Soft Dinner Rolls Recipe
To prepare these dinner rolls, you only need 7 ingredients in total. These fresh dinner rolls, which are flaky, soft, and buttery, outperform any main dish. If you’re a bread novice, check out this blog article for extra information on the yeast rolls recipe, including how to prepare the rolls ahead of time. You may also refer to myBaking with Yeast Guidefor answers to frequently asked questions about yeast. It is with great pleasure that we provide you this recipe in collaboration with Red Star Yeast.
- Do you want to make homemade bread but are overwhelmed by the prospect of getting started? Is yeast dough something that makes you want to flee for the hills? Bread recipes tend to be unnecessarily complex and difficult to understand.
I’m going to demonstrate how to make homemade dinner rolls. It all starts with a simple 7-ingredient dough that yields the finest handmade dinner rolls I’ve ever tasted, and it all comes together beautifully. I prepare these rolls anytime the opportunity presents itself, and I even delivered a pan to our friends who had recently had a child. They’re pillow soft and have the most delicious flaky and buttery texture, making them the perfect dessert. Everyone will be clamoring for you to bake them on a regular basis.
Baking with Yeast Guide
When working with baker’s yeast, have thisBaking with Yeast Guide handy for reference. I’ve included practical responses to all of your frequently asked yeast questions.
Video Tutorial: Dinner Rolls
- Start by preparing the dough. Learn more about this dough recipe in the sections that follow
- Knead the dough until it is smooth and elastic. Allow the dough to rise in a covered container. In a moderately warm atmosphere, the dough will rise in around 1-2 hours. Make sure you punch down the dough to release the air and roll it into rolls. Allow the rolls to rise for approximately 1 hour. Bake for 20 to 25 minutes, or until the top is golden brown. Pour a little honey and melted butter over the heated buns to give them a little additional flavor if desired
The dough comes together with the help of a mixer, as demonstrated in the video instruction. You can use either a paddle attachment or a dough hook to make the dough. If you want, you may make the dough by hand, although it will take a little more arm strength. The kneading process begins as soon as the dough comes together in the mixing basin. For this stage, you can either continue to beat the dough with the mixer or knead the dough by hand, depending on your preference. So that you can watch me working with the dough, I choose to do it by hand.
(Which, by the way, is an excellent resource for anyone who is just learning to bake bread!)
Soft Dinner Rolls Require a Rich Dough
When it comes to bread, crustier and chewier is better since it means there is less fat in the dough. This is referred to as a lean dough. The amount of fat in the dough varies depending on how soft and rich the bread is. This is referred to as a “rich dough.” Soft dinner rolls, in contrast to chewy bagels, focaccia, and myartisan bread, need a thick dough. It is unfortunate that this does not imply that the dough is dripping with cash. Rather, the term “rich” refers to the quantity of fat present.
There are a total of seven materials required.
(Of course, I add more sugar for sweeter cinnamon buns, but that’s just how I roll.)
- When it comes to bread, crustier and chewier is better since it means there is less fat in the batter. A lean dough is what you get when you do this. The greater the amount of fat in the dough, the softer and richer the bread will be in texture and flavor. This is referred to as a “rich dough” in the culinary world. The dough for soft dinner rolls is much richer than that for chewy bagels, focaccia, and myartisan breads. The bad news is that this does not imply that the money is awash with cash. “Rich” is a term that refers to the quantity of fat in a dish. In this dough, for example, there’s milk, butter, and an egg in it. Overall, you’ll need seven components. My easycinnamon rolls, which also have a thick dough, include the same ingredients as these. In order to make sweeter cinnamon rolls, I add more sugar (but I do use less sugar for plain cinnamon rolls).
After you’ve made the dough, allow it to rise: After that, punch down the dough that has risen.
Form the mixture into balls and place them in a baking tray. Don’t be concerned if they are not all of the same size. Allowing the formed rolls to rise before baking is recommended. Take a look at how puffy they become after only one hour of rising:
How to Shape Dinner Rolls
It is possible to shape this dough in a variety of ways, including twisted rolls, knotted rolls (which is how I shape garlic knots), cloverleaf rolls, and even hot dog buns. Let’s continue with the traditional circular form for now. 14-16 pieces of dough should be made from the dough. Take a piece of dough and stretch the top of it while pinching and sealing the bottom of the dough. This is something I perform totally with my hands, as you can see in the tutorial video above. Some video tutorials demonstrate how to roll the dough into a ball and place it on the counter.
My hot cross buns are always shaped in the same way.
How to Make Yeast Rolls Ahead of Time
The rolls will need to rise for approximately 3 hours. As we all know, not everyone has 3 hours to spend, so let’s talk about another possibility! Prepare the dough, let it to rise, and then roll it out into rolls. Refrigerate the formed rolls for up to 16 hours once they have been properly wrapped. Remove the rolls from the refrigerator at least 3 hours before you need them the next day and allow them to rise on the counter for approximately 1-2 hours before baking. And here’s how to store dinner rolls in the freezer: After following the make-ahead directions, freeze the rolls in a baking pan instead of putting them in the refrigerator overnight.
Allow them to defrost and rise for approximately 4-5 hours before baking.
To create a smaller batch of rolls, you may prepare the complete recipe and bake only a few fresh rolls at the same time.
Dinner Roll Flavors
Would you want some pizzazz? When you’re ready to add the flour, combine these ingredients.
- Perhaps more pizzazz would be in order here. When you’re ready to add the flour, combine all of these components.
How about a little zing? When you’re ready to add the flour, combine all of the ingredients together.
3 Success Tips
- Refer to the myBaking with Yeast Guide, which contains answers to many common yeast FAQs. Check to verify that your yeast hasn’t expired. The packaging contains an expiration date. Here’s what the experts at Red Star Yeast had to say: In order to avoid a thick dough that results in hefty (not soft!) rolls, it is essential to measure the flour accurately. Instead of scooping flour out of the container, use a spoon to smooth it out.
My final piece of advise is as follows: Do not limit yourself to eating these rolls for dinner just. They’re welcome wherever, with any meal, and at any time of day, including the middle of the night. Sliders, breakfast sandwiches, soaking up your favorite tomato sauce, alongside salad, or plunging into a bowl of creamy chicken noodle soup are all possible uses for this versatile ingredient. Above all, don’t be afraid to believe in yourself because you, too, can achieve professional bread making success.
To prepare these dinner rolls, you only need 7 ingredients in total. These fresh dinner rolls, which are flaky, soft, and buttery, outperform any main dish. Instructions for freezing and overnighting may be found in the recipe notes. You may also refer to myBaking with Yeast Guidefor answers to frequently asked questions about yeast.
