These Yeast Rolls are the perfect fluffy pull-apart dinner rolls for weeknights and holidays. So tender, buttery, and delicious, just like grandma used to make!
Soft, chewy, doughy bread — what could be better? If you can’t help but agree, this easy seven-ingredient recipe for homemade Yeast Rolls will be your family’s new favorite dinnertime staple.
These fluffy, buttery rolls are the perfect accompaniment to steak, ham, chicken… just about anything! If dinner doesn’t seem complete without a side of steaming bread, this recipe is definitely one you’ll use again and again.
These yummy Yeast Rolls are brushed with butter and come out of the oven golden brown on the outside, light and airy on the inside.
This side can be shared like pull-apart bread, and it’s tasty enough for special occasions but easy enough to make on any weeknight!
Yeast Rolls do take a little planning because the dough needs to rise, but there’s a lot of “hands-off” time involved in making them. After the ingredients are mixed, the dough needs to sit for about an hour until it doubles in size.
With that said, these rolls only take about 10 minutes to bake. The short cooking time means that it’s easy to serve Yeast Rolls hot and fresh from the oven, which is when they taste the best!
Both St Patrick’s Day and Easter are around the corner, and you may have plans to celebrate these holidays with a big, traditional meal. Yeast Rolls are delicious with a feast full of corned beef, cabbage, and mashed potatoes, and they’re just as tasty with a slab of honey glazed ham and all the fixings.
I love using day-old Yeast Rolls to make sliders or sandwiches for lunch the next day. As a matter of fact, I’m already dreaming about making mini Reubens and ham sandwiches with all my Saint Patrick’s Day and Easter dinner leftovers!
Whenever I have guests over — or I’m bringing a dish to someone else’s house — I try to keep the food as homemade as possible. There’s no need to buy dinner rolls with this simple recipe because the irresistible taste and pull-apart texture of Yeast Rolls make them a total crowd-pleaser.
Plus, everyone will be impressed that you made your own bread.Whether you need bread to add to a holiday spread or just something to round out your weeknight dinners, Yeast Rolls are an easy, delicious way to complete a meal and please the whole family!
How Do You Make Yeast Rolls?
These delicious dinner rolls aren’t hard to make, but they do take a bit of inactive time to proof, this leaves you free to work on other components of your main meal or go watch TV! This recipe uses dry active yeast, so you need to let the dough rise for perfectly fluffy rolls!
Begin by dissolving the yeast in the warm water in a very large bowl. Stir in the sugar and let stand for 5 minutes.
Next, stir in the egg, melted butter, salt, and as much of the flour as you can with a wooden spoon.
Then you’ll transfer the dough to a stand mixer fitted with adough hookand mix on low speed for 6 to 8 minutes.Alternatively:You can turn the dough out onto a lightly floured surface and knead by hand until the dough is smooth and elastic.
Shape the dough into a ball and place back in the large bowl, making sure to lightly grease the bowl first, then turning one to cover the surface of the dough with grease. Cover with a clean hand towel and let rise in a warm place until the dough doubles in size, about 45 to 60 minutes. See tips for helping dough rise below!
Next, you’ll need to punch the dough down and turn out onto a lightly floured surface, divide the dough in half and cover the dough back up with the cloth and let rest for 10 more minutes.Meanwhile, lightly grease two 9×13-inch pans.For Larger Rolls:Use a 15×10-inch pan and do not divide the dough.
Then, you’ll need to divide each half of the dough into 12 pieces and shape the rolls by gently pulling each dough piece into a ball, tucking the edges under and arranging on the baking sheets. If you are making larger rolls, make 15 equally sized balls of dough.
Cover the pans of rolls with hand towels and let rise in a warm place until the rolls have doubled in size, about 30 minutes.
Preheat the oven to 350 degrees F and brush the tops of the rolls with melted butter. Bake for 15 to 18 minutes or until the tops are golden brown. Brush the rolls with more butter after removing from the oven. Best served within 24 hours.
