Pillow Soft Dinner Rolls

These rolls are a redo from one of my original recipe. They're pillow soft and delicious. I changed the amount of sugar, added honey, omitted the egg yolks and changed from shortening to canola oil. Canola oil, which is made from the crushed seeds of the canola plant, is among the healthiest of cooking oils. It has the lowest saturated fat content of any oil commonly used. It's an excellent source of the omega-6 fatty acid, linoleic acid, and it is higher in the omega-3 fatty acid alpha-linolenic acid.

4 1/2 teaspoons active dry yeast

1/2 cup warm water (110 degrees F to

115 degrees F)

2 1/4 cups warm 2% milk (110 to 115 degrees F)

6 tablespoons canola oil

2 egg whites

2 tbsp brown sugar
1 tbsp honey

1/8 teaspoons salt

6 cups unbleached or whole wheat all-purpose flour

Preheat oven 350*
In a large mixing bowl, dissolve yeast in warm water. Add the milk, oil, egg whites, sugar, honey, salt and 3 cups flour; beat until smooth. Stir in enough remaining flour to form a soft dough. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes (dough will be sticky). Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. Punch dough down. Turn onto a lightly floured surface; divide into 24 pieces. Shape each into a roll. Place 2 in. apart on greased baking sheets. Cover and let rise until doubled, about 30 minutes.
Bake at 350* for 20-25 minutes or until golden brown. Remove to wire racks.