FRENCH BREAD ROLLS TO DIE FOR

1.5 cups warm water (110 degrees F)

1 TBL active dry yeast

2 TBL white sugar

2 TBL vegetable oil

1 tsp salt 4

 cups AP flour

1. In a large bowl, stir together warm water, yeast, and sugar. Let stand until creamy, about 10 minutes.

2. To the yeast mixture, add the oil, salt, and 2 cups flour. Stir in the remaining flour, 1/2 cup at a time, until the dough has pulled away from the sides of the bowl. Knead in kitchen aide on speed 2 for 12 minutes (if you don’t have kitchen aide or bosch: Turn out onto a lightly floured surface, and knead until smooth and elastic, about 8 minutes). Lightly oil a large bowl, place the dough in the bowl, and turn to coat. Cover with a damp cloth, and let rise in a warm place until doubled in volume, about 1 hour

3. Deflate the dough, and turn it out onto a lightly floured surface. Divide the dough into 12 equal pieces, and form into round balls. Place on lightly greased 9x13 pan. Cover the rolls with a damp cloth, and let rise until doubled in volume, about 40 minutes. Meanwhile, preheat oven to 400 degrees F.

4. Bake for 15 minutes until golden brown and 185-190 degrees internal temp.

5. For cinnamon rolls: make dough as above, roll into 16”x24”. Spread with 1/3 cup soften butter. Sprinkle on 1 cup brown sugar and 2.5 TBL cinnamon mixed. Roll & cut into 12 rolls. Raise 30-40 minutes. Bake at 400 for 15 minutes.

For 24 rolls, make 1.5 times the recipe and bake for only 13 minutes in 2 9”x13” pans.

½ recipes amounts:

¾ cup warm water

½ TBL yeast

1 TBL sugar

1 TBL oil

½ tsp salt

2 cups flour