Getting dough to rise can, at times, be tricky especially if your kitchen tends to be on the cooler side. Baking bread has been an art form for centuries, but up until the last one, many depended on wood stoves for cooking and warmth.
This meant kitchens were usually pretty toasty and you didn’t really have to worry about your dough not rising, but things are different now with central air and radiant heat, fewer and fewer homes use woodstoves and it can be a little harder to get the dough to rise properly, so here are some tips for doing so!
You will need to make sure your oven is cold for this one, so not a great option for when you have a ton of things to cook on big holidays like Easter or Thanksgiving. Place a piece of greased cling wrap over the top of your large bowl of dough and place it on the top shelf of the oven. On the bottom shelf, place a bowl or pot of boiling water. The water will help warm the oven and make for a great dough-rising atmosphere.
Preheat your oven on the lowest temperature for 2 minutes then shut your oven off. You will need to put your bread in an oven-safe bowl and let the dough double in size. Not that dough may take less time to rise with this method so it’s good to check on it every 15 minutes or so.
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These Yeast Rolls are the perfect fluffy pull-apart dinner rolls for weeknights and holidays. So tender, buttery, and delicious, just like grandma used to make!
Dissolve the yeast in the warm water in a very large bowl, then stir in the sugar and let stand for 5 minutes.
Stir in the egg, melted butter, and salt.Stir in as much of the flour as you can with a wooden spoon.
Transfer the dough to a stand mixer fitted with a dough hook and mix on low speed for 6 to 8 minutes. Alternatively: You can turn the dough out onto a lightly floured surface and knead by hand until the dough is smooth and elastic.
Shape the dough into a ball and place back in the lightly greased large bowl, turning one to cover the surface of the dough with grease. Cover with a clean hand towel and let rise in a warm place until the dough doubles in size, about 45 to 60 minutes.
Punch the dough down and turn out onto a lightly floured surface, divide the dough in half and cover the dough back up with the cloth and let rest for 10 more minutes.Meanwhile, lightly grease two 9×13-inch pans. For Larger Rolls: Use a 15×10-inch pan and do not divide the dough.
Divide each half of the dough into 12 pieces and shape the rolls by gently pulling each dough piece into a ball, tucking the edges under and arranging on the baking sheets. If you are making larger rolls, make 15 equally sized balls of dough.
Cover the pans of rolls with hand towels and let rise in a warm place until the rolls have doubled in size, about 30 minutes.
Preheat the oven to 350 degrees F and brush the tops of the rolls with melted butter. Bake for 15 to 18 minutes or until the tops are golden brown. Brush the rolls with more butter after removing from the oven. Best served within 24 hours.
Turning a bread recipe into rolls is simple: After the dough has had its first rise, divide it into small pieces, shape them into rolls, give them a final rise, and bake.
They really are the beast yeast rolls. This recipe is made from your basic dinner roll ingredients: yeast, flour, butter, eggs, and milk plus some sugar. The eggs and butter add a wonderful richness to the rolls.
Directions. Combine flour and spring water in a medium bowl; stir well. Cover loosely with a cloth and let sit on a kitchen counter for 2 to 3 days, or until bubbly. To use and feed your starter; take out the amount needed for your recipe and then replace that amount with equal parts flour and spring water.
All-purpose flour is convenient for most, but bread flour produces chewier dinner rolls. There are no other changes to the recipe if you use bread flour.
Uniform in shape and size, Uniform shape and size. Well proportioned, with straight sides and a Well-rounded pebbled symmetrical with a smooth level top. The top, free from peaks or well-rounded top. volume is at least twice the cracks.
Egg: Is used to structure the bread as well as help it rise. Butter: Adds flavor and makes the rolls soft and fluffy. Salt: Helps structure the bread and adds flavor. Flour: I use all purpose flour in this recipe however bread flour or whole wheat flour can be used.
