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1 pkg. active dry yeast
3/4 c. warm water (105 to 115F)
2 tbsp. sugar
2 tbsp. vegetable oil
1/2 tsp. salt
1 egg
2 1/2 to 2 3/4 c. flour
Soft butter

Dissolve yeast in water in 2 1/2 quart bowl. Add sugar, oil, salt and egg. Stir to dissolve sugar and salt. Stir in 1 cup of the flour until smooth. Cover with cloth and let rise 15 minutes or doubled. Grease square pan, 9 x 9 x 2 inches.

Stir down batter and add 1 1/2 cups flour. Stir until mixed and turn out onto a lightly floured work surface. Knead for 3 minutes. If the dough is too sticky, knead in up to 1/2 cup of extra flour. Keep in mind that the less flour used, the lighter the rolls will be!

Divide dough and shape into balls; arrange in pan. Cover and let rise until fully doubled in size (about 25 minutes or more).

Heat oven to 425F for at least 15 minutes before baking. Bake rolls for 12 to 15 minutes.

Remove from oven; brush rolls with melted butter while still warm for a soft and tender crust.

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 Rating: 4.9 / 5 - Reviews: 10
Feb 15, 8:08 PM
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Feb 2, 6:22 PM
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