INGREDIENTS
- 1 pkg active dry yeast (equals 2 1/4 tsp)
- 1/4 c warm water
- 1/3 c white, granulated sugar
- `1/4 c butter, softened
- 1 tsp salt
- 1 c hot milk
- 1 egg, lightly beaten
- 4 1/2 c sifted all-purpose flour
- 2 Tbsp butter, melted (for brushing rolls)
DIRECTIONS
1. Sprinkle yeast over very warm water in large bowl. Stir until yeast dissolves. Leave to foam about 10 minutes.
2. Add sugar, the 1/4 cup butter and salt to hot milk and stir until sugar dissolves and butter is melted. Cool mixture to 105 to 115 degrees.
3. Add milk mixture to yeast and then mix in egg. Beat in 4 cups of the flour, 1 cup at a time, to form a soft dough. Use some of remaining 1/2 cup flour to dust a pastry cloth.
4. Knead the dough lightly for 5 minutes. Use remaining flour for flouring pastry cloth and your hands.
5. Place dough in a warm, buttered bowl; turn greased side up. Cover and let rise in warm place until doubled in bulk, about 1 1/4 to 1 1/2 hours.
6. Punch dough down and knead 4 to 5 minutes on a lightly floured pastry cloth. Dough will be sticky, but use as little flour as possible for flouring hands, otherwise rolls will not be as feathery light as they should be.
7. With large knife, cut dough ball into four (4) pieces. Cut each piece into four (4) more pieces OR simply pinch off small chunks of dough and roll into round balls about 1 3/4 inches in diameter. As you roll into balls, pull sides down and under to shape roll. Place bottom side down in neat rows, not quite touching, in well-buttered 13 X 9 X 2 inch pan.
8. Cover rolls and allow to rise in warm place until doubled in bulk; 30 – 45 minutes. When doubled in bulk, brush tops with melted butter and bake in 375 degree F oven for 18 – 20 minutes or until nicely browned. My oven runs hot so I usually bake @ 325 so tops do not brown before rolls are done inside. Adjust your oven temp accordingly.
9. If desired, brush (or bathe!) rolls in more melted butter when they are hot. The butter will sizzle down sides and bottom of rolls for a buttery soft crust.
Last Step: Don’t forget to share!
Ingredients
- 1 pkg active dry yeast (equals 2 1/4 tsp)
- 1/4 c warm water
- 1/3 c white, granulated sugar
- `1/4 c butter, softened
- 1 tsp salt
- 1 c hot milk
- 1 egg, lightly beaten
- 4 1/2 c sifted all-purpose flour
- 2 Tbsp butter, melted (for brushing rolls)
Instructions
1. Sprinkle yeast over very warm water in large bowl. Stir until yeast dissolves. Leave to foam about 10 minutes.
2. Add sugar, the 1/4 cup butter and salt to hot milk and stir until sugar dissolves and butter is melted. Cool mixture to 105 to 115 degrees.
3. Add milk mixture to yeast and then mix in egg. Beat in 4 cups of the flour, 1 cup at a time, to form a soft dough. Use some of remaining 1/2 cup flour to dust a pastry cloth.
4. Knead the dough lightly for 5 minutes. Use remaining flour for flouring pastry cloth and your hands.
5. Place dough in a warm, buttered bowl; turn greased side up. Cover and let rise in warm place until doubled in bulk, about 1 1/4 to 1 1/2 hours.
6. Punch dough down and knead 4 to 5 minutes on a lightly floured pastry cloth. Dough will be sticky, but use as little flour as possible for flouring hands, otherwise rolls will not be as feathery light as they should be.
7. With large knife, cut dough ball into four (4) pieces. Cut each piece into four (4) more pieces OR simply pinch off small chunks of dough and roll into round balls about 1 3/4 inches in diameter. As you roll into balls, pull sides down and under to shape roll. Place bottom side down in neat rows, not quite touching, in well-buttered 13 X 9 X 2 inch pan.
8. Cover rolls and allow to rise in warm place until doubled in bulk; 30 – 45 minutes. When doubled in bulk, brush tops with melted butter and bake in 375 degree F oven for 18 – 20 minutes or until nicely browned. My oven runs hot so I usually bake @ 325 so tops do not brown before rolls are done inside. Adjust your oven temp accordingly.
