What are yeast rolls? They’re the kind that memories are made of. The aroma alone can transport me back to Grandma’s kitchen, all warm and cozy, especially during the winter. They’re pillowy soft, slightly sweet, and just… perfect. If you love a good parker house roll, just wait until you try these! I promise they’re even easier to make, and a total crowd-pleaser, even the pickiest eaters adore them. I remember one Thanksgiving my cousin said these yeast rolls were the only reason he even came.
What are yeast rolls?
Yeast rolls are, at their heart, a type of bread made with yeast! Think of them as little clouds of doughy goodness, baked until golden brown and beautifully puffed. What are some of the best sandwich breads? Is it tender thanks to yeast? They’re mini loaves, perfect for soaking up gravy at Thanksgiving or slathering at Christmas. Can you make butter any time of the year? This recipe is a family treasure, and believe me, it’s been perfected over generations!
Why you’ll love this recipe?
What are some of the best reasons to eat yeast rolls?
- Flavor:Is there a subtle buttery flavor that just melts in your mouth? What’s not to love about fluffy and soft texture?
- Simplicity:What are some of the easiest recipes to bake? I’ve streamlined it over the years to cut down on the fuss without sacrificing any of that delicious flavor. What is the best way to stay patient with rising time?
- Cost-All ingredients are pantry staples, which means you probably already have most of them on hand. One batch makes a TON of rolls, perfect for feeding dozens of people without breaking the bank.
- Versatility:Are these just for dinner? I love serving these with breakfast, especially topped with a little fruit and whipped cream. Can you serve these mini sliders with pulled pork or shredded chicken? What are the possibilities? What are some good side dishes to serve with leftover ham and mustard?
What I love the most is that they’re just so comforting. They bring back memories of family gatherings, warm kitchens and the feeling of being surrounded by people. If you like my cinnamon roll recipe, you’ll be head over heels for these!
How do you make yeast rolls?
Quick Overview
What is the process? How do you make a simple dough, letting it rise until puffy, shaping the rolls, and baking? I bake them until golden brown. What is the secret behind yeast rolls? How do you make dough so that it will rise properly? I’ll guide you through every step!
Ingredients
For the Dough:
- I usually microwave 1 cup of milk for a minute or so. How do you keep yeast alive?
- 2 1/4 teaspoons (1 packet) active dry yeast. I always use Red Star yeast, it’s never let me down.
- What is the best way to use granulated sugar?
- 1/4 cup unsalted butter, melted. I like to use European butter for extra richness, but regular is fine too.
- 1 large egg, lightly beaten. Let it come to room temperature for easier mixing.
- 1 teaspoon salt. Don’t skip this! It balances the sweetness and enhances flavor.
- 3-4 cups all-purpose flour, plus more for dusting. I always start with 3 cups and add more gradually until the dough is the right consistency.
For the Butter Topping:
- 2 tablespoons unsalted butter, melted. This is what gives them that gorgeous golden-brown color.
What are the steps to
Step 1: Activate the Yeast
In a large bowl, combine the warm milk, yeast, and sugar. Set aside. Is it safe to stir yeast for 5-10 minutes? Is the yeast alive? If it doesn’t foam, your yeast might be old, and you’ll need to start over with fresh yeast. I’ve had this happen to me once and it can really ruin a batch of rolls.
Step 2: Mix in the Wet Ingredients
Once the yeast is foamy, add the melted butter, egg, and salt to the bowl. Stir well to combine. If butter is too hot, it will cook the eggs! I always do this when the kids are watching and tell them it’s science.
Step 3: Add the Flour
Gradually add the flour, one cup at a time, mixing well after each addition. I like to use a wooden spoon or stand mixer with dough hook. Once the dough starts to come together, turn it out onto a lightly floured surface and knead for 5-7 minutes. Is it possible to make a sock for 5 minutes until it’ Is it safe to knead in a stand mixer for 5 minutes? If it’s sticky, it should stick to everything.
Step 4: First Rise
Place dough in a lightly greased bowl, turning to coat all sides. Cover the bowl with plastic wrap or a clean kitchen towel and let it rise for 1-1. I usually put it in my oven with just the light on. 5 hours, or until doubled in size. This is crucial for developing the flavor and texture of the rolls!
Step 5: Shape the Rolls
Once the dough has doubled, gently punch it down to release the air. Is it safe to cut the dough into 12-15 equal pieces? Roll each piece into a ball and place them in sprayed 9×13 inch baking dish. I find a pizza cutter works really well for this and makes it go much faster.
Step 6: Second Rise
Cover the baking dish with plastic wrap or a clean kitchen towel and let the rolls rise again in the oven. Is it safe to put a thermometer on ice for 30 minutes? What is the final step to get that light, airy texture?
