Description
These Old Fashioned Yeast Rolls are soft, fluffy, and buttery, making the perfect homemade bread to accompany any meal. With a slightly sweet flavor and a tender crumb, they are easy to make and ideal for family dinners or holiday gatherings.
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)
Finishing
- 2 tablespoons melted butter (for brushing)
Instructions
- Activate Yeast: In a small bowl, combine the warm water and yeast. Let it sit for about 5-10 minutes until the mixture becomes frothy, indicating the yeast is active.
- Mix Wet Ingredients: In a large mixing bowl, whisk together the warm milk, softened butter, sugar, egg, and salt until combined.
- Add Yeast Mixture: Pour the activated yeast mixture into the wet ingredients and stir to incorporate.
- Add Flour: Gradually add 3 1/2 cups of all-purpose flour to the wet ingredients, mixing until a soft dough forms. Add more flour as needed to make a dough that is slightly sticky but manageable.
- Knead Dough: Turn the dough onto a floured surface and knead for about 8-10 minutes until smooth and elastic. You can also use a stand mixer fitted with a dough hook to knead for about 6-7 minutes.
- First Rise: Place the dough in a greased bowl, cover with a clean towel or plastic wrap, and let it rise in a warm place for about 1 to 1 1/2 hours, or until doubled in size.
- Shape Rolls: Punch down the risen dough and divide it into 12 equal portions. Shape each portion into a smooth ball and place them evenly spaced in a greased 9×13-inch baking pan.
- Second Rise: Cover the rolls loosely with a towel and let them rise for another 30 to 45 minutes, until puffy.
- Bake: Preheat your oven to 375°F (190°C). Bake the rolls for 18-22 minutes or until golden brown on top.
- Brush with Butter: Immediately after removing from the oven, brush the warm rolls with melted butter to keep them soft and add a rich flavor.
- Cool and Serve: Allow the rolls to cool slightly in the pan before serving warm.
Notes
- Make sure the water and milk are warm, not hot, to avoid killing the yeast.
- You can substitute bread flour for all-purpose flour to yield slightly chewier rolls.
- For extra flavor, add 1 teaspoon of garlic powder or herbs to the dough.
- These rolls freeze well. Store cooled rolls in a freezer bag for up to 3 months and reheat before serving.
- If you prefer a softer crust, cover the rolls with foil during the last 5 minutes of baking.
