Ingredients:
- Warm Water: 1 ½ cups at 110°F (45°C). The warmth activates the yeast.
- White Sugar: 2 tablespoons to feed the yeast and add a hint of sweetness.
- Active Dry Yeast: 1 tablespoon, the key ingredient for rise and fluffiness.
- Bread Flour: 4 cups, giving the rolls their structure.
- Vegetable Oil: 2 tablespoons for a tender crumb.
- Salt: 1 teaspoon to enhance flavor.
Directions:
- Yeast Activation: In a large bowl, mix together warm water, sugar, and yeast. Let it stand for about 10 minutes until it becomes creamy. This step is crucial for activating the yeast.
- Mixing Dough: Add 2 cups of flour, oil, and salt to the yeast mixture. Gradually stir in the remaining flour, half a cup at a time, until the dough pulls away from the bowl’s sides.
- Kneading: Turn the dough onto a lightly floured surface. Knead for about 8 minutes until smooth and elastic. Kneading develops gluten, which gives the rolls their texture.
- First Rise: Lightly oil a large bowl and place the dough inside, turning it to coat with oil. Cover with a damp cloth and let it rise in a warm place until doubled in size, about 1 hour. The dough will become light and airy.
- Forming Rolls: After the dough has risen, deflate it and turn it out onto a floured surface. Divide it into 16 equal pieces, shaping each into a round ball.
- Second Rise: Arrange the balls on lightly greased baking sheets, spacing them at least 2 inches apart. Cover with a damp cloth and let them rise again until doubled, about 40 minutes. This second rise makes them extra fluffy.
- Baking: Preheat the oven to 400°F (200°C). Bake the rolls for 18-20 minutes until they turn golden brown. The high heat gives them a beautiful color and crust.
Enjoy these fluffy bread rolls straight from the oven or cooled, with butter, jam, or as an accompaniment to any meal. The soft, airy texture and subtle sweetness make them universally loved.