- 2 and 1/4 teaspoons Red Star Platinum yeast (1 standard packet)
- 2 Tablespoonsgranulated sugar, divided
- 1/4 cup(60g)unsalted butter, softened to room temperature and cut into 4 pieces
- 1 teaspoonsalt
- 3 cups(375g)all-purpose flour orbread flour (spoonleveled)
- Optional topping: 2 Tablespoons melted unsalted butter mixed with 1 Tablespoon honey
- 3 cups(375g)all-purpose flour orbread flour
- Prepare the dough as follows: In the bowl of your stand mixer, whisk together the warm milk, yeast, and 1 tablespoon of sugar until well combined. Allow for 5 minutes of resting time after covering. If you don’t have a stand mixer, you may do this in a big mixing bowl and then combine the dough using a large wooden spoon or rubber spatula in the next step to complete the process. It will need a little arm muscle to complete the task. A hand mixer can be used, although the sticky dough tends to get trapped in the beaters on a regular basis. Hand mixing with a wooden spoon or rubber spatula is a preferable method.*
- Combine the remaining sugar, egg, butter, salt, and 1 cup flour in a large mixing bowl. Add the remaining flour and mix on low speed for 30 seconds with a dough hook or paddle attachment. Scrape down the sides of the bowl with a rubber spatula before adding the remaining flour. Beat on medium speed for about 2 minutes, or until the dough comes together and pulls away from the edges of the bowl, depending on how soft your dough is. If the dough appears to be excessively moist to the point where kneading (the following step) would be difficult, gradually add additional flour, 1 Tablespoon at a time, until you have a dough that is workable, similar to the photographs and video above. A soft and slightly sticky dough, but still easy to knead with lightly greased hands, should be used for this recipe. Make the dough by kneading it: Continue to beat the dough in the mixer for an additional 3 full minutes, or knead the dough by hand on a lightly floured surface for an additional 3 full minutes, depending on your preference. (If you need an example of how to knead dough by hand, see the video lesson above.)
- 1st Ascension: Lightly lubricate a large mixing bowl with olive oil or nonstick spray to prevent sticking. Place the dough in the bowl and turn it around to coat it with oil on all sides. Cover the bowl with aluminum foil, plastic wrap, or a clean kitchen towel to keep the bacteria from growing. To rise, place the dough in a relatively warm environment for 1-2 hours, or until it has nearly doubled in size. (I always let it sit on the counter to rise before serving.) It takes approximately 2 hours. (See my response to the question Where Should Dough Rise? in myBaking with Yeast Guide for a little reduction in rise time.)
- Grease a 9-by-13-inch baking pan or two 9-inch square or round baking pans with cooking spray or butter. You may alternatively bake the rolls in a cast iron pan or on a baking sheet that has been coated with parchment paper.
- Form the rolls in the following ways: When the dough is finished, punch it down to remove any trapped air. Divide the dough into 14-16 pieces that are equal in size. (Use your best judgment–it doesn’t have to be flawless!) Form each piece into a smooth ball by rolling it between your hands. This is something I perform totally with my hands, as you can see in the tutorial video above. Prepare a baking pan by lining it with parchment paper. Cover the formed rolls with aluminum foil, plastic wrap, or a clean kitchen towel for the second rise. After 1 hour of rising, lower the oven rack to the lowest position and preheat the oven to 350 degrees Fahrenheit (173 degrees Celsius). The rolls should be baked at the bottom of the oven to prevent their tops from burning.
- Prepare the buns by baking them: Bake for 20-25 minutes, or until the top is golden brown, flipping the pan midway through the baking time. If you find that the tops are browning too soon, lightly tent the pan with aluminum foil to prevent it from browning more. Rolls should be cooled for a few minutes before serving once they have been removed from the oven and brushed with optional honey butter topping
- Leftover rolls should be carefully wrapped and stored at room temperature for 2-3 days or in the refrigerated for up to 1 week.
- Instructions for freezing: Prepare the recipe through step 6. Wrap firmly in plastic wrap and freeze for up to 3 months in a well-greased baking pan or container. Once frozen, the dough balls will no longer cling together, and you may store them in a freezer bag if you need to do so later. When you are ready to serve them, lay the dough balls on a greased baking sheet, cover securely with plastic wrap, and allow them to defrost and rise for approximately 4-5 hours before serving. Bake according to package directions. You may also freeze the dinner rolls once they have been prepared. Allow them to cool fully before storing them in the freezer for up to three months. Let it thaw in the refrigerator or at room temperature before reheating it as necessary. Reheating the entire pan at 300°F (149°C) for approximately 10 minutes, or until it is heated, is the best way to do it. Overnight Preparation instructions: Follow the recipe through step 6. Refrigerate the formed rolls for up to 15 hours after they have been properly wrapped. Remove the rolls from the refrigerator at least 3 hours before you need them the next day, cover them, and allow them to rise on the counter for approximately 1-2 hours before baking. Alternatively, you can let the dough rise in the refrigerator overnight to give it a better texture. Refrigerate the dough for up to 15 hours after carefully wrapping it in plastic wrap or waxed paper. Remove the dough from the refrigerator and allow it to rise for another 2 hours until it has reached its full volume. Step 5 should be followed. Pan for baking: Bake the rolls in a glass 9×13 inch baking pan instead of a metal one because I find that they brown a bit too soon in metal pans. Any pan will work as long as the rolls are baked on a lower oven rack and you keep an eye on them. Yeast: Red Star Platinum yeast is a rapid-producer of yeast. Instead of active dry yeast, Red Star Yeast active dry yeast can be used. When using active dry yeast, the rise times will be somewhat longer. For answers to frequently asked questions about yeast, consult myBaking with Yeast Guide. You may use either all-purpose flour or bread flour for this recipe. While all-purpose flour is handy for most people, bread flour yields dinner rolls that are chewier. No matter whatever method you employ, the rolls will remain soft and fluffy. There are no further adjustments to the recipe if you use one type of flour instead of the other
- Either flour is good.
Adapted from Homemade Bread Bowls andHoney Butter Rolls, among other sources.
Bread, rolls, and yeast rolls are some of the keywords to remember. Red Star Yeast provided sponsorship for this content. Thank you so much for your continued support of Sally’s Baking Addiction and the businesses that I actually like working with.
Quick Yeast Rolls
I absolutely despise it when people give fewer than 5 stars because they did not COMPLY WITH THE RECIPE! Mine had just come out of the oven and were very delicious! Their texture is airy and spongy, and they’re light and slightly sweet. There is no need to add additional flour, so don’t be influenced by other reviews and instantly add a ton of flour. The only thing I changed was that I put a bit more sugar on the spoon as I was placing them into the muffin pans. It goes without saying that adding a cup or more of flour will result in denser rolls.
Most helpful critical review
I’m not sure what all the fuss was about; the proportions in this recipe were so incorrect that I may as well have rewritten them; the dough was too sticky to deal with in even forming balls to put into the muffin tray; I probably added 3/4 cup flour, which resulted in 12 rolls. I made these rolls again, but this time with some modifications, and they turned out much better. I made it using 1-3/4 cups whole wheat flour and 3/4 cup white flour (as suggested by another reviewer) and it turned out perfectly.
It is recommended that you reduce the amount of water to 2/3 cup in order to make the dough less sticky and easier to deal with.
- There are 1389 five-star ratings, 214 four-star ratings, 87 three-star ratings, 29 two-star ratings, and 38 one-star ratings.
