Homemade Yeast Rolls
These homemade yeast rolls bake up soft, buttery and golden brown every time. They pair perfectly with soups, roasts or holiday feasts, filling the kitchen with an irresistible fresh-baked aroma.
Servings: 12
Equipment
- Stand Mixer with Dough Hook Attachment
- Baking Dish 9 x 13-Inch
- Pastry Brush Optional
- Instant-read thermometer Optional
Ingredients
- 4 ½ Cups all-purpose flour
- 1 Package active dry yeast
- ⅓ Cup granulated sugar
- 1 ½ Teaspoons salt
- ½ Cup warm milk 110 to 115°F
- ¼ Cup butter at room temperature
- 1 egg large, at room temperature
Optional Toppings
- 2 Tablespoons butter melted
- flaky sea salt
Instructions
Prepare the Dough
- Add 2 cups of flour, the yeast, sugar, salt, milk, butter, and egg to the bowl of a stand mixer fitted with a dough hook attachment.
- Turn mixture on low speed and mix until flour is incorporated, scraping down the sides of the bowl with a spatula.
- Gradually add remaining flour until incorporated.
- Mix at medium speed for 3 to 5 minutes, or until a sticky and soft ball of dough is formed.
- Increase speed to medium and beat for 2 minutes.
Let the Dough Rise
- Transfer dough to a lightly greased bowl and cover with plastic wrap.
- Leave it to rise for 30 minutes to 1 hour in a warm, dry area.
- Punch dough down 3 to 4 times to release large air bubbles.
Shape the Yeast Rolls
- Form dough into 12 balls, keeping them the same size.
Let Them Rise Again
- Transfer rolls to a lightly greased 9 x 13-inch baking dish or baking sheet.
- Cover with plastic wrap or a towel and let rise for an additional 30 minutes.
Bake the Rolls
- Preheat oven to 375°F.
- Bake the rolls for 15 to 20 minutes or until golden brown and cooked through.
- Remove rolls and brush with melted butter and a sprinkle of flaky sea salt if liked, then serve warm.
Notes
Check milk temperature: Warm milk should be 110 to 115°F, not hotter.
Avoid too much flour: Add flour slowly until dough is soft and tacky, not dry, otherwise you'll get a dense dough and then dense rolls!
Sticky dough? If it’s too sticky, add a little flour at a time until you reach the desired consistency.
No stand mixer? You can knead the dough by hand on a lightly floured flat surface.
Don’t skip rising: Give them the full rising time, for fluffy rolls.
Use a greased baking sheet: Prevent sticking and ensure even baking. Use a parchment paper lined baking sheet if you prefer.
Avoid too much flour: Add flour slowly until dough is soft and tacky, not dry, otherwise you'll get a dense dough and then dense rolls!
Sticky dough? If it’s too sticky, add a little flour at a time until you reach the desired consistency.
No stand mixer? You can knead the dough by hand on a lightly floured flat surface.
Don’t skip rising: Give them the full rising time, for fluffy rolls.
Use a greased baking sheet: Prevent sticking and ensure even baking. Use a parchment paper lined baking sheet if you prefer.
Nutrition
Calories: 204kcal | Carbohydrates: 42g | Protein: 6g | Fat: 1g | Saturated Fat: 0.3g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 0.3g | Trans Fat: 0.002g | Cholesterol: 14mg | Sodium: 305mg | Potassium: 71mg | Fiber: 1g | Sugar: 6g | Vitamin A: 32IU | Vitamin C: 0.002mg | Calcium: 18mg | Iron: 2mg
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