If the rolls are too dense or hard, you may have used too much salt, you didn't knead the dough or let it rise long enough, or the yeast died from letting the dough rise in a place that is too hot.
For regular cycle machine us 1/2 teaspoon yeast per cup of flour. For one-hour or express machines the amount may be 2-3X more. Active dry yeast can be substituted for regular cycle only at 3/4 teaspoon per cup of flour. Some brands can use instant and bread machine yeast interchangeably in recipes.
For best results, base your yeast dough on wheat flour — only wheat-based flour provides the type and amount of protein yeast dough needs to support its structure. Whole wheat flour, white whole wheat flour, bread flour, or all-purpose flour are all good choices.
Wild yeast can be cultivated at home using simple ingredients. Once cultivated, you can dehydrate it into dry yeast if you wish or just use the the starter to make your own breads. There are three main ways to make yeast: using fruits dried or fresh.
There are a couple of methods to increase to yeasty flavor and development in a bread: Use a long, slow rise or fermentation, usually refrigerated. Use a recipe that starts with a preferment or biga, that is fermented once to develop flavor prior to the main fermentation.
More protein in flour means more gluten can develop—and gluten is what gives baked goods structure. Bakers usually prefer bread flour for things that require more body and sturdiness, such as rolls and bread—hence the name!
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.
Hard crusts/bread/buns etc means that you are either baking on too low heat and for too long, OR the dough you started off with was not kneaded well enough.
You can actually add a small amount of wheat gluten to enhance the dough and make it lighter and fluffier. The more gluten, the stronger the dough is. You can purchase vital wheat gluten and replace 1 Tbsp of flour with the vital wheat gluten.
Eggs added to dough help with rising. A bread dough rich with egg will rise very high, because eggs are a leavening agent (think genoise or angel food cake). As well, the fats from the yolk help to tenderize the crumb and lighten the texture a bit. Eggs also contain the emulsifier lecithin.
Baking with oil produces moist and tender baked goods.
Butter, on the other hand, is solid at room temp, and therefore baked goods made with it are (arguably) a tad more dry. Baked goods calling for oil are also extra tender because there is less opportunity to develop the gluten in the flour by overmixing the batter.
According to most baking resources, in order to get the best texture and flavor that is typical of leavened bread, dough should be given a second rise before baking. A second rise allows yeast more time to work, which changes the actual fibers within the dough.
Dense or heavy bread can be the result of not kneading the dough long enough. Mixing the salt and yeast together or Losing patience in the middle of molding your bread and there is not enough tension in your finished loaf before baking.
Yeast ferments the sugar present in the dough into carbon dioxide. The CO2 released from the yeast fills the dough and increases its volume. Once, the bread has baked, the heat causes the bubbles to break and makes the bread light and fluffy.
Adding 2 tablespoons instant dry milk powder per loaf of bread will help your bread rise higher, stay soft, and hold the moisture longer. That means it won't get stale as quickly. Dry milk powder creates a more golden brown crust and improves nutrition, too.
Milk changes bread recipes by producing a softer loaf, due to the milk fat content, which also gives bread a richer flavor. Bread made with milk browns more easily than bread made with water, as lactose or milk sugar will caramelize as it bakes.
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.
You can tell you've kneaded dough too much if it becomes difficult to stretch. Sometimes this happens when you use a stand mixer or food processor. Overkneaded dough will be tough and make tough, chewy bread.
Keep the bread dough covered to protect the dough from drying out and keep off dust. Place your rising dough in a warm, draft-free place in the kitchen while it's rising. Too much heat will speed up the yeast activity, and too much cold air will slow it down.
Allowing the bread dough to rise for too long can ruin the texture and the taste of the bread. Both of these things are important when you want your bread to turn out right. The dough ferments as it continues to rise.
It can be added directly to the flour and other ingredients without having to be activated in warm water first. Simply blend the specified quantity of yeast with the other dry ingredients in a large bowl. The yeast will activate as soon as the liquid ingredients are added.
