Oddly enough, in all the years I have been baking my Hot Rolls, I can't think of one picture I have of them. So as soon as I make some this holiday season, I will add a pic to this post. Feel free to post any questions you might have in the comments.
- 1 cup warm water
- 1 tsp. salt (I use unrefined sea salt, but regular is fine)
- 1 T. vegetable oil
- 1 large egg, slightly beaten
- 1 1/2 T. sugar (I use evaporated cane juice, but white is fine)
- 1 1/2 tsp. rapid rise, instant yeast
- 3 - 4 cups bread flour -the presifted kind (all-purpose will work fine, but not as light of a texture)
- melted butter
I get about 12 rolls from this recipe, but the number greatly depends upon the size you make them. If you alter the size, make sure you alter the cooking time as well. The last couple of years I have begun making them much smaller for the big holiday meals (about 15-16 per recipe) and people like it much better that way. Those that want just a little bit of bread with their piled high holiday plate don't waste half a roll that way, it is a great size for the kids, and those that want to go back for just a little bit more roll stuffed with some cranberry sauce or gravy to top off their meal, appreciate the smaller size. They can also be made larger and flattened out before baking to use as hamburger buns.