I absolutely despise it when people give fewer than 5 stars because they did not COMPLY WITH THE RECIPE! Mine had just come out of the oven and were very delicious! Their texture is airy and spongy, and they’re light and slightly sweet. There is no need to add additional flour, so don’t be influenced by other reviews and instantly add a ton of flour. The only thing I changed was that I put a bit more sugar on the spoon as I was placing them into the muffin pans. It goes without saying that adding a cup or more of flour will result in denser rolls.
- Because I am not a bread baker, but rather a confectioner, when it came to supper tonight and our regular loaf of bread in the kitchen had gone moldy, I was trying to find a fast yeast bread to serve alongside my stuffed pork loin.
- What a simple dish that turned out to be quite excellent considering how little work was required.
- When you combine all of the ingredients in a mixing bowl, the mixture will resemble very sticky cake batter.
- Simply allow it to rise as directed, and when you SCOOP it into the muffin tray after the initial rise, use a big scoop to ensure even distribution.
- Allow them to rise a second time before baking them as directed.
- Stick to the recipe EXACTLY AS IT IS WRITTEN, and don’t be concerned about not being able to kneed the dough.
- If you give this one a go, you will be highly rewarded.
- I used baking powder, only had a hard boiled egg on hand, experimented with garlic salt, and didn’t have any all-purpose flour, so I had to make do with corn meal.
- I’m in shock!
- Until today, I’ve never been able to master the art of making rolls.
- Despite the fact that I had to make some tweaks, the results were fantastic!
- Despite this, they turned out fantastic!
- They came out in a square form, and I was able to tear them apart with relative ease after that.
- You have provided me with a beautiful recipe, which I want to use on a regular basis.
- These were simple to put together.
- They turned out beautifully.
- You don’t want to let them rise TOO much in the muffin cups since they will rise a lot more in the oven as they bake.
The dough remains sticky and wet throughout the process; I don’t even bother with the traditional steps of shaping it into a ball and slathering it with oil before it rises; instead, I simply knead it with the dough hook on my Kitchenaid and then leave it all sticky in the bowl to rise as it should naturally.
- In my experience, when I have used more flour to thicken the dough up a little, the result is a heavier and more dense roll.
- We consume them on a regular basis, and I have even began distributing them to neighbors and friends on a weekly basis, as and when they request them.
- Nonetheless, I made a few modifications.
- I also raised the amount of sugar to 1/2 cup and the amount of flour to 2 3/4 cup.
- I devoured three of them as soon as they were served.
- I ended up spooning them out onto a tiny, round cake pan (which was all smushed together with the sides touching) and they still turned out beautifully.
I made these rolls again, but this time with some modifications, and they turned out lot better.
I replaced 3 tablespoons honey for the sugar and decreased the water to 2/3 cup; this resulted in a cake that was wonderful.
The Best Yeast Rolls
It is possible that this content contains affiliate links. Please take the time to read my disclosure policy. These Yeast Rolls are the greatest I’ve ever made, and they turn out perfectly every time. These homemade rolls, slathered in butter and flavored with just the right amount of sweetness, are simply divine. You can serve them as an accompaniment to a Sunday supper or holiday meal. They are also a must-have for the Thanksgiving dinner table. These rolls are incredibly buttery and light, and they bake up golden brown on the outside and inside.
- There is nothing more delicious than freshly baked buns.
- Store-bought rolls aren’t even close to being a match for these.
- It’s true that they’re the beast of a yeast roll.
- The eggs and butter give the rolls a lovely richness that is hard to beat.
- You will need to take them out of the freezer at least 2 hours before you want to serve them.
Tips for making the Best Yeast Rolls
- It’s not an issue if you don’t have a warm location for them to rise in. It will only take them a little longer to rise, but they will rise nonetheless
- When the dryer is running, a good spot to keep warm is the top of the dryer or in front of a sunny window. Additionally, you may heat the oven to 200 degrees before turning it off. Place the dough in the oven with the door ajar
- Bake for 30 minutes.
This recipe produces enough rolls to fill a 9×13-inch baking sheet. This dish would be ideal for a holiday feast. This is a basic yeast roll recipe that you will use over and over again in the future. More Recipes for Dinner Rolls
- Rolls made with cheesy garlic in a skillet
- Sausage rolls made with poppy seeds
- Sweet potato cloverleaf rolls
- Potato rolls
- 4 cups milk
- 1/2 cup granulated sugar
- 1/4 cup melted butter
- 1/2 teaspoon salt
- 4 cups water (105 to 115 degrees)
- 2 packages active dry yeast
- 2 big eggs, lightly beaten
- All-purpose flour (you may need a bit more than 4 1/2 cups)
- In a small saucepan, heat the milk barely to a boil, stirring constantly. Remove the pan from the heat and quickly mix in the sugar, butter, and salt. Allow the mixture to cool to lukewarm. 115 degrees Fahrenheit is the maximum temperature you desire.) Warm water and yeast should be mixed together. In fact, I do it exactly in the same glass measuring cup that I use to measure out the water. Allow for a few minutes of contemplation. Fill the mixing bowl of your electric mixer halfway with the yeast mixture. Combine the milk mixture, eggs, and 2 cups of flour in a mixing bowl. Using the paddle attachment, mix until everything is well-combined. Gradually incorporate the remaining 2 1/2 cups flour. There is a possibility that you will use somewhat less than 4 1/2 cups of flour. After that, knead the dough. You may use both the dough hook and the electric mixer to make this recipe. For approximately 7 minutes, beat with the speed set to 2. Alternatively, you can knead the dough for approximately 8 to 10 minutes on a lightly floured surface. I prefer to use the dough hook for approximately 5 minutes, then knead the dough by hand for a few minutes. Place the dough in a greased mixing basin and cover with plastic wrap. Turn the dough ball around so that it is buttered on both sides with butter. To raise the dough, cover it with a kitchen towel or plastic wrap and leave it aside in a warm location for 1 hour. Punch the dough down. Divide the dough into balls that are approximately 2 to 3 tablespoons in size. Place the mixture in a greased 9×13-inch baking pan. I do 5 rows with 4 in each roll for a total of 8 rolls. Rolls should be covered and let to rise for 1 hour. Preheat the oven to 375 degrees about 10 minutes before they are ready to bake. To bake, bake for 20 to 25 minutes, or until the top is golden brown. Serve the rolls with butter brushed on top of them.
Want to Save This Recipe?
Bring milk to a boil in a small saucepan, stirring constantly. Toss in sugar, butter, and salt right away after removing pan from heat. Cool until lukewarm, then serve. 115 degrees is the maximum temperature you desire.) Warm water and yeast should be combined. This is done in the same glass measuring cup that I use to measure the water. Please allow several minutes to pass. Fill the mixing bowl of your electric mixer halfway with the yeast mixture and set aside. 2 cups of flour and the milk combination are then added.
- In a slow and steady stream, beat in the remaining 2 1/2 cups of flour.
- The dough should be kneaded next.
- For approximately 7 minutes, use the speed setting of 2.
- After about 5 minutes with the dough hook, I like to knead the dough by hand for a few minutes.
