Mom's Rolls

 Mom's rolls

(Clista's biscuits)

Makes approximately 24 large rolls

Ingredients

6-8 cups of flour (start with 6 and add more as needed)

3 packages of rapid-rise yeast (or 6 3/4 teaspoons of active dry yeast proof before using)

6 T sugar

3 tsp salt

3 T oil

3 cups of hot water (if using rapid-rise yeast, warm water if using active yeast)

If you are using active dry yeast proof your yeast otherwise continue as follows.

In a Kitchenaid stand mixer (using a dough hook) combine 6 c flour, yeast, sugar salt, and oil. Turn the mixer on low speed and combine the ingredients. Slowly add hot water (just hot tap water, not boiling water) mix well. 

While mixing add additional flour (up to two cups) so the dough no longer sticks to the side of the mixing bowl. You want to add about one-quarter to one half a cup at a time and let it incorporate. 

Allow the mixer to knead the dough for 5 minutes.

Cover and allow the dough to rise until double in size (approximately 30 min)

When the dough has doubled in size, punch down the dough and shape it into rolls. Place in two greased  9x13 metal or glass baking dish (12 in each pan).  Place rolls close together in rows of 3. Cover and allow to rise on the stovetop for 30 minutes to 1 hour. (I like to turn my oven on to a low temperature of 200 or 250 degrees)

Preheat oven to 400 degrees. 

Bake rolls one pan at a time for 20 minutes. Brush tops with butter and remove from pan and allow to cool.