Homemade Yeast Rolls from Scratch
User Reviews
4.6
Homemade Yeast Rolls from Scratch
Description
This homemade yeast roll recipe starts with lukewarm milk, instant yeast, sugar, butter, eggs, flour, and salt. These ingredients combine to form a soft dough that rises over 90 minutes until doubled in size. The dough’s richness from butter and eggs contributes to a tender crumb and flavorful crust once baked.
The dough can be kneaded by hand or with a stand mixer using dough hooks until it pulls away from the sides of the bowl. After rising, it is shaped into rolls placed on a greased baking sheet. Baking yields tender, golden rolls with a soft texture inside and a delicate crust outside. Brushing with additional butter adds moisture and shine.
These rolls can be made ahead by refrigerating shaped dough or freezing unbaked rolls for later baking. Baked rolls freeze well for up to three months and can be refreshed in the oven. Weighing ingredients is recommended for accuracy. These details help ensure consistent results when making soft, classic yeast rolls at home.
Ingredients
- 2 cups milk 480 ml, Note 1
- 2 tablespoons instant dry yeast
- ¼ cup granulated sugar 50 g
- ⅓ cup butter + 1 extra tablespoon butter for brushing, 80 g, soft, unsalted
- 2 large egg
- 6¼ cups all-purpose flour 750 g, Note 2
- 2 teaspoons salt fine sea salt
Instructions
- Heat the milk until lukewarm. Don't overheat the milk, or it will spoil the yeast.2 cups milk/ 480 ml
- Mix: Pour the lukewarm milk, active dry yeast, and granulated sugar into a large bowl (or the stand mixer bowl). Add the soft butter and the lightly beaten eggs. Mixwell either with the kneading attachments of the stand mixer or with a handheld mixer fitted with dough hooks.2 tablespoons instant dry yeast + ¼ cup granulated sugar/ 50 g + ⅓ cup unsalted butter/ 80 g + 2 large eggs
- If not using a machine, stir well with a wooden spoon until the ingredients are mixed.
- Knead: Add the flour and the salt to the bowl and mix with the dough hooks until the dough starts pulling away from the sides of the bowl.6¼ cups all-purpose flour/ 750 g + 2 teaspoons fine sea salt
- Let rise: Place the dough in a clean bowl, cover it with a kitchen towel, and let it rise for 1 hour and 30 minutes in a warm place; it should double in size.
- Form yeast rolls: Lightly grease the baking sheet. Punch down the dough. Form 24 rolls. Place them on the baking sheet, leaving a little space between them. Cover with a kitchen towel and let rise for another hour.
- In the meantime, preheat the oven to 180°C/ 375°F.
- Bake: When the rolls have nicely risen, they will come together, touching each other. Bake them for 12 to 14 minutes, until nicely golden.
- Brush them immediately with 1 tablespoon of melted (or very soft) butter.
Knead by hand:
- Stir the milk, yeast, and sugar until well mixed. Using a wooden spoon, stir in about half of the flour. Start adding the remaining flour, stirring with the spoon for as long as possible. When the dough becomes too sturdy to stir, turn it on the lightly floured working surface and knead with your hands until the dough is only slightly sticky and still soft.You could add 1 or 2 tablespoons extra flour, if necessary, but the dough should remain soft.
Notes
- A stand mixer with dough hooks makes kneading easier, but hand kneading is also possible.
- Using a digital kitchen scale for flour and sugar gives the most reliable results.
- Shaped rolls can be refrigerated for up to 24 hours before baking; let them come to room temperature 30 minutes ahead.
- Unbaked rolls freeze best when placed on a sheet until solid, then stored in bags; thaw and rise before baking.
- Baked rolls freeze well up to 3 months and can be reheated in the oven for freshness.
Nutrition Information
Show DetailsNutrition Facts
Serving: 24yeast rolls
Amount Per Serving
Calories 168 kcal
% Daily Value*
| Serving | 1yeast roll | |
| Calories | 168kcal | 8% |
| Carbohydrates | 27g | 9% |
| Protein | 5g | 10% |
| Fat | 4g | 6% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 2g | 12% |
| Cholesterol | 25mg | 8% |
| Sodium | 195mg | 8% |
| Fiber | 1g | 4% |
| Sugar | 2g | 4% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.6
You'll Also Love