- The dough ball should be turned over so that it is greased evenly on all sides with butter.
- Punch the dough down after rising.
- Place in a 9×13-inch pan that has been coated with butter.
- Preheat the oven to 375 degrees about 10 minutes before the rolls are to be baked; cover and let rise for 1 hour.
Spread butter on the tops of the rolls and place them in the oven to bake until golden brown.
Easy Yeast Rolls
Preparation time: 45 minutes plus rising time 15 minutes in the oven
a total of four dozen Easy to make, these soft yeast rolls bake up to a beautiful brown and are sure to go in no time. If you’ve never worked with yeast before, these rolls are a great place to start your baking journey. WILMA HARTER (Witten, South Dakota) says Recipe photo courtesy of Taste of Home for Easy Yeast Rolls Every editorial product is chosen on its own merits, while we may be compensated or earn an affiliate commission if you purchase something after clicking on one of our affiliate links.
- 2 active dry yeast packets (each weighing 1/4 ounce)
- 2 cups warm water (110° to 115°)
- 1/2 cup sugar
- 1 big egg at room temperature
- 3-4 cups all-purpose flour
- 1/4 cup canola oil
- 2 teaspoons salt
- 6 to 6-1/2 cups water
- In a small dish, combine the yeast and warm water and set aside. Using a mixer on medium speed, beat together the sugar and egg until creamy. Add the oil, salt, yeast mixture, and 4 cups flour and beat until smooth. In a separate bowl, combine enough remaining flour to create a firm dough
- Turn the dough out onto a floured surface and knead for 6-8 minutes, or until it is smooth and elastic. Place the mixture in an oiled mixing bowl, rotating once to lubricate the surface. Cover with plastic wrap and set aside in a warm place until doubled in size, about 1 hour. Dough should be punched down. Turn the dough out onto a lightly floured board and divide it into four equal sections. Each piece should be divided and shaped into 12 balls. Place 2 inches apart on baking pans that have been buttered. Cover and let aside in a warm place until the dough has doubled in size, about 30 minutes. Preheat the oven to 350 degrees. Cook for 15-20 minutes, or until the top is golden brown. Remove from pans and place on wire racks to cool.
Easy Yeast Rolls Tips
There are a variety of reasons why your yeast rolls may not be as fluffy as you would want. A successful proof is essential for creating a fluffy yeast roll. Another possibility for why your rolls aren’t fluffy is if your yeast is outdated and over its expiration date. Before utilizing a product, double-check the expiration date. Make certain that the water you used was not too hot to dissolve the yeast—it should not have been warmer than 115°F, at the very least. Finally, you might have needed to knead the dough a little longer.
Can I make these yeast rolls ahead of time?
We think they’re finest the day after they’re made, but you can prepare these yeast rolls in advance. To make these ahead of time, cover them in plastic wrap and freeze them when they have cooled. To reheat, defrost at room temperature before wrapping in aluminum foil and gently heating at 250°F before serving.
How do I store yeast rolls?
Store in an airtight container at room temperature for up to three days, or wrap tightly in plastic wrap and freeze for up to three months (or longer). We do not recommend storing this dinner roll recipe in the refrigerator because it may cause the rolls to become dry. — Christina Herbst, Assistant Digital Editor for Taste of Home Magazine
78 calories per roll, 1 gram fat (0 saturated fat), 4 milligrams cholesterol, 100 milligrams sodium, 14 grams carbohydrate (2 grams sugars, 0 fiber), and 2 grams protein.
Easy Yeast Rolls
Just a dozen yeast rolls that are simple to make? You’ve figured it out. No more, no less, and all the simple procedures you’ll need to whip up light, airy rolls whenever you want them are right here. This recipe was first published in March of 2014 and has since been updated. It appears that yeast rolls scare a much too large number of individuals. Are you one of those people? Alternatively, you may be looking for the softest, most delicious simple yeast rolls that don’t require a whole ton of flour or require more than 3 pounds of flour to mix together.
No matter what your scenario is, these simple yeast rolls will get the job done for you.
That’s how you get the split down the middle in the first place!
You can understand why, of course.
They’ll be soft and warm when they come out of the oven, and they’ll be calling for a spread of butter and jam.
How to make these easy yeast rolls
- You’ll have to deal with some yeast. Yes, I understand. You, on the other hand, can do it. If you need more information, please see my post on how to activate yeast for more information. It takes around 5 minutes. You’re up to the challenge. You can also see me activate yeast on YouTube
- Throughout the years, I’ve experimented with a variety of flours–as well as a variety of flour brands–in order to discover the one that works best for me. To be honest, I’ve found that the less expensive the flour, the better it performs, resulting in a lighter-textured dough. In the case of all-purpose flour, my personal favorites are King Arthur, Aldi’s flour, and Hogsdon Mills flour (available at Walmart). I do not advocate Pillsbury or Gold Medal in any way
- Bread flour, on the other hand, is great and something that I have only recently begun to use in the last year and a half or so. I really prefer it here because it has more gluten in it, which gives your dough more structure as it rises, and the yeast rolls are lighter, which I believe is important. When it comes to bread flour, I prefer King Arthur. In addition, if you wanted to go that route, you could use half all-purpose flour and half bread flour. When you knead the dough on the counter, be careful not to incorporate too much flour into it. Even a little stickiness isn’t going to harm anything. To have a stronger yeast taste in your dough, let it rise in a colder environment for longer periods of time–the yeast will develop more fully and give you that unique flavor
- Keep your hands floured and avoid dropping it on the dough itself
The difference between active dry yeast and instant yeast and how to swap them
There have been a slew of inquiries concerning the difference between active dry yeast and instant yeast. Here are some answers. This recipe requires for activedry yeast, which must first be activated in warm water before being used in the batter. Although active dry yeast was the usual form of yeast established before instant yeast, and the majority of time trusted recipes are written for it, one type is not always better or worse than the other–and one type is not necessarily better or worse than the other.
Despite the fact that instant yeast is labeled as “quick rise,” it does not rise any faster than active dry yeast.
If you only have instant yeast on hand
You may use instant/rapid rise yeast instead of regular yeast if you only have warm water on hand. Combine the eggs, oil, and yeast in a mixing bowl. then open the package of yeast and dissolve it in the flour before adding the flour mixture to the recipe. then continue with the recipe as directed by the recipe.
Remember: Instant yeast can still fail
Just because quick yeast does not require activation does not imply that it will rise on its own without any assistance. Your water must still be at the proper temperature (lukewarm), and all of your other components must be at room temperature as well. If the temperature is too low, the yeast will not activate and leaven your rolls. Not interested in working with yeast? Try myno-yeast fast rolls, and serve them with a generous spread of myslow cooker apple butter on the side.
Watch me make these rolls on YouTube
You can find the directions for making this recipe into a loaf of bread here.
