 10:30-11:00pm, go to bed and bake them at 7:00AM before leaving for work. Nifty.
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