Homemade Pan Dinner Rolls

In a two cup liquid measuring cup add 1/2 cup warm water, (think baby bath water), Active Yeast, and 1 Tablespoon of Sugar. When mixture bubbles and foams to to the top of the 1 cup mark it's ready.

In the bowl of your mixer, with the dough hook, add 5 cups of flour, 1/4 cup of sugar, salt, 1 1/2 cups warm water, 1/4 cup of oil, and the yeast mixture. Mix on low until dough clings to the dough hook and the sides of the mixing bowl are clean. Dough will be slight tacky, but should not stick to your fingers. Add more flour if it's too sticky. *You can hand mix these rolls.

Place dough in a large greased bowl. Flip dough over so oiled surface is up. Cover with a clean kitchen towel, place in a warm, draft free area, rise for 1 hour.

Punch dough down after it has doubled in size. Give the dough a quick knead on well floured surface. About 5-10 kneads. Allow dough to rest for 5 minutes. Cut the dough in half. Roll each half into a large log. Cut each log in half again. Cut each half into 6 equal portions to make 24 balls of dough.

Grease the bottom of a 20x15 baking sheet with non-stick baking spray. Cover baking sheet with a piece of parchment paper for soft dinner rolls. Omit the parchment paper if you want crispy bottom dinner rolls.

Roll each portion of dough into a ball and place in 8 rows of 4 rolled dinner rolls spaced about 1/2 inch apart. Cover and allow to rise for one hour.

Preheat oven to 375°. Bake rolls for 20-30 minutes until rolls are lightly golden brown. Remove from oven and brush tops with melted butter. Allow to rest for 5 minutes before breaking apart to serve.