Molly’s Rolls

My quest for the best delicious yet quick roll recipe is over. I have found IT, my new “go to” roll recipe. I got it from Amy at The Sisters Dish. She got the recipe from her friend Molly. So thanks Amy and Molly! I am eternally grateful to you both. My all time favorite roll recipe has been the Lion House Rolls that I have posted on here before. The problem is the rolls take too much time to make them frequently. Molly’s rolls taste very, very close to the Lion House Rolls. I think for me, what makes a perfect roll is the use of egg and milk in the recipe. Both of these recipes include that. These rolls are tender and tasty and are done in about 1 hour and 20 minutes. I decided to shape the dough into crescent shape. So delicious, I am now in heaven! I think this dough would also be awesome to make cinnamon rolls with. YIPPEE!!!!!

Molly’s Rolls

1 cup warm water
1 cup warm milk (I just heat it in the microwave for 30 seconds and let it sit while the yeast bubbled)
1/3 cup sugar
1 package yeast(2 1/4 teaspoon)
1/3 cup oil
1/2 T salt
1 egg
flour (I think I ended up use 4 1/2 cups)

In mixer combine yeast, sugar, and warm water; let grow until bubbly(about 5 minutes). Add milk and mix. Mix in oil and egg. Slowly add 2 cups flour, mix and then add salt. Add 1/2 cup flour at a time until it comes away from side of bowl. Let rise in mixing bowl for about 30 minutes. Form rolls as desired and place on a greased cookie sheet. Let rise and additional 30 minutes. Bake at 400 degrees for 10-12 minutes. Brush hot rolls with melted butter. I made 2 dozen with this recipe.