Lenna's Luscious Rolls

I originally got this recipe from Kristen Anselmo, who finagled it out of Brandon Loveridge, her home teacher. Brandon often brings these rolls when he home teaches them, but the recipe actually comes from Lenna's family. The recipe Brandon gave to Kristen wasn't too explicit in terms of directions, but after much practice I think I've mastered the recipe. I guess you could use your kitchenaid mixer with the dough hook attachment, but I just mix it by hand. I've also scaled it down to a more reasonable-sized batch. It makes 24 rolls.

Ingredients:

2 1/2 cups warm water
2 T. yeast
1/2 cup white sugar
1/3 cup vegetable oil
2 t. salt
5-6 cups flour

In a large bowl, sprinkle the yeast into the water. Add the sugar. Let it sit for 5-10 minutes until frothy. Add the oil and mix. Add 2 cups of flour and then the salt. Mix. Add the remaining 3 cups of flour, stirring after every addition. If you need more flour to make the dough more smooth, add it a little at a time. Dump the dough out onto a floured surface and knead a few times. Wash the bowl and then grease it (I use about 1 T. of oil and spread it around the bowl with a bunched-up paper towel). Place the dough back into the bowl, cover it with a dish towel, and let it rise for 30 minutes.

While the dough is rising, grease a large cookie sheet or jelly-roll pan. When the dough is done rising, dump it back onto the floured surface and knead a few times. Form into 24 balls (the size should be about half-way between the size of a tennis ball and golf ball). Cover them with a dish towel. Turn on your oven to 350 degrees. When your oven is preheated (it should take about 10-15 minutes), remove the dish towel and bake the rolls for 25 minutes. Brush the rolls with melted butter to keep them soft. Yummy!