Easy Twist Rolls
3 c flour
2 1/2 tsp yeast
1 c warm water
1 Tbsp sugar
1 tsp salt
1/4 c vegetable or canola oil
1 egg, optional
1 Tbsp course sea salt, optional
butter
1. Put warm (NOT HOT) water into a bowl (of a stand mixer, if you have one, with the paddle attachment). Add yeast, sugar, salt, oil, and flour. Knead on low-medium speed for 4 min, until a smooth dough forms; it should be thick yet soft and only slightly sticky. When it pulls away from the sides of the bowl, it's ready. Coat dough with oil and let rise in bowl until doubled in size; about 1 hour.
2. Meanwhile, lightly grease baking sheet; set aside.
3. Once dough has risen, press down with fist. Remove dough from bowl and turn it onto a lightly floured surface. Divide dough into 6 equal pieces; roll each piece into a rope about 14" long. If making a bunny, cut a 1/2" piece for the tail and roll into a ball.
4. Fold rope in half and loosely twist twice. Place on the prepared cookie sheet and press down the ends a bit. If making a bunny, press the to the bottom of the twist for a tail. Whisk egg and brush on tails. Sprinkle with sea salt. You may also brush the egg wash and add salt anywhere you'd like. OR not use the egg wash and salt at all.
5. Once all are rolled are prepared, let rest just while preheat oven to 350 degrees.
6. Bake 23-25 minutes, or until the tops are golden brown and the edges look cooked. Brush warm rolls with butter.
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