Old Fashioned Soft and Buttery Yeast Rolls

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
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)

The Cook

Cindy Smith Bryson Recipe
x2
Full Flavored
Niceville, FL (pop. 12,749)
cindyluhoo
Member Since Mar 2013
Cindy's notes for this recipe:
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!
Make it Your Way...

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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 @ 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.

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Comments

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user Sandy Mika mikasldy - May 2, 2013
I will try these soon, and I will comment back, just right now I am very busy cleaning up after flooding, what a mess. So right now its whatever is quickest, we been eating a lot of sandwiches for the past 2 weeks , can't wait to get back to normal.
user Cindy Smith Bryson cindyluhoo - May 3, 2013
Sandy,
so sorry about what you are dealing w/.
Good luck and God Bless.
user Cindy Smith Bryson cindyluhoo - May 11, 2013
cindy smith bryson [cindyluhoo] has shared this recipe with discussion groups:
Just Yeast Breads, Sweet yeast bread and Rolls
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Scratch Baking/Cooking Only Recipes
user Cindy Smith Bryson cindyluhoo - Jul 7, 2013
cindy smith bryson [cindyluhoo] has shared this recipe with discussion group:
BREADS
user Cindy Smith Bryson cindyluhoo - Jul 13, 2013
cindy smith bryson [cindyluhoo] has shared this recipe with discussion group:
TRIED & TRUE RECIPES (TNT)

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