Easy Yeast Rolls
Intro: Easy Yeast Rolls
The rolls will be baked in a 9 x 13 pan.
The roll are easy to make but if you have a bread machine it can be even easier.
If you have a bread machine add all of the ingredients to the bread machine and use the dough cycle and skip step 2 and 3.
For everyone else follow all of the steps to make yummy rolls by hand.
STEP 1: Ingredients
1 cup whole milk (you can use other milk but whole milk makes the rolls the yummiest)
1/2 cup butter (one stick)
1/4 cup sugar
2 eggs (large)
1 teaspoon salt
4 cup bread flour
2 1/4 teaspoon yeast
(1 or 2 T water if needed)
Note: save the butter wrapper in the fridge for later.
STEP 2: Mix Ingredients
Warm the milk to between 90 and 110 degrees F.
Mix all of the ingredients together minus the optional water.
(If you have a mixer with a bread hook you can use that or just mix by hand)
Once all the ingredients are added if the dough seems very dry add 1 tablespoon of water. A second tablespoon of water can be added if still needed. I rarely need to add the water unless the air in my home is extremely dry.
See picture for how the dough should look.
STEP 3: Knead and Rise
Once all of the ingredients are fully incorporated knead the dough on a lightly floured surface.
Knead until the dough is smooth and elastic (approximately 6 to 9 minutes).
Place the dough in a very lightly oiled bowl, cover with a damp towel and place in a warm area.
Allow the dough to rise until it is about double in size (approximately 60 minutes.)
(My grandmother liked to let her bread rise in the laundry room while the dryer was running as the heat made the room warm or on top of the refrigerator.)
STEP 4: Butter the Pan
If you saved the butter wrapper use that to butter the 9 x 13 pan (I use a pyrex).
Just rub the empty butter wrapper all over the bottom and sides of the pan.
Your hands stay clean and you are using butter which would have been thrown away.
STEP 5: Shape Into Rolls
Split dough in half and then again so you have 4 even sections of dough.
Divide each of those in half again and then divide into 3 even balls.
To Shape Rolls: (see link below for a video how to)
Take a section of the roll in your hand.
Make a circle with your thumb and fingers that is smaller than the dough.
Hold the dough in the circle your hand creates.
Using your other hand push gently on the backside of the roll (inside your hand.)
Keep pushing gently while your other hand stays in a circle and smooths the outside of the roll.
Continue until the roll is smooth and shaped into a ball.
I can not figure out how to embed a video on how to shape the rolls. I posted a video Shaping Rolls on YouTube on how I shape my rolls.
STEP 6: Rolls Rise in Pan
Cover the rolls with a damp towel and let rise in a warm area for 15 to 20 minutes.
(You can let the rolls rise for longer, sometimes if the oven is not free I have let them rise for almost an hour and they were still perfect.)
The rolls should increase in size by about 50%.
STEP 7: Bake Rolls
Remove the damp towel and bake at 375 degrees F for 14 to 17 minutes or until the rolls are slightly golden brown. The color will be very subtle so make sure you do not over cook.
Serve warm with butter.
Very yummy!!!
123 Comments
acordeiro-garbett 12 years ago
raigepaige 3 years ago
JanetW96 5 years ago
kerri2357 12 years ago
Good luck!
slow1221 12 years ago
teniva 12 years ago
mattle 12 years ago
barbaramason281 1 year ago
TraceyG 2 years ago
Sharkie2004 3 years ago
Heatherpie 3 years ago
martic9 4 years ago
hazel benoit-9 4 years ago
Maps41 4 years ago
JanetW96 5 years ago
beckysmatt 5 years ago
DianaH80 6 years ago
ShannonF48 6 years ago
Pretty sure I've made this recipe exactly as written about 10-14 times, about 4-6 with some modifications (instant yeast, more yeast, one less egg, etc) and shared it at least 3 times on FB. These are THE rolls you want and the directions on forming them are perfect!
kswizzle4christ 10 years ago
Danbearjah 10 years ago
Ok, I know this was posted months ago, but for anyone that might still need the answer to this question...this recipe is so simple, but so good. You will mix all of the dry ingredients together. After you have melted the butter in the milk, you can add the eggs. Be careful! If the milk is too hot you will curdle the eggs. If you aren't sure, just temper the eggs. That means you beat the eggs in a sep bowl and add a VERY small amount of the milk at a time, beating well between each addition. Once the eggs have come to temp, you can add the rest of the milk/butter and beat well. Then just add all of the wet ing to all of the dry. Viola! These are so yummy! I didn't have any whole milk on hand, but I had some half and half. So good!