Lazy Rolls [or how to make homemade rolls before school]

Lazy Roll Dough

In a stand mixer (I use a Bosch), combine 1 1/2 cups of warm water (warm enough to activate the yeast, but not hot enough to kill it), 2 TBSP instant yeast, 1/3 cup canola oil (or vegetable oil), 1/4 cup sugar, 1 egg, and 1 tsp. salt. Mix lightly and let set for 5 minutes.

Turn the mixer on and mix in 3-3 1/2 cups all purpose flour one cup at a time until dough pulls away from the side of the bowl but is still very soft.

Mix for 4-5 minutes.

Dump onto a lightly floured surface.

 

For lazy rolls, press the dough into a rectangle (about 9x12 or so). Use a pizza cutter to cut the hot dog way, lol, into 2 long strips. Cut each strip into 8

square-ish pieces and put on a greased or Silpat lined baking sheet (a quarter size jellyroll pan is perfect for one batch of rolls). Cover and let rest 10 minutes. Bake at 425* for about 10 minutes (8-12 is our average) until golden brown and no longer doughy.

For cheddar garlic twists, pat the dough into a rectangle twice as tall, but the same length as before. In a small microwave safe bowl, melt 4 TBSP butter. Stir in garlic powder to taste (1/2 - 1 tsp) and 1 cup of shredded cheddar cheese. Mix well. Crumble over dough and press lightly. Fold the dough in half, capturing the cheesy mixture inside. Press to seal. Cut into 16 strips, twist each strip and place on a greased or silpat lined baking sheet. Sprinkle with 1/2-1 cup shredded cheddar. Bake as before.

These really are so easy and pretty much fool proof!  They stay soft for a couple of days unlike ordinary homemade rolls.  Happy Baking!