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Old Fashioned Yeast Rolls Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.3 from 76 reviews
  • Author: Kimberly
  • Prep Time: 30 minutes
  • Cook Time: 20 minutes
  • Total Time: 2 hours 30 minutes
  • Yield: 12 rolls
  • Category: Bread
  • Method: Baking
  • Cuisine: American

Description

These Old Fashioned Yeast Rolls are soft, fluffy, and slightly sweet, perfect for accompanying any meal or enjoying with butter and jam. Made with simple pantry ingredients, these classic homemade rolls take a bit of time but reward you with warm, fresh bread that’s tender on the inside with a golden crust.

Ingredients

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

  1. Activate Yeast: In a small bowl, combine the warm water with the active dry yeast and a pinch of sugar. Let it sit for about 5-10 minutes until the mixture becomes foamy, indicating that the yeast is active.
  2. Mix Wet Ingredients: In a large bowl, whisk together the warm milk, softened butter, granulated sugar, egg, and salt until well combined.
  3. Combine and Add Flour: Stir the activated yeast mixture into the wet ingredients. Gradually add 3 1/2 cups of flour, mixing until the dough starts to come together. Add up to an additional 1/2 cup flour as needed to form a soft, slightly sticky dough that pulls away from the sides of the bowl.
  4. Knead the Dough: Turn the dough onto a floured surface and knead for about 8-10 minutes until smooth and elastic. Alternatively, use a stand mixer fitted with a dough hook for 5-7 minutes.
  5. 1st Rise: Place the dough in a greased bowl, cover with a clean kitchen towel or plastic wrap, and let it rise in a warm, draft-free spot for about 1 to 1 1/2 hours, or until doubled in size.
  6. Shape Rolls: Punch down the dough and divide it into 12 equal pieces. Shape each piece into a smooth ball and place them in a greased 9×13-inch baking dish or on a parchment-lined baking sheet, spacing them slightly apart.
  7. 2nd Rise: Cover the shaped rolls and let them rise again for 30-45 minutes, until puffy and nearly doubled.
  8. Bake: Preheat the oven to 375°F (190°C). Bake the rolls for 15-20 minutes, or until golden brown on top and cooked through.
  9. Brush with Butter and Cool: Remove the rolls from the oven and immediately brush them with melted butter to add flavor and keep the crust soft. Let the rolls cool slightly before serving.

Notes

  • Use warm liquids (water and milk) to activate the yeast but avoid temperatures above 115°F to prevent killing the yeast.
  • If you prefer softer crusts, cover the rolls with a clean towel right after baking instead of letting them cool uncovered.
  • Rolls can be stored in an airtight container at room temperature for up to 2 days or frozen for up to 1 month.
  • For a shiny top, you can brush the rolls with an egg wash (1 egg beaten with 1 tablespoon water) before baking.
  • Make sure not to add too much flour; the dough should be slightly sticky for the best texture.

Find it online: https://slsrecipes.com/old-fashioned-yeast-rolls-recipe-2/