Homemade Yeast Rolls
- Delicious yeast buns made from scratch
- The ideal recipe for a dozen of them. Recipes may be printed, saved, or pinned. Side Dish is the course of action. Cuisine:American Preparation time: 2 hours and 30 minutes Preparation time: 12 minutes Time allotted: 2 hours 42 minutes Servings:12people Calories:171kcal
- 1 cup water (about 110 degrees Fahrenheit, or just slightly warmer than lukewarm)
- 1 packet active dry yeast (see note 1 for instructions on using instant yeast in place of active dry yeast)
- 2 tablespoons flavorless oil
- 3 teaspoons granulated sugar Avocado is my preferred choice, but vegetable or canola oil will also work. at room temperature
- 1 egg at room temperature
- 3/4 teaspoon salt
- 3-3 1/2 cups all-purpose flour
- 3/4 teaspoon baking powder
- In a large mixing basin, combine the yeast and warm water
- Set aside. Combine the sugar, oil, egg, salt, and half of the flour in a small mixing bowl until barely mixed. Continue to whisk in one more cup of flour until the flour is all incorporated
- Add between 1/2 cup and 1 cup of the remaining flour at a time, as required, until the dough comes together and is soft but not mushy, about 15 minutes total. (It usually takes approximately 3/4 cup for me, but it will vary depending on the temperature and humidity.) Cover the dish with plastic wrap after spraying the top with cooking spray. Permit the dough to rise for one hour or until it has doubled in size. Spread flour on a floured surface and knead the dough 4 or 5 times, or until it’s somewhat smooth. coat the muffin pan with nonstick cooking spray Take 1 1/2-inch balls of dough and arrange two of them in each muffin tin, side-by-side, in the baking pan. Allow it to rise for another hour or so until it has doubled in size. Bake at 400 degrees for 12-15 minutes, then immediately after taking them out of the oven, brush the tops with melted butter.
Note 1: If you’re using instant yeast, combine the sugar, oil, egg, and salt in a mixing dish with the warm water needed to activate the yeast before continuing. Add the packet of yeast to the mixing bowl when you add the first half of the flour and proceed with the recipe as directed on the package. Calories:171kcal
Easy Yeast Rolls
This recipe makes 24 delicious buns. It is planned to bake the rolls in a 9 x 13-inch baking sheet. The rolls are simple to make, and if you have a bread machine, the process may be even simpler yet. For those who have access to a bread machine, simply place all of the ingredients in the machine and run it through the dough cycle, skipping steps 2 and 3. For everyone else, simply follow the instructions below to prepare delicious rolls by hand.
Step 1: Ingredients
1 cup whole milk as an ingredient (you can use other milk but whole milk makes the rolls the yummiest) 1/2 cup melted butter (one stick) a quarter cup of sugar 2 quail eggs (large) 1 teaspoon of table salt 4 cup whole wheat bread flour 2 1/4 teaspoon active dry yeast (1 or 2 T water if needed) Please save the butter wrapper in the refrigerator for future use.
Step 2: Mix Ingredients
Heat the milk to a temperature between 90 and 110 degrees Fahrenheit. Combine all of the ingredients, except for the optional water, in a large mixing bowl. Alternatively, you may use a stand mixer fitted with a bread hook or just mix by hand. Once all of the ingredients have been combined, if the dough appears to be too dry, add 1 tablespoon of water.
If necessary, a second tablespoon of water can be added to the mixture. I only need to add water when the air in my home is excessively dry, which is unusual in my experience. See the image for an example of how the dough should appear.
Step 3: Knead and Rise
Once all of the ingredients have been well combined, knead the dough on a lightly floured surface until it is smooth and elastic. Knead the dough for a few minutes until it is smooth and elastic (approximately 6 to 9 minutes). Place the dough in a bowl that has been very lightly oiled, cover with a damp towel, and set aside in a warm location. Allow the dough to rise until it has about doubled in size, about 30 minutes (approximately 60 minutes.) (My grandmother used to let her bread rise in the laundry room while the dryer was running to keep the room warm because the heat warmed the room, or on top of the refrigerator.)
Step 4: Butter the Pan
Make a light floured surface and knead the dough when all of the ingredients have been well combined. Knead the dough for a few minutes until it is smooth and elastic in appearance (approximately 6 to 9 minutes). Set aside in a bowl that has been very gently oiled, covered with a moist cloth, and kept in a warm location. Make sure you allow the dough to rise until it has about doubled in volume (approximately 60 minutes.) For example, my grandmother preferred to let her bread rise in the laundry room while the dryer was running since the heat warmed the area, or she would put it on the refrigerator’s top.
Step 5: Shape Into Rolls
You’ll be making a total of 24 rolls. Divide the dough in half, then in half again, so that you have four equal chunks of dough. Divide each of those in half again, and then divide each half into three equal balls again. Rolls should be shaped as follows: (see link below for a video how to) Take a slice of the roll in your hand and hold it there. Make a circle with your thumb and index finger that is slightly smaller than the dough’s circumference. Hold the dough in the circle you’ve made with your hand.
Continue to roll the dough until it is smooth and can be molded into a ball.
How I shape my rolls is documented in a video on YouTube, titledShaping Rolls.
Step 6: Rolls Rise in Pan
A total of 24 rolls will be made. To make four equal sections of dough, divide the dough in half and then again. Separate each of them into three equal halves by dividing in half again. Rolls are shaped using the following techniques: (see link below for a video how to) To begin, hold up a little piece of the roll in your hand. Using your thumb and fingers, create a circle that is slightly smaller in diameter than the cookie dough. Using your hand to form a circle, hold the dough in that circle.
Make a smooth, round ball out of the roll by rolling it again and again. I’m having trouble figuring out how to post a video on how to form the rolls on this website. How I shape my rolls is documented in a video on YouTube, titled Roll Shaping.
Step 7: Bake Rolls
After removing the moist towel, bake the rolls at 375 degrees F for 14 to 17 minutes, or until they are just beginning to turn golden brown on the edges. Make careful you do not overcook the dish since the color will be extremely delicate. Warm with a dollop of butter before serving. It’s very delicious!
8 People Made This Project!
After removing the moist towel, bake the rolls at 375 degrees F for 14 to 17 minutes, or until they are just beginning to turn golden brown on the bottom. You should avoid overcooking since the color will be extremely dim. With a dollop of butter on top, serve immediately. The food was excellent.
Yeast Roll Overview
- Intermediate skill level
- Skills used: Modified Straight Dough Method
- Master recipe used: Enriched Dough Master Recipe
- Difficulty level:
Dinner rolls are created from a yeast dough that has been supplemented with other ingredients. This indicates that the dough contains fat, eggs, and sugar, resulting in a yeast bread that is soft and delicate to the touch. These yeast rolls may be prepared the day before they are to be served, or they can be prepared the day before and baked the following day. The rolls are soft, supple, and somewhat sweet when they are finished. This dough is also the same dough that I use for my classic crescent rolls, which means that once you learn how to make the dough, you can use it to create either!
How to Make Yeast Rolls Step-by-Step
People might be intimidated by yeast dough at first, but it is actually rather simple once you become accustomed to it. For your convenience, I’m going to break everything down for you!