9. If desired, brush (or bathe!) rolls in more melted butter when they are hot. The butter will sizzle down sides and bottom of rolls for a buttery soft crust.
Last Step: Don’t forget to share!
FAQs
Too much flour, or not the right kind, could be to blame. Dough made only from flour with a high or even average amount of protein (like bread flour or all-purpose flour) can become tough from overmixing. Protein gives bread structure in the form of gluten—the more you mix and move the dough, the more gluten you get.
Should I brush yeast rolls before baking? ›
This is most commonly done on lean dough rolls. Egg wash: Either egg yolk (to aid in browning), egg white (to add shine), or whole egg wash (for both) can be brushed onto the surface of proofed rolls before baking.
Why are my homemade yeast rolls dry? ›
Too much flour makes dough too stiff to rise properly, creating a dry texture. A range of flour is always given in yeast bread recipes because flours vary in moisture content, reacting in different ways depending on the time of year, weather conditions, etc. Be careful measuring flour.
What is the secret of soft buns? ›
The secret to soft, light rolls, if you're looking for something like a dinner roll, is an enriched dough that contains butter or other dairy, eggs, or both. If you want something more bread-like, you want a high hydration dough that's been properly kneaded and given at least two bulk fermentations before shaping.
What makes yeast bread light and fluffy? ›
Carbon dioxide is responsible for all the bubbles that make holes in bread, making it lighter and fluffier. Because gas is created as a result of yeast growth, the more the yeast grows, the more gas in the dough and the more light and airy your bread loaf will be.
Is butter or shortening better for yeast rolls? ›
Baked goods made with shortening are typically softer and more tender than those made with butter. They also tend to be slightly taller, as it has a higher melting point and doesn't spread as much.
Can you let yeast rolls rise too long? ›
“If the dough has risen too long, it's going to feel fragile and might even collapse as you poke it,” says Maggie. If this is the case, there's a chance you can save your dough by giving it a quick re-shape. Learn more about this fix in our blog on saving overproofed dough.
Is milk better than water for yeast rolls? ›
Yes, milk will make your dough quite a bit softer. Also, if you use water to make your dough, you can do a long ferment with a small amount of yeast, but if you use milk, you probably wouldn't want to do that because the milk would sour. Try using both milk and water, in different combinations and see what you think.
Should I put melted butter on bread before baking? ›
Do you brush the bread with butter before or after baking? It's best to brush on melted butter after your bread is baked in the oven, but while it is still warm and cooling on a wire rack.
How long can yeast rolls sit before baking? ›
These unbaked dinner rolls can be refrigerated for up to 18 hours before baking. Remove from the refrigerator an hour and a half before serving. Let them stand for about 1 hour 15 minutes before baking.
Salt adds flavor to bread. If none or too little is used in a recipe, the bread will lack the right flavor and taste "bland." If you reduce the amount of salt, try adding some dried herbs to increase the flavor. Too much yeast in bread will give bread an off-taste.
What makes rolls taste yeasty? ›
If your bread has a sour, yeasty flavour and smells of alcohol then you have either used too much yeast.or you may have use stale yeast or creamed fresh yeast with sugar.
How do you soften yeast rolls? ›
Cover the rolls with a slightly damp, clean kitchen towel. Wrap the entire plate in a dry tea towel. Microwave until just warmed through, 30 to 45 seconds. The rolls should not be piping hot, or they will turn tough and chewy as they cool.
Why did my yeast rolls go flat? ›
Starting with dead yeast will yield flat rolls, so if that packet has been in your fridge for a while (especially if it is past its expiration date), test it before mixing up your dough. Check its vitality by adding some yeast to lukewarm (not hot!) water combined with a little bit of sugar in a small bowl.
Why is my homemade bread not fluffy? ›
If the yeast has expired and is not active regardless of the recipe you put it in the mix, you won't make a fluffy slice of bread. Also, you must ensure you're using appropriate yeast and don't use alcohol or Brewer's yeast that could cause a flat, thick, and bitter loaf.
Why is my bread not fluffy and soft? ›
Over-kneading the dough can lead to a tight gluten structure and result in a dense texture. Using too much flour or not enough yeast can also affect the rise of the bread. Additionally, insufficient proofing time or improper shaping can contribute to a heavy loaf.
