Old-Fashioned Soft and Buttery Yeast Rolls
By
Cindy Smith Bryson
@cindyluhooskitchen
10
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.
Rating:
★★★★★ 16 votes5
Comments:
Serves:
16 large pull-apart rolls
Prep:
2 Hr 45 Min
Cook:
20 Min
Method:
Bake
Ingredients
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1 pkgactive dry yeast (equals 2 1/4 tsp)
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1/4 cwarm water
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1/3 cwhite, granulated sugar
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`1/4 cbutter, softened
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1 tspsalt
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1 chot milk
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1egg, lightly beaten
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4 1/2 csifted all-purpose flour
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2 Tbspbutter, melted (for brushing rolls)
How to Make Old-Fashioned Soft and Buttery Yeast Rolls
- Sprinkle yeast over very warm water in large bowl. Stir until yeast dissolves. Leave to foam about 10 minutes.
- 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.
- Add milk mixture to yeast and then mix in egg. Beat in 4 cups of the flour, 1 cup at a time, to form a soft dough. Use some of remaining 1/2 cup flour to dust a pastry cloth.
- Knead the dough lightly for 5 minutes. Use remaining flour for flouring pastry cloth and your hands.
- 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.
- 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.
- 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.
- 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.
- 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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