Italian Rolls
Light and wonderful...this was one of my very first experiences in bread baking. They are still favorites.
* Exported from MasterCook *
ITALIAN ROLLS
Recipe By : A World of Breads by Casella pub. 1966
Serving Size : 1 Preparation Time :0:00
Categories : Breads And Rolls
Amount Measure Ingredient -- Preparation Method
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2 cups water
1/2 cup oil (NOT butter)
1/4 cup sugar
1 Tablespoon salt
1/3 cup warm water
2 envelopes dry yeast
2 large eggs
6 cups all purpose flour
Heat the 2 cups water to boiling. Pour over the oil, sugar and salt. Cool until only lukewarm.
Dissolve yeast in the 1/3 cup warm water. Add to the cooled mixture along with the eggs and half the flour. Stir until smooth. Add the restof the flour and blend in. Turn out onto a lightly floured board and knead lightly. Shape into rolls and place them on buttered cookie sheets or put three 1" balls of dough into the wells of a muffin tin for cloverleaf rolls. Let rise until doubled. Bake at 375f to 400f until golden brown, 15-20 minutes.
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NOTES : These rolls are very light, quick, easy and pretty much fool proof!
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