And how, exactly, do you do this? Well, if you're using a typical 1/4-ounce packet of yeast, just follow the directions on the back: dissolve the contents of the packet in 1/4 cup warm water with 1 teaspoon sugar. After 10 minutes, the mixture should be bubbly.
A Quick Primer. Dry yeast comes in two forms: active and instant. "Active" describes any dry yeast that needs to be activated prior to use, while "instant dry yeast" describes any dry yeast that's ready for use the instant you open the package.
Glucose is the preferred substrate of yeast [1,41]. In this study, at least 23.6 ± 2.6% of the total amount of glucose released from the sucrose or fructan was consumed. The residual glucose and fructose remained in the final product. Since the maltose metabolism in S.
You do not need sugar to activate the yeast. This is a half-true old wives tale leftover from when yeast wasn't preserved as well as it is now. A pinch of sugar will make yeast bubble up, thus proving that the yeast is still active and hasn't expired.
Modern baker's yeast is the species Saccharomyces cerevisiae. One of its properties is that it is not inhibited by propionates, which are commonly added to baked goods like bread dough to inhibit mold development and bacterial growth.
Kneading for 10-12 minutes by hand or 8-10 minutes in a mixer are the general standards; if you've been massaging the dough for that length of time, you can be pretty confident that you've done your job.
There are three different methods for mixing the ingredients for yeast breads: The Straight Dough Method, The Modified Straight Dough Method, and The Sponge Method. The straight dough method is the easiest of all of the bread mixing methods.
While underworked dough can simply be fixed by a little more kneading, severely overworked dough cannot be fixed. Instead, the overworked dough will result in a hard loaf that will likely not be eaten. It's important not to overwork your dough and continually check for overworking throughout the kneading process.
Step 1: Mix together equal parts flour and water in a small bowl. You can start with about a quarter cup of each. Stir well. Water activates the enzyme amylase, which breaks down starch into simple sugars that the yeast and bacteria can eat.
You knead or beat oxygen (and nitrogen) into the dough, which the yeast use up rather quickly, producing gas which is trapped by the dough. Most gas in bread do...
One time when you might not want to use instant and active dry yeasts interchangeably is when you're baking bread in a bread machine. Since bread machines u...
Milk and Water: Using milk in addition to water makes the dough richer and more flavorful. I recommend using whole milk for the best texture and flavor. Active Dry Yeast: The yeast is what makes the rolls rise so that they become light and fluffy.
The straight dough mixing method is the simplest mixing method of all. It consists of only one step. You don't have to think much about this method, combine all ingredients in the mixing bowl and mix. While using this method, there is a possibility that the yeast doesn't get evenly distributed in the dough.
Roll your dough into a ball and hold it in the air for a few seconds. If the dough remains a ball, it means that the gluten has been worked enough and is durable. If you're dough flops between your fingers, it needs to be kneaded more.
Step 1: Mix 1 ½ cups of flour with ½ teaspoon salt in a mixing bowl. Step 2: Slowly add ½ cup of water while mixing until all the water is incorporated. Step 3: Knead the ingredients until smooth and place the ball of dough back into the mixing bowl and let it rest for 30 minutes.
Egg: Is used to structure the bread as well as help it rise. Butter: Adds flavor and makes the rolls soft and fluffy. Salt: Helps structure the bread and adds flavor. Flour: I use all purpose flour in this recipe however bread flour or whole wheat flour can be used.
Keep the bread dough covered to protect the dough from drying out and keep off dust. Place your rising dough in a warm, draft-free place in the kitchen while it's rising. Too much heat will speed up the yeast activity, and too much cold air will slow it down.
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.
Dense or heavy bread can be the result of not kneading the dough mix properly –out of many reasons out there. Some of the other potential reasons could be mixing the yeast & salt together or losing your patience while baking or even not creating enough tension in the finished loaf before baking the bread.
Hard crusts/bread/buns etc means that you are either baking on too low heat and for too long, OR the dough you started off with was not kneaded well enough.
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