Step 1: Mix Butter, Sugar, and Salt Together
In a large mixing basin, cream together the butter, sugar, and salt until well combined. You want the butter to be at room temperature so that it can easily be incorporated into the mixture. This recipe does not need you to cream the ingredients together like you would if you were baking cookies. Just make sure that they are well-mixed together.
Step 2: Add the Eggs
In a separate bowl, whisk together the room temperature eggs and the butter/sugar combination. At this stage, your combination is likely to seem curdled to some extent. That is perfectly OK!
Step 3: Add the Warm Milk
You want the milk for your yeast rolls to be warm, around 110 degrees Fahrenheit (43 C). Warm temperatures are ideal for yeast, and they will help it to wake up rapidly. If your liquid is excessively hot, on the other hand, the yeast will be killed. It is better to err on the side of caution and use liquid that is somewhat colder rather than overly hot. For the most part, I microwave my milk for around 30 seconds to warm it up. To the touch, it should be only slightly warm, not hot at all.
Step 4: Mix in the Flour and Yeast
The amount of flour that should be used in a yeast bread recipe is usually specified in a range in most recipes. This is due to the fact that flour is fickle and that, depending on where you reside, you may require more or less flour for your dough. Start with the smallest amount of flour provided, then as you knead the dough, gradually increase the amount of flour you use.
These rolls may be made with either active dry yeast or fast rise yeast. Both will work nicely and may be mixed in with the flour without the need to hydrate them beforehand. Keep in mind that if you are creating make-ahead yeast rolls (preparation the day before), you must use active dry yeast.
Step 5: Knead the Dough
This yeast dough may be kneaded by hand or with a stand mixer fitted with a dough hook, depending on your preference. In order for the dough to be smooth and elastic, it must be slightly sticky at the beginning of the process. While kneading the dough, you can add extra flour as needed.
Step 6: Let the Dough Rise (Fermentation)
Now is the time for your dough to rise until it is approximately double in size. Fermentation is the term used to describe this process. The dry yeast, which had been in a latent state, has now awoken and need time to feed on the ingredients. The yeast will feed on the starches and sugars in the dough and will produce carbon dioxide gas, which will help the dough to rise and become more airy. You have two options here: you can either allow it to rise at room temperature or you can place it in the refrigerator to gradually increase over time.
If you let it to rise in the refrigerator, it should be able to stay there for around 12-16 hours.
Step 7: Deflate the Dough
Gently press down on the middle of your rising dough to deflate the gas that has built up in it. Turn it out onto a lightly floured work surface and press it down firmly.
Step 8: Divide your Dough
Rolls should be made by dividing the dough into equal parts. Instead of stretching and tearing the dough, cut it with a knife or a bench scraper to avoid stretching and tearing the dough. If I’m cooking them for a large holiday dinner, such as Thanksgiving or Christmas, I prefer to prepare 16 rolls. And if I’m cooking it for a meal when there aren’t as many sides being served, I normally make 12 servings.
Step 9: Shape the Rolls
Roll out a piece of dough and draw it down on the sides, forming a seam at the bottom (if you hit play on the above video, it will begin at the point in the process where the rolls are being formed). Place the piece of dough, seam side down, on an area of the counter surface that has not been floured. Form a nice ball out of the dough by gently rolling it beneath the palm of your hand.
Step 10: Bake the Rolls
You may bake these rolls in a 9 x 13-inch baking dish or on a baking sheet coated with parchment paper. The use of a baking dish will allow them to increase in height as they bake up against each other in the oven. Baking on a baking sheet will result in rolls that are a little flatter, but both are equally wonderful! Before putting the rolls in the oven, I like to brush them with a little egg wash to give them a nice shine. 1 egg, whisked with roughly 1 tablespoon of water, should be used to brush on the tops of the rolls.
- 3 cups (237 mL) whole milk, slightly warm (about 110 F/43 C)
- 4 to 5 cups (480-600 gr) unbleached all purpose flour
- 1 package (7 gr/2 1/4 tsp) active dry yeast (*note: if you follow the instructions for prepping the day before, you should use active dry yeast)
- 6 TBSP (85 gr) unsalted butter, room temperature
- 1/4 cup (50 gr) granulated sugar
- 1 teaspoon kosher salt
- Pour all of the ingredients into a large mixing bowl and whisk until everything is completely blended. Stir in the eggs until they are well integrated into the mixture. At this stage, the mixture will appear to have curdled. Warm the milk just a smidgeon. I usually microwave it for about 30 seconds to get it up to temperature. It should be only slightly warm to the touch, not hot at all. Stir in the milk until it is well integrated into the mixture. Stir together 4 cups of the flour and the yeast packet in a large mixing bowl until well combined. While kneading the dough, set aside the 5th cup of flour to use if more flour is required. Check to be that you are using active dry yeast if you are planning on preparing the rolls the day before baking. Depending on whether you want to bake the next day, you can use either active dry yeast or fast rise yeast. No need to hydrate the yeast before to mixing it into the dough. Turn the dough out onto a lightly floured work area and knead it by hand for approximately 10 minutes, or until it is smooth and elastic in texture. To prevent the dough from sticking to the counter when kneading, you may need to incorporate an additional tablespoon of flour. As the dough is kneaded and the gluten structure begins to develop, the dough will become less sticky. You may also use your stand mixer on medium high speed for about 8 minutes, with the dough hook attached
- Transfer the dough back to a mixing basin and cover with plastic wrap
- At this stage, the dough needs to rise (ferment) until it is approximately double in size. This may be done at room temperature and will take around 45 minutes if you used quick rise yeast and approximately 90 minutes if you used active dry yeast. In order to form the rolls the following day, you may chill the dough immediately after kneading it and let it gently swell in the refrigerator for 12-24 hours before rolling it out. It is possible to chill the rolls once they are formed in order to bake them the following day
- However, see the comments in step 10 for how to do so.)
- As soon as the dough has doubled in size, gently push down in the centre of the dough to extract all of the gas from it. It should be turned out onto a lightly floured work surface and uniformly divided into 12 or 16 pieces
- To form the rolls, pull down on the sides of the dough, forming a seam at the bottom of the rolls. Place the piece of dough, seam side down, on an area of the countertop that has not been floured. Hand-cup the dough and roll it under your palm to produce a smooth piece of dough. Place the formed rolls on a sheet pan coated with parchment paper or in a baking dish measuring 9″ x 13″ (23 x 33 cm). Using plastic wrap, cover the rolls and allow them to rise a second time (proof) until they are almost twice in size. You may either prove them at room temperature to bake them the same day or proof them in the refrigerator overnight to bake them the next day. If you used quick rise yeast, the rolls will take around 45 minutes at room temperature, and if you used active dry yeast, the rolls would take approximately 75-90 minutes. If you wish to put them in the refrigerated overnight to rise, you can put them in the refrigerator directly after shaping them for 12-18 hours or overnight. Approximately 1 hour before baking, they should be taken out of the refrigerator. Preheat the oven to 375 degrees Fahrenheit (190 C). Using an egg wash (1 egg whisked with 1 TBSP of water) before baking the rolls is an optional step that will give them a wonderful sheen after they are finished baking. Bake the rolls on the middle rack of the oven for about 15-20 minutes, or until they are golden brown. Brush the cooked buns with melted butter and, if preferred, sprinkle with flaky salt before serving.
