For a printer friendly version of this recipe, click here.
For anyone who has avoided making rolls or breads, instant yeast is your friend. You can have the “bouquet” of yeast breads wafting around in your house in no time at all!
1 ½ cups warm water
1 ½ Tbsp. sugar
3 Tbsp. cooking oil
½ tsp. salt
1 Tbsp. Fleishman’s instant yeast
3 ½ to 4 cups flour (I combine equal amounts of wholewheat & unbleached flour)
Combine 2 cups flour, yeast & salt in a medium sized bowl.
In a large bowl whisk together the warm water, sugar, cooking oil & egg. Add the flour mixture to the water mixture, stirring to combine; add the remaining flour. Cover with plastic wrap & let rise 15 minutes. Punch the dough down without kneading it.
Cover & let rise a further 15 minutes. In the meantime, line 2 rimmed baking sheets with baking parchment. Punch the dough down & form into rolls, placing them as formed onto the baking sheets. Cover with a towel & allow to rise in a warm place for 60 minutes, they could take a bit longer & should be doubled in size.
Preheat the oven to 350 F.
Place rolls in the oven & bake for 15 – 20 minutes, until browned on top & they should sound hollow when tapped. Remove from the oven & place the buns on a rack to cool.