Total TimePrep: 25 min. + rising Bake: 15 min.
- 2 packages (1/4 ounce each) active dry yeast
- 2 cups warm water (110° to 115°), divided
- 4 tablespoons sugar, divided
- 1/3 cup canola oil
- 2 teaspoons salt
- 6 to 6-1/2 cups all-purpose flour
- 1 egg white
- 2 teaspoons cold water
- Poppy and/or sesame seeds
- In a large bowl, dissolve yeast in 1/2 cup warm water. Add 1 tablespoon sugar; let stand for 5 minutes. Add the oil, salt, remaining warm water and sugar and 4 cups flour. Beat until smooth. Stir in enough remaining flour to form a soft dough.
- Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.
- Punch dough down. Turn onto a lightly floured surface; divide into 16 pieces. Shape each into a ball. Place 2 in. apart on greased baking sheets. Cover and let rise until doubled, about 30 minutes.
- Beat egg white and cold water; brush over rolls. Sprinkle with poppy and/or sesame seeds. With scissors, cut a 1/4-in.-deep cross on tops of rolls.
- Bake at 400° for 15-20 minutes or until golden brown. Remove from pans to wire racks to cool.
Nutrition Facts1 each: 225 calories, 5g fat (1g saturated fat), 0 cholesterol, 300mg sodium, 39g carbohydrate (4g sugars, 1g fiber), 5g protein.
Mar 26, 2018
Someone please help. I made these for the first time. The first rise was great. Once divided into 16 rolls and cut they did not rise again. They came out small and hard.
Jan 23, 2018
This is an excellent recipe, but for goodness' sake, knot the rolls before the second rise and you won't have to worry about deflation. It's really not that hard!https://youtu.be/iY2O0vRtBhg
Aug 13, 2017
This might be the best bread recipe ever!Very easy to make, chewy wonderful aromatic buns.I have also had trouble with the buns deflating when cut with scissors. I now make really small cuts, and do them before the rise.Also I found with my hand blender you can't add the first 4 cups of flour all at once. I just add what it will handle, then incorporate the rest with wooden spoon, or kneading.I bake mine on parchment paper on a cookie sheet, which works well for me. No mess!PS: 2 'packages' of yeast equals 4 and a half teaspoons (as each pkg is 2 and a quarter teaspoons). I had to look it up :) , I thought I would save someone the trouble.
May 17, 2017
I loved these! They are super fluffy and soft inside, with a perfectly crisp outside. This is my new go-to roll for sandwiches and hamburgers. The batch of 16 is perfect too, because then I freeze half for later.
Nov 30, 2016
I was so excited to try these. I followed the recipe and everything was great until I cut the crosses on top. They deflated! Why did these rolls need a cross cut with scissors? I think they would have come out great without cutting a cross on them. We still ate them and the taste was okay. We used them for pulled pork sandwiches. Next time, I will not cut them. Did this happen to anyone else?
Feb 3, 2016
The best!!! I like Big sandwiches so I only make 12 instead of 16...
Feb 3, 2016
My son claims these are the best buns on earth! I have to agree.
Jan 24, 2016
I really liked them, much better than the ones you get in the store ! but it is a lot of work unfortunately.
Jan 2, 2016
I made this a few times and it came out okay but today I used mostly warm milk and a little water and made the rolls very big and they came out like big, fluffy diner rolls. I am so thrilled that I was able to achieve this ? so milk is my new alteration and staying. Great base for so many rolls. Thanks!
Dec 15, 2015
I made these and despite a critical mistake they still turned out well! I added the egg white in with the dough, which is why I suspect i got very very sticky dough after I punched down the risen dough. Then the 2nd rise was very low and resulted in somewhat flat bread but it was still good! Anyone else have trouble with "stickiness" or was it just the egg white? I plan to try again and do this the right way but just wondering... :)
Follow along as we show you how to make these fantastic recipes from our archive.