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Easy Yeast Rolls Recipe

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Soft, fluffy, and golden brown yeast rolls that are perfect for any meal or holiday dinner. This easy yeast rolls recipe uses simple ingredients and straightforward steps to create tender rolls with a slightly sweet flavor, ideal for beginners and yeast dough enthusiasts alike.

Ingredients

Wet Ingredients

  • 1 cup (240mL) warm milk (whole milk preferred, about 110ºF / 43ºC)
  • 6 Tablespoons (85g) unsalted butter, melted and cooled
  • 2 large eggs, room temperature
  • 1 large egg (for egg wash)
  • 1 Tablespoon water (for egg wash)

Dry Ingredients

  • 3 Tablespoons (38g) granulated sugar
  • 2 and ¼ teaspoons (7g) dry active yeast (one packet, not instant or rapid rise)
  • 1 and ¼ teaspoons salt
  • 4 and ½ cups (540g) all-purpose flour

Instructions

  1. Proof the Yeast: In a stand mixer bowl or large bowl, whisk together warm milk and sugar. Sprinkle the yeast over the mixture and whisk gently to combine. Let sit for 5-10 minutes until foamy and proofed.
  2. Mix Wet Ingredients: Once the yeast is proofed, add melted butter, eggs, and salt. Whisk everything together to combine fully.
  3. Add Flour and Form Dough: Add flour to the mixture. Using a dough hook attached to a mixer or a spatula, mix until a soft dough forms that pulls away from the bowl’s sides.
  4. Knead the Dough: Turn dough onto a floured surface and knead for 8-10 minutes until smooth and elastic, adding flour sparingly if sticky. Alternatively, knead with the dough hook until it reaches this texture.
  5. First Rise: Place dough in an oiled bowl, turning to coat. Cover with a kitchen towel and let it rise until doubled in size, about 60-90 minutes.
  6. Shape the Rolls: Punch down the dough to deflate, then turn onto a lightly floured surface. Pat into a 12″ log, cut into 12 equal pieces. Spray a 9″ x 13″ baking dish with nonstick spray and set aside.
  7. Form Individual Rolls: Shape each piece into a ball by flattening into a small square and folding corners into the center to seal. Place rolls evenly in baking dish (4 rows of 3).
  8. Second Rise: Cover rolls with a kitchen towel and let rise at room temperature for 1 hour until puffy.
  9. Preheat Oven and Prepare Egg Wash: Arrange oven rack in the middle and preheat to 375ºF (190ºC). Whisk together the egg and water to make an egg wash and brush on rolls.
  10. Bake: Bake rolls for 25-30 minutes or until tops are golden brown. Allow to cool slightly before serving. Rolls freeze well for up to 3 months; thaw overnight in refrigerator before reheating.

Notes

  • For a richer egg wash, you can substitute the water with melted butter.
  • Use whole milk warmed to about 110ºF for best yeast activation and dough texture.
  • If the dough is sticky during kneading, add flour one tablespoon at a time to avoid a tough dough.
  • Make sure yeast is active and foamy before proceeding to ensure proper rise.
  • These rolls can be frozen for up to 3 months; thaw overnight in the fridge before warming.

Find it online: https://marthatasty.com/easy-yeast-rolls-recipe/