O CHARLEY'S YEAST ROLLS RECIPES

Steps:

• Warm the milk in a small saucepan over low heat. Mix 1/3 of the milk with the dry yeast in a small bowl and let sit until bubbly. In a large bowl, combine remaining milk, melted butter, salt and sugar and beat until the sugar is dissolved.
• Then add the beaten eggs and bubbly yeast.
• Add flour, 1/4 cup at a time, beating on high speed of stand mixer. This step should take at least 5 minutes. When the dough gets too stiff to beat, stir in rest of flour by hand, if necessary, to make a soft dough. Turn out onto floured surface and knead for 5 minutes, until smooth and satiny. Place dough in greased bowl, turning to grease top. Cover and let rise in warm place until light and doubled in size. (I have also covered the dough well and placed it in the refrigerator overnight. This works really well.)
• Punch down the dough and roll out on floured surface to 1/2" thickness. Cut with 3" round cookie cutter. Brush each roll with melted butter and fold in half to make half circles. Pinch edge lightly to hold, so the rolls don't unfold as they rise. Place in 2 greased 13x9" pans, cover, and let rise again until double. (If you refrigerated the dough, this will take a little longer.)
• Bake rolls at 350 degrees F for 20-25 minutes or until golden brown. Remove from pan immediately and brush with more melted butter. Don't use the same butter you used when forming the rolls - melt some fresh just for this step. Makes 24 rolls.

Steps:

• Mix:
• 1/2 cup vegetable oil.
• 1/2 cup boiling water.
• 1 teaspoon salt.
• 1/3 cup sugar.
• Mix ingredients below together and pour into oil mixture:.
• 1/2 cup warm water.
• 1 package dry yeast.
• Add:.
• 1 large beaten egg - mix well.
• Add:.
• 3 cups flour - form into a ball.
• Lightly flour this ball and put into a bowl. Let rise for 2 hours.
• Shake the bowl so the ball drops down in size somewhat. Then pinch
• off 3 pieces for each roll. (I was lazy and just pinched off 1 large
• piece per roll) Then roll into little balls.
• Place the 3 balls in a well-greased muffin pan. Let rise for 2 hours.
• Bake at 400 degrees for 10-15 minutes.