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Rolls In A Jiffy


  • Makes 2 dozen rolls.


  • 2 pkgs. active dry yeast
  • 1 cup warm water
  • 1/3 cup salad oil
  • 1-1/2 Tablespoons sugar
  • 2 teaspoons salt
  • 1 egg, well-beaten
  • 3 to 3-1/2 cups all-purpose flour
  • Melted butter


Dissolve yeast in warm water, following directions on package, in a medium bowl. Stir in oil, sugar, salt, and egg. Stir in flour, one cup at a time, until soft dough is formed. Turn out onto lightly floured surface and knead until smooth, adding a small amount of flour as needed to keep dough from being sticky. Cover with clean towel and let dough rest for 20 minutes. Roll out into rectangle and brush surface with melted butter. Roll up as a jelly roll and slice into 1-inch thick pieces. Place each piece in buttered muffin tin, cover, and let rise 30 minutes. Bake at 400° for 10 to 12 minutes. Remove from oven and brush rolls with melted butter.

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