“This recipe comes from a friend in our ward, Jane Dees.

It’s a great recipe if you want rolls in 2-2.5 hours instead of waiting much longer, and it’s a nice size—

one batch makes about 2 dozen big rolls or 3 dozen smaller rolls.

A little on the sweet side, these are a great recipe for cinnamon roll dough as well.”

I don’t know who Jane is, but I love her and her roll recipe.

These remind me of my grandmother’s rolls; the addicting kind.

The kind your kids will LOVE!

No whole wheat, bran or flax seed, just pure warms puffs of artery cloggin’ goodness!

Once you realize how easy these are, you’ll wonder why you even bother with overnight rolls.

Ingredients
2 c. warm water (about 110 degrees Fahrenheit)
2 T. yeast
1/2 c. sugar
1/4 c. oil
1 egg
2 t. salt
6 c. all purpose flour

(I used all King Arthur’s white wheat flour…turned out just a fabulous!)

In your upright mixer, combine water, yeast, and sugar

Let stand for 5 minutes.  It should look like this after 5 minutes: frothy and bubbly.

Add oil, egg, salt, and 3 c. flour. Beat with dough hook until smooth and elastic.

It should fall from the hook, slowly, and it will be slightly sticky.

Add 3-4 c. more flour and mix for 3 minutes, until well combined.

Rise in a greased bowl, covered, on your counter, for about an hour or until double.

Punch down and shape as desired.

I find it best to do this with my thumb and pointer fingers: Griping the dough with your right hand, place the dough right against that hole.

Use your left hand to push the dough through your two fingers, to create a round shape.

This way the dough isn’t overworked, but the tops are smooth.

(I am anal. I like all my rolls the same size.

I use 2.4 oz of dough per roll, to get exactly 24 rolls and there are no scraps left.)

Cover, and let rise until double, about 30 minutes, on your counter.

My house is about 73-75 degrees right now, so it’s a great temperature for letting the dough rise.

Bake at 350 for 20 minutes or until tops are browned.

That’s it. Awesome rolls. The only thing you need to pay attention to is the temp of your water.

Don’t force them to rise by placing them in a warm oven.

Don’t bake them if they haven’t risen enough.  Be patient, it will be worth it!