These yeast rolls are shockingly easy to make, and they taste bakery fresh every time. No need to save them for holidays; you can easily whip up a batch during the week. This recipe, shared by my friend Mary from Cooking with Mary and Friends, is perfect for impatient bakers like me. These rolls are not too dense, not too light—just right. They’re versatile, whether you’re making sliders, serving them with dinner, or using them...
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Put water and yeast in a large mixing bowl and add sugar, salt, butter, and beaten egg. Mix with a dough hook until well blended.
Add 3 1/2 to 4 cups of flour gradually and mix until a soft dough forms. The dough should not be sticky.
Turn the dough out onto a floured board and knead a few times until smooth.
Place the dough in a greased bowl, cover with plastic wrap, and let it rise in a warm place for approximately 45 minutes.
Punch down the dough and turn it out onto a floured board. Divide the dough into 12 large or 18-20 small pieces and shape each piece into a round ball using your hands.
Place the shaped dough balls in a greased 13 x 9-inch baking pan. Let them rise again for about 30 minutes.
Bake in a preheated oven at 350°F for 20 minutes.
Brush the tops of the rolls with butter immediately after removing them from the oven.
Ensure the water is warm, not hot, to activate the yeast properly without killing it.
If the dough feels too sticky, add a little more flour, one tablespoon at a time, until it reaches the right consistency.
For a golden crust, you can brush the rolls with an egg wash before baking instead of butter after baking.
Let the dough rise in a warm, draft-free area for the best results.
Can I use instant yeast instead of active dry yeast?
Yes, you can use instant yeast. However, you can skip the step of dissolving it in water and mix it directly with the dry ingredients.
Can I freeze these rolls?
Yes, you can freeze the baked rolls. Let them cool completely, then store them in an airtight container or freezer bag. Reheat in the oven when ready to serve.
Can I make the dough ahead of time?
Yes, you can prepare the dough, let it rise once, and then refrigerate it overnight. Allow it to come to room temperature and rise again before baking.
What can I use instead of all-purpose flour?
You can use bread flour for a slightly chewier texture, but avoid using cake or pastry flour as they lack the necessary gluten content.
How do I know if the dough has risen enough?
The dough should double in size. You can also perform the poke test: gently press your finger into the dough. If the indentation remains, it's ready.
A Southern Belle Who's Thinking About What's For Dinner While Eating Lunch
