Wednesday, December 28, 2011

Mo's Rolls

From: Mo (my grandma)

2 c. warm water
2 T. yeast or 2 packages
1/2 c sugar
1/4 c oil
1 egg
2 tsp salt
5 1/2 flour

Put warm water in the bowl you plan to use. Sprinkle the yeast on the water and leave it a few minutes to see if it's good and begins to bubble. After it is a bit bubbly, add sugar and oil. Beat the egg with a fork in a cup and add it. Add salt. (you may not want to use that much) Then add flour. If you use whole wheat flour, it won't take that
much. The dough should be soft and very pliable. Make a soft mound in the bowl and oil the top of the dough. Then place a plate over the bowl and put it in the refrigerator. It should stay in the refrigerator at least 2 hours before making your rolls. You can make a "make-shift" place to do the rolls by wetting the counter top and laying waxed paper or plastic wrap on it until it adheres.
Put flour on the surface of the paper or plastic and flour your hands and the rolling pin. Or you can just pat the dough into a flat piece with your hands. Use a glass or cutter to cut circles. Or you can pinch off dabs and rolls them into balls. Put oil in a baking pan and place the rolls.
Spray the tops of the rolls and lay waxed paper or saran over them loosely until they have risen double.
Heat oven to 400 and put rolls in, then reduce heat to 350 to finish baking. At the high heat they get an extra push rising, but then need to have a lower heat to finish baking. Don't let them get too brown.

I use this recipe to do cinnamon rolls and even pizza. If you want to use it for pizza, reduce the sugar a little.