40 Minute Old Fashion Hamburger Rolls
  • 2 tablespoons active dry yeast
  • 1 cup plus 2 tablespoons warm water (110° to 115°)
  • ⅓ cup vegetable oil
  • ¼ cup sugar
  • 1 egg
  • 1 teaspoon salt
  • 3 to 3-3/4 cups all-purpose flour
  1. In a large bowl, dissolve yeast in warm water.
  2. Add oil and sugar; let stand for 5 minutes.
  3. Add the egg, salt and enough flour to form a soft dough.
  4. Turn onto a floured surface; knead until smooth and elastic, about 3-5 minutes. Do not let rise.
  5. Divide into 12 pieces; shape each into a ball Place 3 in. apart on greased baking sheets. Cover and let rest for 10 minutes.
  6. Bake at 425° for 8-12 minutes or until golden brown. Remove from pans to wire racks to cool.
  7. Just freeze them, pull them out the day you want them and they'll defrost, pop in the oven for a few minutes to warm and they'll taste as fresh as the day you made them.
I made these bigger so I only got 8 Rolls. Calories per roll for 8 rolls (4.5 oz each): Calories: 282, Fat: 9, Sodium: 9, Potassium: 8.4, Carbs: 44, Fiber: 2, Sugar: 8, Protein: 6

Not great stats but it was because Hubby doesn't care about calories and he wanted his rolls big. So if you make them, use your judgement on size 2 oz, is a slider, 3 oz is average roll and 4.5 is a fat roll. These are 4.5 oz sizes. The smaller ones, makes for a great dinner roll (you'll get 17 out of this batch).
Recipe by Peanut Butter and Peppers at http://www.peanutbutterandpeppers.com/2012/02/08/shredded-barbecue-chicken-and-homemade-rolls/