old-fashioned soft and buttery yeast rolls
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 the microwave will recreate that "just out of the oven" hot roll magic!
Blue Ribbon Recipe
Member's Choice! There's nothing better than the aroma of fresh bread, and these buttery rolls will have your mouth watering while they bake. Hot out of the oven, they're super soft and just melt in your mouth. They'll be delicious with a holiday meal but are simple enough to prepare you'll find excuses to make the rolls.
Ingredients
- 1 package active dry yeast (equals 2 1/4 tsp)
- 1/4 cup warm water
- 1/3 cup granulated sugar
- `1/4 cup butter, softened
- 1 teaspoon salt
- 1 cup hot milk
- 1 - egg, lightly beaten
- 4 cups sifted all-purpose flour, plus more for kneading
- 2 tablespoons butter, melted, for brushing
How To Make old-fashioned soft and buttery yeast rolls
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Step 1Sprinkle the yeast over the very warm water in a large bowl. Stir until the yeast dissolves. Leave to foam about 10 minutes. -
Step 2Add the sugar, butter, and salt to the hot milk and stir until the sugar dissolves and butter is melted. Cool the mixture to 105-115 degrees F.
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Step 3Add the milk mixture to the yeast and then mix in the egg. Beat in the flour, 1 cup at a time, to form a soft dough. Dust a pastry cloth with more flour.
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Step 4Knead the dough lightly for 5 minutes. Continue flouring the pastry cloth and your hands.
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Step 5Place the 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 - 1 1/2 hours.
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Step 6Punch 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.
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Step 7With a large knife, cut the dough ball into 4 pieces. Cut each piece into 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 the sides down and under to shape the roll. Place bottom side down in neat rows, not quite touching, in a well-buttered 9X13-inch pan.
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Step 8Cover rolls and allow to rise in warm place until doubled in bulk, about 30 - 45 minutes. When doubled in bulk, preheat the oven to 375 degrees F. Brush the tops of the rolls with melted butter and bake for 18 - 20 minutes, or until nicely browned. My oven runs hot so I usually bake at 325 so the tops do not brown before the rolls are done inside. Adjust your oven temp accordingly.
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Step 9If 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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https://www.youtube.com/watch?v=3LKe08bK2no&list=PLmfsh5fpgQ-hZkPlQkLSyCwnP_n85mGsf&index=18
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