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Ingredients
- 1-1/2 Cups Warm Water, 110 degrees F
- 3 teaspoon Active Dry Yeast
- 2 Tablespoons Sugar
- 2 Tablespoon Vegetable Oil
- 1 teaspoon Kosher Salt
- 3-1/2 Cups Bread Flour
- 4 Tablespoons Butter or Margarine, melted
- Spray Bottle with Ice Water, optional
Directions
- Preheat your oven to 200 degrees F
- To a stand mixer, add the warm water, yeast, and sugar and let sit for 10 minutes until foamy. If the yeast does not foam in this time frame, your yeast is too old, and it failed
- Add the oil, salt, and 2 cups of flour to the yeast mixture
- With the dough hook on, combine on medium speed adding additional flour in ¼ cup increments until the dough starts to come together and eventually starts to pull away from the bowl
- Turn the speed on the mixer to medium-high and let it knead for 5 minutes
- Add the dough to an oiled bowl and turn the dough to coat it in the oil
- Cover the bowl with a damp towel. Turn the oven off and set the bowl inside until the dough doubles in size; about 30 minutes
- Divide the dough into 12 balls, place them on a greased baking sheet, and let rise for an additional 30 minutes
- Preheat the oven to 400 degrees F
- Generously brush the rolls with butter and sprinkle with salt or other herbs if desired
- Bake at 400 degrees for 18-20 minutes
- For a chewier crust, spray the rolls with ice water halfway through the baking process
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