Easy Big Fat Yeast Rolls
In a large mixing basin, thoroughly combine the butter, granulated sugar, and salt; Stir in the eggs until they are well integrated into the batter. When you get to this point, the mixture will seem curdled. A little heat will help the milk to become more palatable. My usual method is to microwave it for around 30 seconds. To the touch, it should be only slightly warm, but not hot at all. The milk should be introduced into the mixture after it has been whisked in Then, using a fork, combine 4 cups of the flour with the yeast packet in the mixing basin.
If you intend to prepare the rolls the day before baking them, be certain that you use active dry yeast.
It is not necessary to hydrate the yeast before to mixing it into the dough; instead, turn the dough out onto a lightly floured work area and knead it by hand for approximately 10 minutes, or until it is smooth and elastic; If the dough is clinging to the counter too much, you may need to add a bit extra flour as you knead it.
You may also use your stand mixer on medium high speed for about 8 minutes, with the dough hook attached; transfer the dough back to a mixing basin and cover with plastic wrap; at this stage, the dough needs to rise (ferment) until it is approximately double in size; Doing so at room temperature will take around 45 minutes if you used quick rise yeast and approximately 90 minutes if you used active dry yeast.
- In order to form the rolls the following day, you may chill the dough immediately after kneading it and let it gently rise in the refrigerator for 12-24 hours before shaping the rolls.
- ; After the dough has risen, gently push down in the centre of the dough to squeeze out all of the gas that has accumulated in it.
- To form the rolls, pull down on the sides of the dough, forming a seam at the bottom of the dough.
- Make a cup with your hand over the dough and roll it beneath your hand to produce a smooth ball of dough.
- Using plastic wrap, cover the rolls and allow them to rise for a second time (proof) until they are almost twice in size.
- At room temperature, if you used quick rise yeast, the rolls will take around 45 minutes, but if you used active dry yeast, the rolls would take approximately 75-90 minutes.
- Approximately 1 hour before baking, they should be taken out of the refrigerator; Bake at 375 degrees Fahrenheit for 20 minutes (190 C).
- In a preheated oven, bake the rolls on the middle rack for 15-20 minutes, or until golden brown; Brush the prepared buns with melted butter and, if preferred, sprinkle with flaky salt before serving;
Blue Ribbon Recipe
Christine is correct in stating that this is an extremely simple yeast roll recipe. They bake up warm and soft, with golden brown tops, and are a delicious treat. Dinner rolls made with butter or a little jam are sure to make you swoon over them as much as we did. time to prepare 12serves Baking takes 1 hour and 20 minutes and requires no special equipment.
Ingredients For easy big fat yeast rolls
- 1Preheat the oven to 350 degrees Fahrenheit. In a large mixing basin, combine the water and yeast, then add the remaining ingredients. Using a dough hook, mix until everything is fully combined. 2In a large mixing bowl, combine 3 1/2 to 4 cups flour and stir until a soft dough forms (it should not be sticky). Pour onto a floured work surface and knead for few minutes until smooth. 6In a greased bowl, cover with plastic wrap and allow to rise in a warm location for approximately 45 minutes. 5Meanwhile, punch down the dough and turn it out onto a floured board
- 6. Form into 12 rolls and lay in a greased 13×9 inch baking sheet, spacing them evenly. Allow for another 30 minutes of rising time. Baking time: 20 minutes @ 350 degrees Fahrenheit Rolls should be brushed with butter (or a similar) on top. Last but not least, don’t forget to spread the word! Posting a photo of your final recipe on your favorite social media network will make all of your friends drool with delight. Remember to tag Just A Pinch and includejustapinchrecipes so that we may see it as well
CategoriesTags for Easy Big Fat Yeast Rolls:
twenty to twenty-five minutes
about twenty-five to twenty-five minutes
- Easy to moderate difficulty
- Yields 12 rolls. Preparation time: 20 minutes
- Baking time: 20 to 25 minutes
- Rising time: 60 minutes
- Achievable difficulty
- Yield of 12 rolls Cooking Timings: 0:20
- Bake Timings: 20 to 25 minutes
- Rise Timing: 60 minutes
- In a large mixing basin, dissolve the yeast in 1/4 cup warm water until soft. Allow for 5 minutes of resting time. Combine 1 cup flour, sugar, salt, milk, and butter in a mixing bowl. Using an electric mixer on medium speed, beat for 2 minutes. Toss in 1 cup flour and beat on high speed for 2 minutes with a stand mixer. To form a soft dough, add in as much extra flour as is necessary (if necessary). Turn the dough out onto a lightly floured surface and knead it for 2 to 3 minutes until smooth and elastic. Place the dough in a greased mixing bowl and flip once to coat the dough. Cover and set aside in a warm, draft-free location for 30 minutes, or until the dough has doubled in size. Using a dough punch, deflate the dough and divide it into 12 equal pieces. Form the mixture into balls. Place in an 8-inch circular pan that has been oiled
- Fill a big pan halfway with boiling water and place it on the lowest rack of the cold oven. Place rolls on a rack that is above the water. Cover. Close the oven door and allow the dough to rise for 30 minutes or until it has doubled in size. Remove the rolls from the oven without covering them
- Remove the pan of water and the rolls from the oven. Preheat the oven to 375 degrees Fahrenheit. Bake the rolls for 20 to 25 minutes, or until they are golden brown. Remove the pan from the heat. Serve when still heated. To Freeze (unbaked rolls): Prepare the rolls according to the recipe instructions up to and including the point at which they are shaped and placed in the pan. Wrap the rolls and pan tightly with plastic wrap and aluminum foil. Thaw and bake within one week of freezing to get the finest flavor. To thaw the rolls, place them in a covered pan in the refrigerator overnight. Remove from the refrigerator and continue the thawing and rising procedure at room temperature to complete the operation. Rolls should be allowed to rise for at least 2 hours after they have been removed from the refrigerator while thawing at room temperature. If the rolls are not rising, bring a saucepan of water to a boil, remove it from the heat, cover it with a wire rack, and lay a pan of rolls on top of the rack, covered with a towel. The steam will warm the dough, which will aid in the speeding up of the rising process. After the rolls have doubled in size, bake them according to the recipe directions.
1-Hour Soft and Buttery Dinner Rolls
It is possible that this content contains affiliate links. Please take the time to read my disclosure policy. Soft & Buttery Dinner Rolls are a favorite of mine that can be made in one hour by hand or with a stand mixer and are incredibly delicious when served fresh from the oven. Is there anything better than a pan of freshly baked dinner rolls straight from the oven? Actually, indeed — this simple dinner roll dish may be prepared in less than an hour and served immediately! This recipe has been a go-to for me for years, and it consistently produces the most delightfully soft, fluffy, buttery rolls every single time.
In addition, because everything can be put together in under an hour, this recipe is more manageable on hectic weeknights when you’re needing some handmade bread, and it’s also super-helpful on holidays when you’re trying to multi-task everything.
