2 (1/8 ounce) packages active dry yeast
1 cup water, divided (110-115 degrees)
2/3 tablespoon sugar, divided
1/8 cup vegetable oil
1/3 tablespoon salt
2 2/3-2 7/8 cups all-purpose flourDirections:1 In a mixing bowl, dissolve the yeast in 1/2 cup warm water add sugar and then let stand about 5 minutes.
2 Add remaining water and sugar. Beat in oil, salt and flour until smooth. Stir in enough flour to form a soft dough.
3 Turn onto a floured board. Knead until smooth and elastic for about 6-8 minutes.
4 Place in a greased bowl turning once to grease the top.
5 Cover and let rise 45 minutes.
6 Punch dough down. Turn onto a lightly floured board, divide into 18 pieces.
7 Shape into an oval.
8 Place 2 inches apart on a greased baking sheets.
9 With scissors cut a 1/4-inch slash across the top of each.
10 Cover and let rise 20 minutes.
11 Bake at 400° for 13-18 minutes until golden brown.
12 Remove to wire racks to cool.
1 cup water, divided (110-115 degrees)
2/3 tablespoon sugar, divided
1/8 cup vegetable oil
1/3 tablespoon salt
2 2/3-2 7/8 cups all-purpose flourDirections:1 In a mixing bowl, dissolve the yeast in 1/2 cup warm water add sugar and then let stand about 5 minutes.
2 Add remaining water and sugar. Beat in oil, salt and flour until smooth. Stir in enough flour to form a soft dough.
3 Turn onto a floured board. Knead until smooth and elastic for about 6-8 minutes.
4 Place in a greased bowl turning once to grease the top.
5 Cover and let rise 45 minutes.
6 Punch dough down. Turn onto a lightly floured board, divide into 18 pieces.
7 Shape into an oval.
8 Place 2 inches apart on a greased baking sheets.
9 With scissors cut a 1/4-inch slash across the top of each.
10 Cover and let rise 20 minutes.
11 Bake at 400° for 13-18 minutes until golden brown.
12 Remove to wire racks to cool.
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