Rocket Rolls

Dissolve yeast in the 1 cup lukewarm water & let sit for about 5 minutes, until foamy using a mixer fitted with a dough hook.

Combine the yeast mixture, oil, egg and sugar in a large bowl add 1 1/2 cup water and mix until combines. Add flour & mix on medium – low speed until the dough holds together, about 5 minutes. If it does not form a ball and water, add 1 tbsp @ a time until it does.

Let the dough rest in the bowl for 20 minutes add salt & cinnamon& mix the dough for 1 minute transfer the dough to a large bowl that has been lightly greased with oil, cover it with a clean tea towel.

LET IT RISE IN A WARM, DRAFT – FREE PLACE until it doubles in size (1 1/2 hour) pre-heat oven to 350, line baking sheets with parchment paper or silicone mats or grease with a light coating or olive oil or cooking spray. Punch down the dough to remove the air. If the dough seems too sticky, coat your with a little flour. Pinch golf size balls for rolls and tennis ball size for sandwich rolls.

Cover. Let rise for 20 minutes (they will not double in size this time) bake the rolls for 20 minutes (30) until golden brown remove from oven & brush with a light coating of olive oil. Serve immediately @ room temperature.