* Only metric is reliable while I figure this out!
|active dry yeast||30 mL 2 tbsp 1.06 fl. oz 1.01 fl. oz|
|warm water||283 mL 1 ⅛ cups 1 cup 1 ⅕ cups||• ~45°C / ~113°F|
|vegetable oil||83 ⅓ mL ⅓ cup 0.29 cup 0.35 cup|
|white sugar||62 ½ mL ¼ cup 2 ⅕ fl. oz 0.26 cup|
|salt||5 mL 1 tsp 1 tsp 1 tsp|
|all-purpose flour||750 mL 3 cups 1.32 pints 1.59 pints|
- In a large bowl, dissolve yeast in warm water. Add oil and sugar; let stand for 5 minutes. Add the egg, salt and enough flour to form a soft dough.
- Turn onto a floured surface; knead until smooth and elastic, about 3-5 minutes. Do not let rise. Divide into 12 pieces; shape each into a ball. Place 3 in. apart on greased baking sheets.
- Cover and let rest for 10 minutes. Bake at 425° for 8-12 minutes or until golden brown. Remove from pans to wire racks to cool.