Description
These Old Fashioned Yeast Rolls are soft, fluffy, and buttery, making them a perfect homemade bread accompaniment for any meal. With a tender crumb and golden crust, these rolls are simple to make with basic pantry ingredients using a traditional yeast dough method.
Ingredients
Scale
Dough Ingredients
- 1/2 cup warm water (110°F/43°C)
- 1 packet active dry yeast (about 2 1/4 teaspoons)
- 1/4 cup granulated sugar
- 1/2 cup whole milk, warmed
- 1/4 cup unsalted butter, softened
- 1 large egg
- 1 teaspoon salt
- 3 1/2 to 4 cups all-purpose flour (start with 3 1/2 cups and add more as needed)
For Brushing
- 2 tablespoons melted butter
Instructions
- Activate the yeast: In a small bowl, combine the warm water and sugar, then sprinkle the active dry yeast on top. Let it sit for about 5-10 minutes until the mixture is foamy, indicating the yeast is active.
- Mix wet ingredients: In a large mixing bowl, whisk together the warmed milk, softened butter, and egg. Add the foamy yeast mixture and stir well to combine.
- Add dry ingredients: Gradually add the salt and 3 1/2 cups of all-purpose flour to the wet ingredients. Stir until a sticky dough forms. Add more flour, a little at a time, as needed, until the dough is soft but no longer sticky and pulls away from the sides of the bowl.
- Knead the dough: Turn the dough out onto a lightly floured surface and knead for about 8-10 minutes until smooth and elastic. Alternatively, use a stand mixer with a dough hook on medium speed for 6-8 minutes.
- First rise: Place the dough in a lightly greased bowl, cover with a clean kitchen towel or plastic wrap, and let it rise in a warm place for about 1 to 1 1/2 hours, or until it has doubled in size.
- Shape rolls: Punch down the dough to release air and turn it out onto a floured surface. Divide the dough into 12 equal pieces and shape each into a smooth ball. Place the rolls in a greased 9×13 inch baking dish, spaced slightly apart.
- Second rise: Cover the rolls again with a kitchen towel and let them rise for another 30-45 minutes until puffy and nearly doubled.
- Bake the rolls: Preheat the oven to 375°F (190°C). Bake the rolls for 18-22 minutes until golden brown on top and sound hollow when tapped.
- Brush with butter: Immediately after removing from the oven, brush the tops with melted butter for a soft, shiny finish.
- Cool and serve: Allow the rolls to cool for a few minutes before serving warm. Enjoy with butter, honey, or your favorite spread.
Notes
- Make sure the water and milk are warm but not hot; about 110°F (43°C) is ideal to properly activate the yeast without killing it.
- Adjust flour quantity based on humidity or flour brand to get the perfect dough consistency; dough should be soft but not sticky.
- For extra flavor, you can substitute half the all-purpose flour with bread flour for chewier rolls.
- These rolls freeze well: let cool completely, wrap tightly, and freeze up to 3 months. Reheat before serving.
- You can add herbs or garlic powder to the dough for savory variations.