You may also experiment with other flavors to make your rolls more garlicky, herb-y, cheesy, or whatever other combinations seem interesting to you.
In other words, if you’re searching for a fantastic new recipe to add to your collection, save this one and give it a shot!
1-Hour Dinner Rolls Recipe | 1-Minute Video
Before we get into the details of the recipe, here are a few points to keep in mind regarding the items you’ll need to prepare these homemade dinner rolls:
- Water and milk: These will serve as the basis liquids for the bread dough that we will be making today. Alternatively, you may use a basic plant-based milk (such as oat milk or almond milk) instead of the dairy milk I used. melted butter: This will be used to both bake the rolls and brush the tops of the rolls. The honey is used to provide a subtle sweetness. It is necessary to use 1 tablespoon of active dry yeast in this recipe. When buying yeast in 0.25-ounce packets, you will need somewhat more than one packet if you buy it in 0.25-ounce packets. All-purpose flour was the only type of flour I used in this recipe’s testing. However, if you decide to experiment with alternative flours, please report your findings in the comments area below. Sodium bicarbonate (salt): This will be mixed into the rolls to bring out all of the lovely buttery tastes. Do not hesitate to add some flaky salt on top of the warm buns right before serving them.
Tips For How To Make Dinner Rolls:
The whole recipe for how to make delicious dinner rolls is listed below, but here are a few useful pointers to keep in mind as well:
- Check to see whether your yeast has expired before using it. When a batch of bread dough does not rise, this is one of the most typical reasons for it to do so. Please double-check the expiration date on any yeast that may be lurking in your cupboard at this time. Moreover, if the yeast does not begin to puff and bubble up within 5 minutes of being combined with the liquid ingredients, discard away the batch and start over with fresh yeast. Examine the liquid components to ensure that they are at the proper temperature. Ensure that the liquid components (water, melted butter, milk, and honey) are heated to a temperature that is between 100 and 110 degrees Fahrenheit while cooking them together. If the mixture becomes too heated, the yeast will be killed. If the temperature is too low, the yeast may not be able to activate. Do not skip the rise times
- The mixture should feel warm to the touch rather than hot
- Nonetheless, I usually recommend checking the mixture with a cooking thermometer just to be sure. They are critical in assisting the dough in rising and creating the soft and fluffy texture that we are aiming for. There is no need to worry about being flawless. When dividing the dough into 12 rolls, don’t be concerned about making sure they are all exactly the same size as one another. If some of them are somewhat larger or smaller than the others, hakuna matata.:)
- They will all bake together in the pan.
Possible Recipe Variations:
Here are a couple of more possible tweaks to this dinner roll dish that you might try:
- Using the make-ahead option: To prepare dinner rolls ahead of time, simply follow the instructions up until the point at where you shape the individual rolls and set them in the baking dish. Then, securely cover the baking dish with plastic wrap and place it in the refrigerator for up to 48 hours. Transfer the dish to the counter and allow it to come to room temperature for 2 hours before baking, and then bake according to package directions
- Make it vegan by following these steps: In place of honey, substitute plant-based milk and butter, as well as your favourite sweetener. Make the rolls extra garlicky by adding 1 teaspoon of garlic powder to the bread dough
- Alternatively, you may boil some chopped garlic in butter and spread it on top of the rolls after they’ve been baked. Incorporate finely chopped fresh herbs (such as rosemary or parsley) into the bread dough to impart flavor to the rolls
- Alternatively, you might combine some finely chopped fresh herbs with melted butter to brush on top of the rolls after they have been baked. Add cheese: To make cheesy rolls, you may also stir in 1/3 to 1/2 cup of freshly grated cheddar cheese. (Alternatively, I enjoy incorporating some freshly grated Parmesan into the dough and then dusting some on top of the rolls during the final 5 minutes of baking.)
More Favorite Bread Recipes:
Are you looking for additional quick and simple bread recipes to add to your collection? Here are a handful of my personal favorites.
- Interested in adding some more simple bread recipes to your collection? A handful of my favorites are listed here.
Soft & Buttery Dinner Rolls are a favorite of mine that can be made in one hour by hand or with a stand mixer and are incredibly delicious when served fresh from the oven.
- Prepare your oven as well as your baking dish. Preheat the oven to 400 degrees Fahrenheit. Prepare a 9 x 13-inch baking dish by spraying it with cooking spray and setting it aside
- Bring the liquids to a boil. Cooking Instructions: In a microwave-safe bowl (or saucepan, see below), whisk together the water and melted butter until smooth. Stir in the milk and honey until completely incorporated. Stir the ingredients after it has been microwaved for 1 minute in the microwave. Continue to microwave the mixture in 15-second intervals until it reaches 110 degrees Fahrenheit, stirring after each interval. It will be warm to the touch, but not scorching. (*Alternatively, you may cook the mixture in a saucepan over medium-low heat until it reaches 110°F.) Toss in the yeast. Pour the liquid mixture into the big bowl of a stand mixer and mix on high speed for several minutes. Stir in with a fork to incorporate the ingredients, then let aside for 5 minutes, or until the yeast has foamed up and become frothy. Combine the dry ingredients. Mix in 3 1/2 cups of flour (but not all of the flour) and the salt until well blended. To knead the dough by hand, follow the directions in the notes section at the bottom of this page: On a medium-low speed, incorporate the dry ingredients with the dough-hook until everything is well-combined. Pour in 1/4 cup additional flour at a time, until the dough comes away from the edges of the bowl and feels only slightly sticky when touched. (Use a total of no more than 4 cups of flour.) Continue to mix on a moderate speed for another 4-5 minutes, or until the dough is smooth and elastic. Then, using your hands, shape the dough into a ball and place it in an oiled basin
- Let the dough to rise. Cover the bowl with a moist cloth or a piece of paper towel and let it aside for 15 minutes to rise slightly
- Make the rolls in a circular motion. Using your fingers, gently press the dough down and split it into 15 equal-sized pieces. Using your hands, roll each piece of dough into a ball and set it in the prepared baking dish. Cover with a wet cloth or paper towel and let aside for an additional 15-20 minutes to allow the dough balls to rise
- Bake. Remove the lid and continue baking for 15 minutes, or until the rolls are softly golden brown on top and cooked throughout
- More butter should be applied after that. After transferring the baking dish to a wire cooling rack, brush the tops of the rolls with the melted butter: Warm the dish before serving. Then serve while still warm and enjoy
Yeast: I usually buy my yeast in bulk, which saves money. The 0.25-ounce packets, on the other hand, contain 2.25 teaspoons of yeast each packet, assuming you are using them. As a result, you will need slightly more than one packet to get one tablespoon of liquid. Using your hands, knead the dough as follows: It’s not a problem if you don’t have a stand mixer. Step 5 (mixing the dough) is as simple as mixing the dry ingredients into the wet components as much as you can.
Then turn the dough out onto a floured surface and knead it by hand for 5 to 7 minutes, or until it is smooth and elastic, adding up to 1/4 cup more flour if the dough becomes too sticky. A post was made on November 12, 2020 by Ali