Easy Yeast Rolls

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Introduction: Easy Yeast Rolls

Makes 24 yummy 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

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

You will be making 24 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

I make 6 rows of 4 rolls and place them in the greased 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!!!

Finalist in the
Bread Contest

8 People Made This Project!

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118 Discussions

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JanetW96
JanetW96

Reply 1 year ago

They look good.

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kerri2357
kerri2357

Reply 8 years ago on Introduction

I don't have a thermometer either, so I just heated the milk slowly over medium-low heat and heated it with the butter in it. When the butter was just barely melted, I dripped a little of the mixture on the inside of my wrist (like testing a baby bottle). It should feel warm but not hot on your skin there. Too hot liquid will kill the yeast, so If it feels hot, let it cool a bit before you add the other stuff to it,

Good luck!

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slow1221
slow1221

8 years ago on Introduction

These were so good! This was my first time baking anything and I didn't even have a kitchen aid mixer. I was surprised at how easy it was!

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martic9
martic9

Question 3 months ago on Step 6

are we limited to the balls or can we use parkerhouse shape?

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hazel benoit-9
hazel benoit-9

4 months ago on Step 7

I'm new to this site. I want to download the Easy Yeast Roll. I have verify the email 5 or 6 times. Each time it tells me it has been verify, however, I still cannot download the recipe. I'm not sure what i'm doing wrong. Can you help?

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Maps41
Maps41

Question 11 months ago on Step 1

Goodday can you please help me ingredients of 5kg flour.

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JanetW96
JanetW96

1 year ago on Step 7

Am making these now. I can't wait to taste them. Yours look so good.

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beckysmatt
beckysmatt

Question 1 year ago

How much of a difference will it make if I just use all purpose flour?

0
ShannonF48
ShannonF48

2 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!

I have a couple of questions for you. First, should I dissolve my yeast in the milk or in a 1/4 cup of water? Should I then proof that? Also, what order should I add my ingredients or does it really not matter? Also, should the butter be softened, melted, solid? Finally, should I use a mixer to mix or should I just mix it with a spatula? Thanks!

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Danbearjah
Danbearjah

Reply 6 years ago on Introduction

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!

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romeyrome
romeyrome

Reply 5 years ago

Is that dry yeast or just yeast

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SherriC26
SherriC26

Reply 2 years ago

Fleischmann's rapid rise yeast in the little package checking your dates to make sure your yeast is fresh and new. Don't use out of date yeast it hardly ever acts like it should lol.

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AshleyL6
AshleyL6

Reply 3 years ago

dry yeast. thats what i use

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David211281
David211281

2 years ago

Mine didnt turn out like this at all. Dough was cracky and never rised properly. Never added yeast right to the dough before without first putting it in warm water with sugars. Just didn't work at all.

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SherriC26
SherriC26

Reply 2 years ago

David, its sounds like your yeast may have been old or got to hot or to cold the yeast temp is important also, if they were dry and cracked sounds like the air was dry in your home so adding a dash of water to tops will help and covering them with a moist towel when allowing to rise helps as well, buttering the tops helps too. Yeast has to be new, and the right temps of fluids added. Hope this helps. they are so yummy its a shame to have them not turn out.