These rolls are light and fluffy and super soft from cooking them in the pan together.
My daughter loves the rolls at Bob Evans and these are pretty close!
This recipe makes 2 pans of rolls, I usually remove the rolls from 1 pan after baking and put them in freezer. Then I just defrost them on the counter and pop them in the oven to warm for about 10 minutes at 350°.
3 1/2 to 3 3/4 cups all-purpose flour
¼ cup sugar
¼ cup cooking oil (vegetable or canola)
1 teaspoon salt
1 package regular or quick-acting yeast
1 cup warm water (120° to 130°)
¼ cup butter, melted; divided
1. Mix 2 cups of the flour, the sugar, the salt and the yeast in a medium bowl. Add the water, the oil and the egg. Beat with a mixer on low speed 1 minute. Increase the speed to medium and beat for another minute. Stir in enough remaining flour to make dough easy to handle.
2. Turn dough onto lightly floured surface. Knead about 5 minutes or until smooth and elastic, adding additional flour to keep from sticking as necessary.
3. Place dough in a greased bowl and turn greased side up. Cover and let rise in a warm place about 1 hour or until doubled in size. (Dough is ready if an indentation remains when touched).
4. Grease bottoms and sides of 2 9-inch round cake pans.
5. Punch down dough. Cut dough in half; cut each half into 8 pieces. Shape each piece into balls. Place close together in pans. Brush with 2 tablespoons of the melted butter.
6. Cover pans and let rise in a warm place until doubled in size, about 30 minutes.
7. Heat oven to 400°. Bake for 12-18 minutes or until golden brown. Brush with remaining 2 tablespoons of melted butter.
Makes 16 rolls
Adapted from Betty Crocker's New Cookbook: Everything You Need to Know to Cook (8th Ed.)