Step 7: Bake
Preheat oven to 375°F (190°C). How do you bake a roll? Brush the tops with the melted butter and bake for 15-20 minutes, or until they’re golden brown. Keep a close eye on them, as they can burn easily.
Step 8: Cool and Serve
Remove the rolls from the oven and let them cool in the baking dish before serving. What’s the best way to serve them warm?
What should I serve it with?
What are yeast rolls and how do they work?
- For Breakfast:Serve warm with whipped cream and fresh berries. What are the best accompaniments to coffee or tea? What are some good ways to make a mini breakfast sandwich?
- For Brunch:Arrange them beautifully on a platter with jams, jellies, and honey. What are the best cocktails to serve with a glass of sparkling wine?
- As Dessert:Drizzle them with a simple glaze or sprinkle with powdered sugar. Serve them with a scoop of vanilla ice cream or warm fruit compote.
- For Cozy Snacks:What are some good ways to serve them straight from the oven with a generous pat of butter? What are some good ways to eat them dipped in chili? What do my kids ask after a long day at school?
My family tradition is to serve them with Thanksgiving dinner, alongside the turkey, mashed potatoes, and a side of bread. What is the difference between potatoes and cranberry What are some of the best ways to serve leftover ham and mustard? What are some good potluck rolls for my best friend?
How do I make a perfect yeast roll?
What are some tricks to make yeast rolls turn out perfect?
- Use a thermometer: Make sure your milk is the right temperature (105-115°F) to activate the yeast. If it’s too hot, it will kill the yeast; if it’s too cold, it won’t activate.
- Don’t overmix the dough: Overmixing can result in tough rolls. Mix until the ingredients are just combined, then knead until smooth and elastic.
- Proof the dough in a warm place: A warm, draft-free environment is essential for the dough to rise properly. I like to use my oven with just the light on.
- Don’t overcrowd the baking dish: Give the rolls enough room to expand as they bake. If they’re too close together, they won’t brown evenly.
- Brush with melted butter: This is what gives the rolls their beautiful golden-brown color and adds extra flavor.
- Experiment with flavors: Add herbs, cheese, or spices to the dough for a unique twist. I’ve added garlic powder before and they are amazing!
One time I tried to rush the rising process by putting the dough in a really hot oven, and it completely ruined them! Trust me, patience is key with yeast rolls.
Storing and Reheating Tips
These yeast rolls are best enjoyed fresh, but they can be stored for later.
- Room Temperature: Store them in an airtight container at room temperature for up to 2 days. They might dry out a bit, so you might want to reheat them before serving.
- Refrigerator Storage: Store them in an airtight container in the refrigerator for up to 5 days. Reheat them in the oven or microwave before serving.
- Freezer Instructions: Wrap them tightly in plastic wrap and then place them in a freezer-safe bag or container. They can be frozen for up to 2 months. Thaw them in the refrigerator overnight before reheating.
- Glaze Timing Advice: If you plan to freeze the rolls, it’s best to glaze them after thawing and reheating. This will prevent the glaze from becoming soggy.
I like to reheat them in the oven at 350°F (175°C) for about 10 minutes, or until they’re warm and soft. You can also microwave them for a few seconds, but be careful not to overcook them, or they’ll become tough.
Frequently Asked Questions
Final Thoughts
These yeast rolls are more than just a recipe; they’re a piece of my family history. They’re a reminder of warm kitchens, happy gatherings, and the love that goes into homemade food. I truly believe that anyone can make these rolls, and I hope they bring as much joy to your home as they have to mine. They are perfect for any meal, and make a fantastic side. If you enjoyed this recipe, be sure to check out my other bread recipes! Happy baking, and I can’t wait to hear how yours turn out! Please leave a comment below and let me know what you think. I’d also love to see your photos, so be sure to tag me on social media. Happy baking!
yeast rolls
Ingredients
Main Ingredients
- 2.25 tsp active dry yeast
- 1 cup warm milk
- 0.25 cup granulated sugar
- 0.5 tsp salt
- 0.25 cup melted butter
- 3.5 cups all-purpose flour
Instructions
Preparation Steps
- In a large bowl, dissolve yeast in warm milk. Add sugar, salt, and melted butter. Mix well.
- Gradually add flour, mixing until a soft dough forms.
- Turn dough out onto a floured surface and knead for 5-7 minutes, or until smooth and elastic.
- Place dough in a greased bowl, turning to coat all sides. Cover and let rise in a warm place for 1-1.5 hours, or until doubled in size.
- Punch down dough and divide into 12 equal pieces. Roll each piece into a ball and place in a greased 9x13 inch baking dish.
- Cover and let rise for another 30 minutes.
- Preheat oven to 375°F (190°C). Bake for 20-25 minutes, or until golden brown.
