You Can Make Yeast Rolls, Too (And They Won’t Blow Your Diet)

Gather

Step by step

1. In a large bowl (I use my KitchenAid mixer bowl), dissolve yeast in warm water.
2. Add the sugar, egg, oil, salt, and 4 cups of flour.
3. Beat until smooth with a spatula or wooden spoon.
4. This is where I hook up the dough hook and fire up the stand mixer. I go to bootcamp to get muscles, I don't need to knead no stinkin' bread. If you don't have a stand mixer, roll up your sleeves and get to stirring. Wooden spoons work best.
5. Start putting in the remaining flour about 1/2 cup at a time. Once it's well incorporated, add some more. You might not need to use all the flour, just keep adding until the dough isn't all sticky and gross. It will be more smooth and elastic.
6. If you don't have it in a stand mixer, pull it out of the mixing bowl and put it onto a lightly floured kitchen counter and knead for 6-8 minutes. You'll basically just push it with the heels of your hands, fold the sides in and repeat. If you have a stand mixer, grab a glass of wine and watch that baby knead for you.
7. Place dough into an oiled bowl, turning it once to coat. Cover and let it rise in a warm place for about an hour (I usually preheat my oven to 200, turn it off, and let my dough rise in there).
8. Punch down dough; turn onta lightly floured surface. Divide into four portions. Keep 3 portions covered while you work with one.
9. Roll the dough out into a long rope, cut it into 12 pieces.
10. Roll each piece into another long rope, 8-ish inches long.
11. Tie it in a knot and tuck the end under and pinch together.
12. This recipe makes 48, so I usually freeze at least half of them after I've knotted them up.
13. Cover and let rise (the ones you intend to bake right away) until doubled, about 30 minutes.
14. Bake at 350 for 15-20 minutes or until golden brown.
15. Remove from pans to wire racks to cool, or throw them in a basket with a clean dish towel too keep them warm!

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