Ingredients
- 1 package active dry yeast or 2 1/4 teaspooons
- 3/4 cup warm water (105-115F)
- 2 tablespoons sugar
- 2 tablespoons vegetable oil
- 1/2 teaspoon salt
- 1 egg
- 2 1/2-2 3/4 cups Bluebird Einkorn Flour you can substitute Pasayten Hard White flour or any all purpose flour or try a blend.
- butter softened
Methods
- In a large bowl, dissolve yeast in water. Add sugar,oil, salt & egg. Stir to dissolve sugar & salt. Stir in 1cup of the flour until smooth. Cover with a cloth & place on rack in the oven over the bowl of hot water; let rise 15 minutes.
- Grease a 9x9x2” pan. Stir down batter & add 1-1/2 cups flour. Stir until mixed & turn onto a cloth-covered board (or floured countertop). Knead 3 minutes. If sticky, knead in more flour 1/4 cup at a time. Divide dough into 16 pieces & shape quickly into balls; arrange in pan & brush tops with butter. Cover with cloth & place on a rack over the bowl of hot water; let rise 25 minutes.
- Heat oven to 425F. After 5 minutes of baking, turn down the heat to325F. Bake an additional 7-10 minutes or until light brown. Remove from pan to wire rack. Brush tops with soft butter.
- Serve warm.
- Variations:
- Honey-Orange Rolls: While the dough is rising the first time, heat 1/4 cup sugar, 2 Tbsp. butter, 2 Tbsp. orange juice & 2 Tbsp. honey to boiling; stir in 1/3 cup chopped nuts. Pour into greased pan, continue as directed.
- Cheddar Cheese Rolls: Add 1/2 cup shredded sharp cheese with the second addition of flour. Continue as directed, bake 15-17 minutes.
- Cinnamon-Nut Rolls: Melt 2 Tbsp. butter set aside. Mix 2 Tbsp. sugar, 2 Tbsp. brown sugar,1/2 tsp. cinnamon & 1/4 cup chopped nuts. After shaping, roll each ball into butter, then in sugar-cinnamon mixture. Bake for 15-17 minutes