Speedy Dinner Rolls

From the Kitchen of: Summer Cronin

3 cups flour

2 Tablespoons sugar

1 envelope (1/4 ounce) rapid rise yeast

3/4 teaspoon salt

3/4 cup warm water (105-115 degrees)

2 Tablespoons light olive oil

1 large egg

1. In large bowl, compine 1-1/2 cups of flour, sugar, yeast, and salt. Mix well. Stir in water, oil, and egg until blended. Stir in enough oof the remaining flour (about 1 cup) to form a soft dough.

2. On a floured surface, knead the dough until smooth and elastic, about 8 minutes, adding more flour to prevent sticking. Shape into a ball. Plac in a large oiled bowl, turing to coat. Cover loosely with a damp cloth; let rise in a warm place for 15 minutes.

3. Spray a 9-inch square baking pan with vegetable cooking spray. Punch down dough; place in prepared pan, patting to an even thickness. Cut into 16 squares.

4. Fill a large shallow pan with 1 inch of boiling water. Place a wire rack on top. Place the pan of rolls on rack, cover with a damp cloth, and let rise for 20 minutes.

5. Preheat oven to 400 degrees. Sprinkle tops of rolls lightly with flour. Bake until rolls sound hollow when tapped, about 10 minutes. Place on a wire rack and cool for 10 minutes. Serve warm.

Makes 16 rolls. You can freeze these rolls for up to a week. To reheat, wrap in foil and warm at 350 degrees for 25 minutes. They take less than 1-1/2 hours