Rising Time - total of 2 1/2 hours approx. (rise twice): 2 hourshours30 minutesminutes
Total Time: 3 hourshours
Servings: 12rolls (see notes)
Ingredients
1/2cupwarm water
1/4cupwhite sugar
1/2tbsprapid rise yeast
1/4cupbutter, melted
2eggs, beaten
1/2tspsalt
2cups flour
Instructions
In a large mixing bowl, add your sugar, warm water and yeast. Gently stir. Let it sit for 5 minutes or until it bubbles and gets foamy.
Add in your melted butter and stir it in well. Add in your beaten eggs, stirring them in as you add them.
Add your salt and flour to the bowl and stir it with a spoon just until the everthing is mixed in and there are no dry ingredients not mixed in.*The dough will be more yellow than most yeast dough and will look lumpy and pretty weird. Don't worry-it's supposed to look like that !
Tightly cover your bowl with plastic wrap and set bowl aside. Let the dough rise for about 1 1/2-2 hours or until doubled in size.
While your dough is rising, cover a baking sheet with parchment paper, or grease your baking sheet. Preheat your oven to 375°
When the dough has doubled in size, lightly flour your counter. Lightly flour (a dusting of flour) the top of the dough in the bowl. Remove the dough and place it on your floured surface. The dough will be sticky. Roll the dough around in the flour so it is easier to work.
Using a rolling pin, roll the dough out into a large rectangle about 1/4 inch thick.
To cut the rolls, I use a pizza cutter, but a knife works great too. You will cut 8-9 strips, width wise (the shorter, fatter way). Then you will make a long cut lengthwise/horizontal, cutting the strips in half, leaving you with 16-18 strips of dough.
Take each smaller strip of dough and roll it up. Place on your baking sheet. Repeat until all of the rolls are rolled up and on the baking sheet. Cover the rolls with a clean kitchen towel and let them raise a second time until doubled in size.
After the rolls have doubled in size, bake the rolls for abour 8-10 minutes until they are golden brown on top.
Serve with butter and enjoy!
Notes
I changed the recipe to making 12 rolls instead of making 16. This just makes each roll bigger. You can still cut/divide the dough into 16 pieces to roll up 16 rolls.
Nutrition information is automatically calculated and should only be used as an approximation.