Dinner Rolls

Ingredients:Yields 20 large dinner rolls

• 1 packet of yeast (2 1/4 teaspoons)
• 1  1/2 cups warm water (110 F)
• 2 tablespoons granulated sugar, divided
• 1 egg
• 2 teaspoons salt
• 1/4 cup oil (we used canola)
• 5 cups Hudson Cream Short Patent Flour
• Melted butter (optional)

Directions:

• In a medium bowl, combine yeast, water and half of the sugar (1 Tablespoon).  Set aside for 10 minutes or until foamy.
• While yeast is activating, in a large bowl combine remaining sugar (1 Tablespoon), oil, egg, and salt. 
• Pour yeast mixture into the large bowl and stir.
• Add 3 cups of flour in and stir.  Continue kneading in flour 1/2 cup at a time until the dough is soft and not sticky.  
• Knead for 8-10 minutes. 
• Place in a greased bowl and turn once to coat top.  Cover and let raise for 30 minutes or until doubled in size.
• Punch down dough and let rest for 5 minutes.
• Divide dough into 20 equal portions.  (If you have a kitchen scale, weighing all of the dough, then dividing by 20 is an easy way to make each dough-ball the same size.)
• Roll each piece of dough into a ball and place into a greased 9x13 cake pan.  
• Cover and let raise 30 minutes.  

Cook Time & Temperature: 

• Bake at 350 F for 15 minutes or until center measures 190 degrees F with a kitchen thermometer.  
• Optional: Brush tops with melted butter.