Ingredients
Method
- Line a 9x13-inch baking pan with parchment paper or lightly grease it with oil or butter.
- In the bowl of a stand mixer, combine the warm water, sugar, and yeast. Let it sit for 2-5 minutes until frothy and bubbly.
- Add the vegetable oil, salt, egg, and flour one cup at a time. Mix with the dough hook on low speed until combined, then knead on medium-low for about 4 minutes. The dough will be soft and slightly sticky; avoid adding extra flour to keep rolls light.
- Lightly oil your hands and shape the dough into 15 equal balls. Place them in the prepared baking pan, spacing evenly.
- Cover the pan with a clean kitchen towel and set it on top of the oven. Preheat the oven to 375°F, letting the rolls rise during preheating (about 10-15 minutes).
- Bake for 20 minutes, or until the tops are golden brown and the rolls sound hollow when tapped.
- Remove from the oven and brush the tops with melted butter. Serve warm.
Nutrition
Notes
For a softer crust, brush with butter immediately after baking. Store leftovers in an airtight container at room temperature for up to 2 days. You can freeze the baked rolls for up to 3 months; reheat in a 350°F oven for 5-10 minutes. To make ahead, shape the rolls, cover, and refrigerate overnight; let them come to room temperature and rise before baking. Avoid over-flouring the dough; sticky dough yields fluffier rolls. Serve with honey butter or alongside soups and salads.