Old Fashioned Soft and Buttery Yeast Rolls

Cindy Smith Bryson Recipe

By Cindy Smith Bryson cindyluhoo

These rolls are relatively easy to make with no bread machine required. They are the manual method of the "Just THAT Good" Soft and Buttery Yeast Rolls. They never fail to make huge, tall, soft, fluffy and buttery rolls. Prep time includes kneading and rising time.
They adapt well to any shaping method you like or you may bake in muffin cups. They smell deliciously yeasty while baking and always send me on a trip to yeast roll heaven! FOR LEFTOVER ROLLS: 10 seconds in microwave will recreate that "just out of the oven" hot roll magic!


Recipe Rating:
 3 Ratings
Serves:
16 large pull-apart rolls
Prep Time:
Cook Time:
Cooking Method:
Bake

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
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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)
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Directions Step-By-Step

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 @ 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.

About this Recipe

Course/Dish: Other Breads
Main Ingredient: Bread
Regional Style: American